Sunday, 17 May 2015

Almond cupcakes with vanilla and chocolate buttercream frosting

Prep time-20 min
Cook time- 11 min
Serves- 24 mini cupcakes

1.Almond flour(sifted)-1/2 cup
2.All purpose flour-1/2 cup
3.Unsalted butter-1/4 cup
4.Sugar-1/2 cup
5.Salt-1/2 tsp
6.Buttermilk-1/3 cup
8.Vanilla essence- 1 tsp
9.Baking powder-1/2 tsp
10.Baking soda-1/8 tsp

1.Mix all the dry ingredients in a bowl and keep aside.
2.Cream the butter and sugar and add the eggs one by one and mix well.
3.Add the vanilla.
4.Add the buttermilk and dry ingredients alternating them in 2 batches and mix for 30 sec.
5.Pour the batter into cupcake moulds and bake at 180c for 11 min .
6.Cool the cupcakes before frosting them.

Bundt cake with strawberry glaze

Prep time - 10 min
Cook time 25 min 
Serves- 8 

For the cake
1.All purpose flour-1 cup
3.Baking powder-1 tsp
4.Unsalted butter-1/2 cup
5.Sugar- 1 cup
6.Buttermilk- 1/2 cup
7.Vanilla essence- 1tsp
8.Full fat cream- 2 tbsp
9.Salt- 3/4 tsp

For the glaze 
1.Strawberry preserve- 6 tbsp
2.Fresh cream- 3 tbsp

1.Combine all the dry ingredients and set aside.
2.In a bowl, cream together the butter and sugar until light and fluffy, about 5 min.
3.Add in the eggs, one at a time mixing until just incorporated . Add the vanilla.
4.Add the buttermilk to the mixture, alternating with the dry ingredients.
5.Mix for another 30 sec.
6.Pour the batter into a bundt cake pan lined with butter and bake for 25min in a preheated oven at 170c or until the cake leaves the sides of the pan. 
7.While the cake is baking, prepare your glaze by heating the strawberry preserve and cream on a sauce pan for 2 min.
8.Let the glaze cool before covering the cake with it .

Friday, 8 May 2015

Butterscotch cupcakes with swiss meringue buttercream

Prep time - 20 min 
Cook time - 30 min 
Serves - 13 cupcakes 

For the cake 
1.All purpose flour - 1 2/3 cups
2.Brown sugar - 1 cup
4.Baking powder-1/2 tsp
5.Baking soda- 1/4 tsp
6.Unsalted butter- 1/2 cup
7.Salt - 1/2 tsp
8.Yogurt - 1/4 cup
9.Milk- 3/4 cup
10.Vegetable oil - 2 tbsp
11.Vanilla extract- 1 tbsp

For the sauce
1.Brown sugar- 3/4 cup
2.Unsalted butter - 1/4 cup
3.Heavy cream - 3/4 cup
4.Vanilla extract - 2 tsp
5.Salt- 1/2 tsp.

For the buttercream 
1.Egg whites - 8
2.Cream of tartar- 1/2 tsp
3.Granulated sugar- 2 1/2 cups
4.Unsalted butter - 2 cups

1.For the butterscotch sauce , place all the ingredients in a sauce pan on medium heat and let the ingredients get heated up without stirring.

2. When it comes to a boil , after about 5 min , stir the mixture until smooth and keep aside .

3. For the cake , start by beating the sugar and melted butter for a minute. Add the eggs.

4.Mix all the dry ingredients and keep aside.

5.Add in the oil , vanilla and yogurt and stir the mixture until just incorporated .

6.Add the dry ingredients alternating with wet ingredients and mix for 1 min until you get a smooth texture.

7. Pour the batter evenly into cupcake moulds and bake for 22 min in a preheated oven at 180 c .

8. While the cupcakes are baking , make your buttercream . In a large bowl place the egg whites , cream of tartar , and the sugar and place this bowl over a bowl of boiling water (make sure the bowl doesn't touch the water) . Heat this mixture until the sugar get completely dissolved .

9.Take the bowl and whisk this mixture on high speed until it cools down, that is for 10 min.

10.When the mixture is completely cooled , add the butter , one cube at a time and mix it properly making sure that you scrape the sides of the bowl from time to time . Add the vanilla.

11. When the cupcakes are cooled , frost them with the buttercream and drizzle them with the butterscotch sauce. Enjoy :)

Saturday, 2 May 2015

Pistachio cupcakes topped with chocolate glaze and pistachio nuts :)

Serves - 15 cupcakes
Prep time- 15 min
Cook time - 22 min 

For the cupcake
1.Eggs- 3.
2.Unsalted butter - 1/2 cup.
3.Pistachios (finely ground) - 2/3 cup plus 2 tbsp for topping.
4.Milk- 1/2 cup.
5.Apple cider vinegar (or distilled vinegar)- 1 tsp.
6.All purpose flour- 1 cup plus 2 tbsp.
7.Corn flour- 1 tbsp.
8.Granulated sugar- 1 cup.
9.Vanilla essence - 1 tsp.
10.Baking powder- 1 tsp.
11.Green gel food colouring- 4 drops.
For the glaze
1.Dark chocolate- 100g
2.Fresh cream - 200 ml.

1.Mix all the dry ingredients ( flour, corn flour, pistachios,baking powder) and keep aside. Now add the vinegar into the half cup of milk and keep aside.
2.In a large bowl beat the butter and sugar together until light and fluffy, i.e, for 5 min on high speed.
3.Add the eggs one by one and mix until just incorporated.Add the vanilla essence.
4.Alternate the dry ingredients and buttermilk ( milk and vinegar mixture) and mix until well blended.
5.Add the colouring and mix with a spatula.
6. Pour the batter evenly into cupcake moulds and bake at 180 c for 22 min or until the toothpick comes out clean when inserted into the cupcake. Cool them on a cooling rack.

7. For the chocolate glaze , melt the cream and chocolate in a microwave for 2 min, stirring every 30seconds.
8.When the glaze is done , holding each cupcake by its bottom, dip the cupcake into the glaze, allowing excess to drip off.
9.Top the cupcakes with the pistachio nuts and enjoy :)