700 Pennsylvania Avenue NW,Washington, DC
by American Heritage Chocolate
Feb 28, 2015 – Feb 28, 20159:30am – 4:30pm
When an early 18th century cook wanted to make individual cakes or “small cakes” as they were called, the batter was baked in teacups or small earthenware bowls randomly found in the cupboard.
Makes 15 espresso cups or 18 regular cupcakes
Preparation time: 10 minutes
Baking times: Cupcake: 15 minutes/ Espresso cups: 25 minutes
Preheat the oven to 350F. Arrange the cups on a baking pan or line cupcake cups with paper liners, set aside.
Combine the flour, baking powder, baking soda, salt and ginger in a large mixing bowl and set aside.
In a saucepan bring the buttermilk, sugar and butter to a simmer. Cook until the sugar and butter both dissolve. Remove from the heat, stir in the chocolate and mix until it dissolves.
Pour the chocolate mixture into the dry ingredients, stirring until incorporated. Stir in the eggs and vanilla.
Scoop the batter into the cups or cupcake liners filling them about 2/3 full. Bake until the center is firm and cake tester inserted come out clean, about 16 minutes for cupcakes and 25 minutes for espresso cups.
Pipe a rosette of chocolate frosting on top of each cake and garnish with mint leaves.
From 9:30am to 4:30pm
Celebrating Coffee, Tea, and American Heritage Chocolate®
Saturday, February 28, 2015
9:30am - 4:30pm
Drinking coffee, tea and chocolate was popular all over early America, including Salem. At Chocolate-Dipped History, Old Salem will investigate the value of chocolate, tea, and coffee in Salem, and enjoy of few of the treats as well. Demonstration of American Heritage Chocolate with tasting too! Historic coffee and tea tastings Cooking with chocolate in the historic kitchen Make your own tea bag to take home many more activities and demonstrations
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