I discovered these incredibly moist and flavorful little cakes when invited to dinner by
|bleached all-purpose flour|
|fine sea salt||.|
|canola or safflower oil, at room temperature|
|molasses, preferably Grandma’s light|
Four 12 cup mini muffin pans (1½ inches at the base), coated with baking spray with flour
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, salt, and oil on low speed until crumbly, about 15 seconds. Lightly spoon
Add the molasses, water, and baking soda to the remaining crumb mixture and mix on low speed for 1 minute. Scrape the batter into a
Pour or spoon the batter (
Let the cakelets cool in the pans on wire racks for 10 minutes. Run a small metal spatula between the sides of the cups and the cakelets, pressing the blade against the cups, and invert the cakelets onto wire racks that have been lightly coated with nonstick cooking spray. To prevent splitting, reinvert the cakelets so that their tops are up. Cool completely.
Airtight: room temperature, 7 days; refrigerated, 14 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.