As I have mentioned before when we were little my mum would get us takeaway once a month after her payday. But on occasion, she would get us queen cakes from Bakers Inn. Bakers Inn sells bread, cakes, cupcakes, doughnuts and other baked goods. It is part of Innscor and Bakers Inn products are the most affordable. When we got older and would go to buy the bread, we would also sneak in a queen cake as it was my favourite.
I thought about them this week as I usually do when I miss Zimbabwe. Queen cakes are something that we got from the British. I did a bit of research and the original recipe was by Eliza Acton in the 19th century. They are cupcakes but are not frosted. The original recipe uses currants, brandy and rose water; ingredients that I do not usually buy. I could not find currants and do not want to buy brandy and rosewater just for this recipe so I made some changes to the recipe.
I used chocolate chips. Which in my opinion are better than currants. Because CHOCOLATE!!!! You can use butter or substitute with 3/4 cup of oil.
- 1 cup self-raising flour
- 1/4 teaspoon ground mace
- 1 cup unsalted butter
- 3 large eggs, beaten
- 1/2 cup chocolate chips
- 1 cup sugar
- 4 tablespoons almond flour
- Preheat the oven to 350F
- Line a 12 hole muffin tin with paper cases
- Sift the flour and mace together into a large mixing bowl. Melt the butter. Allow it to cool slightly before adding it to the beaten eggs. Mix well
- Make a well in the centre of the flour and pour the melted butter and egg mixture in, mixing thoroughly.
- Add the chocolate chips sugar and almond flour. Mix well, adding a little milk if the mixture is too stiff.
- Place a heaped tablespoon of mixture into each paper case, and then bake for 15-20 minutes, until well risen and golden brown.