This recipe is from `joyofbaking.com'
This is simple because no blenders are required for the cupcake and all the mixing is done in a bowl.
The only time taken is measuring or weighing the ingredients!
Made these cupcakes for little kids on demand:) and they loved it!
Ingredients:
All purpose flour or maida(sieved)-125 gms or 1 cup and 2 tbsp,
Cocoa pwd-1/3 cup,
Sugar granulated(powdered)- 1 cup,
Baking pwd-1/2 tsp plus 1/4 tsp,
Baking soda-1/2 tsp plus 1/4 tsp,
Egg-1-beaten,
Warm coffee-1/2 cup or 120 ml-(boil water and add 1 tsp of instant coffee-keep aside to cool a bit),
Warm milk-1/2 cup or 120 ml,
Canola oil-1/4 cup,
Salt-1/4 tsp(optional-add salt if not making frosting),
Vanilla essence-1/2 tsp plus 1/4 tsp.
Ingredients for chocolate frosting:
Coarsely chopped chocolate-90 gms or 1/2 cup( can use any semi sweet chocolate or cooking chocolate),
Butter (salted)-1/2 cup (used 90 gms butter and it was perfect)
Icing sugar-1 cup,
Vanilla essence-3/4 tsp.
Note:These cupcakes are great with the frosting:)
I have not used salt in the cupcakes as the frosting has salted butter in it.
Method:
Pre heat oven to 350 F or 180 C
Line paper cups on the cupcake tray.
For making coffee,boil water in gas or microwave for 1 minute.
Take out and add 1 tsp of instant coffee.
Mix with a spoon and keep aside to cool a bit.
Warm milk for 10 seconds.
Whisk together flour, cocoa pwd through a sieve.(cocoa pwd have lumps so it is important to remove them),sugar,baking soda and baking pwd.
With a wire whisk mix all together.
In another bowl whisk together beaten egg,warm coffee,warm milk,canola oil and vanilla essence.
Pour the wet ingredients to the dry ingredients and stir with wire whisk until combined.
Remove the wire whisk and stir gently mix with a spoon if any flour is left at the bottom of the bowl.
Using a ice cream scooper or spoon fill the cupcakes 3/4.
Tap the tray on the counter to remove any bubbles.
Bake in the oven for 17 or 18 minutes or till tooth pick inserted in the center comes out clean.
Remove from oven and place the tray on a wire rack to cool for 5 minutes.
Take out the cupcakes from the tray and leave it to cool completely.
Chocolate frosting:
Chop the chocolate coarsely.
Melt chocolate in double boiler in gas or microwave in the taking 30 seconds at a time for the chocolate to melt.( it will take 2 minutes)
If you are using microwave to melt do it in intervals and check if the chocolate has turned soft.
Leave it for 3 minutes outside.
Mix with the spoon to smooth it.
Let it cool.
Take your mixing bowl and beat butter for 1 minute(creamy).
Add the icing sugar.
In low speed run the blender for few seconds and then in high speed for 2 minutes.
Add in vanilla essence and the chocolate.
Run the beater for 2 to 3 minutes or until it is smooth and glossy.
Scrap the sides in between.
Fill the frosting in the piping bag and with a choice of your tip,decorate the top of the cupcakes.
Best if eaten fresh.
Can be stored in the fridge for several days,since oil has been used,the cupcakes will remain moist.
Makes -12 cupcakes.
This recipe is from the book `The Maharajas' by Digvijay Singh!
This dish is a little hot as green chillies are used but you can always adjust it to your liking!
I have also used less chillies then the recipe required!
The dish is simple and easy to cook and very less ingredients are required.The dish turned out very well as most of the dishes in this book!
