Category Archives: Cakes

Nutella Topped Choco Filled Vanilla Cupcakes

 

 

Traditional bakes are evergreen with their age old techniques producing amazing results. One such is the victoria sponge cake. A sturdy cake to me, yet it is named ‘sponge’. Airy and buttery, delicious on its own. I mildly wanted to make some twist to it to add some pep.

I put inside the batter, bits of home made chocolate pieces and topped the batter with a teaspoon of nutella and swirled it using a tooth pick. Whatta creation!! :D. The nutella top was a crust, the airy vanilla cake within and the chocolate finally.

I did this mainly to insist on ‘Go creative!’. As much as we do not alter the structure of the batter we are ready to create our own flavour. So whats your pick? 🙂

 

Ingredients:

  • Unsalted Butter – 150 gms
  • Granulated white sugar – 150 gms
  • Eggs – 3
  • Vanilla extract – 1 1/2 teaspoon
  • All-purpose flour – 150 gms
  • Baking powder – 1 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Nutella – 1/2 cup
  • Dark chocolate – 50 gms, chopped into pieces

Method:

Makes 12 medium sized cupcakes

1. Pre-heat oven to 175 degree C. Place oven rack in the middle of the oven. Line or butter muffin cups.

2. Sift together flour, baking powder and salt. Keep aside.

3. Beat butter until light and fluffly. Add the sugar and beat on medium high speed until the mixture becomes creamy, fluffly and airy. This process takes atleast 5 minutes.

4. Add the eggs one at a time. Beat well after each egg for atleast a minute. If the mixture starts to curdle, add a teaspoon of the measured flour and beat along with eggs.

5. Add pure vanilla extract and beat until incorporated.

6. Remove bowl from the beater and fold in the flour using a wooden spoon of a rubber spatula. Do not over mix, as it might alter the structure of the batter, trying to deflate the air that has been incorporated.

7. Scoop out batter into each muffin tray. Push into it about 5 gms of chocolate piece into the center of the batter of each cup.

8. Add one teaspoon of nutella to the top of each cup of batter. Now use a toothpick to swirl the top.

9. Bake in the pre-heated oven for about 15 to 17 minutes until the top crusts and a tooth pick inserted into the center of one cupcake comes out clean.

10. Cool on wire racks. Store in air tight container. Stays good for 3 to 4 days in room temperature. Good for a week in refrigerator. Cling wrap them and freeze for longer time.

11. You can make frosting of your choice to serve for parties/kids.

Dates Walnut Almond Cupcakes

 

Sounds really healthy. Whole wheat to make dates walnuts and almond cupcakes. Dates just give the flavour but you can’t find the sticky dates once baked. Nuts make them crunchy and unbeatable whole wheat makes such a healthy snack, what better would we need? Really simple and fun to make these cups. Such fulfilling aroma and they are just great hot from the oven with a really hot cup of tea.

Ingredients:

  • 1/2 cup chopped dates
  • 1/2 teaspoon baking soda
  • 1/2 cup of hot tea
  • 1/2 cup unsalted butter
  • 1/3 cups light brown sugar
  • 1 medium egg
  • 1 1/2 cup whole wheat flour ( Can substitute with all-purpose flour)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 cup Walnuts/Almonds, chopped

Method:

1. Pre-heat oven to 180 degree C (350 Degree F). Place oven rack in the middle of the oven. Line up muffin tray with cupcake liners.

Step 1

2. In a bowl place the chopped dates, baking soda and add the hot tea and soak for about 10 minutes until the dates are softened.

Step 2

3. In a separate bowl, sift or whisk together flour, baking powder and salt.

Step 3

4. In the bowl of your electric beater add the butter and beat until light and fluffy.

Step 4

 

5. Add the light brown sugar to the butter and beat for about 5 minutes on medium speed until creamy.

Step 5

 

6. Add the egg and beat again until well mixed. Add pure vanilla extract and beat until combined well.

Step 6

7. Now add the dates mixture and beat until combined.

Step 7

 

8. Add the flour mixture and beat just until combined. Do not over beat.

Step 8

9. Now add the chopped nuts and mix well using a wooden spoon.

Step 9

 

10. Using ice-cream scoop, place the batter in the prepared muffin cups.

Step 10

 

11. Bake in the oven for about 20 to 25 minutes or until a tooth pick inserted into the center of one cupcake comes out clean.

Step 11

 

12. Remove from oven and cool cupcakes on wire rack. Serve hot or store them in airtight containers. You could seal them with plastic wraps to lock the moisture. You can eat them plain or add some ganache for a chocolaty flavour.

