Chocolate Chip Muffin

Ingredients

Dry Ingredients

Maida – 1 cup

Cocoa powder – 1 tbsp

Baking powder – 1 tsp

Castor Sugar – 100gm

Chocolate chips – 50gm

Wet Ingredients

Milk – ½ cup

Oil – ¼ cup

Egg – 1large

Vanilla essence – 1 tsp

Method

1.      Mix together all dry ingredients in a mixing bowl and keep aside.

2.      Mix together all wet ingredients in a jug.

3.      Add wet ingrediants to dry ingredients in a bowl.

4.      Mix just to combine. Do not over mix.

5.      Pour in muffin moulds lined with paper cases.

6.      Bake at 180oC for 20 min. 

Cola Chocolate cake (eggless)

Ingredients

Maida /all-purpose flour – 1½  cup

Coco powder – 1/3  cup or slightly less than ½ cup

Baking powder – 1½ tsp

Baking soda – ¼ tsp

Salted butter – 60gm (1tbsp less than ½ cup)

Powdered sugar – ¾ cup

Coca cola – 1½ cup

Vanilla essence – ½ tsp

Choco chips – 1tsp (optional)

Method 

1.    Pre heat oven to 180^Oc.

2.    Sieve maida, coco powder, baking powder and baking soda.

3.    Now beat butter and sugar till light and fluffy.

4.    Add half of the maida and half cola, mix and then repeat with the remaining maida and cola. Mix well. If required add enough cola to get a dropping consistency.

5.    You can add chocolate chip or walnut at this stage, mix well.

6.    Line a muffin tray. Spoon  mixture into them fill them ¾ only (as it will rise).

7.    Bake in the preheated oven for 25min or till done.

8.    Cool and serve. 

Christmas Plum Cake

A traditional plum cake recipe which pass passed on from my mother to me. She never used spices but I have tried with the spice and like it. There no Christmas, without this cake. This year I made about 20kgs of plum cakes and still it is always less.

It’s too late to put this recipe, but I had to pen it. Every year I think of posting it and due to festivity and lack of time, its push it to next year. And it never comes up.  So here I go………… 

 

Ingredients

For Soaking:

Mixed dry fruits of your choice - 3 cups/ a jar full ( I have used candied orange and lemon peel, sugared ginger, raisins, cashew-nut, dates, tuti-futi, glanced cherrys)

Rum/Brandy – about 1.5 cups/ till it cover the fruit in the jar (I used old monk dark rum)

• Chop all the dry fruit to equal small size. You can use dried fruits of your choice.  
• Fill it in a glass bottle and pour rum till it socks the fruits till the top. I sock it about a month back.

For Caramel:

Sugar - ½ cup

Warm water - ¼ cup

• Place the sugar in a pan and heat a pan (I prefer a deep pan). Heat it & let the sugar melt.
• When the color of the melted sugar becomes dark brown, remove the pan from fire & add ¼ cup warm water to this. You need to be very careful at this stage since the water tends to splash & can cause burns.
• Bring it back to the heat & boil for a few more mins, till the water mixes and melts completely.
• Remove from fire & let it cool completely.
• You can prepare the caramel in advance and store it in a dry glass bottle.

 

For Spice Powder:

Cloves powder– 1 tsp

Dry ginger powder – 2tsp
Cinnamon powder – 2tsp
Nutmeg powder – 1tsp

• Mix all together and store it in a dry container.  Use as per required.

 

For Cake:

Castor sugar – 250gm

Unsalted butter – 250 gm
Egg - 5
Plain flour (maida) – 250gm
Baking powder - 1 tsp
Vanilla essence – 2 tsp
Socked Dry fruits -  ½ cup
Caramel – 2tbsp

Note :  all ingredient should be in room temperature.

 

Method

1. Preheat the oven @ 180 C for 10-15 mins, before baking.
2. Swift the flour, baking powder and spice.
3. Beat the butter for about a minute till it becomes smooth.
4. To this add sugar and beat again for a min.
5. Now add egg one at a time a beat it as you are adding.\Now add the vanilla essence and the caramel and mix well.
6. Fold in 3/4th of the flour.
7. Toss the socked fruit in the remaining 1/4th flour. (This will prevent the fruits from sinking to the bottom of the cake and would be evening spread).
8. Fold the tossed fruits to the cake mixture.
9. Grease a 9inchs baking dish with butter and dust the entire dish with dry flour and tap of the access flour.
10. Pour the batter to the prepared dish.
11. Bake for 50 min at 180degree C or until the skewer inserted comes out clean.
12. Remove and cool it completely, before tossing it of the tin.

