In which I put my cupcake-baker to good use

Now, I don’t like baking cupcakes particularly. They’re ok, but the effort required into making something really spectacular is not in any way reflected in the resultant taste: the cupcakes that look the nicest normally taste distinctly mediocre. By way of contrast, the squidgiest brownies are the best sweet things you could ever taste

This year, having only a cupcake maker (manufactured by Breville, it looks like a toastie-maker and I have no idea how it manages to function as an oven), a microwave, and a hob (currently there’s 2 working hobs for our corridor of 50 people) at my disposal, I’ve had to improvise. Turns out, baking cookies in a cupcake maker makes them turn out disappointingly uniform, but essentially cookie-like. Take them back out of the paper case (such a waste of paper cases, but my baking has taken priority over environmental concerns for the moment!), and they are pretty standard, tasty cookies.

So, for my first try-out of a new cookie recipe this year, I went for:

Whoppingly Wicked Chocolate Chip Cookies

No idea what makes them wicked – the recipe was found on Waitrose and is pretty much a bog standard (though a yummy bog standard) recipe for biscuits that wind up tasting a tiny bit of shortbread due to their high butter/sugar content. Thinking about it, perhaps Waitrose don’t have the same “if it’s home baked, it contains no calories or fat or bad things” mentality as I do, possibly explaining the wickedness. Anyway, I’ll rename them because really they’re just

Really Easy Chocolate Chip Cookies

Makes 16

100g butter

50g brown sugar

50g white sugar

1/2 tsp vanilla extract

1 large egg, beaten

125g self-raising flour

50g chopped white chocolate

50g chopped milk chocolate

  1. Cream the butter and sugars with a wooden spoon
  2. Add the vanilla, egg, and flour, and mix until well-combined
  3. Stir in the chocolate chunks
  4. (IF USING OVEN:) Bake in tsp-sized scoops on greased baking sheets at 180oC, leaving space between, for 12-14 minutes until lightly golden-brown and slightly firm. Remove from the oven, allow to cool on the trays for 1-2 minutes then transfer to a wire rack to cool completely and become crisp.



5 thoughts on “In which I put my cupcake-baker to good use

  1. Aw you’re doing so well without an oven! Mine is a scary gas one that you have to light with a flicker and then flames spread. And I only have one wire rack in it so can only make one thing at a time cause you can’t put something at the bottom or you’re basically frying! Ah these europeans need to get their facilities sorted! X

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