Hazelnut and strawberry cuppycakes

Children in my family became interested in my food only after I started making cupcakes...or cuppycakes as my little 7 year old niece calls them.Initially they were only for the kids...when I realised that adults found them equally appealing,I started making healthier versions of different flavours.While I am aware that certain ingredients aren't always easily available,I would still like to mention them,as you never know when you may come across them at the store...and when you do,you will at least have the option of using them in a recipe !

Having featured this recipe in my last series of "moms in a hurry" for the hindu metroplus...I realise that this was closest to my heart...while I enjoyed writing them all,this one in particular reminds me of very special moments in my life...that of being in the family way ! This year seems to be the year of babies,many cousins and friends of mine are awaiting their own bundle of joy,very soon !A woman, I think, is known as a mom when she introduces her own little being to the world !

These days women work up until their last term of pregnancy leaving very little time to allow themselves to be pampered much to the disdain of their mothers and grandmothers !!!However the practice of plying an expectant mother with special treats continues even today.With that in mind,these little cuppycakes are for those gorgeous women who are awaiting the arrival of their little ones who will make their world an even better place to be in ! Love and hugs to you all ! Welcome to my club...it takes priority over all my other clubs and I'm delighted for you to be a part of 'The mommy club' !

 
Recipe for hazelnut and strawberry cuppycakes

Ingredients

70 g -toasted hazelnuts (almonds are also an option)

170 g butter

3 eggs

140 g Castor sugar

115g self -raising flour

Vanilla essence-1 and 1/2 tsp

Strawberries-10-chopped into bits (just before serving)

Method

Pre-heat oven to 180 degrees C

. Line the cupcake tin with paper cases.

 Remove the skin off the toasted hazelnuts by rubbing between the fingers. Chop finely and set aside. Beat together the butter and sugar until pale and creamy.

 Beat in the eggs until well combined. 

 Sift in the flour. Fold in gently.

 Mix in the chopped hazelnuts. 

 With a small spoon, dollop into the paper cases, until half way up.

 Bake until risen and golden, approximately for 10 minutes or until a small skewer inserted comes out    clean. 

Allow to cool. 

Top with a butter cream frosting. Just before serving add the chopped strawberries.

Butter cream frosting

75g soft butter

125g sifted icing sugar

1 tsp vanilla essence

Beat the butter until fluffy,add the icing sugar and vanilla and continue to beat to a firm icing. Spoon into a piping bag fitted with a star nozzle and pipe swirls or just use a flat knife and spread it across

Apple cinnamon cake

 

Apple cake with a honey glaze

Yummy apple loaf cake

The one thing in abundance in my family are, cake-o-holics or should I call them cake fiends??!! Honestly,one would think they know not any other word other than "CAKE" or any other food for that matter. Mind you,these are not kids I'm talking about,the little ones are more than happy with the odd cupcake treat but ,the grown ups...OH MY GOD !!!!

The leader of the pack is of course,my spouse,who insists that all my culinary interests are only because of his constant encouragement !!!!! (he's right ;PPP...sssh !)
But ,seriously cake ,cake and not just a few slices..the whole cake,if you please. So,enter my loaf tins of many sizes,regular,small and smaller. Genius right ?!!  Actually I'm doing everyone a favour by splitting the batter into many tins,far fewer calories getting ingested,they'll thank me some day,soon, I hope!
Actually,the truth be told, I can never resist a cake request...which is why not  many people have my phone number...lol ! I enjoy making things for friends and family and it really strengthens the bond in relationships when you give,in different ways ! 

Anyone who denies wanting to eat a slice of home made cake is only part human...lol! I mean that's one of life's small pleasures that you should indulge in.Also for me ,the act of mixing batter is so relaxing and usually puts a smile on my face when I think of the person whom I'm making it for.....fill it with love,there lies the secret of a delicious cake :))
 Recipe
100g wholemeal flour (you can use 50g whole wheat.25g ragi flour and 25g soy flour)
 self raising flour-75g
 apples-2
curd- 65ml
butter -115g
cinnamon- 1 1/4tsp
eggs-2
150 g demerrera sugar
honey -3 Tbsp
Method
 Preheat the Oven to 180 degrees C
Grease and line a 20cm round cake tin with baking parchment( or 1 small and 1 medium loaf tins)
Beat butter and sugar until pale and creamy
Add eggs n beat well
Add Cinnamon and curd and mix in
Sift the flours together
Fold the flour in with a turning action...do not overmix, you will get a fairly  thick batter...no need to worry, just make sure that you mix gently,not vigorously and you'll get a  light cake
Spoon half of the batter into tin
Peel,core,slice apples and add a layer of  the fruit on the batter,top with more batter and another layer of apples and continue until batter is done
Bake for 40 mts or until a skewer inserted in the centre comes out  clean.
Let it cool for 5 mts before transferring to a plate.
Brush the top with honey or drizzle over to form a light glaze.