Step 12

 

Dates Walnut Almond Cupcakes

Ingredients

  1. • 1/2 cup chopped dates
  2. • 1/2 teaspoon baking soda
  3. • 1/2 cup of hot tea
  4. • 1/2 cup unsalted butter
  5. • 1/3 cups light brown sugar
  6. • 1 medium egg
  7. • 1 1/2 cup whole wheat flour ( Can substitute with all-purpose flour)
  8. • 1 1/2 teaspoon baking powder
  9. • 1/4 teaspoon salt
  10. • 1 1/2 teaspoon pure vanilla extract
  11. • 1/4 cup Walnuts/Almonds, chopped

Instructions

  1. Pre-heat oven to 180 degree C (350 Degree F). Place oven rack in the middle of the oven. Line up muffin tray with cupcake liners.
  2. In a bowl place the chopped dates, baking soda and add the hot tea and soak for about 10 minutes until the dates are softened.
  3. In a separate bowl, sift or whisk together flour, baking powder and salt.
  4. In the bowl of your electric beater add the butter and beat until light and fluffy.
  5. Add the light brown sugar to the butter and beat for about 5 minutes on medium speed until creamy.
  6. Add the egg and beat again until well mixed. Add pure vanilla extract and beat until combined well.
  7. Now add the dates mixture and beat until combined.
  8. Add the flour mixture and beat just until combined. Do not over beat.
  9. Now add the chopped nuts and mix well using a wooden spoon.
  10. Using ice-cream scoop, place the batter in the prepared muffin cups.
  11. Bake in the oven for about 20 to 25 minutes or until a tooth pick inserted into the center of one cupcake comes out clean.
  12. Remove from oven and cool cupcakes on wire rack. Serve hot or store them in airtight containers. You could seal them with plastic wraps to lock the moisture. You can eat them plain or add some ganache for the added flavour.
http://www.fondbites.com/dates-walnut-almond-cupcakes/

Old Fashioned Chocolate Cake

 

For quite sometime, I ‘ve started becoming a fan of all nigella recipes. And to go on, her old fashioned chocolate cake is a must try. This is outstanding because, the batter making is just the easiest of all the ones I baked till date. Measure the ingredients right and put them all in your blender and beat it or even process it. The texture and flavour is outstanding and you will believe it once you see the batter, such a thick and delicious batter and so is the cake. Give it a try.

Ingredients:

  • 200 gms all purpose flour
  • 200 gms granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 40 gms cocoa powder
  • 175g unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 150ml sour cream

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up a 9 inch round or 8 inch square cake pan.

Step 1

 

2. Place all the ingredients in the bowl of your mixer, or you can as well use your food processor. Beat/process all the ingredients until all are mixed up well and the batter is fine and smooth.

Step 2

3. Transfer the batter into the prepared cake mould and smooth the top.

Step 3

4. Bake in oven for about 40 to 50 minutes until a tooth pick inserted into the center of the oven comes out nearly clean. Remove from oven and cool on wire rack. Once completely cooled transfer to the cake board or a serving plate.

Step 4

5. I then sliced the cake horizontally into 2, filled with chocolate ganache, and covered up with vanilla buttercream, made some favourite roses, bright green leaves then topped with heart sprinkles and a name board with chocolate shards for a birthday celebration.

Buttercream Roses

Recipe Adapted from: Nigellas

Old Fashioned Chocolate Cake

Ingredients

  1. • 200g plain flour
  2. • 200g caster sugar
  3. • 1 teaspoon baking powder
  4. • 1/2 teaspoon bicarbonate of soda
  5. • 40g best-quality cocoa
  6. • 175g soft unsalted butter
  7. • 2 large eggs
  8. • 2 teaspoons real vanilla extract
  9. • 150ml sour cream

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up a 9 inch round or 8 inch square cake pan.
  2. Place all the ingredients in the bowl of your mixer, or you can as well use your food processor. Beat/process all the ingredients until all the ingredients are mixed up well and the batter is fine and smooth.
  3. Transfer the batter into the prepared cake mould and smooth the top.
  4. Bake in oven for about 40 to 50 minutes until a tooth pick inserted into the center of the oven comes out nearly clean. Remove from oven and cool on wire rack. Once completely cooled transfer to the cake board or a serving plate.
  5. I then sliced the cake horizontally into 2, filled with chocolate ganache, and covered up with vanilla buttercream, made some favourite roses, bright green leaves then topped with heart sprinkles and a name board with chocolate shards for a birthday celebration.
http://www.fondbites.com/old-fashioned-chocolate-cake/

 

Red Velvet Flower Cake

 

Red Velvet Cake is very spongy and the tinge of mild cocoa flavour with the bright red colour makes it both taste and look delicious. This traditionally goes with the cream cheese frosting but I chose to check how it matches with the whipped cream. It did taste great with the mild sweetness of fresh cream and I loved how those flowers made it look finally. I have given my best to catch up with the photos, hope you enjoy!

Ingredients:

  • 2 1/2 cups (250 gms) of all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons (15 gms) cocoa powder
  • 1/2 cup (100 gms) unsalted butter, at room temperature
  • 1 1/2 cups( 300 gms) granulated white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2 tablespoons red food colouring
  • 1 teaspoon distilled vinegar
  • 1 teaspoon baking soda
  • 1 measure whipped cream frosting

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven. Grease and line a 9 inch square/ 10 inch round cake pan.

