Vanilla Cupcakes with Blackcurrant Icing

Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs
    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda.
    Set aside.
    In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      
    Ingredients for the Frosting
    125 Ml Whipping Cream
    100 Gms Icing Sugar
    75 Ml Blackcurrant Crush

    Directions
    Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the blackcurrant lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of blackcurrant crush on the top and some coloured stars.


Vanilla Cupcakes with Kiwi Cream Icing

Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs


    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda.
    Set aside.
    In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      
    Ingredients for the Frosting
    125 Ml Whipping Cream
    100 Gms Icing Sugar
    75 Ml Kiwi Crush

    Directions
    Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the kiwi crush lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of kiwi crush on the top and some coloured stars.


Devil’s Chocolate Truffle Cake



A simply delicious and finger looking good cake especially for chocolate lovers, its filled with caramel crunch and topped with chocolate ganache and white chocolate dribble. You just cannot ignore it..!!


Ingredients:

10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
a pinch of baking soda
3 table spoons milk
3 table spoons cocoa powder

1 spoon vanilla essence


Directions:
·      Sieve together the flour, cocoa powder, baking powder and baking soda.
·      In another bowl, add sugar and eggs and beat them till pale in colour and fluffy.
·      Add oil to this mixture followed by vanilla essence, beat a little more.
·      Now gently fold in the flour and cocoa cake mix in this batter.
·      Line a 10 inch cake tin with baking sheet and pour the mixture into it, spread it out evenly using a spatula and then tap it against the stand to release any air bubbles.
·      Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
·      After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for filling:

Sugar 75 gms


Directions:
·      Add sugar in a pan, and on a medium heat melt to caramelize it.
·      Remove it from heat when the sugar is all melted and you see a dark brown colour, but more not to burn the sugar.

·      Take a piece of foil paper or parchment sheet, grease it and pour the caramelized sugar over it.
·      Let it cool to harden.
·      Once the sugar is hardened, remove it from the foil paper, fold it in a newspaper and press it hard with a rolling pin to crush it in small pieces. It should be coarsely grinder with small chunks of caramel( not too fine and not too big either)


Ingredients for icing:
200ml fresh cream

200 gms dark chocolate
50 gms white chocolate

3 table spoons strawberry crush
Some raisins
Directions:
  Using a double boiler or microwave, melt the dark chocolate. 
  In a pan, take 200 ml fresh cream and bring it to a boil. 
  Add this cream in the melted chocolate and keep folding till it becomes a thick dropping consistency mixture. 
  Let it cool a bit.

Arranging:
·      Transfer the cooled cake to a turntable and cut in two equal parts from the centre.
·      Moist the cake with sprinkling some water on it. 
·      Now spread the strawberries crush on the bottom half of the cake, then generously spread dark chocolate ganache on it and sprinkle raisins and the crushed caramelized sugar all over it. 
·      Keep the top layer on cake and moist it once again with water, now cover the layer generously with chocolate ganache covering the sides as well. 
·      Melt the white chocolate and dribble all over the cake…feel free to garnish with some chocolate sprinklers..


Pasta Chinese Style

So here is a recipe that speaks volumes about integrating cuisines and tastes and it comes out as a perfect fusion. An Italian Pasta with Chinese flavours.

Ingredients:
100 gms Macaroni
2 table spoons oil
1 table spoon ginger garlic paste
1 capsicum shredded
1 tomato diced
1 table spoon soya sauce
1 table spoon red chilli sauce
1/2 table spoon vinegar
1/2 tea spoon ajino moto
salt to taste

Onions, Carrots , Baby Corns can also be used as per taste and choice.

Directions:
Boil the macaroni in water till the time its done. Drain the water and wash the macaroni under cold water in order to reduce starch. Add some old to avoid stickiness and keep this aside.

In a wok, take oil and saute the ginger and garlic paste. Then add the vegetables and saute some more. Add vinegar, soya sauce and chilly sauce to the vegetables. Mix gently. Now add the macaroni and mix in the prepared sauce. Add ajino moto and salt to taste. Toss is for a couple of minutes. Serve hot.

Blueberry Cheese Cake

Ingredients:
1 Packet cracker biscuits
30 gms Butter
80 gms Cream cheese
1 spoon Gelatin powder
1 cup Whipped cream 
1/2 cup Icing sugar
1 cup Blueberry crush

Directions

In a blender, blend the cracker biscuits till you get a fine crumb. Add melted butter to the crumbs. Line a ring base with this crumb mixture and refrigerate it for half an hour.
Till the time the biscuits get set, in a bowl take the whipping cream and whip for 5 minutes. To this whipping cream add softened cream cheese and icing sugar and beat a little more. In a small bowl, dissolve gelatine powder with hot water and add to the cream. Whip till firm peaks are formed.
Spread this cream on top of your biscuit mixture and let it set in fridge for 4-5 hours. After 5 hours, spread blueberry crush on top of the cream and refrigerate again for 4-5 hours, overnight works best.
After it sets, remove the ring and serve your yummy blueberry cheese cake.

Blueberry Cream Cake

Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions

Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:

1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar

Directions

In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.

Arranging

Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.


Chocolate Cupcakes with Buttercream Icing

Ingredients for the Cup Cakes:
    1 1/3 cups all-purpose flour 
    1/4 teaspoon baking soda 
    2 teaspoons baking powder 
    3/4 cup unsweetened cocoa powder 
    1/8 teaspoon salt 
    3 tablespoons butter, softened 
    1 1/2 cups white sugar 
    
2 eggs 
    
3/4 teaspoon vanilla extract
    
1 cup milk 

    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda, cocoa powder and salt.
    Set aside.
    In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Ingredients for Buttercream Icing
1/2 cup unsalted softened butter
4 cups icing sugar
1/2 cup cocoa powder
1 1/2 spoon vanilla essence
4-5 spoons milk

Directions
In a large bowl, beat butter until creamy, add icing sugar, cocoa powder and vanilla essence. Add milk slowly and keep beating until desired consistency is achieved.
Add this icing in piping bag and decorate your cupcakes as desired.



Chocolate Truffles

Ingredients
 250 gms dark chocolate
 1/2 cup cream

Direction
Break the chocolate into small pieces and melt it on a double boiler and let it cool a little. In a separate pan, add the cream and bring it to a boil.
Add the cream to melted chocolate and fold nicely, till it is completely absorbed in the chocolate.
Let it cool and then refrigerate it for an hour or two, till the mixture is firm enough.
Take small scoop of the mixture in hand and roll it into small balls. After you place the balls on a tray, let them refrigerate again for about half an hour.
Take out the cooled balls from fridge and roll these balls in your choice of topping, you may use chocolate sprinklers, coloured balls, cocoa powder etc.

Chocolate Cup Cakes with Whipped Cream Frosting

Ingredients for the Cup Cakes:
    1 1/3 cups all-purpose flour
    1/4 teaspoon baking soda
    2 teaspoons baking powder
    3/4 cup unsweetened cocoa powder
    1/8 teaspoon salt
    3 tablespoons butter, softened
    1 1/2 cups white sugar
    
2 eggs
    
3/4 teaspoon vanilla extract
    
1 cup milk

    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda, cocoa powder and salt.
    Set aside.
    In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      
    Ingredients for the Frosting
    125 Ml Whipping Cream
    100 Gms Icing Sugar

    Directions
    Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fill in the piping bag with the nozzle of your choice and frost the cupcakes.

    Some Chocolate Sprinklers for Decoration

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