Passion Fruit Cupcakes

 

I have been sitting here infront of my computer and looking to my phot files and I see so many delicious pictures and I am like now from were did I take the recipe for making this dish.

That is the problem when you download picture and you don't order it in a good way.
I know I will find it out after a while from few of them the rest I think will stay like that in my file as lot of other pictures of food.
I know I should do some way to be a bit orderly.

Ok this is a cupcake I made while ago, actually when I mde this super Delicious Passion fruit Curd which we all just loved it. I alse made with the same curd these cute littles Tartlettes which are absloutley Dinvine.
I would if I could make sure that I have this passion fruit curd at home always but they are a bit expensive and not always available but then like I say it is better to ahve them once in a while as you enjoy them more :-)
Notes:
Make sue you are generous with the curd for the filling as that is the star of this cupcake.

Ingridients for Cupcakes:

125 gm Selfraising flour
1 tsp baking powder
75 gm almond powder
100 gm butter in room temperature
150 gm sugar ( I used only 90 gm)
1 tsp of vanilla extract
1/2 tsp grated skin from lemon
2 eggs
75 ml youghurt

Ingridiengs for Meringue:
1 egg white
4 tbsp of sugar.
Plus you need 12 tbsp of passion fruit curd

Method:
Preheat the oven to 180°c.
Sieve the glour and the baking powder into a bowl. Add the almond powder and give it a mix.
Now add the butter , sugar and vanilla in a another bowl and using a hand mixer beat till they are light and fluffy.
Add the grated lemon .
Add the eggs one by one mixing till every thing is well incorporated.
Now add the flour mix and youghurt and beat till everything is mixed well.
Divide the mixture into the baking cups and bake for 20 to 25 minutes.
Leave it to cool.

When the cupcakes are cooled, scoop out a bit of the cake from the middle to make a hole and fill the whole with passion fruit curd.
Now make the meringue .
whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.
Add this into a pipping bag and pipe on top of the cup cakes and using a blow torch  to give them a caramalized effect.

PASTEL de TRES LECHES or THREE MILK CAKE (Daring Bakers September 2013)

This Daring Bakers post should have been up last week but I had no time as I was busy plus I went with two other blog friends to Paris for 3 days ( that post will come soon with Delicious pics) .

And I thought I will share the September DB .

I have heard about this cake and my sis is such a great fan of this cake as shemakes it always for potluck partyto take with her as she makes delicious desserts and cakes, but even though she has said it is such a yumm cake I never tried.

But then Now that the DB challenge for septmeber was this I thought now is the chance for foing them.

I made them in cup cake form and I added so much less suagar than the original recipe.

For the cake recipe I just added 3 tablespoon of sugar .

And as I made in cupcake I didn't cut into two slice the cake I just soaked eachcupcake int he syrup and topped with a fruit.

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Classic Three Milks Cake:

Servings: 12

Ingredients for the vanilla sponge cake

5 large eggs (separated)

½ cup (120 ml) (4 oz) (125 gm) sugar

2 teaspoons (10 ml) of vanilla extract

1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup

1 can (14 oz) (400 gm) sweetened condensed milk

1 can (12 oz) (340 gm) evaporated milk

1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk

1 cinnamon stick

2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling

2 cups (500 ml) of whipping cream (about 30% fat)

½ cup (120 ml) (4 oz) (125 gm) sugar

Canned or fresh fruit (to fill and decorate the cake)

Directions For the Sponge Cake:

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.
6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using

Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaTopping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. king process.

Individual Raspberry-Jam Cakes

By the end of every year we buy a calendar for the commng here. And you will be surprised when you hear we hang them.
I don't think I have evern seen this in any body else home than ours :-) well it is in the WC we hang the calendar. Now I am sure you all be having a good laugh thinking about hanging a calandar in WC.

Well come on isn't that really effective everybody goes every day few times to visit this room and as our wc is small you can't miss the calandar, it just stare right at you.

And all three of us write what ever has to be done, so Hans would write if he has a concert to perfom, or a special rehersal he has to go etc.... shyama when she was in school she used to write what special happening wers going on, now that she is in college she just writes when her exams are.

And me write down, when the dentist/doctors apointments, which weekend we have guests, or we even write down the place if we are planning to go to a city on the weekend we also write down the Birthdays of the family from here and b'day of my family in India .
That is how we keep up with all the dates, and what is going on etc...

