Muffin Mistake Cake

June 27, 2009 § Leave a comment

So I made muffins the other week, and I didn’t grease the tin properly… and not a single one came out whole. Well, actually, I think one did, but I ate that one. They were very moist and spongy, so I figured I’d improvise a cake. It will work with any type of muffin, I guess, but I’ve included the recipe I used.

Muffin Mistake Cake

(muffin recipe adapted from Mr Breakfast)

  • 1 cup all-purpose flour
  • 1 cup ground almonds
  • 2/3 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/2 cup butter — melted and cooled
  • 2 eggs – beaten
  • 1 pck vanilla sugar
  • 1 package (12 oz) chocolate chips/12 oz chopped chocolate
  • 200ml heavy (whipping) cream
  • 2 TBS sugar
  • Bailey’s

Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean.

Let cool, remove from tin. If they come out whole, lucky you.

If they don’t: Eat two muffins. Remove the tops of the other muffins, set 7 of them to the side. Crumble the rest of the muffins into a 20×20 cm form. Press down until they form a more or less even plane.


With a tablespoon, generously drizzle Bailey’s (or other cream liqueur) over the whole thing. Whip cream, adding sugar. Spread over packed muffins.


Add muffin tops to decorate the top. Chill overnight.




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