Pineapple upside down cake with quinoa

A recent request by a good friend for a recipe ,for a Pineapple upside down cake,got me thinking on how long it's been since I've made one of these !!!!!! You know how it is ,as you cook and try out a lot of different things ,the time tested recipes sometimes take a back seat .My family has been making noises of wanting this cake but they've been 'small' noises so I haven't really paid heed to them !!! Not very nice ,I know ;)) While most cakes are a joy to make this one is definitely a delight as you anticipate the perfect upside down cake after it 's baked...while laying down the pineapple rings in a pattern !
 !
 After I got out the recipe ,it got me thinking if I could possibly use this recipe in an experiment towards making healthier cakes...and sometimes when the thought is so overwhelming,you need to get to it right away and the one thing I had on hand was a packet of organic Quinoa...while I am more in favour of Indian millets,I thought this would be a good ingredient to start with....plus I was a tad lazy to go and shop !

Organic Quinoa

Quinoa powdered

This recipe makes 1 round 20cm cake but if you are like me and just have to share what you make (my family will tell you ,that it's a disease )...then you can divide the batter like I did into 2 loaf tins,medium and small...this way ,you get to make so many people happy,which is the reason why I cook, most of the time anyway ! Though this recipe calls for glace' cherries,I however am not a fan so I haven't used them.I'm sharing this recipe because everyone did enjoy it immensely,I was a bit apprehensive because of the graininess of the Quinoa but thankfully I only added about 25% of it  to flour,the next time I will try adding a bit more !

Pineapple upside down cake

Recipe for a Pineapple Upside down cake with quinoa
40g self raising flour
20g whole grain flour
20g quinoa
125g soft butter
100g Castor sugar
3 Tbsp brown sugar
2 eggs
2 glace' cherries halved
2 Tbsp pineapple juice
1/2 tsp baking powder
lemon rind-1 lemon
Method
After measuring out the quinoa...blend it to a fine powder and set aside
Generously grease the preferred cake tin/tins with butter or oil.
Sprinkle the brown sugar on the base of the tin and arrange the pineapple rings on the top...place a cherry half in the centre of each pineapple ring.
Sieve together the quinoa,flours and baking powder and set aside
Pre heat the oven to 180 degrees C
Beat the butter and sugar until fluffy
Add the eggs and beat 1 at a time
Add the lemon rind and beat
Fold in the flour /quinoa mixture
Mix in the pineapple juice.
Ladle the batter over the pineapple slices and smooth the top
Bake in a moderate oven for 30 mts ,until a skewer inserted comes out clean.
Let cool for about 20 mts before turning it out onto a plate .

Medium sized Pineapple upside down loaf cake

Moist and soft

A yummy slice :)

Coffee cake

Cake...just hearing the word makes you want to eat a slice ! Anyone who denies wanting to eat a slice of home made cake is not being entirely honest with themselves,I think!!!!...apologies if I'm wrong ;)) ! Chocolate ,vanilla ,lemon , orange,pear,coffee,walnut,blueberry, pistachio,carrot,honey,ginger.....the list is truly endless ! There is nothing more welcoming to a guest or a child coming home from school,than the sight of a freshly baked cake...give me a slice of home made cake any day rather than the creamy store bought confections !
You also have the option of making it healthier,think jaggery,whole grain flours,oil,buttermilk....so much healthier without altering the taste !
After being asked for this recipe, numerous times and getting a lot of oohs and aahs over this coffee cake,I thought why not share this recipe with you...it is quite quick to make and is lovely to have at tea time or it can be dressed up and made more luscious for a special occasion...and you can reduce the amount of coffee,if you'd like it milder ! There are a lot of coffee lovers in my family,the last time I made this cake,Nov 2013(the date on the camera is inaccurate :p),I used chocolate covered roasted coffee beans as a topping(sourced abroad) and they were such a hit ! So,if you manage to chance upon white ,dark and milk chocolate coated coffee beans,do pick up some...they're yummy !!!