Step 1

2. Sift together flour, baking powder and salt.

Step 2

3. Add the red food colouring to the buttermilk and mix well until the colour is mixed up well.

Step 3

4. Add the butter and sugar in the bowl of your mixer and beat until it becomes creamy.

Step 4

5. Add the eggs one by one, beating well after each addition. The batter looks like this after adding both the eggs.

Step 5

6. Add the flour mixture in 3 parts and buttermilk in 2 parts, alternating each other, starting and ending with the flour mixture beating well after each addition. Do not over beat after the final addition of the flour mixture.

Step 6

7. This is the crucial step to get the velvety texture to the cake. Place baking soda in a small bowl and add vinegar to it. It will start foaming and immediately mix it and pour into the prepared batter and mix just until everything combines well.

Step 7

8. Transfer the batter into the prepared cake tin and smooth the top.

Step 8

9. Bake in the pre-heated oven for about 40 to 50 minutes until the cake is well-risen, firm to touch and a tooth pick inserted into the center of the cake comes out nearly clean.

Step 9

10. Remove from oven and cool in pan for about 10 minutes and transfer the cake onto a wire rack to cool completely before frosting. You could as well refrigerate the cake before decorating to avoid crumbs while applying your frosting.

Step 10

11. Colour up your frosting as desired for the flowers. I made some with pink, orange, purple and green. Place the cake on the serving plate/board and put enough white frosting on top of the cake to cover up. (I missed to refrigerate the cake and hence the crumbs)

Step 11

12. Spread all over the cake including the sides and smooth.

Step 12

13. Mark a circle using a round cookie cutter to fix up a margin for a chrysanthemum (or a random flower lol)

Step 13

14. Using tip 143 in a decorating bag filled with orange frosting, make the petals around the round outline. Finish off one layer and make another set of petals within the first layer.

Step 14

15. Finish off the entire flower going one round inside and until the center is fully covered.

Step 15

16. And start with a purple hydrangea with tip 104.

Step 16

17. More hydrangeas.

Step 17

18. With a bigger petal tip 125 and pink frosting make rose on a flower nail and place them carefully near the chrysanthemum.

Step 18

19. One more rose.

Step 19

20. Third Rose.

Step 20

21. Some leaves with leaf tip 352 and green frosting. Use a coupler to fit in the leaf tip.

Step 21

22. Change the leaf tip to tip 2 by the help of coupler and make some stems.

Step 22

23. Some leaves on the stems. (Change back to tip 352 with the help of coupler)

Step 23

24. Some more flowers, hydrangeas and chrysanthemums to fill up.

Step 24

25. Some more leaves for the added flowers.

Step 25

26. Some stigma to the hydrangea will make it complete.

Step 26

27. Complete chrysanthemum with a center.

Step 27

28. That makes a complete flower cake decoration. Or may be I could have filled in with even more flowers closely populated.

Step 28

 

Red Velvet Flower Cake

Ingredients

  1. • 2 1/2 cups (250 gms) of all-purpose flour
  2. • 1/2 teaspoon salt
  3. • 2 tablespoons (15 gms) cocoa powder
  4. • 1/2 cup (100 gms) unsalted butter, at room temperature
  5. • 1 1/2 cups( 300 gms) granulated white sugar
  6. • 2 large eggs, at room temperature
  7. • 1 teaspoon pure vanilla extract
  8. • 1 cup (240 ml) buttermilk
  9. • 2 tablespoons red food colouring
  10. • 1 teaspoon distilled vinegar
  11. • 1 teaspoon baking soda
  12. • 1 measure whipped cream frosting

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven. Grease and line a 9 inch square/ 10 inch round cake pan.
  2. Sift together flour, baking powder and salt.
  3. Add the red food colouring to the buttermilk and mix well until the colour is mixed up well.
  4. Add the butter and sugar in the bowl of your mixer and beat until it becomes creamy.
  5. Add the eggs one by one, beating well after each addition.
  6. Add the flour mixture in 3 parts and buttermilk in 2 parts, alternating each other, starting and ending with the flour mixture beating well after each addition. Do not over beat after the final addition of the flour mixture.
  7. This is the crucial step to get the velvety texture to the cake. Place baking soda in a small bowl and add vinegar to it. It will start foaming and immediately mix it and pour into the prepared batter and mix just until everything combines well.
  8. Transfer the batter into the prepared cake tin and smooth the top.
  9. Bake in the pre-heated oven for about 40 to 50 minutes until the cake is well-risen, firm to touch and a tooth pick inserted into the center of the cake comes out nearly clean.
  10. Remove from oven and cool in pan for about 10 minutes and transfer the cake onto a wire rack to cool completely before frosting. You could as well refrigerate the cake before decorating to avoid crumbs while applying your frosting.
http://www.fondbites.com/red-velvet-flower-cake/

 

Cake recipe adapted from: Joy of Baking

 

Eggless Chocolate Cupcakes

 

Unlike vanilla cakes, where you need an egg replacer, chocolate cakes are a magic, they don’t need just anything extra and you cut down on the egg and go on with your recipe, they just work fine. I wanted to give a try about the moist chocolate cake, the taste and flavour were outstanding. These eggless chocolate cakes were really great except the extra moisture. Still for anybody who is specific about eggless chocolate cakes, this is the one. This didn’t need much of beating and was really easy to make. I tried out some flowers using whipped cream which I’ll elaborate on another post about how to make those roses.

