Anytime Cupcakes

These are the cupcakes I can confidently bake anytime with absolutely desirable results. These deliciously moist and refreshingly tasty cupcakes will soon become your favorite. You can try them right away !

You will need:

- 2 large eggs
- 2 cups plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon soda bicarbonate
- 2 teaspoons baking powder
- 1 cup castor sugar
- 1/2 thick creamy milk
- 1 teaspoon of lemon zest

Steps:

Preheat the oven at 180 degrees Celsius for about 20 minutes.

Sift the dry ingredients well together and add salt. Make sure that you sift it nicely after adding the salt too. 
Beat eggs on medium speed until they become light and fluffy. I have used a close feeder like container, it gave a good rise to the eggs. This is the most important tip to get the light cupcakes, just the way you would love :). Now while beating the eggs, gradually add sugar, then oil and the zest; while keeping beating to a stagnant pace.  Make sure that all the sugar dissolved into the egg mixture. 

Make a well in between the sifted dry ingredients and pour the egg mixture into it and fold with your hands very lightly, encouraging the aeration into the batter. Finally add milk and fold nicely until the batter becomes a suitable consistency. 

Pour into the prepared cupcake molds or paper molds. 

Bake for 15 minutes or until golden brown. You can always use the toothpick to check if they are done. 


You can serve them as it is, oven fresh. Or can decorate them with lively butter icing or cream dressing if you like. You will be happy you baked ! :) 

Golden Vanilla Cake

I couldn't bake any better with vanilla than this extremely.moist,.supple and gorgeously yummy cake. The one you can never say no.You must have tried numerous vanilla cakes with so many variations,but not this!

You need:

Eggs 3
Cake flour 2 cups
Baking powder 2 teaspoon
Soda 1 teaspoon
Oil 1/2 cup
salt 1/4 teaspoon
Vanilla extract 2 teaspoon
Water 1 cup
Castor sugar 2 cups
Melted butter 1/2 cup

Steps:
Grease cake pan , I took a 21 cm square pan.
Beat butter and sugar for a while until well combined. Add egg one at a time while keep beating. Pour oil gradually into the batter while continuously beating it. Ad fold vanilla extract and salt as well. Beat until well combined.

Now sift the dry ingredients together and after making a well in between, gradually fold the egg mixture on to the well. Fold lightly with soft hands. Pour into the prepared pan and bake for about 35-40 minutes, or until your skewer comes out clean. 

After waiting, you will be having the gorgeous tempting golden vanilla cake! 
enjoy and provide me with your comments!

Surprise Rolls

I have always loved children enthusiasm for desserts bites which bears surprises and their laughter and happiness are the sweetest of all pleasures ! So to indulges in that pleasure more, i came across this cute recipe for all the mothers who always want to surprise their little. 

You need:

For Rolls:

Flour 2 1/2 cups

Yeast 2 tablespoons

Sugar 1/4 cup

Salt 1 teaspoon

Milk powder 2 tablespoons

Make the dough out of above ingredients and leave to ferment for about 1 hour in a warm atmosphere.

When doubled in size, divide dough into 8-9 equal portions and roll each one into a flat bread of about 1/4 inch thick. Roll these flats onto a cylinder mold to give it a cone shape. Bake in moderate oven for about 10-15 minutes. 

For Surprise:

Cream cheese 1 cup

Cream 1 cup

Icing sugar 1 cup

White and Black chocolate chips 1/2 cup

Mixed glace fruits 1/4 cup

Sugar crunch 1/4 cup 

Roasted nuts ( almonds & cashews preferable ) - Optional 

Mix above ingredients in baked and cooled cones as such that creamy texture remains in the last with bunch of chocolate chips in between and rest on top to give surprise in every bite! i am sure you will be running out of these!  :) 

Crunch Top Cake

How about a crunchy top for a deliciously moist and supple cake? That just melts in your mouth with sweet crunchy pleasure....any guesses? ;) 

You need to have these for a better idea :) 

200 gm butter softened

200 gm castor sugar 

3 eggs

1 cup milk

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp soda

200 gm white flour

1 tsp orange/lemon  zest

Crunchy Top:

100 gm sugar granulated

90 gm butter melted

Steps:

First, beat butter with sugar until fluffy. Add one egg at a time and keep beating. Add salt and zest. 

Sift dry ingredients together in large bowl and pour over the egg and butter mixture in two lots altering with milk. Fold lightly and pour the batter into prepared cake pan. Bake for about 30 minutes in a preheated moderate oven.

In the meanwhile, mix the granulated sugar with melted butter and pout this over hot cake. This will get absorbed by the cake and leave behind a crunchy top. 

Simple... but heavenly yummy...

