Page 359 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 341

Little Pans: How Much Batter Should You Use?

• For the Nordic Ware Bundtlette (1-cup • And for the Nordic Ware Angelette
capacity), use ⁄4 cup batter (makes 12). (1-cup capacity), use ⁄4 cup batter
3
3
(makes 12).
• For the Nordic Ware Bundt cupcake
1
1
( ⁄2-cup capacity), use ⁄4 cup batter • One recipe of cake mix batter will fill
(makes 24). about 6 miniature (6-inch) loaf pans.

LEMON DRIZZLE: with an electric mixer on low speed for 1
minute. Stop the machine and scrape
1 cup confectioners’ sugar, sifted
down the sides of the bowl with a rub -
2 tablespoons fresh lemon juice
ber spatula. Increase the mixer speed to
1 teaspoon grated lemon zest
medium and beat 2 minutes more, scrap-
ing the sides down again if needed. The
1. Place a rack in the center of the oven
batter should look well combined. Spoon
and preheat the oven to 350°F. Lightly
the batter into the prepared pans, filling
mist 12 miniature (4-inch) angel pans
each pan two thirds of the way full. Place
with vegetable oil spray, then dust with
the pans in the oven.
flour. Shake out the excess flour. Set the
pans aside.
4. Bake the cakes until they spring back
when lightly pressed with your finger, 20
2. Melt the white chocolate in a small
to 25 minutes. Remove the pans from the
glass bowl in the microwave oven on high
oven and place them on a wire rack to cool
power for 1 minute. Remove the bowl
for 10 minutes. Run a sharp knife around
from the oven and stir with a small rub -
the edge of each cake, and invert them
ber spatula until it is smooth. (See Melt-
onto a rack. Invert again and allow to cool
ing White Chocolate, page 92.) Let it cool
completely, 20 minutes.
slightly.
3. Place the cake mix, lemon juice, oil, 5. Meanwhile, prepare the Lemon Drizzle:
water, eggs, lemon zest, and melted white Place the confectioners’ sugar in a small
chocolate in a large mixing bowl. Blend mixing bowl and whisk in enough of the