Ingredients:
Keema or minced meat-500 gms,
Curd-115 gms or 1/2 cup,
Salt- to taste,
Turmeric-1 tsp,
Cumin seeds whole-2 tsp,
Ghee-1 tbsp,
Oil-1 tsp,
Onions -2 ( medium)-thinly sliced,
Green chillies-50 gms-10 to 12-slit and deseeded-cut into 1/2 inch pieces(original recipe is 250 gms)
Onion -2 (medium)-cut into quarters-one inch pieces,
Garlic-15 whole,
Lemon juice-30 ml to 50 ml-2 to 3 tbsp according to the hotness of the chillies,
Fresh coriander leaves-2 tbsp.
Note:If you do not like chillies,replace it with one capsicum!They are mild in taste and will go very well with minced meat.Only the flavour will be different!
Method:
Slit and remove the seeds from the green chillies and cut into 1/2 inch pieces.
Beat the curd in the bowl and mix whole cumin,turmeric pwd and 3/4 tsp of salt.
Mix and pour it in the minced meat.
Mix thoroughly and keep aside.
Heat your cooking pan and add 1 tbsp of ghee and 1 tsp of oil.
As oil heats up add the sliced onions and fry till they are brown.
Add the keema mixture and stir fry in high heat till all the water evaporates and the keema is dry.
Add 2 cups of warm water and let it come to boil.
Lower the heat and put a lid on.
Let it cook for 15 minutes.(minced meat is half cooked)
Uncover the lid and add green chillies,whole garlic and onion pieces.(left out 1/4/of the chillies,since they were very hot)
Stir and put the lid on and let it cook in simmer for another 15 minutes for the minced meat to be fully cooked.
Remove the lid and adjust salt.
Raise the heat to dry the water.
It will take only few minutes.
Once the water is dry,close gas.
Pour lemon juice and sprinkle green coriander leaves.
Enjoy this delicious dish with peas carrot pulao or plain roti.
This recipe is from My recipes.com
It is easy to make and very light in texture,only the sugar needs to be adjusted.
I have reduced the amount of sugar for the cake and the topping!
Ingredients:
All purpose flour-2 cups,
Granulated white sugar-1 cup(original 2 cups),
Baking soda-1 tsp,
Cinnamon pwd-1 tsp,
Water-3/4 cup,
Salted butter-1/2 cup,
Cocoa pwd-1/4 cup,
Butter milk-1/2 cup,
Vanilla essence-1 tsp,
Egg-2.
For topping:
Salted butter-6 tbsp,
Milk-1/3 cup-
Cocoa pwd-1/4 tsp,
Icing sugar-2 cups(original 3 cups)
Toasted almond nuts-1/4 cup-chopped( you can use any nuts).
Method:
Pre heat oven to 375 F or 190 C
Grease 15 x 10 inch roll pan or sheet pan with butter and then dust with flour.
Sieve flour,sugar,baking soda and cinnamon pwd in a bowl.
Boil 3/4 cup of water in a pan or microwave for 2 minutes till it boils.
Add cocoa pwd and melted butter.
Mix with a spoon and leave it till it is little warm.
( I have used a mixing bowl to beat all the ingredients according to the given recipe,but the mixing can be done in a bowl using a wire whisk).
Take a bowl and put the flour mixture in it,add the warm cocoa mix and blend with a beater or with a whisk only till combined.
Remove the blender and add butter milk,beaten eggs and vanilla essence.
Using a wire whisk,gently mix till fully combined.
Change to flat spatulla and gently fold the batter so that there are no flour at the edges or bottom.
Pour the batter into the prepared pan.
With a flat spatulla,spread the batter to fill the corners.
Pat the sheet pan a few times on the counter to let out the air bubbles in the batter.
Bake for 17 minutes or until toothpick inserted in the center comes out clean.
Place the sheet pan on wire rack.
For topping:
Heat 1/3 cup of milk in microwave for a minute or boil in a pan.
Remove from heat.
Combine butter and cocoa pwd.
When the cocoa pwd is mixed,add icing sugar,chopped nuts and vanilla essence.
Mix with a spoon and spread over the hot baked cake.
Leave it to cool completely on wire rack.
Once cool,keep in the fridge for 1/2 hour for the icing to set.
Run a knife around the edges and cut into squares using a pizza cutter.