Light Fluffy Chocolate Cake

Yes it has been the best fluffy and light chocolate that just melts away in your mouth leaving behind trails of heavenly chocolate flavor. I bet you are going to stick to this recipe as your favorite one and will bake it for your special occassions too.

Ingredients:

-2 cups Flour
-2 cups sugar
-2 eggs
-1 cup coco powder
-1 teaspoon salt
-1 1/2 teaspoon baking powder
-1 1/2 teaspoon baking soda
-2 teaspoon chocolate essence/ vanilla essence
-1 cup milk
-1/2 cup vegetable oil
-1//2 cup boiling water

Butter chocolate cream:

-1 cup butter
-1 cup icing sugar
-1 teaspoon vanilla essence
-1/2 cup cream

Method:

Preheat oven on 180 degrees Celcius.
Beat eggs one by one by adding oil gradually. Add chocolate essence/vanilla essence and salt. Beat well for about 3 minutes.
Sift together dry ingredients and gradually add into the egg mixture. Gradually adding milk & water together. Fold nicely and lightly. Pour into the prepared pan and bake for about 35-40 minutes or until your skewer comes out clean. You can go with 21 cm round cake pan or you can also bake split cake by dividing the cake mixture into two moulds.

For butter chocolate cream, beat together all the ingredients and make a nice spreadable consistency. You can always alter the measurements for your desired thickness.

Spread cold cake with cold cream and enjoy every bit of it with your family!!

Lemon Twist

In this hot n humid summer, nothing like a citrus punch from soft and sweet dessert ...i tried several things out of the wonder lemon , the newest is this lemon twist, is actually a fruit cake kind of texture but with lemon flavor and sweetness of bun too. It turned out to be so good and pleasurable.

Ingredients:

-Self raising flour 2 cups
-Butter 90 gms
-Egg 1
-Castor sugar 4 tbsp
-Glaced cherries 1/2 cup
-Sultanas 1/4 cup
-Lemon Zest 2 tsps
-Milk as required to make a dough

Method:

Sift flour and mix all the ingredients to form a soft pillable dough. Divide into 3 portions. Make rolls of each portion, about 14 cm long,  and combine them to make a spiral. Press ends to make it completely round. Bake in preheated moderate oven for about 15-20minutes.

Lemon Glace:

-Lemon zest 1 tsp
-Sugar 3 tbsps
-Water 2 tbsps

Combine all on low flame and and make thick syrup. Pour on hot lemon twist. Dust with extra icing sugar if you like and serve !

Coconut Balls

Follow this recipe for a super tasty munchy delight for anytime snack or little get togethers full of light moments and if you are a coconut lover, it will offer you more than just small balls packed with taste!

-1 large piece of plave vanilla butter cake
-3-4 sweet bisuits ( preferrably with coconut flavors )
-Dessicated coconut 1 cup
-Melted dark chocolate for coating

Method:

Grind the butter cake into crumbs. Mix in dessicated coconut and biscuits. Combine well together. You must get a firm dough texture out of it. Coat in melted dark chocolate and dust with some extra coconut flakes!

I am sure you are fantasizing about it :) try...

Lemon Bars

 

 

Ingredients

For Base:

• 1 cup butter, softened
• 1 cup white sugar
• 1 1/2 cups all-purpose flour

Lemon Mix:

• 3 eggs
• 1 cup castor sugar
• 1/4 cup all-purpose flour
• Juice of 2 lemons

Method:

Preheat oven to 350 degrees F (175 degrees C).

1. In a medium bowl, blend together softened butter, flour and sugar. Press into the bottom of an ungreased 9x13 inch pan.
2. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
3. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After they have cooled, cut into uniform 2 inch squares.

Super Light Fruit Muffins

yeah! i got it... today i tried these super light super miost muffins like i always wanted out of minimum and simpler ingredients and without using rich gallops of butter! I had been through several different proportions for this result, but never got so perfect! I altered it with several fruits and mix fruits too and the moistness and suppleness took over every variety. So glad to share this with you.

You Need:

-White flour 2 1/2 cups 
-White sugar 1 cup 
-Brown sugar 1/4 cup
-Eggs 2
-Baking powder 1 1/2 teaspoon
-Soda 1/2 teaspoon
-Water 1/4 cup
-Vanilla essence 2 teaspoons
-Mixed glaced fruits 1/2 cup
-Salt a pinch
-Oil 3/4 cup

Method:

Beat eggs and sugar very well until eggs turns fluffly and soft. Gradually pour oil while keep beating. This is a very important step as the softness hidden in this step. Add vanilla essence and salt and beat for a minute.
Sift dry ingredients twice and fold glaced fruits in little of the flour. Fold into the egg mixture nicely with light hand. Pour into the muffins mould and bake for 10-15 minutes. You will notice the cracks on it which is a sign of perfection :)

enjoy...