Ingredients:

  • 3/4 cup cocoa powder
  • 2 cups granulated white sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, at room temperature
  • 1/2 cup cooking oil
  • 2 teaspoons pure vanilla extract
  • 1 cup hot water
  • 1 measure whipped cream frosting

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up muffin tray with paper liners.

Step 1

2. In a large bowl add the flour, cocoa powder, baking powder, baking soda and salt and mix well using a wire whisk.

Step 2

3. In another bowl add milk, oil and pure vanilla extract and mix well using wire whisk.

Step 3

4. Add the milk mixture into flour and beat well using your wire whisk.

Step 4

5. Add hot water to the batter and beat well again using wire whisk until the batter is smooth.

Step 5

6. Spoon the batter into the muffin tray, filling 2/3rds of each cup.

Step 6

7. Bake in the oven for about 20 minutes until the cupcakes are well risen or a toothpick inserted into center of one cupcake comes out clean.

Step 7

8. Remove from oven and let cool in pan for 5 minutes later cool completely on wire racks.

Step 8

9. Spread a spoon of frosting on top of each cupcake before topping with the whipped cream flower.

Step 9

10. Make flowers using the whipped cream directly on the cupcakes or on flower nails first and then place them on the cupcakes. Make few leaves to compliment the flower. (I used tip 104 for the rose and cut a V shape on the piping bag itself for the leaf).

Step 10

Eggless Chocolate Cupcakes

Ingredients

  1. • 3/4 cup cocoa powder
  2. • 2 cups granulated white sugar
  3. • 1 3/4 cups all-purpose flour
  4. • 1 1/2 teaspoon baking soda
  5. • 1 1/2 teaspoon baking powder
  6. • 1 teaspoon salt
  7. • 1 cup milk, at room temperature
  8. • 1/2 cup cooking oil
  9. • 2 teaspoons pure vanilla extract
  10. • 1 cup hot water
  11. • 1 measure whipped cream frosting

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up muffin tray with paper liners.
  2. In a large bowl add the flour, cocoa powder, baking powder, baking soda and salt and mix well using a wire whisk.
  3. In another bowl add milk, oil and pure vanilla extract and mix well using wire whisk.
  4. Add the milk mixture into flour and beat well using your wire whisk.
  5. Add hot water to the batter and beat well again using wire whisk until the batter is smooth.
  6. Spoon the batter into the muffin tray, filling 2/3rds of each cup.
  7. Bake in the oven for about 20 minutes until the cupcakes are well risen or a toothpick inserted into center of one cupcake comes out clean.
  8. Remove from oven and let cool in pan for 5 minutes later cool completely on wire racks.
  9. Spread a spoon of frosting on top of each cupcake before topping with the whipped cream flower.
  10. Make flowers using the whipped cream directly on the cupcakes or on flower nails first, and then place them on the cupcakes. Make few leaves to compliment the flower.
http://www.fondbites.com/eggless-chocolate-cupcakes/

Moist Chocolate Cake

 

Chocolate cakes are great when spongy and rich but have you tried them being moist too? You wont believe if such a thin batter would give you this outstanding chocolate cake. Beautifully springs up, very chocolaty surprisingly without any chocolate in the batter. So obviously the flavour comes from the cocoa powder and when you try this up, choose the best possible cocoa powder ever. I wanted to cover up with buttercream and try to make some flowers. But this was my practice session and the flowers/leaves aren’t good enough. Will be showing you some beautiful flowers in my next posts. This is a no-fail recipe with outstanding result.

Ingredients:

  • 3/4 cup cocoa powder
  • 2 cups granulated white sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, at room temperature
  • 1/2 cup cooking oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot water

Buttercream:

  • 1 cup unsalted butter, at room temperature
  • 1 cup vegetable shortening, at room temperature
  • 8 cups icing sugar
  • 1/4 – 1/2 cups milk
  • 2 teaspoons pure vanilla extract

Method:

1. Preheat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven and line up 10 inch round cake pan with parchment paper and grease the same. You could as well butter and dust the pan.

Step 1

2. In a large bowl add together flour, cocoa powder, sugar, baking powder, baking soda and salt and using wire whisk mix well to get them together.

Step 2

3. In another bowl add milk, oil, eggs and pure vanilla extract and mix well using wire whisk.

Step 3

4. Beat together the flour and the milk mixture in your electric beater or using your wire whisk with powerful hands until the mixture is well blended.

