Sunday, December 19, 2010

Chocolate cupcakes with Butter Cream Icing

My daughtie has her  class picnic to a park, today. And there she comes mama I need to take cupcakes with icing and sprinkles for my friends. so baked my favourite  chocolate cupcake recipe. She needed 37 of them. 




The icing I used is Class butter cream icing from wilton.


Ingredients for icing :

  • 1/2 vegetable shortening
  • 2 cups icing sugar
  • 2 tbsp water
  • 1/2 tsp vanilla essence
  • 1 tbsp wilton Meringue Powder (used instead of egg white)
Method:
  • Cream shortening , essence and water.
  • Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  • Blend an additional minute or so , until creamy.     

Before Sprinkles
After adding Sprinkles

Icing consistency
You will want to adjust the consistency of your butter cream icing , depending on the decorations you will be making.

Stiff consistency
Is used for decorations such as flowers with upright petals , like  roses and sweet peas. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out , icing is probably too stiff.

I used medium consistency add 2 tsp of water more for this consistency, which is easy to spread . And used some sprinkles on top to add some colour.

Hopefully they will enjoy the cupcakes ...!!!

Saturday, December 11, 2010

Vegan Chocolate Cupcakes

I felt like having some chocolate cupcake....as I looked into my fridge hmmm.... couldn't find butter ...so I decided  to make Vegan chocolate cupcakes from Martha Steward's  cupcakes book. I did my little bit of changes instead of using vinegar I used eggs, that itself is one big change the mix will have the effect. so lets see...


Ingredients:

  • 11/2 cups cake flour(not self-rising but I used normal flour), sifted
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 2 eggs (Original recipe has 1tbsp distilled white vinegar )
  • 1 tsp pure vanilla extract
  • 1 1/4 cup water
  • Confectioners' sugar, for dusting
Method:
  1. Preheat oven to 180C/350C. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
  2. With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth , scraping down sides of the bowls as needed (batter will be very thin).
  3. Divide batter evenly among lined cups, filling each three- quarters full.
  4. Bake , rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
I know the photographs are not good...... sorry about that...!!!

Friday, December 10, 2010

Turmeric Rice

(Birinji)
  • Boiled rice 400 grams
  • onion (large) 1
  • coriander seeds 2 tsp
  • aniseed 2 tsp
  • ghee or oil 2 tbsp
  • turmeric powder 1 tsp
  • salt to taste
Grind the coriander seeds, aniseed and turmeric powder to a smooth paste.
Slice the onion. 
Heat the ghee and fry the onion till lightly browned.
Add sufficient water to cook the rice.
Add the ground masala mixed with a little water and stir.
Add salt and let the water boil.
Clean and wash the rice, and add it to the water when it boils.
Cover and cook the rice till it is done and the water is absorbed .
Serve hot with mutton or fish curry.

Tuesday, December 07, 2010

Ghee Rice

(Neichoru)


Ghee rice is something I end up doing quite often when my daughter was small. Its quite easy and kids love to eat.  I also use oil instead of ghee for us.

  • Pulao rice 500 grams
  • Onions 1
  • cloves 2
  • cinnamon 4 cm piece
  • cardamom 2 pods
  • ghee 4 tbsp
  • salt to taste



Clean, wash and drain the rice.
Slice the onion.
Heat the ghee.
Add the onion, cinnamon and cardamom.
Add the rice and fry for 3-4 minutes.
Add boiling water (double the quantity of rice) and salt. 
Cook till the rice is soft and the water is absorbed .
Serve hot with mutton or chicken curry.

Monday, December 06, 2010

Jumbo chocolate chip cupcakes

Always wanted to make chocolate chip cupcake without using sour cream. Found this recipe from my favourite book muffins & bakes. It was quite easy to mix n bake. The only problem was that the chocolate chip had settled down.....:(  but the cake taste was yummy.



Ingredients :

  • 7 tbsp soft margarine
  • 100 grams caster sugar
  • 2 large eggs
  • 100 grams self raising flour
  • 100 grams plain chocolate chip
Method :
  1. Put the muffin paper cases in a muffin pan.
  2. Put the margarine, sugar, eggs and flour in a large bowl and , using an electric hand whisk, beat together until just smooth.
  3. Fold in the chocolate chips. Spoon the mixture into the paper cases.
  4. Bake the cupcakes in a preheated oven. 190C/375F, for 20-25 minutes or until well risen and golden brown. Transfer to a wire rack to cool.



The reason I wanted to share in my blog is, if any one of you could give me a solution or a reason for the chocolate chip settling down then my problem would be solved..:)

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