Sand Cake

Today we had a rainy everning here and the romantic weather craved for something light and sweet along with coffee. I immediately decided to bake this smooth sand cake. As its name calls, its texture is slightly on the grainy and puffy side in comparision to the normal butter cakes we have. That is why its delight is also different and lovely.

I took..

200 gms self-raising flour

3 eggs

Vanilla essence 1 teaspoon

1 tablespoon cornflour

1 cup caster sugar

1/2 cup milk

150 gms butter

Method:

Preheat oven at 180 degrees Celcius.

Beat butter with sugar until nice and smooth texture. Beat in eggs one by one. Add vanilla essence and beat nicely.

Sift dry ingredients together and fold into the butter and egg mixture. Fold in milk gradually.

Pour into the prepapred pan and bake for about 30-35 minutes.

White Choc-chip Cupcakes

When talking about cupcakes, my heart lights up with delight! my little 3 year old niece adore them so much and i had to be different with them to keep his tastbuds interested in enjoying and delighting:) today i made these soft moist and delectably sweet llittle cupcakes for my darling..

you need:

Flour 1 1/2 cups
Baking powder 3 teaspoons
Coco powder 1/2 cup
Castor sugar 1 cup
Brown sugar 1/4 cup
Butter 100 gms
White choc-chips 1 cup
Eggs 2
Salt 1/4 teaspoon
Honey 1 teaspoon
Milk 1/2 cup
Vanilla essence 1 tsp

Steps:

Beat butter and sugar together until light and fluffy. Add eggs one by one and beat wee for about 3 minutes. Add salt and vanilla essence and beat again for a minute.

Coat white chocolate chips in little flour and keep aside. Sift dry ingredients together and mix in the egg mixture by folding lightly with a wooden spoon. Add coated chocolate chips and fold in milk gradually and finally a teaspoon of honey.

Pour in cupcakes moulds and bake for about 10-15 minutes.

Awesome, moist, delicious cupcakes are ready and can be enjoyed on their own!
 

Strawberry Souffle

Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....

You need..

5 egg whites

2 cups strawberries, hulled

1 cup castor sugar

1 tablespoon cornflour

1 teaspoon lemon/orange zest

Souffle moulds, oiled

Method:

First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.

Whisk in lemon/orange zest. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining  sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.

Super Moist Fig Cake

Well, if you are fruit lover and enjoy moist supple sweetness of fruits in desserts, then this is for you. I personally loves fig and dates in baking recipes, although figs are not as sweet as dates, but there crunch delight takes over very well in so many ways its been cooked. This recipe turned out to be so good and very moist and soft that it just melts aways in your mouth leaving behind just traces of a beautiful dessert :)

Things you will need:

100 gms butter

1 cup castor sugar

1/2 cup packed brown sugar

2 egg

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 tsp baking soda

1 cup condensed milk

1 teaspoon vanilla extract

1 cup chopped fresh figs

1/4 cup water

1 1/2 cups chopped fresh figs

1 tablespoon lemon juice

1/2 teaspoon lemon zest

Method:

Preheat oven at 180 degrees Celcius. Grease the cake pan and set aside.

Sift together the dry ingredients together. Beat butter with castor sugar and brown sugar until creamy, add eggs one by one. Add lemon juice and zest along with vanilla extract. Add salt and beat.

Fold in dry ingredients and then with figs. Add water gradually. Fold lightly with wooden spoon until well combined. Transfer mix to the prepared pan and bake for about 30 minutes or your skewer comes out clean.

Enjoy with whipped cream!

Caramel Date Cake

Dates are tend to be a royal fruit with rich in sweetness and a great source of energy without doubts! Its versatile when doing desserts with it . I love it in baking and last i tried it with caramel basic butter cake. I hope you will enjoy


Ingredients:

Flour 1 1/2 cups
Eggs 2
Butter 130 gm
Brown sugar 1 cup
Milk 2/3 milk
Honey 1 tbsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Dates 300gms (seeded and soaked in warm water for about 20 minutes & drained)



Steps:

Preheat oven at 180 degrees C.

Beat butter with sugar until creamy. Add eggs one by one and beat well until combined. Sift dry ingredients together and add in the butter mixture gradually in two lots alternate with milk. Fold nicely and lightly with a wooden spoon. Add honey and fold. Finally add drained and chopped dates covered with a little flour so that they don't stick to the bottom oof your pan.

Pour cake mixture into prepared cake pan, 21cm round one.

Bake for 30-35 minutes or until your skewer comes out clean.

You can frost the cake with caramel butter icing or fresh whipped cream if you like!

Almond Crunch Ice Cream Cake

Nuts can do wonders to your recipes and in dessert, it adds a regal touch. Today's pick is supereme. The almond crunch, gives pleasure in every bite.