So mostly I buy a calandar from a Dutch artist with birds and seasons etc.... but this year I wanted to have something different , so what do I end up buying a Matha Stewart Cupcake Calandar and ofcourse I promise dmyself I should try everymonth one recipe .
Ofcourse this is not January recipe from the calandar, but I liked this recipe and I thought why not try this, didn't matter which one I tried as long as it is from the calandar.



Make 6 ( I got 5 )
115 g unslated butter, room temperature, plus more for tin
170 gm sugar ( I only added 90 gm )
1 teaspoon of finley grated orange zest
2 large eggs seperated
180 gm all purpouse flour1/2 tsp baking powder
1/2 tsp salt
60 ml milk
6 tablespoon of Raspberry jam

For the glaze.
180 gm of powder sugar
1/4 cup freshly squeezed juice
( I did use this recipe, as i wanted to have a thick glace I just added the power sugar with 2 tablespoon of egg white into a bowl and mixed it with a bit of orange juice as needed to make the thick glace)
Direction.
1. Preheat the oven ti 175°c.
Butter a standard muffin tin, set aside ( I didn't have them so I used a another kind of pan).
In a medium bowl, beat butter, sugar, and zest untill light and fluffy.
Beat the eggy yolk one at a time, untill creamy, set aside.
Into a small bowl, sift together flour, baking powder and salt.
Add flour mixture and milk in alternating batches to butter mixture, set aside.

2. In a clean bowl, whisk egg whites to soft peaks, fold into batter.
Divide half of batter among the muffin cups. Make an indentation in the middle of each, fill with 1 tablspoon of jam.
Top with remaining beter.
3. Bake intill the cake tester inserted in top cake layer comes out clean, about 30 minutes ( mine was baked iin 23 minutes)
Unmould the cakes, and transfer them to a wire rack to cool.
I, a small bowl, whisk together the powdered sugar and juice.
Place rack over a plate / or parchment paper , frizzle cake with gaze.
As i mentioned above I didn't use this glaze i used a thicker glaze.

Tip take care when you add the jam don't add too much, it will over flow when it bakes.
I would really use less sugar as the jam is sweet plus there is the sugar glaze.
We all loved the cake, i will be making them again with different filling and glaze.

 



 

Cup Cakes Filled With Jam

I am sure everybody knows that October is known as Pink October and it is National Breast Cancer Awarness Month.


Breast Cancer Awareness Month (BCAM), also referred to in America as National Breast Cancer Awareness Mont (NBCAM), is an annual international health campaign organized by major breast cancer charities every October to increase awareness of the disease and to raise funds for research into its cause, prevention, diagnosis, treatment and cure. The campaign also offers information and support to those affected by breast cancer.
As well as providing a platform for breast cancer charities to raise awareness of their work and of the disease, BCAM is also a prime opportunity to remind women to be breast aware for earlier detection.
And in facebook I am in a wonderful food group called Chef at Large and I must admit I love the group and indeed it is a very busy group.
And there is always some event going on there which I try to participate and this week it is Breast Cancer Awarness Day.
So I joined in.
Actually in my mind I had planned to make Macaons. But then cancelled that idea and thought of making these. I am happy i changed my mind as I loved eating them and loved looking at them too.



130 gm soft butter
130 gm sugar ( I used 80 gm)
130 gm flour
1 tsp baking powder
2 eggs
1 tsp Vanilla essence
1 to 2 tbsp of milk
Any kind of jam, ( I used mixed fruit jam) I didn't measure I just took few tbsp of the jam
Marzipan for decoration ( I used white marzipan and just added pink color)

Preaheat the oven to 180° c.
Beat the butter and sugar in a bowl till they are fluffy.
Add the egg one by one, mixing well after adding each of them.
Add the vanilla essence.
Sieve in the flour and the baking powder to the bowl and fold it carfully and if the bater is thick add the milk, I only had to use 1 tbsp of milk.
Fill each cupcake liner with the mix and bake for 6 to 18 minutes or untill they are done. When you insert a kinfe it should come out clean then youknow it is baked.
Cool in a rack for a while.
In the mean tim heat the jam in the MW don't over heat it, pour the jam into the pipping bag with the nozzel and then you inject the jam into the cupcakes.
I injected in three different places in each cup cake. Next time I think i will use a thicker nozzel.

 

 



Decorate as seen in the picture or according to your liking
.



 

Blueberry Muffins

I have been having so much fun here in Houston with my sis and family.

