Eggless Mocha Cupcake with Vanilla Frosting

Super intense coffee cupcakes topped with soft buttercream vanilla frosting..This is hundred percent mochalicious pleasure. Here I am, presenting my best frosted cupcake so far. Let me confess something today, I dream of producing beautiful bakery style frosted cupcakes every time I make them. Luck has not been on my side and I have not been able to do so till now. Frosting looks like an easy thing when I see people doing it but I have been beaten by it royally.  Never mind!!! I am determining to go beyond homely looking frosting to bakery style sophistication. Be part of my journey..till then, let’s focus on the taste. ;P  One of my friend who tasted these told me that this is the best frosting I have ever done and she just loved it. See me flying Yeeeeeyyy….. As a home baker its immensely satisfying that people for whom you bake for, love your dishes and would like to try the recipes themselves. I started blogging with the intention to record recipes and share my ups and downs, learning and experiences so that any one could look at my recipe and start baking. Just one requisite, You need an OVEN!!! Do let me know if I have been successful doing that and you have baked something after reading my post. So check out how to make these egg less but extremely light and testy mocha cupcakes frosted with vanilla buttercream. For the Cupcake 1 Cup Curd 1/2 cup Buttermilk 1/2 cup Vegetable\Cooking oil 1/4 cup Black coffee or espresso, at room temperature 1 Teaspoon pure vanilla extract 1 ¾ cup Flour 1/4 cup Regular unsweetened cocoa powder 1 cup Brown sugar 1/2 Teaspoon Baking Powder 1 Teaspoon Baking soda 1/4 Teaspoon salt For The Vanilla Buttercream 6 Tablespoon Butter 4 Tablespoon Heavy Cream 3 Cup Icing sugar 2 Teaspoon Vanilla extract Preheat the oven to 180 °C. Line a 12 cup cupcake pan with cupcake liners. In a large bowl whisk together the buttermilk, oil, coffee, and vanilla extract.  In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt.  Fold the wet ingredients into the dry ingredients with light hands using a spatula and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.) Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.  To make the frosting: Beat the butter until creamy, add shifted sugar in small amount and mix. Alternate with heavy cream and vanilla, until all the sugar is combined. Beat for 2-3 minute to make it smooth and light and its done.

Frost the cupcakes with buttercream and dust some coco powder. Decorate with coffee caramel toffee. Am I able to tempt you to try baking yet?? Do let me know...

Focaccia with green olives,onion rings and thyme

When it comes to watching TV, many gets surprised that even being a woman I don’t watch much of it. I cant watch movies on TV because I don’t have patence to sit for that long and my “Task to do” keeps popping up in my head and “Soap Opera” we don’t get along. Its only been quite a few food and travel shows which could get my attention. Among them I love Masterchef Australia and lately I have got to learn a lot from food safari.

Focaccia is one of dishes/recipes I got to know through this show. it is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients.

Focaccia’s dough is  similar in style and texture to pizza dough, consisting of high-gluten flour, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often dot the bread to create multiple wells by finger to relieve bubbling on the surface of the bread.

The recipe fits into my philosophy I tried my hand on it and what I had was unbelievable good looking flat bread which is chewy yet soft and moist from inside. I have tried few versions but today I am sharing Focaccia with green olive and onion rings and thyme.
Genrally  focaccia is made in square shape but I got away with me lazy streak and made it oval this time

150 gm  Flour

1 tsp Dry Yeast

1 tsp Sugar

1 tsp Salt plus a pinch or two

3-4 Cloves Garlic, chopped

1 cups Lukewarm water

1 Egg, whisked

3-4 Sprigs of fresh thyme

2 Tbsp Olive

1 small red onion, peeled and ringed

8-10 Green olives, pitted and sliced

Freshly crushed peppers

Mix the flour, yeast, salt, sugar, warm water and egg to form a firm, yet soft dough.

Flour the dough lightly and let it rise until it has doubled in size. Keep in covered with a wet cloth or cling film to preserve the moisture in the bread.

Place the chopped garlic cloves and thyme in a bowl with some olive oil and leave it for an hour.

Once the dough has doubled in size, punch out the air with your fingers and let it rise again for 30 minutes.

After the second rise, roll the dough into a large oval (you can do a rectangle, if you want to go traditional way).

Make small holes in the dough with your little finger, without pushing out the air.

 Spread the oil mixture evenly on the surface of the bread. Place the onion rings and olives on the bread. Sprinkle some salt and freshly crushed peppers.