Coffee cake with chocolate covered roasted coffee beans

Recipe for Coffee cake
170 g butter at room temp
140g Castor sugar
3 eggs
140 g self raising flour
2 1/2 tsp instant coffee granules dissolved in 1 Tbsp hot water
Method
Pre heat the oven to 180 degrees C
Grease and line two 20cm tins or one 23cm round tin with grease proof paper
Beat the butter and sugar until light and fluffy
Add the eggs and beat well
Sift the flour into the bowl and fold in,do not mix
Fold in the coffee
Pour the batter into the prepared tins/tin
Bake for 25-30 mts until a skewer inserted in the middle of the cake comes out clean.
Cool on rack
Coffee frosting (optional)
95g soft butter
125g icing sugar
2 tsp coffee granules dissolved in 2 Tbsp of hot milk
-Beat butter until fluffy,add sugar and beat,add the coffee mixture and beat until smooth and spreadable.
With a palette knife or spatula spread in a swirling motion.
This recipe is to sandwich both halves,as well as to spread on the top...so if you happen to make just one big cake,the left over frosting can be refrigerated and used to make cake pops....just a suggestion !
You can decorate with spun sugar, caramelised walnuts, chocolate coated coffee beans or maybe just chocolate chips...a perfect 'guy' cake...for a Dad, brother ,husband,son,cousin.....:))) LET THEM EAT CAKE !!!!

13 colour Marble cake

Baking has never been simpler...more and more people are starting to bake at home because it's fun,you know what you are eating and it's great when you have like minded friends who share your interests !
Recently,I was quite dumbfounded while talking to a local baker...I was given the simple task of ordering with him a marble cake for a kid's party...a day later I discovered that he had no idea what that was...I sent him this pic and he almost backed out...I had to re assure him that all we wanted was a simple two tone vanilla and chocolate marble cake ,explained the process and he reluctantly agreed and thankfully did a good job in the end...but for days I wondered how a successful bakery had no idea what a simple marble cake was...a month later when I had to speak to him for a huge order of red velvet cake,I discovered what it was all about...he proceeded to advise me about the nuances of modern baking and how no one makes a cake from scratch anymore and told me how he got these 'imported' pre-mixes...vanilla cake mix,red velvet cake mix,chocolate cake mix, etc etc...well no wonder !!!... no one thought to send him a marble cake mix...!!!! I was absolutely horrified...I do hope that he is the one exception and that others do make cakes the 'old fashioned' way !!! Boy ,was I glad to be baking at home and not relying on commercially baked cakes !

To make a marble cake

Not only are marble cakes ,easy to make,they are a joy to behold and they feel a bit more special...to a basic vanilla cake batter...you just need to divide it in half and add a Tbsp of cocoa to one half...dollop it in a pan alternatively with the vanilla batter...once all the batter has been put in the cake pan,using a bamboo skewer,just swirl it around to get a marbled effect !

For a multi colour cake...take out as many bowls as you have colours and add a bit of batter in each bowl,mix in the colour and dollop side by side in the cake pan...once done,swirl them all with a skewer...so much fun...sometimes I'm having so much fun that I tend to go overboard with the swirling...LOL..it's so much easier than a rainbow cake where each layer needs to be baked separately...but looks beautiful,in a different way !

Dark Chocolate Cake with a caramel glaze

Yum...is the word that first came to mind on reading this recipe....I waited to make this cake as it looked and felt like a special occasion cake and what better occasion than a loved ones birthday ?!!!
I was initially a bit apprehensive as there was an option to use commercial caramel syrup or to make my own with a lot of cream...with great trepidation,I substituted with milk and I was more than happy with the result,especially after seeing the reaction of the people for whom it was intended...the fact that they did NOT want to share the cake with anyone else,was reward enough for having made it....with all the smiles and hugs that came with it of course...what is cooking without all of that !!!
A deliciously moist dark chocolate cake with jaggery (optional) and whole grain flours (optional),I recommend that you use the very best quality dark chocolate that you find and not the compound chocolate...I also used one of my recent finds...Hershey's dark cocoa (optional)...it's perfect for a true chocoholic !!!! I would also suggest that you use the best organic jaggery that you can find,the darker the colour,the deeper the flavour...I happen to love the flavour of dark chocolate and jaggery,the original recipe calls for regular sugar,so I leave the choice to you !

Recipe for Dark chocolate cake with a caramel topping

Ingredients

Dark chocolate-100g

Butter-65 g

Water-125ml

Cocoa-25 g

Flour- 175g (I prefer wholemeal flour)

Sugar-200g (jaggery )

Egg-1

Vanilla essence-1 tsp

Baking powder-1/2 tsp

Baking soda-1/2 tsp

Milk-4 Tbsp 

chocolate curls to decorate

23 cm round cake tin or a 20 cm square cake tin-greased and lined

Method

Pre-heat the oven at 180 degrees C

Melt ,in a saucepan ,on very low heat,the butter,chocolate and water...stir to mix.

