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 .