My friend Rene Smuts gave me this recipe which in its original state should be baked as one large cake. I bake my marmite cakes in a twelve hole muffin tin so that everyone in my family knows EXACTLY how many cupcakes each of us may eat to make the divide fair, and yes, they really are thát delicious!!
These little cakes are great for breakfast, brunch, lunch or whenever the savoury cravings hit!
For the cupcakes:
10ml baking powder
Preheat your oven to 190℃.
Line a 12-hole muffin tin with paper cups and give them a light spray with nonstick baking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed until you have a light and creamy mixture.
Add the egg and mix until incorporated.
Sieve the flour, baking powder and salt into a separate mixing bowl. With the mixer running, add one or two spoonful of dry ingredients before adding a small amount of milk. Keep alternating until all the dry ingredients and milk is incorporated and mixed through.
Spoon the mixture into the prepared paper cups and bake for 25 minutes.
Remove from the oven
Start on the marmite-butter once you have the cupcakes baking in the oven.
Melt the butter and stir in the marmite.
Now mix vigorously until the mixture emulsifies: the butter and marmite should become one mixture.
Once you have removed the warm cupcakes from the oven, poke a few holes in them with a toothpick.
Spoon generous amounts of the butter mixture over each of the cupcakes so that all the savoury goodness gets soaked up.
Grate a generous amount of parmesan cheese onto each little cake before serving at room temperature.