Search Results for: label/cupcakes

Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

With Fall in the Scene and Halloween, it is Pumpkins everywhere!!!! This month on the Baking Partner’s Challenge too, we got 3 recipes on Pumpkin to Celebrate Fall!!!
  1. Reshmi of Easy Cook suggested  Pumpkin chocolate chips Muffin from Joy of baking
  2. Julie of Erivum Puliyumm suggested a vegan pumpkin  cup cake Eggless Pumpkin CupCakes with Spiced Butter Cream and Candied Pecans.
  3. Priya R  of  Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting 

I Chose to bake Pumpkin Chocolate Chips muffins and Eggless Pumpkin CupCakes with Spiced Butter Cream Frosting. They came out so well.

 
Ingredients for CupCakes 
3/4cup  of unbleached white flour (all
purpose flour)
1/2 tsp of cinnamon 
1/4
tsp of dried ginger
1/8 tsp of Nutmeg Powder
1/8 tsp of Cardamom Powder
1/2 tsp of baking powder
3/8
tsp of baking soda (1/2 tsp + half of 1/4tsp)
3/4 cup + 2 tbsp of pumpkin/squash purée
3 tbsp of unsalted butter(room temperature)
1/2 Cup Light Brown Sugar
1/2
cup Milk
1/4tsp
of salt
1/2 tsp of apple cider vinegar
1/2 tsp of vanilla extract
Spiced
Buttercream Ingredients
2 tbsp unsalted butter
1/4
tsp of vanilla extract
1/2 cup of powdered sugar, sifted
Dash of Cinnamom and Nutmeg
1/2 tbsp of maple syrup, pure ( i used Honey)
1/2 tbsp of Milk
 
Method
How to make Pumpkin Puree
    • Preheat the Oven to 200C.
    • Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray. 
    • Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
    • Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
    • Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
    • Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content. 
Method for CupCakes
  • Preheat oven to 350 degrees F, and line cupcake pans with cupcake papers. I used a mini Bundt Muffins Pan and got about 4 Muffins.
  • In a medium bowl, sift together flour, spices, baking soda and powder. Stir to
    mix together and set aside.
  • In a stand mixer (or with a hand blender) cream the unsalted butter until
    smooth and creamy. Butter must be in Room Temperature, not Melted. 
  • Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher
    speed until fluffy.
  • Add in the pumpkin/squash puree, salt, vinegar, and half of the milk. In 1/2 cup increments add in the flour/spice mixture, also adding in the
    remaining soy milk in between additions. Be sure to stop the mixer and scrape
    down the sides of the bowl and give it one more good mix to be sure all
    ingredients are well incorporated.
  • Fill the cupcake liners
    about 2/3 full with batter and bake for about 20-25 minutes.Insert a Tooth-pick in the center, if it comes out clean then it is done
 
Method for frosting:
  • Use a mixer to cream the unsalted butter until smooth. 
  • Add in the Vanilla Extract,Honey, Milk and mix until combined.
  • On a low
    speed, slowly add in the powdered sugar and spices and mix well after each
    addition. Keep mixing until all is well incorporated and the frosting is smooth
    and fluffy.
Since i was doing for a small batch(4) of CupCakes, i took all the ingredients in my Small blender and Blended until smooth. 
Note:
Baking Time Depends on the Oven Settings. So, Bake Accordingly.

Eggless Muffins/Cupcakes


Lets-bake-cupcakes-and-muffins

Eggless Carrot n Raisin Muffins/CupCakes

Carrot Cake was in my Baking list for a very long time. When Kalyani announced this Month’s Magic Mingle Ingredients Carrot n Raisins, i decided to bake this long-waited Cake/Cup-Cake. Since Kuttu started his full-day schooling, i have got so many friends in my apartment, we get to meet downstairs to collect our kids from the school bus and do a lot of Chit-Chat. Last week, One of them gave me a packet of  Nethrangkai/Banana Chips, It was so fresh, me and kuttu finished right away, without keeping any for my hubby. I wanted to return the favor to my neighbor, so i baked about 10 Muffins in a Alu-Foil holders. Kept 2 muffins for us and packed 2 each for my friends.  First i thought, kuttu will not like these muffins, since it has raisins peeping from all its side. But to my surprise, he came for a second helping and once again Daddy dear was left with Clean n Clear Muffin Pan!!!!

Recipe Source : 4th Sense Cooking
Ingredients:
1 and 1/2 cup Cake Flour 
1 Cup Light Brown Sugar
1/2 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon powder
Salt a pinch
2 Medim Sized Carrot finely grated
1/4 cup Raisins
1/2 Cup Oil
3/4 Cup Milk
Almond Flakes for Topping  (optional)

Method:

To Make Cake Flour
Measure 1 and 1/2 All Purpose Flour. Remove 3 tbsp of Flour from it and Add 3 tbsp of Corn Flour and Sift 3 to 4 times.
  • Preheat the Oven to 180C/350F. Keep the Cake tin/Muffin pan ready.
  • Sieve Cake Flour, baking powder, baking soda, cinnamon and salt together in a bowl. Add the grated carrots to it and mix well 
  • Now pour in the cooking oil, Milk, mix until well blended. Do not over beat. 
  • Fill muffin cups with batter upto 3/4th and bake it for 25-28 mins. To do the Tooth-pick test to check the Cup-Cakes.
  • Once done, allow it to cool on a wire rack  and Serve Warm.
Note:
Bake timings differ from Oven to Oven so Bake Accordingly.