I have gained likos and kilos after all the delicious food she has made for me and also we have been eating food from different restaurant which was super delicious.

As they say all good things will have to come to an end .And my holiday is comming to a end this weekend I am leaving back to my home in belgium.

Which  I am looking forward too as I do miss Hans and Shyama ;-)

I know I wont be able to blog atlest for a week as you know after a holiday there will be lof of cleaning to do etc........

This Muffin is something I made months ago from Nags place Edible Garden

The  muffins was really yummy i loved the sugar topping on top which was super yumm.

Light as a feather cupcakes with rose cream

For days I have been thinking I should draft a post but as usual again I am writing the post in the last minute.

Tomorrow early morning, I will be leaving to US to visit my sister for a month. And I am every excited, each time we skype both of us have been planning what to do while I am there etc.....

This is how sometimes one of our conversation goes,

Sis : You know when you come here my youngest son want you to make all the food from your blog...

Me : Oh I just want you to make all the traditional food which I don't make and you make so good...

Sis youngest son replies : Aunty can eat all the traditional food Mom makes for lunch and we all can eat aunties cooking for Dinner.

Hearing this conversation, Hans remark, I will get a double sized Finla when she comes back from a month :-)

Now I can go on writting aobut the each conversation we have but then I think I will be writting here for long as we skype almost every day :-)

Good that I don't have anything to do anymore for my travel, my luggae is packed , the travel documents are kept in my bag and did what ever I have to do at home.

I was planning to do the Kitchen floor today and hearing what I was planning to do Hans said , he will lock up nthe kitchen if I dare to so something like that he said,just sit in the sofa, take a book and relax etc......

I am sure lots of ppl celebrate Valentine, and ofcourse it is their choice, but I do think it is so fake, as for me this day is just comercial, come on you don't need a certain day for celebrating love do you.

So here we don't celebrate oh that makes me sounds so old, but the fact is what I mean is we don't buy each other cards, flowers, presents etc....I might make something special for the evening, but then that is it, no poo ha about the day.

So starting the travel on Valentines day doesn't matter to us :-)

The recipe is from the Book Cupcakes by Janet Smith

This recipe make lots of cup cakes but, they don't keep very well, so freeze half for another day.

The rose cream recipe is enough to ice half of the cakes.

We thought the cakes were so soft and Hans and Shyama loved the butter cream, but I am not a huge fan of rose flavour.

And I agree that the cakes don't last long, as they get soggy, so when you make them make sure you have lots of ppl comming over or make smaller batches if you are making just for you and family.

50 gm self raising flour

50 gm corn starch

40 gm butter

3 large eggs

100 gm fine sugar

For the butter cream/

2 egg yolks

175 gm butter

75 gm fine sugar

rose syrup to taste

pink food coloring

Preheat the over to 400°f and put 24 regular paper cases into the tins.

Sift together the flour and the cornstarch 3 times.

Put the butter in a pan and heat gentley intil melted.

Allow to cool.

Put the eggs and sugar in a large, preferbly glass, heatproof bowl.

Stand the bowl over a pan of simmering water and whisk with an elevtriw hand whisk untill doubled in volume and pale. You should be able to write your intials with the trail from the whisk.

Sfit half of the glour mixture into the agg mixture and fold in lightly using a large metal spoo, ot large plastic scraper.

Slowly drizzle half of the coole butter into the mixture and fold in the remaining flour and butter.

Divide the mixture among the paper cases and bake for 6 to 10 minutes untill the cakes are risen and spring back when pressed with your finger tip.

Remove the cakes from the tin and cool on a wire rack.

To make the Rose butter cream, put the egg yolks ina bowl and whisk briefly. Put butter in a another bowl and beat with a wooden spoon untill soft.

Put the sugar and 1/4 cup water in a small heavy based non stick pan and heat gently untill the sugar has completley dissolved. Bring to boil and boil rapidly untill the temperature reaches 225°F on a sugar thermometer.

Pour the sugar syrup onto the egg yolks, whisking all the time and keep whisking untill the mixture is thick and cold. Add the very soft butter, rose syrup and food color and mix throughly untill blended.

Spread the rose cream onto the cup cakes.

Chocolate and Banana Cup Cakes

I do hope all my friends and readers of MKT had a fabulous New year.

