blue berry crumble cupcakes
125 gms butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup blueberries canned or fresh
caster sugar for dusting
for the topping
granulated sugar 1/4 cup
brown sugar 1/3 cup
cinnamon 1/2 tsp
butter melted 1/2 cup
flour 1 1/3 cup
preheat oven to 180 C, prepare a baking tray with cupcake cups.
Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.
to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.
Thursday, 20 December 2012
carrot cupcakes
carrot cupcakes
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
lemon and blueberry cake
lemon and blueberry cake
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
brownie cupcakes by shireen
brownie cupcakes
butter 4 oz
cooking chocolate 4 oz
3 eggs
brown sugar 1/2 cup
sugar 1/2 cup
cocoa powder 1 tbsp
vanilla essence 1 tsp
flour 1/2 cup
bi carb of soda 1/2 tsp
salt 1/4 tsp
melt butter and cooking chocolate over a water bath until smooth. Add the brown and white sugar mix well and leave aside to cool.
in a bowl beat the eggs along with the vanilla essence, now pour in the chocolate mixture and mix well to combine. then add the flour, cocoa powder and bi carb of soda, mixing well to combine. pour mixture into paper cups and bake in a preheated oven at 180 C for 10 minutes. cool in the tray for 10 minutes and then cool completely on a wire rack.
The Sauce prepared for the cupcakes is a Ginache. And here the recipe
Ginache:
1/2 cup cream
1/2 cup of chopped chocolate semi sweet
...1 tbsp butter
Warm cream in a saucepan and into it add chopped chocolate and butter and keep whisking and turn off the flame and keep whisking it till chocolate melts. Keep aside and top on the baked and cooled cupcakes.
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Brownie Cup Cakes
Ingredients
Eggs 2
Plain flour 2 ounce
Walnut chopped ½ cup
Vanilla essence 1 tsp
Plain chocolate 3 ½ ounce
Butter 4 ½ ounce
Brown sugar 5 ½ ounce
Ingredients for topping
Whipped cream 4 ounces
Chocolate chopped 4 ounces
Liquid glucose 1 tbsp
White chocolate grated for decoration
Method
Pre heat oven to 190 degree C, melt 3 ½ ounce chocolate in a bowl over a pan of hot water, add the 4 ½ ounce butter into the chocolate and mix well till chocolate melted, in another bowl beat 2 eggs and 5 ½ ounces sugar till foamy, fold the egg mixture into the chocolate mixture then fold in the 2 ounce flour with chopped ½ cup walnuts, divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.
Method for topping
Bring the 4 ounces cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.
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butter 4 oz
cooking chocolate 4 oz
3 eggs
brown sugar 1/2 cup
sugar 1/2 cup
cocoa powder 1 tbsp
vanilla essence 1 tsp
flour 1/2 cup
bi carb of soda 1/2 tsp
salt 1/4 tsp
melt butter and cooking chocolate over a water bath until smooth. Add the brown and white sugar mix well and leave aside to cool.
in a bowl beat the eggs along with the vanilla essence, now pour in the chocolate mixture and mix well to combine. then add the flour, cocoa powder and bi carb of soda, mixing well to combine. pour mixture into paper cups and bake in a preheated oven at 180 C for 10 minutes. cool in the tray for 10 minutes and then cool completely on a wire rack.
The Sauce prepared for the cupcakes is a Ginache. And here the recipe
Ginache:
1/2 cup cream
1/2 cup of chopped chocolate semi sweet
...1 tbsp butter
Warm cream in a saucepan and into it add chopped chocolate and butter and keep whisking and turn off the flame and keep whisking it till chocolate melts. Keep aside and top on the baked and cooled cupcakes.