Vegan Black-Forest Cake with Choco Frosting – Day 4, Blogging Marathon #4

For the past 3/4 days, my kiddo is seeing me making cakes in  various shapes and sizes. Today, Morning while getting him ready for the school, he asked me whether i am  going to make his favourite Chocolate Cake today. I promised to bake him one, when he is back from school. I made 2 Small Cakes and 2 Muffins. When i went to pick him up after school from the bus stop, he asked whether his cake is ready. The moment he entered the home, removed his shoes, went straight ahead to the Kitchen and Whooooshhhhh!!!! Muffins Vanished!!!! With great effort, Saved the other two cakes!!! 

This recipe is from CCN’s One Minute Microwave Vegan Black Forest Cup Cakes. Madhuri has actually made this cake using Microwave.  I too have tried this cake 2 or 3 times in the microwave. It has come out in a jiffy and perfect for a Weekend Morning Breakfast!!!! This time, for the marathon, i have tried baking it.  Yeah, i have already got the results and have passed out with flying colors!!!!!!


Ingredients
3/4 Cup All purpose flour/Maida 
1/4 Cup Cocoa
3/4 Cup Brown Sugar (i used 1/2 Brown sugar and 1/4 Cup Normal Sugar) 
1/2 tsp Baking powder 
1/4 tsp Baking Soda
Salt a pinch
2 tsp of Flax seed powder in 1/2 cup warm water
1/4 Cup Warm Water
1/4 Cup Oil
1 tsp Vanilla essence


For the Frosting
1/2 cup Cold Milk (little less, would do good)
1 packet of Foster clark’s Dream Whip
1 tbsp Cocoa
1 tsp Vanilla essence

Method

Preheat the oven to 180C. Mix Flax seed with 1/2 cup of Warm Water and set it aside. Sift together flour,Cocoa, Baking powder, Baking Soda and salt together in a bowl. Add sugar to this and stir well. Stir in the warm water, oil, vanilla essence and the flaxseed powder-warm water mixture. Mix well. The batter must have a dropping consistency now.
I have used 2 Silicon moulds, a heart-shaped mould and a Teddy-bear mould. You can use a 8″inch round pan. Whatever you use, grease the pan/mould. Pour the batter into the pan. Bake it @ 180 C for 15 minutes. Reduce the temperature to 160C and bake it for another 15 minutes. Baking Temperature differ from Oven to Oven. Please do the Skewer test to check the done-ness of the cake. Let the Cake Cool a bit, take it off the mould and place it on a plate/Cake stand. Let it cool completely. 

For the Frosting

I have used Foster Clarks Dream Whipp to get the frosting. But, unfortunately i added extra milk i believe, i used my normal tumbler to measure the milk 🙁 so the cream didnt acutally peak-up!!! Thank God, It was a bit thick.
Cool the cake well, Pour a  tsp of orange juice on the top of the cake, then pour the whipped cream and spread it well with a spatuala. Cool the cake for an hour or two, before digging it!!!!! 


Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method

Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Yellu Podi Saadam/Sesame Rice – Day 6 Blogging Marathon

It has been a hectic day. My Son isn’t well from yesterday night. Though everything was ready in the morning, i couldnt find time to sit and do the post. Atlast found some time to finish it before the day ends. Sesame Rice is another flavourful rice, very quick to make.

Ingredients
1 cup Rice,Cooked
2 tbsp White Sesame Seeds
3 -4 nos Red Chillies
1 tsp Urad Dal/Black Gram Dal
3-4nos Cashews
Salt to taste


Seasoning
2 tbsp Gingely Oil/Ghee
1/2 tsp Mustard Seeds
1/4 tsp broken urad dal/Black Gram dal

Hing a pinch
Curry leaves a few

Sorry for a Bad Picture!!!!!!

Method

Heat a pna ad dry roast the seeds in a low flame till light brown in colour.  Heat half a tsp of oil and fry red chillies with black gram dal and Cashews.  Cool the ingredients and Powder them.  Heat rest of the Oil/Ghee Separately and splutter mustard seeds and fry curry leaves and hing. Add Broken urad dal and fry them until brown.  Add Cooked Rice with Salt and the grounded powder. Mix Well. Garnish with any Roasted Nuts or just coriander leaves.  



Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma 


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself

Purple Cabbage Rice – Blogging Marathon Day 4

I have always used Cabbage to make Kootu or plain curry with Grated Coconut and green chillies. Never tried them as Rice Mix.  Once Saw Nithya’s Purple Cabbage Rice and Fell in love with that Color. Came across a Cabbage Rice (Normal Green Cabbage)recipe in Mallika Badrinath’s CookBook, made it using Purple Cabbage for today’s Lunch!!! Tasted so Good and though I didnt get the color like Nithya, it was fine.  Surprise your fellow’s with this Delicious, Colorful Rice, if they don’t find this Nutritious Veggie Interesting!!!!



Ingredients
1 cup Rice, Cooked
1 cup Purple Cabbage, Shredded/Finely Chopped (Green Cabbage can also be used)
2 Medium Onions
3 tbsp Oil
Salt to taste

Grind Together
1/4 Cup freshly grated Coconut
2 tbsp Roasted Gram dal
8 – 10nos  Green Chillies
1/2 inch Ginger
1 bunch Coriander leaves

For Seasoning
1/2 tsp Mustard
1/2 tsp cumin Seeds
2 nos Red Chillies
1 tsp Gram dal (Optional)
4-5 nos Cashews (optional)

Method

Grind the Masala to a fine paste using minimum water.  Heat Oil, add the seasoning ingredients one by one.  Add finely chopped onions and fry till crisp. Add Shredded/Finely Chopped Cabbage and fry till cooked.  Add the grounded masala and fry till nice aroma arises.  Add Rice and Salt and fry in a high flame for few minutes.  Garnish with Coriander leaves. 

Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and Myself