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cauldron cakes on books

Cauldron cakes

  • Author: Amélie
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

Cauldron cakes will please muggles and wizards alike. Made with fluffy vanilla cupcakes, covered in white chocolate and filled with dulce de leche whipped cream, they are sure to be a hit!


Ingredients

Scale

For the cauldron cakes:

  • 150g flour  (1 cup + 1 tbsp)
  • 5g baking powder (1 tsp)
  • ¼ tsp salt
  • 100g caster sugar (½ cup)
  • 50g butter (3.5 oz), softened to room temperature + a bit more for the pan
  • 1 egg
  • 90ml milk (⅓ cup + 1 tbsp)
  • 30g Greek yogurt (2 tbsp)
  • ½ tsp vanilla extract

For the decoration:

  • 115g white chocolate  (4 oz)
  • edible gold glitter

For the felix felicis potion:

  • 120ml heavy whipping cream (½ cup), fridge-cold (refrigerate the whisk and the mixing bowl also)
  • 1 tsp caster sugar, heaped
  • 1 tbsp dulce de leche, heaped (or 1 tsp of your preferred extract)
  • pinch of cream of tartar (optional, if you’re making the cauldron cakes in advance and want to stabilize the whipped cream)

Instructions

For the cauldron cakes:

cauldron cakes recipe instructions

  1. Generously butter 8 cups of a nonstick muffin pan (with a capacity of 70ml /⅓ cup each). Sift together the flour, baking powder and salt into a small bowl.
  2. In a large mixing bowl, beat the sugar and softened butter at medium speed until creamy with a hand mixer, about 2 min.
  3. Reduce the speed to low, add the egg and beat for 1 min. Beat in half of the flour mixture. Scrape down the sides of the bowl with a spatula as needed.
  4. Add the milk and yogurt and beat for 1 min. Add the other half of the flour mixture and beat just until incorporated, still at low speed.
  5. Spoon the batter evenly into the prepared muffin cups. Do not fill them all the way to the top, ¾ full is best! Cover the pan with plastic wrap (it shouldn’t touch the batter) and refrigerate for at least 4 hours or overnight.
  6. Set a rack in the middle of the oven and preheat the oven to the 250°C (480°F). Put the muffin pan in the oven and reduce the temperature to 180°C (350°F). Bake for 20 min or until the tops are slightly golden and a toothpick inserted into a cauldron cake comes out clean.
  7. Let the cauldron cakes cool down in the pan for 5 min before transferring them to a cooling rack. Let them cool down completely before continuing.
  8. Turn the cauldron cakes upside down so that the dome is at the bottom. If they can’t stand straight, slice off a bit of the bottom to flatten them. Using a paring knife, hollow out a 3cm (1 in) round piece, about 2cm (0.8 in) deep from the center of each cauldron cake, leaving each cauldron with a 0,5cm (0.2 in) rim.

 

For the decoration:

decoration for cauldron cakes

  1. With a long-bladed knife chop 5 chocolate squares into 32 even small pieces. These will be the ‘feet’ of your cauldron cakes. Finely chop the rest of the chocolate squares.
  2. Line a baking tray with baking parchment or aluminum foil. Check the circumference of the cauldron cakes’ bottoms and place the chocolate pieces/cauldrons’ feet accordingly in groups of 4 on the tray.
  3. Fill a saucepan with 5cm (2 in) of water and place over low heat. Place the rest of the chopped chocolate into a smaller saucepan. Place this pan on top of the first pan (its bottom shouldn’t touch the water).
  4. Melt the chocolate, stirring with a spatula from time to time. Check the temperature often with a thermometer. Take the pan off the heat as soon as it has reached 43°C (110°F). If the chocolate gets too hot, it will take ages to set, or it might only set in the fridge.
  5. Let the melted chocolate cool down to 30°C (86°F), stirring often with a spatula. Then transfer it to a small bowl, a bit larger than the cauldron cakes’ circumferences.
  6. Gently dip the bottom of each cauldron cake 2cm (0.8 in) deep into the melted chocolate and place on its ‘feet’. The melted chocolate will work as a glue and when it will have set the feet will be attached to the cauldron.
  7.  Pour the rest of the melted chocolate into a piping bag. Cut off the tip, less than 0,5cm (0.2 in), and pipe the melted chocolate on the cauldron cakes’ rims. Let the chocolate on the cauldron cakes to harden and set at room temperature. If the chocolate doesn’t seem to set you can put the cauldron cakes in the fridge for 20 min.
  8. Then, cover the cauldron cakes with the gold glitter (I used a brush but you could certainly do it with your finger).

 

For the felix felicis potion:

dulce de leche whipped cream

  1. Pour the cream into the cold mixing bowl and beat with a hand mixer at slow speed for 2 min.
  2. Sprinkle the caster sugar and increase the speed to medium. Beat until medium peaks form, about 1 min.
  3. Add the dulce de leche (and optionally the cream of tartar) and increase the speed to high. Beat until stiff peaks form, about 30 seconds to 1 min.
  4. Spoon the whipped cream into a piping bag, snip off the tip and fill the cauldron cakes.
  5. Sprinkle a bit of gold glitter on top of the filled cauldrons. Here you go, your cauldron cakes filled with felix felicis are ready!


Nutrition

  • Serving Size: 1
  • Calories: 313
  • Fat: 16.1g

Keywords: harry potter, cupcakes, halloween