Step 4

5. Add the hot water over the batter now and beat again slowly until the batter is very thin and smooth.

Step 5

6. Pour the batter into the prepared tin and bake in the oven for about 40 to 50 minutes until the cake is well risen and a tooth pick inserted into the center of the cake comes out nearly clean.

Step 6

7. Remove from oven and let cool in pan for 5 minutes and then remove cake from the pan and cool completely on a wire rack.

Step 7

8. Until the cake cools, lets get the buttercream ready. Place the butter and vegetable shortening in a large bowl of your electric beater.

Step 8

9. Beat them until very soft.

Step 9

 

10. Add the icing sugar very slowly and in small portions and beat well until they get mixed up well. Add pure vanilla extract and beat again. Check the consistency and add the milk as needed. The texture of buttercream depends on the humidity of the place we live in. I needed about 1/4 cup of milk.

Step 10

11. Once the cake has been cooled, spread the buttercream on top of the cake.

Step 11

12. Using your offset spatula, spread and smooth the buttercream all over top and sides of the cake.

Step 12

13. It’s like how you see them, use your kitchen towel to smooth the surface. Place kitchen towel very carefully over the frosting and smooth using your fingers giving very light pressure.

Step 13

14. Follow the smoothening process for the whole cake and they are now ready for other decoration.

Step 14

15. I tried to colour up the remaining buttercream and piped few flowers and leaves. Couldn’t catch the steps of how to do those flowers. For sure will elaborate on those shortly.

Step 15

 

Moist Chocolate Cake

Ingredients

  1. For the cake:
  2. • 3/4 cup cocoa powder
  3. • 2 cups granulated white sugar
  4. • 1 3/4 cups all-purpose flour
  5. • 1 1/2 teaspoon baking soda
  6. • 1 1/2 teaspoon baking powder
  7. • 1 teaspoon salt
  8. • 1 cup milk, at room temperature
  9. • 1/2 cup cooking oil
  10. • 2 large eggs, at room temperature
  11. • 2 teaspoons pure vanilla extract
  12. • 1 cup hot water
  13. Buttercream:
  14. • 1 cup unsalted butter, at room temperature
  15. • 1 cup vegetable shortening, at room temperature
  16. • 8 cups icing sugar
  17. • 1/4 - 1/2 cups milk
  18. • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven and line up 10 inch round cake pan with parchment paper and grease the same. You could as well butter and dust the pan.
  2. In a large bowl add together flour, cocoa powder, sugar, baking powder, baking soda and salt and using wire whisk mx well to get them together.
  3. In another bowl add milk, oil, eggs and pure vanilla extract and mix well using wire whisk.
  4. Beat together the flour and the milk mixture in your electric beater or using your wire whisk with powerful hands until the mixture is well blended.
  5. Add the hot water over the batter now and beat again slowly until the batter is very thin and smooth.
  6. Pour the batter into the prepared tin and bake in the oven for about 40 to 50 minutes until the cake is well risen and a tooth pick inserted into the center of the cake comes out nearly clean.
  7. Remove from oven and let cool in pan for 5 minutes and then remove cake from the pan and cool completely on a wire rack.
  8. Until the cake cools, let’s get the buttercream ready. Place the butter and vegetable shortening in a large bowl of your electric beater.
  9. Beat them until very soft.
  10. Add the icing sugar very slowly and in small portions and beat well until they get mixed up well. Add pure vanilla extract and beat again. Check the consistency and add the milk as needed. The texture of buttercream depends on the humidity of the place we live in. I needed about 1/4 cup of milk.
  11. Once the cake has been cooled, spread the buttercream on top of the cake.
  12. Using your offset spatula, spread and smooth the buttercream all over top and sides of the cake.
  13. It’s like how you see them, use your kitchen towel to smooth the surface. Place kitchen towel very carefully over the frosting and smooth using your fingers giving very light pressure.
  14. Follow the smoothening process for the whole cake and they are now ready for other decoration.
  15. I tried to colour up the remaining buttercream and piped few flowers and leaves. Couldn't catch the steps of how to do those flowers. For sure will elaborate on those shortly.
http://www.fondbites.com/moist-chocolate-cake/

Adapted from: Serious cakes

Devils’ Food Cupcakes

 

Devil’s food cupcakes are moist, dense and a rich chocolate cupcake. They were first introduced in the United States in early 20th century. The traditional devil’s food cupcake recipe had grated beet which gave it the dense colour, later the recipe changed over time. The richness of these cupcakes comes from just the cocoa powder unlike other chocolate cupcakes which has chocolates or even coffee.

They always go together with chocolate ganache and topped with chocolate curls or grated chocolates. These are seriously delicious and I never knew they were so simple to make until I really finished making them.

Ingredients:

  • 50 gms (3 1/2 tablespoons) unsalted butter, at room temperature
  • 100 gms (1/2 cup) brown sugar
  • 2 large eggs, at room temperature
  • 100 gms (3/4 cup) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 30 gms (1/4 cup) unsweetened cocoa powder
  • 1/2 cup sour cream or yogurt

Frosting:

  • 125 gms semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffin cups with paper liners.