I know it is a tad bit late to ask about Newyear but then here they say the whole month of January you can wish new year :-)

I wanted to share a super dessert I made for Christmas eve party, but then I got this New lens from Hans as a present so I wanted to try that lens for taking food picture so instead of posting that super special dessert I am posting this simple and easy cupcake.

It is ages ago I made cup cake , I do love them though there has been so much cup cakes here in blog that I say to myself should I post again another one.

But then I think cupcakes are so easy to make especially for afternoons coffee which I have been doing ,has Shyama is home as she is having study holiday as her exams in college will start in middle of january.

So I try to spoil ehr with my baking and I for one is so glad that she is home and that I can bake :-)

Now to the recipe, I love chocolate and banana combination, that is a real classic combo.

Now about the frosting for this cupcake, I made the frosting and when I added sour cream the mix looked like it curdeled, so I started again throwing the firts frosting, and I was carefull when I mixed in the sour cream, but it still look a bit curdeld than the usual frositng I have which is always so smooth and fluffy. So i guess it is the adding of sour cream which makes it look like curdeled.

I was saying to my family maybe then i should not sue sour cream for the frosting and then shyama said oh no she loves the tnagy taste the sour cream gives to the frosting.

According to the author this makes a rich chocolate dark cupcake. ( I do agree)

Serious chocoholics should opt for a chocolate butter cream frosting which i will try next time as I love chocolate.
The recipe is from the Book Cupcakes by Janet Smith

Makes 24 regular size cakes.

1/2 cup ( 130g ) soft butter

1/2 cup ( 130g ) fine sugar

1 cup ( 130g ) self raising flourµ2 heaping tbsp of cocoa powder

3 eggs

3 ripe bananas

1 lever teaspoon baking powder

For the Whipped sour cream frosting. ( the amount which i given below is the amount given in the book, as they just gave a small amount I like lots of frosting so i doubled the recipe )

1/4 cup ( 50 g ) soft butter

2/3 cup ( 110g ) icing sugar

4 heaping tablespoon thick sour cream

1 tsp vanilla extract ot to your taste

Food colour of your choice if you are using.

Preaheat the oven to 350° F (180° C/ Gas 4) and put 24 regular paper case into the cupcake pan.

Put the butter, sugar, flour, cocoa and eggs in a bowl and beat together until it is free from lumps.

Put the bananas in a another bowl and mash, leaving a few chunks.

Sprinkle the baking powder over the bananas and mix again.

Tip the banana mixture into the chocolate mixture and stir together.

Divide the mixture among the paper cases and bake for 15 to 20 minutes until nicely risen and springywhen presses.

Remove the cakes and allow to cool on the wire rack/

Swril or pipe your frosting.

For the Frosting.

Put butter and sugar in a bowl and whisk with a electric hand held whisk until very pale. Add the sour cream and keep whisking to make it light and frosting.

Add vanilla extract to taste. And the food color if you are using.

Swril the frosting on top of the cakes.

Hazelnut Cup Cakes

This Cup Cake picture has been there in my map for  so long hat I don't remember anymore when I made them.

The one thing I remember the flavour was totally different as it was the first time I make a cup cake with Hazelnuts.
I have few other Cup Cakes which just sitting there patiently for me to post, but as there is so much cupcakes in my blog I am reluctant to post them. But I think I will do them in time.

1/2 cup very soft butter

1/2 cup fine sugar

1 egg

1/3 cup self raising flour

1/4 cup groung hazelnuts

1 tbsp Cocoa Powder

1/2 tsp baking powder

1 tbsp milk ( optional)

Preheat the oven to 375° F / 190°c and put the paper cups into the muffuin tins.

Put the butter in a bowl and beat to make sure it is really soft.

Add the sugar, egg, flour, cocoa powder, ground hazelnuts and baking powder. and conitnue to beat vigourously until the mixture is well mixed and creamy.

Add the milk if necessary to make a soft droping consistency.

Divide the mixture among the paper cases and bake for 15 tp 18 minutes depending on your oven.

Remove the cake from teh tin and cool on a rack.

For the Icing.

1/2 cup ( 130 gm ) butter

1 1/2 cup ( 260 gm) icing sugar

2 tsp lemon juice

edible food colouring.

Decoration of you choice to decorate.

To make the icing put the soft butter znd beat untill really light and fluffy.

Add the sugar and the lemon juice and beat to make a very smooth icing that is stiff enough to pipe.

Pipe them to the cooled cupcakes

Baby Cup Cakes

I don't remember any more when I made this cupcake. I would say it was atleast half year ago.

