Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts

Wednesday, July 23, 2014

Chocolate Cupcake with chocolate ganache ~ Egg Free

Its been a long while since I baked any kind of cake. These days, whenever I bake, I usually bake muffins and quick breads. But the other day I was browsing the net and I came across a few cakes that gave me serious cake cravings.  So I decided to bake one.  After browsing some more, I narrowed down on a couple of recipes that I wanted to try, one a carrot cake that I have been wanting to try for a long while, the other a chocolate cake that also looked equally delicious. Finally my chocoholic side won out and I decided to bake chocolate cake.

Usually most cake recipes I come across tend to have both butter and eggs. But this one did not have either, making it easy for me to adapt the recipe. I did not have to figure out which egg substitute would work best, etc:)  Also since I don't do this often, I decided to go all out and make a ganache to frost the cake as well. The cake turned out very well, with a nice chocolatey taste that we enjoyed. I made these in a mini muffin tray, just so that it would be easier to do portion control, plus I wanted to share some with my friends. But you could just as easily bake these in a regular muffin pan for regular cup cakes:)



Click here for a printable view of this recipe

Ingredients and method to make chocolate cupcakes with ganache (Cake adapted from this recipe)
For the cake
Dry ingredients
I cup unbleached all purpose flour ( maida)
1/4 cup unsweetened cocoa powder
A pinch of salt
1 tsp baking powder
1/2 tsp baking soda

Wet ingredients
3/4 cup sugar
1/3 cup oil
1/2 cup plain yogurt + 1/2 cup water whisked together or 1 cup buttermilk
1/2 tsp vanilla extract
1/2 cup semi sweet chocolate chips 

For the chocolate ganache ( see notes, ganache adapted from this recipe)
1/2 cup heavy cream
1 cup semi sweet chocolate chips

Pre heat oven @ 350 deg F. Pre line a muffin pans with muffin liners and keep aside. 
In a large bowl,  sift all the dry ingredients twice. Make a well in the center and keep aside.


It you are using yogurt, whisk together yogurt and water and keep aside. 
Whisk together sugar and oil. Then add buttermilk to it and mix well. 

Pour this mixture in well in the center of the dry ingredients and mix slowly until the wet and dry and fully mixed.  Add vanilla extract and semi sweet chocolate chips and mix gently. 


Spoon the mixture into muffin pans until 3/4th full. Place in the oven and bake for 15 to 17 minutes or until toothpick / cake tester inserted in center comes out clean. I made it as mini cupcakes, if you make these as regular sized cupcakes it might take a min or two more, do check if done from around the 15th minute. I used a mini muffin tray and it yielded me about 24 mini cup cakes + 1 regular sized one, you could easily make this in a regular muffin tray as well.

For the ganache
Heat cream on the stove top or the microwave until it is scalding hot. Place the semi sweet chocolate chips in a small bowl. Add chocolate chips to this cream and mix well until well blended.  Allow the ganache to cool and firm, and frost the cake as desired.


Notes:
I did not want to frost all the cupcakes so did not make too much ganache. With this quantity I was able to frost half the cupcakes. If you want to make enough frosting for all the cakes, you might need double the quantity of ganache.

If you are looking egg free bakes, here are a few more


Mocha Choco Chip Muffins

Apple Wheat Muffins

Apple Banana Choco Chip Muffin
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Monday, July 25, 2011

Chaas (Lassi/ Flavored Buttermilk Drink)- A perfect summer cooler:-)

Chaas is a kind of flavored buttermilk drink, somewhat similar to salty lassi that is usually served at the end of a heavy meal because it aids digestion. The first time I tasted chaas was at a Gujarati restaurant where we had had a thaali ( a meal consisting of a variety of curries/ dhals/ rice and phulkas, all made in Gujarati style). After getting stuffed with all that yum food, the waiter got this chaas at the end. I was not sure if I wanted anything more, but my father kept telling me that it would taste awesome at the end of the meal, so I tried it. He was right, it was delicious, cool , refreshing and a perfect end to a heavy lunch.

For the last week or so,  the temperatures here have been soaring and 100 deg days seem to have become the norm. In this sweltering heat, I wanted something cool and refreshing to round out Sunday lunch. And a tall glass of chaas seemed like the perfect thing for it. I loosely followed this recipe to make the chaas and it tasted very authentic and it felt great to have a tall cooling glass of this drink on a super hot day. So if you are looking for a summer cooler to go with your Indian themed lunch/ dinner, give this one a try :-)

Chaas/Lassi- Flavored Savory Buttermilk

Click here for a printable view of this recipe

Ingredients and Method to make chaas
2 cups plain yogurt (curds/dahi)
4 cups chilled water
Small piece of Thai or Indian variety green chili (or to taste)
sliver of ginger
1/2 tsp black salt (kala namak/ sanchal)
1/2 tsp cumin powder (jeera powder)
pinch of asafoetida powder (hing / perungayam)
salt to taste

Mince the green chili and ginger together. It yielded about 1 tsp of minced chili + ginger

Using a blender, blend all the ingredients together.

Serve chilled. Refrigerate the balance, stir well before serving.
The copyright of this content belongs to Veginspirations.com

Yields 6 cups of chaas.
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