Ingredients:

• 1/2 cup granulated sugar
• 1/3 cup water
• 1/2 teaspoon pure almond extract
• Almond Sponge Cake/Plain Sponge Cake
• 4 pints vanilla ice cream, softened slightly
• Almond Crunch ( 1 1/2 cup chopped almonds cook with 3-4 tbsp sugar )
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar

Steps:

Place granulated sugar and water in a saucepan and cook on medium until sugar dissolves. Add almond extract and set the syrup aside to cool.

With a serrated knife, slice the two cake layer in half horizontally, forming four layers. Make crumbs of one layer by blending into the food processor and set aside.

Apply syrup n remaining cake layers. Beat ice cream until spreadable and apply on the first layer with almond crunch. Apply second layer and repeat. Set in freezer for about 10minutes to firm.

Place another layer over the set cake and repeat with icecream and crunch. Cover the sides of the cake with whipped ice cream and return to the freezer for 30 minutes.

In a chilled bowl, whip heavy cream with confectioner's sugar until soft peaks form. Apply to cake allover and stick the cake crumbs to side walls of the cake. Sprinkle some almond crunch on top of the cake and return to the freezer until completely firm or overnight.

Enjoy this heaven's delight!

Honey Cake

Honey is the symbol of something' good' coming your way. A sign of positivity. So does its sweetness brings in all recipes! :) Not all honey cakes are the perfect one all the time. After a number of trials i came across this one.

Ingredients:

2 cups all-purpose flour

1 teaspoon cinnamon

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup honey

180 gms butter softened

1/4 cup freshly brewed strong coffee, cooled

2 large eggs

1/2 cup packed brown sugar

Steps:

Preheat oven to 350°F.

Oil loaf pan well and dust with flour, knocking out excess.

Whisk together flour, cinnamon, baking soda, salt, baking powder, in a small bowl. Whisk together honey, butter, and coffee in another bowl until well combined.

Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.

Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.

Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.

Voila!

 

Caramel Biscuits

Enjoy these crunchy munchy yummy bisuits! They are quite easy to make, fewer ingredients and perfect recipe.

Ingredients:

115g softened butter

1 cup brown sugar

2tbs honey

1/2 chopped nuts ( walnuts, cashews )

1 cup self-raising flour, sifted

Method:

Preheatt oven to 180*C.

Cream butter and sugar with an electric mixer. Add honey and beat until fluffy. mix in flour until texture is such that you can roll it into balls.

Place on a paper-lined baking tray and alow for spreadng. Press each gently with a fork and bake in oven for 15min.

Chocolate Lava Muffins

These has to indulge with.. Thepleasure chocolate has no match available! i always love these molten chocolate anytime and moreover i have experianed that chocolate desserts are the best mood lifters for any reason:) i know most of you will agree to me..

Ingredients:

300 gms semisweet chocolate chips

90 gms butter

1/2 teaspoon vanilla extract/essence

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

2 tablespoons cocoa powder

1 cup whipped cream

1 teaspoon espresso powder

Butter/Oil for greasing

Strawberrys for garnishing

Method:

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, mix espresso powder in whipped cream and serve with warm muffins.

Fresh Blue Berry Pie

This is perhaps the most sweet cute and lovely tradtional dish associated with loving moms and grannys:) mostly forgotten but every time you create it or have it with your family, it gives happiness like nothing else. This one is from my fav Betty Crocker although i have altered it a bit to my taste :) 


Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons butter

2-3 tablespoon milk

4 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup all-purpose flour

6 cups blueberries

4 tablespoons cornstarch

Dash freshly grated nutmeg

1 tablespoon lemon juice

2 tablespoon butter or margarine

Heat oven to 425°F. 

Pastry Dough:
In medium bowl, mix 2 cups flour and the salt. Mix in butter and milk, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the butter to become slightly firm, which helps make the baked pastry more flaky.

With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Filling:
In large bowl, mix sugar and 1/2 cup flour, cornstarch and nutmeg.Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, cool on rack for 2 hrs. Serve with fresh whipped cream.

Jelly Cakes

These jelly cakes lasted about 5 minutes in my house. Everybody just loved them and i have picked this one from my fav collectiong, taste.com.au with a Bliss touch :) Very easy to make DELICIOUS....try out

Ingredients: 

• 60g butter, softened
• 1/2 cup caster sugar
• 1 egg, lightly beaten
• 1 cup self-raising flour
• 2/3 cup milk
• 85g packet strawberry jelly crystals
• 1 cup boiling water
• 1 cup cold water
• 2 cups desiccated coconut
• 1 cup double thick cream

Method:

1. Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan.
   
2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
   
3. Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
   
4. Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.
   
5. Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.