Ingredients
1. Sugar - 1/2 cup 2. Cornstarch - 1/8 cup 3. Egg yolks - 2 slightly beaten 4. Lemon Zest - 1 5. Lemon juice - 3 tablespoon 6. Butter - 1 tablespoon 1. In a sauce pan add everything expect butter and cook in medium heat. 2. Add butter and keep cooking until it cooks for about 10 mins or thermometer shows 170 F. 3. Cool and refrigerate.
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Serves - 35 mini cupcakes
Ingredients All purpose flour - 1 and 1/2 cup Cocoa powder - 1/2 cup (Hershey's Cocoa Powder) Baking Soda - 1 teaspoon Salt - 1 teaspoon Milk - 1 cup (room temperature) Vinegar - 2 teaspoon Oil - 1/2 cup Granulated sugar - 1 cup Vanilla extract - 1 teaspoon Instant coffee powder - 1 teaspoon (optional) Method Preheat oven to 350 F. Line the cupcake tray with liners. Sieve dry ingredients - flour, cocoa powder, baking soda and salt. Mix milk and vinegar. Let it stand for about 10 mins (skip this if you have buttermilk) Combine sugar, oil, and vanilla. Alternately add flour and milk into sugar mixture, Starting and ending with flour. Mix until just combined. Do not over mix Fill the liner 3/4th and bake at 350 F for about 15 - 16 mins. Insert a toothpick in the center and check whether its baked. Cool completely and serve. I tried this recipe for an order I got from my friend of friend. It was quite a challenge as the customer wanted me to make it on the same day as it was for a temple function. I had to make all the 150 cupcakes and frosting that same day. Since I don't try too much eggless recipes, I had to try few recipes to find out which is best and ended but with this recipe. I doubled this recipe, and was enough to get 75 mini cupcakes Serves - 16 cupcakes, 30-32 mini cupcakes
Ingredients Sugar - 1 cup Oil - 1/2 cup ( I used Canola oil) Vanilla extract - 1 teaspoon All purpose flour - 2 cups Baking powder - 3 teaspoon Salt - 1/2 teaspoon Whole Milk - 1 cup (at room temperature) + Apple cider vinegar - 1 tablespoon or Buttermilk - 1 cup Instruction Preheat oven to 350 F. Line the cupcake pan with liners. In a large bowl combine sugar, oil and vanilla. Combine milk and vinegar and mix well. Let it stand for 10 mins. In another bowl sift flour, baking powder and salt. Add flour and milk mixture alternatively into oil mixture. Starting and ending with flour. Do not over mix. Fill 3/4th the mini cupcake liner and bake at 350 F for 15-16 mins. Cool completely and serve. Orange curd/orange butter filling is used in lots of recipes like making orange cake, orange buttercream, cupcake filling and many more. I got this recipe from Julia Child book Mastering the art of French cooking. Serves - 2 cups Butter - 6 tablespoon Granulated Sugar - 1 and 3/4 cups Eggs - 2 Egg yolk - 2 Orange Zest - 1 orange juice - 1/4 cup Orange liqueur - 1 tablespoon Method Mix all ingredient in a saucepan at medium low heat. Whisk continuously until it thickens up. Place the saucepan over cool water and whisk to make it completely cool. Notes - Heat should be at medium low and continuous whisking else egg will cook and form scrambled eggs texture. Keep an ice bowl or cool water bowl ready before starting the cooking. Carrot cakes are always a delight to have with a tea or as a snack. It's all year around enjoyed cake with or without icing its yummy. It's an exceptional recipe with simple ingredients and fewer technique. You can always enhance flavor according to your taste like nuts, raisins, chocolate etc Ingredient Grated Carrot - 2 cups (8 oz) Hot Water - 1/3 cup Granulated Sugar - 1 and 1/4 cups Vegetable Oil - 1/2 cup Eggs- 3 Vanilla extract - 1 and 1/2 teaspoon All purpose flour/ Maida - 2 cups Baking Soda - 1 and 1/2 teaspoon Baking Powder - 1/2 teaspoon Cinnamon Powder - 1 and 1/2 teaspoon Cloves powder - 1 and 1/2 teaspoon Salt - 1/2 teaspoon Orange zest of one orange (optional) Orange liqueur - 1 tbsp (optional) Method Preheat oven to 350 F. Grease a two 9 inch round pan or 13x9 square pan. In a large bowl combine eggs, water, oil, vanilla, orange liqueur, grated carrot, orange zest and combine well. In a separate bowl mix all the dry ingredients - flour, baking powder, baking soda, spices, salt, and sugar. Combine well. Combine both dry and wet ingredients together, until a batter formed. (Nuts, raisins or chocolate chips are added at this stage which is optional) Pour the batter evenly into greased pans. Bake at 350 F for 25 - 30 mins or until a toothpick inserted on the middle comes out clean. Cool the cakes for 10 - 20 mins over cooling and then invert from the pan. Serve or frost when completely cooled. Pour the batter evenly into the greased pans. Enjoy
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