Place the bread on a greased baking tray and bake in a preheated oven at 200 ºC for 15-30 minutes until the bread is golden brown in color.
Serve hot with your choice of dip, i like curd with butter roasted garlic dip. Try it out!!

Melting moments - Some what rustic this time

I have been following Masterchef Australia for quite some years now and this has opened up mind food wise. I used to get amaze and still do by the extent food knowledge contestant and Judges have. There are many long lasting impression on me of Judges, chefs, contestant and off course recipes which inspire me everyday. One of such contestant is Julia Taylor who was the finalist of season 4. She was this super competitive reserved lady who has strived to be at top all her life. Now she was here on Masterchef where she was among best of bests.  It was initially surprising for her that there are people better than her. She struggled to find herself in elimination as she knew and believed the she was just meant to be at top. But she realized, accepted and respected the this fact the competition is really tough and there are far more talented people against her. Then what we saw was real dedication, determination and hard work from Julia. I could relate to her a lot because I have also gone through this challenge in life. She made quite a few stunning dishes in the competition but what left a big impression on me was her “Melting moments” from cookies challenge. 

Melting moments are shortbread-like cookies that rely on butter for their wonderful flavor. I got hooked to these cookie because they look very cute and a very easy to make.

I have baked this cookie I don’t know how many times because they just disappear in jiffy. I have to admit more than half I must be eating alone. This time I have introduced my twist to make them very rustic like any home baker. First, I gave it more rustic look by baking it on bit higher temperature for slightly brownish color and used creamy tangy cheese cream filling with mixed fruit jam. I saved some efforts here by using a store brought jam. Fewhh!!!  So following is my version of melting moments.

180 gm Flour

180gm Butter

60 gm Custard

60 gm Powder Sugar

1 tsp Baking Powder

Pre-heat the oven at 180 ºC

Line your baking tray with baking paper

Cream butter until light and fluffy

Add custard powder and mix, and then add powder sugar

Sift flour and baking powder together and then add to the dough

Mix until a soft dough come together

Make small balls from the dough and place on baking sheet

Use a fork and press lightly on the dough balls to create impression

Bake for 10-12 mins until golden. For bit more brownish color, I cranked the temperature to 210 and baked for anothe2-3 mins

Let them cool and then remove from the tin

Cream Cheese Frosting 

½ Cup of Cream Cheese, Softened, at room temperature

 ¼ Cup Butter, Softened, at room temperature

1/2 teaspoon vanilla extract

2 cups powder sugar

2 cups powder sugar

3 Tbs of Mixed fruit Jam

Beat together the softened cream cheese and butter until creamy

Add in the vanilla extract and beat for another 30 seconds

Now start adding the powder sugar 1 cup at a time and beating in between each addition

You can make this frosting before and refrigerate. At the time of usages can give it a whisk and pipe

Before starting assembling of cookie gently warm the jam in small pan

To assemble the cookie, pip cream cheese on the flatter side of cookie and then smear a small spoon of jam over the cheese. Finally top it with another cookie, flatter side facing the filling to make the sandwich

And now enjoy!! Crunchy, creamy, tangy, fruity bits all at the same time will just melt in your mouth

I, thank Julia every time I make these

Easy and Fun - Cinnamon Sugar doughnuts

Doughnuts for me always been an exotic treat as in India good doughnuts can be tasted only at fine bakeries or café unlike west where they are everywhere. Always great in taste and quality. I remember how I treated myself with variety of doughnuts during my stay in Australia. My sweet tooth which loves all not so sweet things got soaked in doughnuts and tarts.

I use to wonder how these things are made and never in my dream, thought that these are deep fried items. Seriously I did not know till I saw in Masterchef Australia that doughnuts are fried.

So now you can imagine what my thoughts must be for considering them as a dish could be made at home. “It’s a store brought thing” was encrypted in my subconscious mind, till I ran into Krispy Creame doughnuts some time back. Off course they are yummilicious. Soft as clouds and super tasty.

It rang a bell inside me asked why don’t you at least try give it a try.

So with newly found motivation I turned to take up this battle.

With some doubts and lot of determination I stared making them and before I could doubt more they were there on my plate. I did not know a home cook can make doughnuts in a humble kitchen and its not a rocket science.

I am in so much love with these fluffy, fragrant and sugary babies that I want to make them again and again. It feels like dream to me.

All you need is:

2 tsp active dry yeast

1½ Tablespoons Lukewarm Water

½  Cup Lukewarm Milk

4 Tablespoons Superfine Sugar, plus extra, for dusting

50g Unsalted Butter, melted

2¼ Cups (335g) Flour

1 eggs

1 tsp ground cinnamon

Vegetable oil, for deep-frying

Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface.