Step 1

2. In a large bowl place the butter, flour, brown sugar, cocoa powder, baking soda, salt and the eggs.

Step 2

3. Beat well using hand mixer until the mixture is well blended and a smooth batter.

Step 3

4. Add the sour cream in the batter.

Step 4

5. Beat just until the cream gets incorporated. Do not over mix.

Step 5

6. Fill the prepared muffin cups with 2/3rds full of the batter and bake in oven for about 20 minutes or until the cupcakes are well risen, firm to touch and a tooth pick inserted into center of one cupcake comes out clean.

Step 6

7. Remove from oven and let cool in the cups for 5 minutes and transfer the cupcakes onto wire racks to cool completely.

Step 7

8. For the frosting, place the chopped chocolate and butter in a heat proof bowl.

Step 8

9. Set the heatproof bowl on a saucepan of gently simmering water and let the chocolate and butter melt to a smooth glossy paste.

Step 9

10. Spoon the frosting on the cupcakes and let set for a while and serve with grated white chocolate.

Step 10

Devils’ Food Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 12

Ingredients

  1. • 50 gms (3 1/2 tablespoons) unsalted butter, at room temperature
  2. • 100 gms (1/2 cup) brown sugar
  3. • 2 large eggs, at room temperature
  4. • 100 gms (3/4 cup) all-purpose flour
  5. • 1/2 teaspoon baking soda
  6. • 1/4 teaspoon salt
  7. • 30 gms (1/4 cup) unsweetened cocoa powder
  8. • 1/2 cup sour cream or yogurt
  9. Frosting:
  10. • 125 gms semi-sweet chocolate, chopped
  11. • 2 tablespoons unsalted butter

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffin cups with paper liners.
  2. In a large bowl place the butter, flour, brown sugar, cocoa powder, baking soda, salt and the eggs.
  3. Beat well using hand mixer until the mixture is well blended and a smooth batter.
  4. Add the sour cream in the batter.
  5. Beat just until the cream gets incorporated. Do not over mix.
  6. Fill the prepared muffin cups with 2/3rds full of the batter and bake in oven for about 20 minutes or until the cupcakes are well risen, firm to touch and a tooth pick inserted into center of one cupcake comes out clean.
  7. Remove from oven and let cool in the cups for 5 minutes and transfer the cupcakes onto wire racks to cool completely.
  8. For the frosting, place the chopped chocolate and butter in a heat proof bowl.
  9. Set the heatproof bowl on a saucepan of gently simmering water and let the chocolate and butter melt to a smooth glossy paste.
  10. Spoon the frosting on the cupcakes and let set for a while and serve with grated white chocolate.
http://www.fondbites.com/devils-food-cupcakes/

No Beater No Oven

 

Baking is such a fulfilling art. The pleasure lies in seeing results in just few hours and how the aroma gets filled up giving out the sense of contentment and pride. I know how it feels, when the recipe reads ‘beat on medium high speed’, when we really don’t have a beater. And to bake in the oven on 180 degree C, when there is really no oven at home. Should you really stay back and not enjoy the pleasure of baking?

This post is just for all my friends who would love to bake without an oven or a beater, and most likely for all the first time bakers. Check these and you’ll love to see the results perfect than the cakes baked in oven. The texture of the cakes is outstanding and it doesn’t dry up the cake which is the best thing here.

This is the basic vanilla cupcake recipe, the simplest of all and best suits a beginner. Once you get used with the process of baking you could just go on.

The method is basically using your normal kitchen pressure pan /pressure cooker to generate dry heat, yet not with pressure but by letting out air using the pressure vent. There are but limitations on this method with the size of the mould, or you can’t use a muffin tray and bake up 12 cupcakes at the same time but you will love to bake this way as a beginner!

Ingredients:

  • 1 ½ (200 gms) cups of flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ (60 ml) cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3  (130 gms) cups caster sugar
  • ½ (100 gms) cup unsalted butter, at room temperature

Method:

1. Get a normal pressure pan and fill it up with 2 inches of dry sand.

Step 1

 

2. Place a plate on top of the sand (Preferably the plate that comes along with the pressure pan).

Step 2

3. Cover up the pressure pan and do NOT place the pressure regulator/vent weight and place the pressure pan on stove top on high flame (or 200 degree C on induction stove) for about 10 minutes. This is the pre-heating of oven phase.

Step 3

4. Line up individual muffin cups with paper liners or butter the cups and dust them with flour and tap out excess flour.

Step 4

5. Place the butter in a large bowl and beat using a wire whisk until the butter is light.

Step 5

6. Add the sugar on butter and beat again using wire whisk.

Step 6

7. Beating butter and sugar is the crucial part of the batter preparation. This needs lot of patience and energy. Beat for nearly 5 minutes until butter and sugar becomes creamy and fluffy.

