Eggless Chocolate Cupcakes- Celebrating 100th Post

Celebration Time- Its my 100th post, So I chose to make chocolate cupcakes.I am sure all of us love Chocolate Cupcakes. This is a very easy chocolate cupcake recipe, all we need is hot milk ; no condensed milk or curd is needed, so even if your milk is not at the room temperature and you wish to make a cake, ah! no problem at all, just heat the milk and you are ready to go. I took this recipe from my friend who is an excellent baker (especially her eggless baking is too good.)

Ingredients:

• 1 1/2 cup All Purpose Flour
• 3/4 sugar
• ¼ honey
• 3/4 cup hot Milk
• 1/2 tsp Salt
• 1 stick melted butter
• tsp Baking Soda
• tsp Baking powder
• tbsp Cocoa powder
• 1 tsp Vanilla essence
• 1 tbsp Lemon Juice

Method:

1. Take bowl and put together honey,melted butter, milk, and sugar. Keep mixing till sugar dissolves.
2. Sieve together all purpose flour,salt, baking powder, cocoa powder and baking soda.
3. Slowly combine milk mixture with flour mixture. Mix till batter is smooth. Then mix in vanilla essence.
4. Lastly add lemon juice to it and give it a quick mix.
5. Bake it for 25-30 minutes at 180C or till when toothpick inserted it comes out clean.

Eggless Vanilla Cupcake With Butter Cream Icing

Vanilla cupcakes are my favorite ones. After many trials and errors I can say this recipe is a sure shot success. Cupcakes will be perfectly soft, moist and spongy.

Ingredients:

(For Cake)

Maida/ All purpose flour - 1 and 1/2 cups (225 gms)

Thick Curd/ Dahi - 1 cup (250 ml)

Castor Sugar - 3/4 cup (200 gms)

Baking soda - 1/2 tsp

Baking powder - 1 and 1/4 tsp

Cooking oil - 1/2 cup (125 ml)

Vanilla essence - 1 and 1/2 tsp

(For frosting)

250g unsalted butter, softened

1 teaspoon vanilla extract

600g icing sugar

2 tablespoons milk

Food colour (optional)

Edible decorating balls

Method:

Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper (i made 12 cupcake).

Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.

Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla essence, cooking oil and mix well.

Next, slowly add maida in portions at a time and blend with above ingredients. Beat well with a whisk until creamy and thick.

Bake in preheated oven at 180 degree C for 20 mins, till a fork inserted into the centre of the cake comes out clean. Allow them to cool down for 10mins,

In mean time, In a large bowl, cream together the butter and vanilla. Blend in the sugar, little portion at a time, beating well after each addition. Beat in the milk, food color and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Lauki/ Doodhi (Bottle gourd) Muffins

I have never made or tasted Savory Muffin. So I tried making Lauki/ Doodhi (Bottle gourd) muffins; they were so soft and tasty. It is also very healthy as it is made from different kinds of dals (lenthils). The result: the most flavorful savoury muffins I have ever had. Full of flavour, and very filling. They are actually best to have straight from the oven.

Ingredients:

1 cup rice

¼ cup chana dal

¼ cup urad dal (white one)

¼ cup moong dal (yellow one)

¼  grated lauki/ doohi (bottle gourd)

5 tbsp finely chopped onions

1 cup curd (dahi)

¼ lukewarm water

Salt to taste

1 tbsp curry leaves

1 tsp green chilli paste

1 tsp ginger paste

½ tsp mustard seeds (rai)

½ tsp turmeric powder (haldi)

1 pinch asafoetida (hing)

1 tbsp oil

½ tsp baking soda

1 tsp sesame seeds (til)

Method:

In a blender blendr rice and all the dals to fine powder.

Take the powder and mix with it curd and water and soak overnight to ferment.

Just before making, preheat the oven to 200 C.

Heat oil in the pan, add in mustard seeds, curry leaves, sesame seeds, asafoetida and turmeric powder.

When seeds began to crackle mix it into curd-dal mixture.

Add grated lauki, onions, chiili paste, ginger paste and salt in the above batter.

Just before baking put baking soda in it and mix well.

Lie the paper cups in the muffin moulds and pour the batter. Bake for 15 minutes at 200C or till done

Serve hot with tomato-garlic chutney or mint-chilli chutney.

(Please note-It will not rise like all the other sweet muffins)

Eggless Blueberry Muffin

When I spotted blueberries, I thought of making healthy wholegrain muffin, and when it was done I was so happy with the result. I think I did justice with beautiful purple berries; it was tasty and also low fat. :) A perfect breakfast, dessert and tea time munch.

Ingredients:

• Wheat flour- 3/4 cup
• All purpose flour-1/4 cup
• Blueberries-3/4 cup
• Sugar-1/3 cup
• Reduced fat Yogurt-3/4 cup
• Baking powder-3/4 tsp
• Baking soda-1/8 tsp
• Vanilla extract-3/4 tsp
• Oil-1/8 cup

Method:

1. Mix together flour, sugar, baking soda and baking powder and keep aside.
2. Take 1 tablespoon of dry ingredients and toss it with the blueberries. Just coat the berries with the flour well. Please do not skip this step else berries will sink down while baking.
3. In a separate bowl whisk the curd and add oil, vanilla extract and mix well.
4. Slowly add in dry ingredients in it and keep mixing. Do not over mix it .
5. Gently fold in the blueberries coated with flour.
6. Pour the batter in muffin pan or muffin liners and bake in preheated oven of 375F/ 225C for 20 minutes or until the toothpick inserted in the center of the muffin comes out clean.

Tip:-Serve with dollop of cream of whipped cream if serving as dessert in the menu.

-Pour hot melted chocolate on the top and serve.


I am sending this as Entry to Announcing Event ~Lets Bake Cupcakes and Muffins .