Well, who woulda thunk it? On a Sunday in October, just about a year ago, The Daily Spud started a conversation with the world.
Truth be told, the world didn’t say much back at first, but, happily, that changed over time and the Spud has had a fabulous year. There was, of course, all that awardy stuff, which bowled me over, but I also never imagined that I would get to know so many entertaining, knowledgeable and downright clever people, and even meet some of them in person, through the good offices of this blog.
As for the subject of potatoes, I don’t know about you, but I have certainly discovered that there’s a whole lot more to the humble spud than even I had imagined and, trust me, I’m only getting started. My status on twitter the other day kind of sums it up:
Chocolate Potato Buns
This momentous occasion naturally required that I should make some little cakey somethings. With potato, of course.
It’s not as strange as it sounds. As with bread, using a little bit of cooked potato will add moistness. In fact, the “Colour Book Of Baking” that I was given for my 12th birthday, and which I have still, had a recipe for a chocolate potato cake. I tinkered a bit with that recipe and made these simple cocoa buns (that would be Irish for cupcakes, in case anybody was wondering).
Now, I’m not often given to icing my baked goods, but, in this case, I even went as far as to try out a recipe I had found for a buttercream icing with mashed potato. Let’s just say that I made it and I abandoned it, figuring that there are some places that a potato does not need to go. For everything else, there’s The Daily Spud.
- 75g potato, cooked, mashed and sieved
- 175g plain flour
- 1.5 tsp baking powder
- 2 tblsp cocoa powder
- 0.5 tsp salt
- 125g butter, softened
- 175g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 tblsp milk
You’ll also need:
- 12 piece muffin tin or you could use individual paper bun cases.
- If you don’t have any leftover potatoes on hand, you will need to boil or steam some for this recipe. You only need a small amount, but you may as well steam or boil more potatoes than you need for these and put the remainder to some other use. When you have cooked and drained the potatoes, allow them to sit, covered with a tea towel, until cool enough to handle. Then push some of the cooked potato through a sieve, until you have the weight of potato needed. Set aside.
- Preheat your oven to 200C.
- Sieve the flour, baking powder, cocoa powder and salt together into a large mixing bowl, then whisk them together to make sure that they are well incorporated.
- In a separate bowl, or in a stand mixer if you have one, beat the butter well, until pale and fluffy, then add the sugar and continue beating until very light.
- Add the mashed potato and beat well to mix.
- Add the eggs one at a time, stirring just to combine, then stir in the vanilla.
- Now add all of the flour mixture and stir gently, just to combine.
- Finally, stir in the milk. The mixture should now have a soft dropping consistency.
- Distribute the mixture among the muffin tins (or paper cases if you prefer). This mixture gave enough to about half-fill each individual tin.
- Bake for about 15 minutes or until well-risen and a toothpick inserted into the centre of a bun comes out clean.
- Ice them if you like or just eat them as they are.
- These are really as infinitely variable as your basic madeira mixture, so you can switch the vanilla and cocoa for whatever other flavourings you like.
- Makes around 12 birthday buns