Thursday, May 14, 2015

Star Studded Chocolate Cupcakes (Eggless)

The only time that gets me rolling with ideas more elaborate is April. There is so much flutter and celebrations that all I want to do is feed people than sitting on a computer.


To start with, its my daughters birthday month and I try beat my best every year. Considering how she loves the sweet section of the party - it also becomes my area of concentration. To top that its also the month of our wedding anniversary.  ;)


This year I distributed cupcakes to her classmates instead of the usual candy bags. The kids were delighted. If 30 something bouncing kids around me to open the box faster was not enough, the shrilling yays was making the point very clear. It seemed the teacher was not very happy as I had her class turned into an amusement park within seconds.



The minute these kids sat down to taste their cupcakes, the hum and the quietness was enough proof that I had them all charmed.

These beauties were just perfection. Beautiful humped muffins with equally simple pink and purple stars.



The recipe was adapted from Dishes from my kitchen

Recipe follows:

3/4 Cup Cake Flour
3 Tbsp Cocoa Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Olive Oil
1/2 Cup Water
1 Tbsp Vinegar
1/2 Cup Granulated White Sugar
1/4 Tsp Instant Coffee Powder
1 Cup Whipped Cream


Procedure:

Preheat oven to 350 Degree F (180 degree C) and ready Muffin pan.

In a large bowl, whisk the flour, cocoa powder, baking soda, salt and sugar.

In a small bowl mix Olive oil with water, vinegar and coffee.

Mix wet ingredients into a large bowl of dry ingredients.

Do not over beat.

Pour the batter into the prepared pan. Makes about 6 muffins.

Bake for about 16 - 20 mins or until the toothpick comes out clean. 

Let the muffins cool at the room temperature before icing.

Prepare 2 icing bag with a large and a small star nozzle and decorate as per your idea.


Yum

Monday, March 23, 2015

Cinnamon Rolls & Babka Bread

Normally whenever I'm stressed or just under the weather, cinnamon helps me get back to my funk. I used to go to my all time favorite Banana bread and load it with cinnamon and sometimes dry ginger but ever since I have tried my hands on cinnamon pull apart bread, it is giving very tight competition to our good old friend.

Cinnamon Rolls

They are not just easy to whip along and if you plan in advance which I rarely do, they become your best companion during high tea, midnight snack and the next day morning tea partner. You get the gist?

Cinnamon Rolls

The only thing I really missed was the glaze. But since my family is right now going through overdose of sweetness in their lives, I tried to keep it calm and just kept them plain and simple.

Babka Bread

And because I just could not have enough, I also made this amazing Babka bread which I saw on pinterest and was intrigued by its twisting design. And to add Ozzy's interest to it, I bought in Nutella's help and it worked really well! Like really really well!

Babka Bread


The recipe was sourced from: Purple Foodie's Workshop

Recipe follows:

For the basic dough: 

794 gm Flour
9 gm Instant Yeast
425 gm Warm Milk
2 tsp Salt
80 gm Sugar
6 tbsp Vegetable Oil
1 Egg for the dough

for Rolls:

30 gm softened butter
2 tsp Cinnamon
60 gm Caster Sugar
Icing sugar for dusting {or make a glaze}

for Babka bread

30 gm softened butter
2 tsp Cinnamon
1/4 cup Nutella spread
60 gm Caster Sugar
Icing sugar for dusting {or make a glaze}


Procedure:
In a small bowl, dissolve yeast in warm milk and keep aside for 10 minutes.

In a large bowl add flour, salt, oil, egg and sugar together. Make a well in between and add milk in the middle mixing slowly together. Once they are evenly mixed together, start kneading until it becomes soft and flexible.

Place the dough ball in well greased bowl covered with cling for about 2 hours or until it is doubled in volume. 

knock down the dough and divide it into 2 parts: for rolls and bread ( you could make all rolls too or just half the recipe)

for rolls:

Roll out the dough in rectangle for about half an inch of thickness.

Spread butter and sprinkle cinnamon and sugar uniformly.