 

Pineapple Upside Down cake (2)

 

Ingredients

 

Canned Pineapple – 4 to 6 slices and about 3 tbsp of the juice in the tin
Canned cherries - 20
Maida – 200 gm
Caster sugar – 200 gm
Egg – 4
Butter – 200 gm
Baking powder – 1tsp
Baking soda – ½ tsp
Pineapple essence – 1tsp
Yellow food colour – few drops

 Method

 

1.      Preheat the oven to 180^oC.
2.      Take a 6” cake tin, grease it with butter.
3.      Arrange the pineapple slice according to a pattern or as the pattern shown in the picture.
4.      Fill each pineapple or the gapes with the cherries.
5.      For the cake batter, mix the butter and caster sugar
6.      To this add the egg, essence, colour and mix well.
7.      Swift together the flour, baking powder and baking soda and mix to the above batter.
8.      Add the juice from the pineapple tin to make a little thin batter.
9.      Pour this mixture carefully over the cherry studded pineapple base and spread evenly.
10.  Bake for 40 min.
11.  When it is baking properly. Remove from the oven and let it cool for 15min.
12.  Run a knife around the edge of the tin. Holding a plate tightly on top of the baking tin, with the tap, turn it upside down. The cake will fall on the plate, if it doesn’t just give a tap on the top.
13.  Now cut and serve plane or with whipped cream or pineapple sauce.

Coffee Cup Cakes

Most of us like a cup of hot coffee. I love the taste of coffee, so though of making a cupcake of the same taste.  People who enjoy the taste of coffee would like this cake. 

Try and do put in your comments and suggestions.  

Ingredients

Flour – 100gm

Caster sugar – 100gm

Butter – 100gm

Egg – 1

Milk – ¼ cup

Instant coffee – 1tbsp

Baking powder – ½ tsp.

 

Method

1.      Preheat the oven to 180 degree C for 5 min.

2.      Mix milk and instant coffee to form a liquid.

3.      Mix and sift flour and baking powder.

4.      In a bowl, whisk together sugar and butter, till it mixes together.

5.      To this add the egg and mix till the mixture is fluffy.

6.      To this add the coffee mix.

7.      Now add the flour mixture mix till it combines.

8.      Line the cupcake mold with cupcake liner (paper).

9.      Pour about 1tbsp mixture on each mold. It will make about 8 cupcakes.

10.  Cake at 180 degree C for about 20 min.

11.  Once it is done transfer it to a cooling rack.

12.  Enjoy this coffee cupcake.

 

VIBGYOR Birthday Cake (Rainbow cake)

It was my younger sons 5^th Birthday and I had to make a special cake for him. As he has started going to school this year, he is learning the concept of colour and rainbow. So, thought of making a rainbow coloured cake with all the 7 colour i.e VIBGYOR.  Here is the final product with violet, indigo, blue, green, yellow, orange and red colours.

I have made half kg cake for each colour, which I think is a little big. So an advice would be to make a batter of 1 kg and divide it into 3portions.  You can also try this with Shades of colour.

So, enjoy baking and icing and do put in you feedbacks.

Ingredients

 
For 1kg Cake ( for 2 cakes)
 
Flour/maida - 250gm
Granulated sugar – 250gm
Butter – 250gm
Egg - 250gm (ie. 5eggs)
Baking powder - 1tsp
Vanilla essence - 1tsp
Colour – ½ tsp of each colours

For butter Cream

White butter – 2cup

Icing sugar – 8 cup
Vanilla essence – 2tsp
Milk – 2tbsp
Colour – ½ tsp of each colours

Method

For Cake

1.      Sever flour & baking powder together .

2.      Powder the granulated sugar .

3.      Preheat the oven to 1800c for 5 min.

4.      In a bowl beat the soft butter and sugar powder ( 1 min with a beater or 5/6 min with hand)

5.      To this add egg and beat. ( 2 min with beater or about 8 min by hand).

6.      Add essence and mix .

7.      Now fold in the flour.

8.      Divide this batter into 2 bowls.

9.      Add 2 different colours to both the bowls, mix well till the colour incorporated.  

10.  Grease and dust a 8” x 8” round container for each cake.

11.  Pour the mixture into it.

12.  Bake at 1800c for 30 min.

13.  Cool it completely.

14.  Repeat for all the 7 color of Rainbow.  

For Butter Cream

15.  Beat butter till it is soft.

16.  To this add 1 cup icing sugar at a time and keep beating till the entire quantity of sugar is mixed.  

17.  To this add vanilla essence mixed with milk and beat it till it is nicely incorporated.

18.  Divide the butter cream into 8 portion. Where in the 8^th portion should be double the quality of the other portions.

19.  Don’t mix any color to the 8^th portion as it will be required to do crumb coating.

20.  Add the 7 rainbow color to the remaining 7 portions and mix well.  

To assemble

 

21.  Level all the cakes horizontally.

22.  Now start with the Violet cake.  Place it on the cake board.

23.  Spread a thin layer of white butter cream on top.

24.  Next place the Indigo cake and spread the thin layer of white butter cream.

25.  Repeat this process with blue, green, yellow, orange, and red.

26.  Finally when the red cake is on the top. Check if all the cakes are leveled from the sides. If not, trim it and shape it.

27.  Now with the white icing make crumb coat i.e make an icing coat on the whole cake so that no crumbs of the cake is visible.  

28.  Now refrigerate for ½ an hour so that the icing gets stiff and become easy to do the color icing.

29.  Start icing from the bottom to top with 2 rings of each color.

30.  Further decorate it the way you want.

31.  Refrigerate it till you use.