There was a time when I baked a lot and that was the time when my daughter was still in school  so when she came home in the late afternoon from school , I often baked something and sometime she brought her friends with her so then it was like double whammy one could bake as much as one wanted .

But now she is in college and comming home only on weekends I hardly bake anything.

Some of you might remark why I am not baking just for me and hubby.

I would have if hubby and I were super thin. But alas that is not the case, I think we are so hard trying not to indulge in sweets as of the ever lasting fight with the expanding waist line.

These bite size cupcakes are really good if you are having a party and you want to serve something yummy, delecate looking and beautiful.

I am sending this to Meeta's which is hosted this month at Paulchens Foodblog.

I love this cupcake recipe as you know, I have made with the same recipe another cupcake but then with a totally different topping.

1 cup (126 g )selfraising flour

1/2 cup (126 g ) sugar ( I used 80 g sugar)

1 tsp baking powder

1/2 cup ( 126 g) soft butter

2 eggs

1/2 cup ( 50 g ) ground almonds

1/2 tsp almond extract or to taste

For the icing.
1/2 cup ( 130 gm) soft butter
1 1/2 cups ( 260 gm) powdered sugar

Preaheat the oven to 350° F or 180°c.

Put baby muffin cases in a muffin tin.

Put all the ingridients into a bowl and beat untill well mixed.
Divide the mixture among the muffin cases and bake for 8 to 10 minutes or untill the cakes are well risen and springy to touch.

For the Icing.
1/2 cup ( 130 gm ) butter
1 1/2 cup ( 260 gm) icing sugar
2 tsp lemon juice
edible food colouring.
Decoration of you choice to decorate.

To make the icing put the soft butter znd beat untill really light and fluffy.
Add the sugar and the lemon juice and beat to make a very smooth icing that is stiff enough to pipe.
Pipe them to the cooled cupcakes.

Almond Cup Cakes with Seven Minute Frosting



These days if I go to a shop only thing i see is things which you can buy for Valentines day.
And I am like why is it that people make so much phoo ha for this day.

You see in the shops everything red, red rose, read fluffy heart a read bear with a whte hear etc.....the list of things can go on and on.
I am not against valentine day but I just think why there should be just one day to celebrate the love you feel for someone.
It could be also beeing married for 20 years I dont think you dont need a specific one day to celebrate your love for someone.

I just think the only people who gain from these days are shop people and ofcourse the person who get the gift.

I dont mind if we cook a good dinner on that day what I mind is the comercial side of it, were the shops is just like shouting to you buy the card, buy the roses, but something !!!!!!!!!!!!!

But then I think it is not because I don't like valentine day commercial side, that my blog should be punished :-)

This is one of the best cup cake recipe I have made. I make them and use it for different frosting.
All thought I thought the frosting  was a tad bit too sweet
1 cup (126 g )selfraising flour
1/2 cup  (126 g ) sugar ( I used 80 g sugar)
1 tsp baking powder
1/2 cup ( 126 g) soft butter
2 eggs
1/2 cup ( 50 g ) ground almonds
1/2 tsp almond extract or to taste
For the frosting
1 egg white
3/4 cup (175 g) fine sugar
a pinch of salt
a pinch of cream of tartare
2 tbsp of coffee liqueur or strong coffee ( i used ligueur)
Preaheat the oven to 350° F or 180°c.
Put 10 muffin cases in a miffin tin.
Put all the ingridients into a bowl and beat untill well mixed.
Divide the mixture among the muffin cases and bake for 18 to 20 minutes or untill the cakes are well risen and springy to touch.
Remove the cakes from the tin and allowe to cool and then swrill the frosting on top.

To make the frosting.Put all the ingridients into a bowl and whisk together with a hand held electric mixer.
Stand the bowl over a pan of simmering water and whisk for 7 minutes untill the mixture stands in a soft peak.
Swril the frosting on top of the cake.
Last week hubby had gone to Goa for playing in a Music festival and he had met up with Aparna of My Diverse Kitchen well actually Aparna was so sweet to take him around  to various shops so he could buy somethings which I needed. And also to show him around a little bit of the place as he was just there for 2 days.

Ofcourse she also send me a bag of delicous things. In Aparna's words a touch of kerala and Indeed it was a touch of Kerala , there was chakka Varithathu, Tapioca chips etc...... if I am honest I have been not sharing these goddies with my hubby and daughter well I gave them to taste but the rest I have been hogging it :-) not that It is all finished, i still have more to crunch on.