Add the butter, flour, eggs and another 1 tablespoon sugar to the yeast mixture and use a spatula to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.

 Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size.

 Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Make a ball of dough and roll out 1cm-thick.

 Use a 6cm-round cutter to cut around the dough to make 6 rounds. Use a 2cm-round cutter to cut holes from the centre of the rounds to make rings.

Place rings on a baking tray lined with baking paper and set aside for 30 minutes or until risen.

 Place the oil  in a large and deep pan over medium heat until temperature reaches 180°C.

Cook the doughnuts, in batches, for 1–2 minutes each side or until golden.

Drain on absorbent paper. Dust with the extra sugar and serve immediately.

Ta-da , crispy on outside and fluffy soft from inside doughnuts are ready.   

Verdict – If I can make doughnuts at home, you can make them too and with sooooo.. much less worries.

Chocolate Cinnamon Wonton Donna Hay Style

Wontons are dumpling dish which is made in various ways in south east Asian countries. There are both boil and deep fried version with various different fillings. Earlier the shell was made by rolling out very thin wonton sheets but now days most of the Super markets have got ready made wonton sheets. In Indian we get it like Spring roll sheet as well.

I am a big fan of Donna Hay; she is an Australian food stylist, author, and magazine editor. I love her “Fast, Fresh, Simple” series. She does magic using just couple of simple ingredients and cooks stunning dishes.

Another reason for my love for her is our common love for white color. She is an extensive user of white in all her enamelware, crockery and kitchen equipment. Even her food styling and photography is heavily based on white themes. So, I decided to do my wonton photograph in white theme too.

Wonton sheet is one of the produce she has used to present a range of dishes and Yes, savoury as well as sweets. Chocolate cinnamon wonton is my favorite because it’s really really really: Fresh, Fast and Simple. 15 minutes all you need to pull this out of your magic box. All you need are following for this recipe:

8 Wonton Wrappers or 2 Spring Roll Sheets

20 gm Butter, melted

8 Small Squares of Dark Chocolate

1 tsp Ground Cinnamon

2 tbsp caster sugar

Pre-heat the oven at 180 ºC

If using spring roll sheet fold it from middle to divide in half and then fold one more time from middle. Cut from these fold mark to divide one sheet in 4 small squares

Brush the edges of the wonton wrappers with a little butter and fold from middle to make a rectangle

Place a chocolate square in the middle of the rectangle and press to seal the edges.  You will make 8 rectangles

Place on a baking tray lined with baking paper. Brush wontons with butter and bake for 8 minutes or until golden
 

Sprinkle with combined cinnamon and sugar. Your Chocolate cinnamon wonton is ready

Serve warm

These small nibbles are great for any time, have them with tea (Again?? Yeah), serve with your favorite ice-cream to add panache in your dessert or just have them just like that…crunchy, warm chocolaty treat anytime



Easy and Fun Baking - Ginger Cookies

Winter continues to play hide and seek. Yesterday’s bright and sunny day has given way to gray clouds again. The cold wind has again forced me take out my pullover this morning. These very rare days of slight cold make me nostalgic about winters of back home.

Having a cup of tea with freshly baked ginger cookies make a winter evening more enjoyable. You must be wondering, why every time I just think of having tea. LOL!! I love tea and everything which makes a cup of tea special. My love for tea has fetched me the title of “Miss Tea Pot”.  

Baking cookies sounds like a very tough job. Take my words, it’s not as difficult as it might seems.  I am sharing one of very simple recipe of make amazing cookies.

1 ¾  Cup Plain Flour

1 tps Baking Powder

2 tps Ground Cinnamon

1 ½ tps Ground Cloves

 ½ tps Ground nutmeg

 ½ tps Ground Ginger

¼ tps Salt

1 ½ Cup Brown Sugar

1 Cup Chopped Candied Ginger

1/3 Cup Vegetable Oil

3 eggs (Can use 1 cup of melted butter if you don’t want to use egg. )

Line a baking dish with butter/ baking paper and sprinkle very small amount of flour evenly

Pre-heat the oven at 180 ºC

Mix all the dry ingredients in one large bowl

Mix all the wet ingredients in another bowl

Mix both by adding small amount of wet mixture at a time in dry mixture.

(If using butter beat butter and sugar together lightly and then add all the dry ingredients. Mix well till the dough come together)

Prepare soft dough.

Roll out small size boll of dough and flatten to make coin medium size discs.