Step 7

8. Add the eggs one by one and beat well using your wire whisk after each addition.

Step 8

9. Add pure vanilla extract and beat well again until it is combined.

Step 9

10. In a separate dry bowl, whisk together flour, baking powder and salt to get them mixed well with each other.

Step 10

11. Divide the flour mixture into 3 parts. Add the first part of flour mixture into the wet ingredients and beat using the wire whisk until it combines without any lumps.

Step 11

12. Divide the milk into 2 parts and add the first portion of milk and  beat just until it gets combined.

Step 12

13. Add the second part of the flour mixture and beat until the lumps are removed.

Step 13

14. Add the second part of the milk and beat just until it gets combined.

Step 14

15. Now add the final part of the flour mixture and beat just until it gets mixed up well and lumps are removed. Do not overbeat after this step.

Step 15

16. That’s a beautiful, thick batter that will give you great cakes.

Step 16

17. Spoon the prepared muffin cups with 2/3rds full of the batter.

Step 17

18. Open the lid of the pressure pan that was pre-heated, and place the muffin cups with batter, in the plate that was kept above the sand layer. Place as many cups as possible maximum of 5 and larger pressure pans allow 7 cups to be placed.

Step 18

19. Close the lid of the pressure pan again and do not place the pressure regulator /vent weight and let it cook on stove top on simmer ( for induction stove on 180 degree C) for about 20 to 25 minutes.

Step 19

20. The cakes are done when the top of the cake is well raised, firm to touch, golden brown colour, a toothpick inserted into the center of one cupcake comes out clean.

Step 20

21. Remove each cup out of the pressure pan using kitchen tongs and let them cool on the cups for 5 minutes and then transfer them to wire racks to cool completely.

Step 21

22. Once the first set of 5 cupcakes are done, place the next set of 5 cups and bake them following the same process until all cups are done.

 Notes:

  • The same batter could be used to make 8 inch round or 7 inch square cakes. The cake moulds should be lined up with parchment paper and then the parchment paper should be greased with butter. You could as well butter the mould all sides and then flour the mould fully and dust out the excess flour. Pour the prepared batter into the moulds and bake in the pressure pan for nearly 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • You can bake any recipe following the steps and make cupcakes, muffins, cookies and cakes using mould sizes that fits into your pressure pan.

Limitations:

  • Baking time is more because all cupcakes could not be baked at the same time. This is not energy efficient and is time consuming as it takes 2 to 3 times of baking time than the oven.
  • Not all shapes and sizes of cake moulds could be used in this method.
  • Beating up using wire whisk gives you a beautiful batter, still beating up egg whites to rise for sponge cakes cannot be done using hands.
  • Beating up for frosting doesn’t give as effective results as they get beaten up in your electric beaters.

Inspite of all these limitations, you will love the cake that makes a great treat for your family. Do try and feel proud!

No Beater No Oven

Ingredients

  1. • 1 ½ (200 gms) cups of flour
  2. • 1 ½ teaspoon baking powder
  3. • ¼ teaspoon salt
  4. • ¼ (60 ml) cup milk, at room temperature
  5. • 1 teaspoon pure vanilla extract
  6. • 3 large eggs, at room temperature
  7. • 2/3 (130 gms) cups caster sugar
  8. • ½ (100 gms) cup unsalted butter, at room temperature

Instructions

  1. Get a normal pressure pan and fill it up with 2 inches of dry sand.
  2. Place a plate on top of the sand (Preferably the plate that comes along with the pressure pan).
  3. Cover up the pressure pan and do NOT place the pressure regulator/vent weight and place the pressure pan on stove top on high flame (or 200 degree C on induction stove) for about 10 minutes. This is the pre-heating of oven phase.
  4. Line up individual muffin cups with paper liners or butter the cups and dust them with flour and tap out excess flour.
  5. Place the butter in a large bowl and beat using a wire whisk until the butter is light.
  6. Add the sugar on butter and beat again using wire whisk.
  7. Beating butter and sugar is the crucial part of the batter preparation. This needs lot of patience and energy. Beat for nearly 5 minutes until butter and sugar becomes creamy and fluffy.
  8. Add the eggs one by one and beat well using your wire whisk after each addition.
  9. Add pure vanilla extract and beat well again until it is combined.
  10. In a separate dry bowl, whisk together flour, baking powder and salt to get them mixed well with each other.
  11. Divide the flour mixture into 3 parts. Add the first part of flour mixture into the wet ingredients and beat using the wire whisk until it combines without any lumps.
  12. Divide the milk into 2 parts and add the first portion of milk and beat just until it gets combined.
  13. Add the second part of the flour mixture and beat until the lumps are removed.
  14. Add the second part of the milk and beat just until it gets combined.
  15. Now add the final part of the flour mixture and beat just until it gets mixed up well and lumps are removed. Do not overbeat after this step.
  16. That's a beautiful, thick batter that will give you great cakes.
  17. Spoon the prepared muffin cups with 2/3rds full of the batter.
  18. Open the lid of the pressure pan that was pre-heated, and place the muffin cups with batter, in the plate that was kept above the sand layer. Place as many cups as possible maximum of 5 and larger pressure pans allow 7 cups to be placed.
  19. Close the lid of the pressure pan again and do not place the pressure regulator /vent weight and let it cook on stove top on simmer ( for induction stove on 180 degree C) for about 20 to 25 minutes.
  20. The cakes are done when the top of the cake is well raised, firm to touch, golden brown colour, a toothpick inserted into the center of one cupcake comes out clean.
  21. Remove each cup out of the pressure pan using kitchen tongs and let them cool on the cups for 5 minutes and then transfer them to wire racks to cool completely.
  22. Once the first set of 5 cupcakes are done, place the next set of 5 cups and bake them following the same process until all cups are done.
http://www.fondbites.com/no-beater-no-oven/