She also send me a touch of Goa , a bunch of Goan masalas which I am so looking forward to cooking Non Veg dishes ane some other goodies, oh and then handmade papers which she send I dint even know such beautiful papers were there. If i ever get to Goa I am sure gonna visit that shop she bought from.
So soon my blog is going to have lots of Goan dishes. I still have to make the dishes so you all have to wait a bit. I tend to make these days new dishes when Shyama comes home for weekend from college so she can also enjoy them.

Raspberry Cup Cakes

When I make something and if I have the time to take a picture I do take, and then down load to the computer, but after that I am so lazy to write the recipe and then post it in my blog.
Well this is one such picture and recipe which has been hanging around .
I made this cup cake in summer but never got the chance to post it.

And anyway now a days in the shops you find fruits when they are not even in season and I thought I better post it now rather than waiting till next summer .
But thtere is another problem, I have no idea from which book I or blog I made this recipe.
I know If it is from a book I will find it out one of these days and if it is from a blog I will see the printed recipe in my pile of recipes which I have printed every time I see something good.
So don't worry when I find out from were this recipe came I will post it here soon.
Finger Crossed.

Raspberry Cupcakes

Here kids go for summer job for a month from when they are 16 years.
And when Shyama turned 16 she coudn't go as we went to India for holiday, and she was always complaning that her friends are doing summer job and she coudn't.

So from last year she has been doing summer job in a private owned shop and there are 4 women who works there and they all are really nice to her and they like her a lot.

And this August she also have been working in the same shop and some morning she ask me Mama will you make a cake for me to take for coffee ( the shop is just 5 minutes walk from our home and she comes for lunch) and on a short notice the one thing I always makes are cupcakes as they are easy and fast to make.
And the ladies there just love cupcakes of course S loves it too.So this is one of the cupcakes I made for her to take for afternoon coffee.
A tip I got from my sister, for getting the butter cream shiny add 1 tsp corn syrup)

Took a picture with Shyama's new instrument Viola d'amora (Love violin)

Raspberry cupcake : (Cupcakes by Janet Smith)
18 regulare size cakes

1/2 cup (4 oz/126 g) very soft butter
1/2 cup (4 oz / 126 g) vanilla sugar or normal fine sugar
2 eggs
1 tbsp milk
1 cup (4oz / 126 g) self raising flour
1 level tsp of baking powder
hand ful of fresh rasberries plus extra to decorate

For the Vanilla butter cream
3/4 cup ( 7oz / 200 g) soft butter
2 1/2 cups ( 14 oz /400g) icing sugar
1 tbsp milk
1 tsp vanilla extract
1 tso corn syrup (optional)

Preheat the oven to 350° F ( 180° c/ Gas 4 ) and put 18 regular paper case into the muffin tins.
Put the butter in a bowl and beat to make sure it is really soft.
Add the sugar, eggs milk, the flour and the baking powder and continue to beat vigourously until the mixture is well mixed and cream.
Fold in the rasberries.
Divide the mixture among the paper cases and bake for 15 to 18 minutes untill nicely risen and golden brown.
Remove the cakes from the tin and allow to cool on a wire rack.

To ùake the butter cream , put butter in a bowl beat until really soft.
Add the icing sugar and enough milk to make light and fluffy butter cream.
Add vanilla extract .
Swril or pipe onto the cooles cakes and decorate with teh raspeberries.

Vanilla Vanilla Cup Cakes

I do like blogging and blog hopping, and always drooling to the delicous food my blog friends have posted in their place.
But have to admit even I though I enjoy all this, I did enjoy my break from all that.
Daughter had 10 days of holiday , most of the time the weather was cold and horrible. In the whole 10 days we went once for a long walk.

We also went to see the University KU Leuven which our daughter is going to learn from October this year.
It was so exciting to see so many young adults, they were eveyr where, the coffee shops and , snack bars, restraunts every where we could see them.
Some of the buildings were really old. It seems it was founded in 1425.
She could go and sit for lessons for 2 hrs and while she was doing that we explored the town and to my delight I found this 2 beautiful cooking shops.

Now to the recipe, made this cup cake on Valentines day.
It is a recipe from Matha Stewart, we all loved it, it was a really light cake, ofcourse the addition of buttercream I am not counting.
Did the same recipe, I halfed the measurment as 30 cupcake is a bit too much for us and also just added some red colour to the butter cream.