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Brownie Cup Cakes
Ingredients
Eggs 2
Plain flour 2 ounce
Walnut chopped ½ cup
Vanilla essence 1 tsp
Plain chocolate 3 ½ ounce
Butter 4 ½ ounce
Brown sugar 5 ½ ounce
Ingredients for topping
Whipped cream 4 ounces
Chocolate chopped 4 ounces
Liquid glucose 1 tbsp
White chocolate grated for decoration
Method
Pre heat oven to 190 degree C, melt 3 ½ ounce chocolate in a bowl over a pan of hot water, add the 4 ½ ounce butter into the chocolate and mix well till chocolate melted, in another bowl beat 2 eggs and 5 ½ ounces sugar till foamy, fold the egg mixture into the chocolate mixture then fold in the 2 ounce flour with chopped ½ cup walnuts, divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.
Method for topping
Bring the 4 ounces cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.
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chocolate loaf cake
chocolate loaf cake
225 gm butter
275 gm dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
125 g 70% cocoa dark chocolate, melted
250 gm plain flour
1 teaspoon bicarbonate of soda
Preheat the oven to 190C. Grease and line a loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 120 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.Place the loaf tin on a rack and leave to get completely cold before turning it out
225 gm butter
275 gm dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
125 g 70% cocoa dark chocolate, melted
250 gm plain flour
1 teaspoon bicarbonate of soda
Preheat the oven to 190C. Grease and line a loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 120 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.Place the loaf tin on a rack and leave to get completely cold before turning it out
Kheer by shireen
Special Kheer
Ingredients
Milk 10 cups
Condense milk 1 tin
Sugar ½ cup...
Khoya ½ cup
Rice ¾ cup (coarsely grinded)
Almonds 4 tbsp (coarsely chopped)
Saffron ½ tsp
Rose water 2 tbsp
Method:
Cook milk and rice together for 20 minutes till rice tender add in sugar and khoya cook till thick add almonds. Remove and add saffron mix with rose water also add in condense milk cool kheer remove in a bowl and garnish with sliced pistachios
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Special kheer
21/2 kg (10 cups) milk
3/4 cup treated rice *see below
1/2 cup sugar
1/2 cup Koya...
**1 tin condensed milk
4 Tsp almonds (boiled, skins removed and after cooling crush to coarse crumbs)
2 Tsp rosewater
1/2 tsp saffron (optional) if you don't have saffron use 1/2 tsp crushed cardamom include skins when crushing.
Place milk in pan and heat. Once the milk has come to the boil once, add the *treated rice slowly - continue to stir as adding rice. Continue cooking on low heat until rice is cooked - stirring every now and then. Once rice is soft ie cooked, add sugar and koya and mix well. Change to a whisk and whisk milk mix to ensure there is no lumps, add crushed almonds, and continue to whisk. When kheer has large bubbles on the surface it is done. Add rosewater and turn off heat. Sprinkle with saffron or cardamom. Stir well, add condensed milk and stir again. Allow to cool slightly and place in serving bowl.
Garnish y slivered almonds, chopped postachios and silver warq.
*to treat rice - soak rice for between 3-4 hours. Drain and spread in a clean cloth to dry for about 3-4hrs. Once dry grin rice into coarse crumbs (not into powder or you will be making Firni)
**if you would prefer not to use condensed milk, add 11/4cup
***be sure rice is fully cooked before adding sugar or rice will remain hard.
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Special delhi ki kheer
Ingredients
Fresh milk 2 kg
Rice 6 tbsp heaped soaked overnight
Sugar 1 cup
Powder milk 1 cup
Almonds, pistachio sliced 4 tbsp
Saffron ½ tsp
Kewra water 1 tsp
Method
Soak rice overnight, crush with hands, boiled milk, put crushed rice and cook on medium flame till rice tender and soft, then add sugar, cook for 10 to 15 minutes, add powdered milk and whisk till smooth, remove from fire add saffron and kewra, take out in a earthen pot, garnish with waraq, almonds and pistachio sliced.
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Ingredients
Milk 10 cups
Condense milk 1 tin
Sugar ½ cup...