Sift the flour,cocoa,baking powder and baking soda into a bowl (this sifting,I believe makes for a lighter cake...though the recipe does not ask for it)

Mix  the sugar into the flour mixture 

 In another bowl,whisk together the egg,vanilla essence and the milk

Add the melted chocolate to the egg mixture and stir in

Add the dry ingredients and gently fold in

Now you will have a fairly thick batter

 Ladle it into the prepared cake tin

Shake it gently to even out the batter

Place it in the oven...and check after 30 mts

It should have come away from the sides and a light crust will form on top...or you can stick a skewer in the centre and test if it comes out clean

Take the cake out of the oven and let cool for 30 mts while you prepare the caramel topping

Caramel glaze 

5 Tbsp water

200 g sugar

50g g butter

4 Tbsp milk

Now for this cake,half a quantity of this recipe will do...there is a lot of caramel glaze left over after drizzling on the cake,it will keep well in the fridge and can be used to pour over ice cream or for a smoothie or you could just make enough for the cake and skip the extra calories ;P

Put the water and sugar in a pan on low heat,do not stir ,let the sugar melt and turn into a light golden syrup,take it off the fire and place it over some cold water,in a vessel to stop the cooking process.

Add the butter and milk and mix in vigorously

Then return to low heat and keep stirring until well combined

Take off the heat and place on a trivet to cool..it will thicken gloriously-20 mts

Pour over the cake and garnish with chocolate curls

This cake also keeps well in the fridge.

It just goes to show that no matter how many cake books one has read or how many recipes one has tried,there is always a special recipe hidden somewhere to delight you and teach you something new...I thank my friend who gifted me this charming cake book that has helped me share this recipe with you and brought delight to a lot of people :)))

If you do try this cake,I would love to hear your comments,it helps me share my food tales with you better !!!

Molten lava chocolate cake

I've always wanted to make a chocolate cake ,where the centre is all gooey and oozes out in a puddle of liquid chocolate !YUM ! Thanks to a 'foodie friend' who very kindly shared with me the you tube video of Chef Manu Chandra's molten lava cake...I made it and now happily would like to share it with you...the only addition i made to this recipe was some vanilla extract because I love that smell wafting out of the oven and I'm always apprehensive with a high content of egg yolk if the cake might turn out smelling 'eggy' !!!If you like the chocolate bomb that is available at 'Little Italy'...then you will love this one too !

This is the picture of the finished lava cake,I regret that I do not have a good enough picture of the molten chocolate...a good excuse to make it all over again...while the recipe calls for 4 portions,i split the batter into 6 portions,enough to satisfy and less butter per person that way !!!
Now, I need to do justice in describing this luscious cake...very low in flour and sugar,it's the perfect treat to get a chocoholic to do your bidding ;))...if you can ever use food to bribe someone then this should be at the top of your list !!!! Lol ! The thrill of unmolding a still hot cake to perfection was written all over my face...thanks to Manu Chandra of Olive Beach...it was a flawless recipe...only the baking time differs depending on your oven,so after 10 mts watch it like a hawk !!!! Silence prevailed as spoons were quickly pushed into the heart of this cake...which resulted in a fair bit of mess...should have expected that...maybe a picture of the chins dribbling with chocolate would have been more appropriate and endearing... but the next time I make it...I do hope to reduce the quantity of butter !

Recipe for Molten lava chocolate cake

Ingredients

Dark chocolate-100g

cooking butter-100g

Castor Sugar-40g

Eggs-2

Egg yolks-2

Vanilla extract-1 tsp or essence-2 tsps

Cocoa powder

Flour-20g (I used sifted wholemeal flour)

Icing sugar to dust over the top

Individual ramekins or like the chef suggests,small steel cups-greased with butter and dusted with cocoa by swirling it around the cup in a circular motion-tip the excess out.

Method:

Melt the chocolate and butter in a double boiler ,that simply means to melt over a pan of simmering water and not directly on the flame and also careful to not let the steam get into the chocolate.

Beat together eggs,egg yolks and Castor sugar with a whisk until combined,do not over whisk.

Add in the melted chocolate and mix,add the vanilla.

Whisk in the flour slowly to avoid lumps

Pour into the prepared molds and refrigerate for 3-4 hours ( i prefer to cover the top)

Before serving, bake in an oven pre-heated to 200 C,for 10 mts

If the top has still not set,leave it in the oven until it does.