Starting at one end, tightly roll the dough keeping seam down. pinch the seam lightly to make sure it does not break open in between.

With a metal scraper or a serrated knife, cut about 1 or 1.5 inch sections.

Arrange them in well greased pan and cover with cling to rest for about another 30 minutes. 

Preheat oven to 350 Degree F (180 degree C). Bake for 20 - 25 mins or until the top is beautifully browned.


For the babka bread:

Roll out the dough in rectangle for about half an inch of thickness.

Spread butter and Nutella. Sprinkle cinnamon and sugar uniformly.

Starting at one end, tightly roll the dough keeping seam down. pinch the seam lightly to make sure it does not break open in between.

With a metal scraper or a serrated knife, cut in the middle to make two sections and leaving them joint at one end.

Roll each section outwards in a twist and and then twist them together in a braid formation.

Settle them in well greased tray or you could use loaf pan) and cover with cling to rest for about another 30 minutes. 

Preheat oven to 350 Degree F (180 degree C). Bake for 20 - 25 mins or until the top is beautifully browned.


Yum

Monday, March 16, 2015

Classic Victorian Sponge with Fresh Cream and Strawberries

If we were to not consider the freak weather that is going on in Delhi, I'd say we are well into the summers here. Only these unexpected downpours don't let the sun to be dominant. But its the matter of few days and I am already dreading the summers.

Classic Victoria Sponge with Fresh Cream and strawberries

We have already started making changes in our diet. Believe me, Delhi summers are not something you joke about. With the temperature soaring to 48 degrees Celsius, we are well part of a big bad oven.

Victorian sponge cake with fresh cream and strawberry was also done to keep things lighter at home after dinner. This turned out be a very nice and airy light sponge with wholesome of cold sweet whipped cream and fresh fresh strawberries.

Classic Victoria Sponge with Fresh Cream and strawberries

It is also an adieu to fresh strawberries from the market. Even though there are lots of it still available in the market the sweet taste is lost somewhere.

These ones get bad even before ripening and have no sweetness to it. So for me its done for this season.But not before we had our fill with a cheesecake, strawberry cobbler and our favorite preserve.
Oh and a bag full in freezer to use later in summer :)

Classic Victoria Sponge with Fresh Cream and strawberries

The recipe was adapted from: Jamie Oliver


Recipe follows:

For the sponge: 

226 gms / 4 Large Egg
226 gms Self Rising Flour
226 gms Unsalted Butter
1 Tsp Pure Vanilla Extract

Additional:

1 Cup Amul Fresh Cream
3 Tbsp of condensed milk {or your desired sweetener}
Lots of Strawberries { 450 gms}, hulled and halved
Icing sugar for dusting

Strawberry jam (Optional)

Procedure:

Preheat oven to 350 Degree F (180 degree C). Grease and line two 8 - inch cake pans.

In a small bowl, sieve the flour.

In a large bowl beat butter and sugar on medium speed until soft and creamy.

Add eggs one by one. Scrape down the sides, add vanilla beating for few more minutes.

Putting speed on low put flour into the batter. Divide the batter evenly into prepared pan and bake for about 20 minutes or light golden brown or until toothpick comes out clean.

Let the cakes cool at the room temperature.

For the cream: Put your tetra, whisk blades and mixing bowl in freezer for about 10 minutes before start.
Beat cream and condensed milk on high speed until it reaches soft peak stage. It should take about 10 -15 minutes.

Hull and half strawberries keeping aside few to decorate.

For assembling: Place one cake layer on the serving plate and level the cake if required.
Spread whipped cream and place halved strawberries all around the cake in circular pattern.

*Note:At this point you can drizzle strawberry jam over the fruit to add more sweetness. (I'd left it out because no one likes sweet cakes at our home )

Put the remaining layer on top of it to make a sandwich.

Garnish with strawberries and sprinkle with icing sugar to decorate.

Cover and refrigerate the cake. Leave out in room temperature for a while before serving.


Yum
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