Bake for 20 minute at 220 ºC till golden brown . Cool on wire rack.

And that’s it!!!  You are done.

 Your Ginger Cookies are ready to enjoy. This recipe is so easy, try making these with your kids, it will be so much fun.

Ginger and spices together infuse such warm sensation on the plate that anyone can’t stop going for one bit after another. So make sure you make plenty.



Heart On The Plate – Literally

Last year around this time I was busy for many days thinking, evaluating and planning about a recipe in my head. It was nothing different but a cake. The difference was in the level of challenge. I wanted to raise the bar for myself not just because I wanted to challenge myself but to present a cake like never before. The cake had to be super special as it was a surprise for my dear husband on his birthday. So I decided to do a moist double layer cake with hazel nut praline filled between  the layers and chocolate ganache icing on top (Don’t worry it might sound lot of things but it’s not that complicated), and off course in heart shape ;).

Sponge Cake:

1¼ cups (185g) plain flour

6 eggs

¾ cup (165g) caster/superfine sugar

60g butter, melted

Preheat oven to 180°C (350°F).

Grease 2 medium size heart shape cake tin (Chose the shape as you like) and line the bases with butter paper or spread very small amount of flour and spread as thin layer covering the sides completely.

 Sift the flour 3 times. Set aside.

Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until thick and pale and tripled in volume.

Sift the flour over the egg mixture and gently fold through. Use a metal spoon to fold the flour through the egg mixture with a gentle cutting, lifting and folding action.

Fold through the butter. Pour lf the mixture into each tin and bake for 25 minutes or until the cakes are springy to touch and come away from the sides of the tin. Cool on wire racks.

Ganache Recipe:

200 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream

2 tablespoons (20 grams) unsalted butter

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

Hazel nut Praline:

50g caster/Superfine sugar

100g hazelnuts, chopped

Place the sugar and nuts into a saucepan over a medium heat and caramelise gently, stirring to coat the hazelnuts.

When the sugar turns golden brown, pour the mixture out onto a butter paper greased with butter, spread out and leave to cool. Once cooled and set, smash the praline into pieces with a rolling pin.

Soaking Syrup

¼ Cup hot water

add 2 tbs Honey in the hot water and let it cool

Now the most fun part, assemble the cake. Soak both the cakes with honey syrup. Spread a thin layer or ganache on the smoother sides of both the cakes. Keep one of the cakes upside down on a wire rack. Have the ganache facing up as this will the foundation for you cake. Spread hazel nut praline on covering it completely. Now place the other cake above it ganache facing down to make the sandwich.

Press lightly.

Cover the cake completely with remaining ganache. Start from spreading from center and then cover sides for a smoother finish.

Sprinkle remaining praline on the sides and cover the sides evenly. Leave the cake for few minutes to set and then move gently to the serving tray or cake stand.

And dark, rich, luscious and hearty cake is ready.

Do bake with heart and soul and it shows. Have a great time baking.

Happy New Year

Happy New Year Everyone...Have a great year ahead.

Eat, Pray and Love.Bake lot's of things for the one you love and make everyday of the new year a special one.

Vidyarthi Bhavan





Image Courtsy - Google Image







Change is the only constant thing in life.

Very well said but there are people like me who wants lot of things to remain the way they have been. Old world charm is something, I am really drawn towards. For me the stillness, tranquility and tidiness of old times are very alluring.  I feel the same charm and old world aura whenever I visit Vidyarthi Bhavan.

Vidyarthi Bhavan is a vegetarian south Indian eatery founded in 1943, right in the middle of hustle bustle of Gandhi bazaar in Bangalore.

The entrance itself hints about its heritage. The place is a moderate hall, lined up with basic tables and benches. There is this profound rule that if there is an empty seat, it will be used. You get this experience of eating with a complete stranger on the same table and sometimes running into someone interesting.  So it’s like a cozy community canteen. The hall is lashed with photographs and sketches of eminent visitors of this café who happens to be top politicians, writer, artists and actors. It gives me goose bumps by thinking that  these people has been here and have eaten the way we are going to eat.

The food is quite essentially banglorian snacks – dosa, ideli, Poodi sagu, Vada etc and finish it off with delicious filter coffee. Dosas  are super  crispy and ideli’s are so soft. Everything on the menu is mouth-watering tasty and very economically priced.

This place is able to take you to that old earthy wonderful world. That’s the reason I wish that Vidyarthi Bhavan is one of the few things which should be spared from Change.

Visit this place and you would know what I mean.