Now,to unmold,run a palette knife around the cake...holding it with mitts put a plate on top and overturn in one fluid motion,it will slip out whole !

Dust the top with icing sugar...ideally it should be sieved but if you have impatient young members in your family like I do...it will look clumped...Sigh !!! ....that does very little to deter from the exquisite taste of gooey dark chocolate...for want of a better word...xxxxxxxxxx......

Funnel cake

A name which arouses curiosity and a cake which looks so unique that even the most discerning foodie will not be able to resist one bite of it ! The first (ahem!) bite reminds you of a sugar donut...same principal,deep fried flour batter,dusted with powdered sugar,quite scrumptious ! I first tasted this sugar confection while strolling down a theme park and the locals were clamouring for it...Now something that has such a long queue waiting for it,just needs to be looked into, experimented with, savoured and shared...sigghhh the sacrifices that I make for R&D ;)))...well,all I can say is, it is a taste worth experiencing and it looks really very fascinating,nothing like what you and I would call a 'cake',that's for sure !!!

Like donuts,you can change the toppings to taste,this one was served with a drizzle of chocolate sauce,the other options were honey,caramel sauce,blueberry sauce and strawberry sauce...with the icing sugar,of course !

Lucky for you,I have a recipe if you want to try making it at home !

Recipe for funnel cake

Ingredients

eggs-2

Milk-1 C

water-1 C

Vanilla-1 tsp

Flour (maida)-3 C

Sugar-1/4C

Baking powder-1 tsp

Salt-1/4tsp

Oil for deep frying

Icing sugar for dusting

A funnel...cleaned and dried

Method:

In a large bowl,beat the eggs

Add to the eggs,milk,water and vanilla essence and mix until well combined

Combine in another bowl the flour,baking powder,sugar and salt

Now,whisk it gently into the egg mixture to avoid lumps in the batter

Mix until you get a smooth batter

Heat oil in a deep dish

Drop a cube of bread in,if it turns golden,the oil is hot enough for deep frying

Cover the bottom of the funnel with your finger and ladle about half a cup of batter into the funnel

Now position it high above the oil ,release your finger and move funnel in a spiral motion until all the batter is used up...Repeat for the remaining batter.

Same technique as making jalebis,i guess !

Fry for 2 mts on both sides until golden.

Remove and drain on paper towels

Dust with icing sugar and serve warm.

I would love to see a pic of your funnel cake when you make it...maybe we could also call it 'tunnel cake' for little boys,certainly reminds me of tunnels and mazes !!!

 

Wholemeal Red Velvet Cake

Red Velvet Cake is one of my favourite cakes to make for an occasion,because it always brings a smile filled with child like pleasure to any face,the ingredients are by far healthier and of course it tastes divine.
The original recipe called for beet extract,please feel free to substitute it for food colouring...if you do use food colouring I would recommend going with a good brand like Wilton or any good organic food colours.As you can see the cake in the pic is not a bright red,because I use as less food colouring as possible and because the flour used is not white,it's wholemeal flour...I'm happy with the red colour on this cake and so far no complaints from friends or family,so ..here it is !
Ingredients
2 1/2 C wholemeal flour
1 1/2 C castor/demerrera sugar
1 tsp soda bi carb
1 tsp salt
1 heaped tsp cocoa powder
1 1/2 C oil
1 C buttermilk
2 eggs
1 Tbsp red food colouring...use more if you want to
1 tsp white wine vinegar
2 tsps vanilla essence
Method
Pre heat the oven to 180 degrees C
In a large bowl,sift together ,flour,bi carb,cocoa and salt....mix in the sugar and set aside.
In another bowl,whisk together either by hand or by an electric whisk,the oil,buttermilk,egg,food colouring,vinegar and vanilla.
Add the dry ingredients to the wet a little at a time and fold together until you get a smooth batter,do not overbeat !
Divide the batter into two 20 cm cake tins and bake until a skewer inserted comes out clean
This would take at least 30 mts each in a moderate oven
As every oven varies in cooking time,I find the skewer test the best option !
Once baked,let cool completely before sandwiching the cakes with a cream cheese frosting and on the top as well.
Cream cheese frosting
400g cream cheese
80 g icing sugar
Beat together until combined and spread.
Note :I've found frosting is something you can change to your liking,if u need a thicker consistency or not as sweet a frosting,go ahead and reduce or increase the quantity of either ingredient as u go along,it will not go wrong in any way !

Note : You can also make this cake in a single 23cm cake tin...will still taste great !