Khoya ½ cup
Rice ¾ cup (coarsely grinded)
Almonds 4 tbsp (coarsely chopped)
Saffron ½ tsp
Rose water 2 tbsp
Method:
Cook milk and rice together for 20 minutes till rice tender add in sugar and khoya cook till thick add almonds. Remove and add saffron mix with rose water also add in condense milk cool kheer remove in a bowl and garnish with sliced pistachios
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Special kheer
21/2 kg (10 cups) milk
3/4 cup treated rice *see below
1/2 cup sugar
1/2 cup Koya...
**1 tin condensed milk
4 Tsp almonds (boiled, skins removed and after cooling crush to coarse crumbs)
2 Tsp rosewater
1/2 tsp saffron (optional) if you don't have saffron use 1/2 tsp crushed cardamom include skins when crushing.
Place milk in pan and heat. Once the milk has come to the boil once, add the *treated rice slowly - continue to stir as adding rice. Continue cooking on low heat until rice is cooked - stirring every now and then. Once rice is soft ie cooked, add sugar and koya and mix well. Change to a whisk and whisk milk mix to ensure there is no lumps, add crushed almonds, and continue to whisk. When kheer has large bubbles on the surface it is done. Add rosewater and turn off heat. Sprinkle with saffron or cardamom. Stir well, add condensed milk and stir again. Allow to cool slightly and place in serving bowl.
Garnish y slivered almonds, chopped postachios and silver warq.
*to treat rice - soak rice for between 3-4 hours. Drain and spread in a clean cloth to dry for about 3-4hrs. Once dry grin rice into coarse crumbs (not into powder or you will be making Firni)
**if you would prefer not to use condensed milk, add 11/4cup
***be sure rice is fully cooked before adding sugar or rice will remain hard.
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Special delhi ki kheer
Ingredients
Fresh milk 2 kg
Rice 6 tbsp heaped soaked overnight
Sugar 1 cup
Powder milk 1 cup
Almonds, pistachio sliced 4 tbsp
Saffron ½ tsp
Kewra water 1 tsp
Method
Soak rice overnight, crush with hands, boiled milk, put crushed rice and cook on medium flame till rice tender and soft, then add sugar, cook for 10 to 15 minutes, add powdered milk and whisk till smooth, remove from fire add saffron and kewra, take out in a earthen pot, garnish with waraq, almonds and pistachio sliced.
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Pickled Koftay
Pickled Koftay
Ingredients
Chicken mince ½ kg
Ginger garlic paste 1 tsp
Salt 1 tsp...
Chili powder 1 tsp
Cumin powder 1 tsp
All spice powder... 1 tsp
Gram flour 1 tbsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Iraj Abidi
Ingredients for Achari Masala
Coriander seeds 1 tbsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp... See More
Onion seeds 1 tsp
Fenugreek seeds ½ tsp
Red chilies whole 6
Curry leaves 10
Ingredients for gravy
Oil ½ cup
Brown onion grinded 4 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp4 hours
raj Abidi
Method for Kofta
Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.
Method for AchariGrind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugr...eek seeds coarsely. Mix wel....
Method for CurryHeat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add garlic paste yogurt salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.
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Ingredients
Chicken mince ½ kg
Ginger garlic paste 1 tsp
Salt 1 tsp...
Chili powder 1 tsp
Cumin powder 1 tsp
All spice powder... 1 tsp
Gram flour 1 tbsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Iraj Abidi
Ingredients for Achari Masala
Coriander seeds 1 tbsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp... See More
Onion seeds 1 tsp
Fenugreek seeds ½ tsp
Red chilies whole 6
Curry leaves 10
Ingredients for gravy
Oil ½ cup
Brown onion grinded 4 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp4 hours
raj Abidi
Method for Kofta
Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.
Method for AchariGrind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugr...eek seeds coarsely. Mix wel....
Method for CurryHeat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add garlic paste yogurt salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.
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