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Banana Walnut Muffins

It is rarley that I make something and post in two days. Mostly it takes time for me to post unless if itis made for a event.
These muffin I made this tuseday so that I can use the New Camera I got from hubby dear on Monday.
One of the blog I go always if I want to make something sweet is Deeba's place Passionate about Baking.

On her side bar I saw this recipe for Chocolate banana muffins, but when I clicke to it the link was blanck, so I went to twitter hopping she will be there, I guess I was lucky, she was there and I told her about it and she fixed it in seconds and I could get the recipe.
I printed the recipe and fast went to the kitchen and made these muffins.
My daughter hated bananas, she theink they are slmiy fruit.
But add them in baking she loves it.
She was onverjoyed when she came home and saw these delicous muffins.

Last week hubby had gone to US, so my sis send this pack for me, he didn't go to their place, she send the pack in post to the place he was staying.
Got some 16 wilton colours and three sparkling powder and other baking goodies. Ifyou scroll down you will see few of the things she send me.
Aren't sisters great to have, especially when they send you things you love to have :-)

Check here for the recipe from Deepa and her other wonderful bakes. I have baked few of her bakes and it has always been excelente. And these muffins are so easy to make thatyou would be surprised.
I do have step by step pictures , i will add them later.
I followed the recipe fully except I added chocolate chunks instead of chips and aslo sprinkled chocolate chunks on top.

Black Forest Cupcake

This months I was paired with Cup Cake Project , I was so so pleased with this months pairing as who woudn't want to be paired with some one who's blog is 99% cupcake recipes.
There was plenty of choices, and while looking to her place I was like , it is true they say it is not good to be spoiled with choices, as then it is really difficult to make one.
So in the end I decided to go for the Black forest cupcake as I love them in cakes and I thought this would be fun and cute too , to make.
I am so glad I choosed this as we all loved it. And much more easier to make in a cup cake than making a huge cake.
Want to make this delicous yummy black Forest cake then you will find the recipe here

She did write make you own cherri filling from scratch, which I didn't, as i was too lazy, ( not lazy, just didn't had time) bought a bottle of cherries and I added few tabsp of Kirsh and 2 tbsp of icing sugar and mixes them before i filled the cupcakes.
Next time I am going to make my own cherry filling.
I topped with a marchino cherry.

Strawberry Cupcakes

I don't have anything special to write in this post as I guess nothing special happened after I wrote my last post other than I was baking and cooking etc... it has been a very uneventfull days.

So I wil go straight to the recipe.

I got the idea of making this cupcake whe I saw these cupcakes in The Life nad Love of Grumby's Honeybunch , i went through the post and then read that as the cup cake was a bit densed she would tweak on flour etc next time when she makes.
And i coudn't wait till she did that so i searched in my cup cake book and found another recipe using strawberries.
Recipe from the book by Cupcakes Galore by Gail Wagman
So as you all guessed this goes for my which I am hosting here. You can find the details for the event here
Sending this also to FIC June which is hosted by Kamalinka at Dedicated to Janaki patti

You can make 15 cupcakes, I got 12 as i fully filled them up as I didn't want to use another tray ( lazy)

Ingridients:

2 1/2 cups all purpose flour
1/2 cup sugar ( I added only half of this sugar as i didn't want the cake to be tto sweet)

2 1/2 tsp baking powder
1 tsp baking Soda

1/2 tsp salt
1 cup butter milk
6 tbsp unsalted butter, melted and slightly cooled
2 eggs slightly beaten
1 tsp or less red food colouring ( optional)
1 tsp vanilla extract
1 cup fresh strawberries, cleaned and cut into small pieces

For the frosting.
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
Few tbsp of strawberry syrup from Monin.

Moist and bursting with flavours

Method:

1. Preheat the oven to 350° F. In a large bowl, mix flour, sugar baking powder, baking soda, salt and set aside.

2. In a another bowl, mix , buttermilk, melted butter,eggs and vanilla essence.
Add liguid ingridients to dry indridients and beat well with a wooden spoon.
Fold in the strawberries.

3. Spoon batter into cupcake paper, filling cups about 2/3 full. Bake for 20 minutes or untill a tester inserted and it come out clean.
Remove from the oven and cool them before you frost.

For the frosting:
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the strawberry syrup and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.
3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.