Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 16 large marshmallows
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- 2 medium bowls
- Electric mixer
- Spatula
- Wire cooling rack
- Double boiler
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Add vanilla extract and mix until combined.
6. Add flour mixture in three parts, alternating with buttermilk. Mix until just combined.
7. Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until golden brown.
9. Remove from oven and let cool on wire rack.
10. In a double boiler, melt chocolate chips and vegetable oil, stirring until smooth.
11. Dip marshmallows in melted chocolate and place on top of teacakes.
12. Let cool until chocolate is set.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: 16 teacakes
Nutritional Information (per teacake):
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil.
- Buttermilk: Can be substituted with almond milk or coconut milk.
- Chocolate Chips: Can be substituted with dark chocolate chips or white chocolate chips.
Variations:
- Add ½ cup of chopped nuts or dried fruit to the dough.
- Drizzle melted white chocolate over the teacakes.
- Top with sprinkles or crushed candy.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a double boiler to melt the chocolate chips.
- Let the teacakes cool completely before dipping in chocolate.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve on a platter with fresh fruit.
- Arrange on a cake stand.
- Place in individual cupcake liners.
Garnishes:
- Sprinkles
- Chopped nuts
- Crushed candy
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Oatmeal
Troubleshooting Advice:
- If the teacakes are too dry, add a little more buttermilk.
- If the teacakes are too wet, add a little more flour.
Food Safety Advice:
- Make sure to wash your hands before and after handling the teacakes.
- Store in an airtight container at room temperature.
Food History:
Marshmallow teacakes have been a popular treat in the United Kingdom since the 19th century. They are traditionally served with tea.
Flavor Profiles:
These teacakes have a sweet and buttery flavor with a hint of chocolate.
Serving Suggestions:
- Serve with a dollop of whipped cream or ice cream.
- Top with a drizzle of caramel or chocolate sauce.
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Taste: Sweet, Chocolatey, Marshmallowy, Gooey, Crunchy