English Madeleines the cupcake way, and the Hottie Calendar Launch!

I’ve gone a little bit retro with this bake, I absolutely love English Madeleines but I haven’t made them for years. I used to bake them in my teens, they are so easy that this is almost a back-to-basics post. Unfortunately, English Madeleines have dropped out of favour these days. They were always an expected recipe in most British cookbooks back in the 70s/80s and they are delicious. When I learned how to make them they were, of course, just called Madeleines. I had no knowledge of their sophisticated French namesakes. They have nothing in common other than they both go fabulously with a cup of coffee. To be completely honest, while I love to bake and create more elaborate cupcakes, I would much rather eat these, simple but heavenly.

Mine are not true Madeleines, they are the wrong shape. They should have been baked in Dariole moulds to give tall, slender Madeleines, but who has Dariole moulds these days? I have countless random pans and moulds but darioles are not one of them. By baking them in a muffin pan, without paper cake liners/cases, you end up with flatter, squat Madeleines. These are common Madeleines for the 21st Century, cupcake Madeleines. I think they look adorable, and slightly cheeky {wink wink!} with their little glacé cherry toppers!

Which brings me rather neatly to what we’ve been up to over the weekend! The Hotties Help 4 Heroes ‘Naked’ Calendar, which I photographed, was finally launched at a fundraising evening on Saturday. We all got dolled up in our best for the event which was held in Lancaster. It was the first time I’d actually seen the calendar after submitting the photographs. It looks amazing! I’m so proud to be a part of this brilliant thing, hopefully the calendar will raise lots of money for Help for Heroes.

That’s me, all a bit over-sparkly, holding the beautiful bunch of flowers I was given and the glamorous young lady below me is Amy, aka Miss November, showing off her calendar page.

English Madeleines

oven 180 c/ gas 4

12 hole muffin pan, well-greased with a disc of greaseproof paper in the bottom of each hole, makes 11.

  • 125 g soft unsalted butter
  • 125 g golden caster sugar
  • 2 free range eggs
  • 1/2 tsp vanilla extract
  • 140 g self-raising flour
  • 4 tbsp milk
  • half jar of raspberry jam
  • 1 tbsp lemon/lime juice
  • 100 g desiccated coconut
  • 6 glacé cherries, halved

In a large bowl cream the butter and sugar until pale and fluffy with an electric mixer. Add an egg and beat in with a wooden spoon, then do the same with the other egg. Beat in the vanilla.

Sift in the flour then fold in with a metal spoon, Stir in the milk gently.

Share the batter into your greased muffin pan about 3/4s full, you should get 11 cakes as they are a bit bigger without liners. I put a disc of greaseproof / baking paper into the bottom of each hole so that the cakes come out easier. Bake for 20-25 mins until springy and a cake tester comes out clean.

Leave to cool for 5 to 10 minutes in the pan then carefully run a blunt knife around each of the cake to free them from the pan. Turn the cakes out onto a cooling rack to cool completely.

Now to turn them into Madeleines. If your raspberry jam has seeds in it, push it through a sieve into a small saucepan. Add the lemon/lime juice then heat up to a boil, take off the heat. Put the desiccated coconut into a small, cereal sized bowl.

I baked these cakes in an Aga, and they baked quite flat on top, meaning that they stood up perfectly upside-down. You could cut any peaks off if you wish or serve them the right way round. Up to you.

Dip the cake into the warm jam so it coats the top and sides. You could use a fork or skewer, I ended up just dipping them in with my fingers. Then dip them into the coconut. Finish each on with a glacé cherry half on top.

9 Responses

  1. Finally, finally, finally getting to making these…just thinking about things we’ve been wanting to make and Angie brought these up. Kinda excited.

  2. Jorie says:

    Congrats on the calendar! Love it. These madelines look delish, and I’ve never had one. Must add this to my sweets repertoire, immediately 🙂

  3. Those are really beautiful!!

  4. Great post…great cause! If we can donate from the US, we’ll definitely be contributing. Here’s hoping the goal is reached. Love the recipe as well.