15 heaped spoons flour
2/3 cup oil
1 1/3 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
1/2 cup milk
3 spoons curd
1 spoon vanilla essence
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Showing posts with label Cream. Show all posts
Showing posts with label Cream. Show all posts
Wednesday, September 23, 2015
Tuesday, September 8, 2015
Vanilla Cupcakes with Centre Filling( Butterscotch , Kiwi and Strawberry) Topped with Whipped Cream
Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs
2-3 drops of green food colour
Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.Sift together the flour, baking powder, baking soda.Set aside.In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil, and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Add drops of food colour and give the mixture a stir. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.Sift together the flour, baking powder, baking soda.Set aside.In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil, and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Add drops of food colour and give the mixture a stir. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Ingredients for the Filling
3 table spoons butterscotch sauce
3 table spoons strawberry crush
3 table spoons kiwi crush
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
2-3 drops yellow food colour
Coloured Sprinklers for Garnishing
Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Add colour and mix very gently, for a light lemon yellow colour.
Now scoop out a little cake from the centre of your cupcakes using a cookie cutter, but be careful to not reach the bottom of the cake. Now take your fillings and fill the scooped out portion, 4-5 cupcakes each with butterscotch and strawberry fillings respectively. Now fill up your piping bag with shipped cream and make swirls of icing on top of the cupcakes covering the filling portion as well.
Use sprinklers to garnish and decorate the cupcakes.. and ta daahhh.. yummy cupcakes and ready for savouring..
Friday, August 14, 2015
Vanilla Cupcakes with Blackcurrant Icing
Ingredients for the Cup Cakes:
1 1/3 cups flour
1 1/2 cup castor sugar
1/4 cup oil
3 table spoons curd
1 spoon baking powder
a pinch of baking soda
1 spoon vanilla essence
2 eggs
Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda.
Set aside.
In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil, and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda.
Set aside.
In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil, and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
75 Ml Blackcurrant Crush
Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the blackcurrant lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of blackcurrant crush on the top and
Friday, July 31, 2015
Blueberry Cream Cake
Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence
Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.
Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar
Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.
Arranging
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence
Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.
Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar
Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.
Arranging
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.
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