Flower Cupcakes

 

Flower cupcakes are beautiful add-ons to your favourite cupcake recipe. They are not only pretty but also gets you geared up in food art and would keep you going. Once that you have baked enough and would want to step into the next level, here is how you start about it. They are so simple to make yet gives you great results.

Ingredients:

  • 1 measure of favourite cupcakes ( Vanilla or Chocolate)
  • 100 gms (1/2 cup)  unsalted butter, at room temperature
  • 15 gms (2 tablespoons) unsweetened cocoa powder
  • 250 gms (1 cup) icing sugar
  • 1 tablespoon cold water
  • Fondant flowers ( 12 bigger and 12 smaller flowers)

Method:

1. Bake your favourite cupcakes and cool them on wire racks, meanwhile place butter in a bowl and beat well using a wire whisk until light.

Step 1

2. Sift the cocoa powder and add it over the butter and beat well again until well combined.

Step 2

3. Add the icing sugar on the butter and cocoa.

Step 3

4. Beat well until it becomes creamy, add water and beat well again until the required consistency is reached.

Step 4

5. Place 2 tablespoons of the prepared frosting on top of the cooled cupcakes. Spread and smooth out the top.

Step 5

6. Arrange the fondant flowers, one big and the other small on top of the cupcakes. Let them set for an hour before being served.

Step 6

Here’s a glimpse of how to make these flowers. Check fondant flowers for the detailed steps.

Fondant Flowers

Flower Cupcakes

Ingredients

  1. • 1 measure of favourite cupcakes ( Vanilla or Chocolate)
  2. • 100 gms (1/2 cup) unsalted butter, at room temperature
  3. • 15 gms (2 tablespoons) unsweetened cocoa powder
  4. • 250 gms (1 cup) icing sugar
  5. • 1 tablespoon cold water
  6. • Fondant flowers ( 12 bigger and 12 smaller flowers)

Instructions

  1. Bake your favourite cupcakes and cool them on wire racks, meanwhile place butter in a bowl and beat well using a wire whisk until light.
  2. Sift the cocoa powder and add it over the butter and beat well again until well combined.
  3. Add the icing sugar on the butter and cocoa.
  4. Beat well until it becomes creamy, add water and beat well again until the required consistency is reached.
  5. Place 2 tablespoons of the prepared frosting on top of the cooled cupcakes. Spread and smooth out the top.
  6. Arrange the fondant flowers, one big and the other small on top of the cupcakes. Let them set for an hour before being served.
http://www.fondbites.com/flower-cupcakes/

Butterfly Cupcakes

 

Butterfly cupcakes are just easy as any other cupcake. The lovely presentation goes great for kids and also adults. They are a better choice when the frosting dont have to be piped but are spooned to get the wings in shape and are great looking than the frosted cupcakes. Check out those simple steps to get these butterflies.

Ingredients:

Method:

1. Once the baked cupcakes are cooled completely, use a sharp knife and cut the top of the cupcake and remove the doom shape and keep aside.

Step 1

2. Use the tip of knife and cut out a small cup shape in the center of the cup to help cream sit on the cups easily.

Step 2

3. Now cut the doom shaped circular part into 2, which makes the wings of the butterflies.

Step 3

4. Place 2 tablespoons of the whipped cream on top of the cupcake and smooth out.

Step 4

5. Now press the 2 semi-circular pieces into the frosting on either side of the cake to resemble wings. Dust with icing sugar on top before serving.

Step 5

Butterfly Cupcakes

Ingredients

  1. • 1 measure vanilla cupcake.
  2. • 1/2 measure whipped chocolate cream frosting

Instructions

  1. Once the baked cupcakes are cooled completely, use a sharp knife and cut the top of the cupcake and remove the doom shape and keep aside.
  2. Use the tip of knife and cut out a small cup shape in the center of the cup to help cream sit on the cups easily.
  3. Now cut the doom shaped circular part into 2, which makes the wings of the butterflies.
  4. Place 2 tablespoons of the whipped cream on top of the cupcake and smooth out.
  5. Now press the 2 semi-circular pieces into the frosting on either side of the cake to resemble wings. Dust with icing sugar on top before serving.
http://www.fondbites.com/butterfly-cupcakes/