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Rosmerta's Recipes - Christina's Cauldron Cakes

Makes about 18 Cauldron Cakes

Ingredients:

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 TBSP unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 TBSP cooking oil
1 TBSP molasses
2 TBSP balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces
1 bucket of Dandy brand freshly prepackaged cotton candy (or any local cotton candy you can find)

Directions:

Step 1: Preheat oven to 350F.

Step 2: Coat about eighteen(18) 2 1/2-inch muffin cups with nonstick cooking spray and set aside.

Step 3: in a bowl, combine the flours (all-purpose and wheat), sugars (granulated and brown), cocoa powder, soda, and salt.

Step 4: In another bowl, combine milk, applesauce, oil, molasses, vinegar, and vanilla. When combined, add to flour mixture.

Step 5: Stir just until moistened (batter should be lumpy).

Step 6: Stir in half the chocolate pieces.

Step 7: Spoon the batter into prepared muffin cups, filling each cup just over half-full and sprinkle with remaining chocolate pieces.

Step 8: Bake for 15 minutes.

Step 9: Once muffins are fully cooled, take a knife and cut a circle through the middle of the muffin to make a hole for the cotton candy to be inserted. You should now have a cylindrical muffin piece cut out. Next, cut this cylindrical piece in half and insert back into the muffin to create a bottom. Now the muffin should have a little cavity but not be bottomless.

Step 10: Pinch off a large piece of cotton candy to fill the cavity of the muffin. Enjoy a delicious sweet dessert!

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Rosmerta's Recipes - Christina's Cauldron Cakes

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