The super moist and delicious carrot cupcakes

Hey friends.. How are you doing? I am back with a  new cupcake recipe. Baking just makes me so happy.. When I am baking something in the kitchen, it feels like I am meditating.. The results make me happy. 

This time, it’s nutritious carrot cupcakes with some swirls of whipped cream. The cupcakes have an amazing sweet flavor of  carrots along with a hint of  pineapple. Cinnamon and nutmeg leave their mark. As the cupcakes are made up of oil instead of butter, they are extremely soft and moist and retain the moistness for a long time. Cashew nuts add a mild pinch of crunchiness inside.

I am in the process of taking feedback about my desserts from friends and family. 
This time the response was really good. They found the cupcakes soft and delicious. Everyone including the kids liked it. 

So why wait? Just note down the recipe.

Ingredients: 

For making cupcakes: 

(Note: The recipe will yield 12-13 cupcakes) 

Dry ingredients:

1 and 1/3 cup all purpose flour(Maida in hindi)

2/3 cup granulated white sugar 

1/4 tsp salt

1 tsp baking soda

2 tsp brown sugar(optional)

1 tsp ground cinnamon powder

1/4 tsp nutmeg powder

1/4-1/2 cup chopped walnuts (or any nuts you like.. I used cashew nuts.) 

Wet Ingredients:

1 and 1/3 cups of grated carrots

2 eggs

2/3 cup pineapple juice (I used canned pineapples along with the juice and blended it. Strained it. You can use any fruit juice/sauce you like(fresh or canned). Example orange, apple etc.) 

2/3 cup oil (vegetable oil or any oil you like) 

1 tsp vanilla extract

For whipped cream:

1 cup heavy whipping cream

1/4 cup granulated white sugar

1/2 tsp vanilla extract

Procedure:

Let’s start preparing the cupcakes:

Preheat the oven to 350 deg F.  

Line your cupcake baking tray with liners or brush it with butter.

Cupcake liners placed

In a container, transfer all the following ingredients (flour, baking soda, salt, ground cinnamon powder, nutmeg powder and chopped nuts ). Whisk everything well.

Baking soda added to flour

Nutmeg powder(optional)

Salt

Ground cinnamon

Cashew nuts

In another large bowl, beat eggs until it is light beaten.

Beaten egg

Now add sugar, oil, vanilla extract and pineapple juice . Beat it lightly until it is incorporated well.

Sugar, oil and vanilla extract added to beaten egg

Strained pineapple juice

Add grated carrots and whisk well.

Grated carrots

Grated carrots added to egg mixture

Now make a well in the flour mixture. Transfer the wet ingredients into flour mixture. Whisk everything well until things are well incorporated. It will be semi thick mixture of pouring consistency. 

Cupcake batter

Transfer the batter equally to the cupcake liners. Let it be 3/4 full. 

Ready to be baked

Bake the cupcakes for 18-22 minutes. A tooth pick inserted in centre of cupcake should come out clean. Let the cupcakes cool down. 

Texture of the cupcake inside

Baked cupcakes

These cupcakes can be had without any frosting too. These are yummy. I made a quick whipped cream frosting. Cream cheese frosting all goes well with carrot cupcakes. I particularly like whipped cream. It’s light and mouth melting.

Let’s start preparing the whipped cream:

Freeze the container and the wire whisk in which you will be beating the cream.(for 25-30 minutes).

Let the whipping cream also be chilled(refrigerated).

Transfer 2 tbsp of whipping cream, sugar and vanilla extract in the chilled container.  With an electric beater,  whisk it until everything is incorporated well. Now add remaining whipping cream and beat until stiff peaks are formed.

Add color if you wish. I kept it plain white.

Fill it in a piping bag and  start decorating your cupcakes. I sprinkled a bit of coffee powder and cocoa powder on top of the frosting. 

Delicious carrot cupcake with whipped cream

And now what. Just enjoy the super soft, moist and delicious carrot cupcakes.. You can refrigerate the cupcakes too. They will stay soft for a long time.

Have fun cooking. Don’t forget to post your comment in the comments section. You can get the recipes on your email too. Subscribe your email id for the same.

See you soon with another interesting recipe.

Cheers,

Shweta

The gorgeous banana cocoa cupcakes with a glossy chocolate butter cream

Hi Friends..Hope you are keeping healthy and warm in the cold weather. Here I am, writing down the entire experience of making these wonderful banana cocoa cup cakes topped with super glossy chocolate cream.

The combination of banana and chocolate tastes really good. Additionally, the cupcakes are made up of oil and milk, thus it says soft and moist for a long time. 

The cupcakes after icing were sent to few friends for tasting. I had my finger crossed. The feedback was overwhelming… Everyone loved it. 

Every time I bake something good, I realize it gives me a sense of satisfaction and happiness. I am sure it must be the same with all the baking lovers..

So friends, check out the recipe of the gorgeous chocolate banana cupcakes here…

Ingredients: 

For making cupcakes: 

(Note: The recipe will yield 12 medium sized cupcakes) 

Dry ingredients:

1 cup all purpose flour(Maida in hindi)

1 cup granulated white sugar 

2 tbsp unsweetened cocoa powder

1/4 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

1/4 cup walnuts finely chopped(optional) (You can use any kind of nuts based on your preference)

Wet Ingredients:

1 large banana (Make sure it is ripe. That will give the required sweet flavor to the cupcakes)

1 egg

1/2 cup warm water(lukewarm)

1/4 cup milk

1/4 cup oil (any of these is fine: vegetable, canola, sunflower , light olive oil)

3/4 tsp vanilla extract 

Basic ingredients for making cupcakes

For making chocolate buttercream:

Around 1/2 cup (90 grams) semi sweet/sweet/bitter chocolate chopped into small pieces (sweetness based on your preference) (I took Nestle’s semi sweet chocolate morsels)

1/2 cup unsalted butter at room temperature

1 cup powdered/confectioner’s sugar 

1 tsp vanilla extract

Procedure:

Let’s start preparing the cupcakes:

Preheat the oven to 350 deg F.  

Line your cupcake baking tray with liners or brush it with butter.

Cupcake liners placed

In a container, transfer all the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt). Whisk everything well.

Whisking all the dry ingredients 

 In a separate container, mash the banana. (Note:Cut the banana into small pieces and mash with a fork/spoon to form a smooth mixture.) 

Mashing the banana

Mashed banana

Add an egg and whisk it well. You will see a fluffy light mixture. (Note: No electric mixer, beater required for whisking. You can do it with hands.)

Here goes an egg into banana mixture

Banana and egg whisked well

Add water, oil and vanilla extract. Mix everything well.

Water, oil & vanilla extract into banana-egg mixture

Everything incorporated well

Make a well in the centre of the dry ingredients. Now transfer the wet ingredients into it. Add walnuts if you wish too. Mix everything well.

Incorporating wet ingredients and walnuts into dry ones

It will be a runny mixture of pouring consistency. 

Cupcake batter 

Transfer the batter equally to the cupcake liners. Let it be 3/4 full. 

Ready to be baked 

Bake the cupcakes for 20 minutes. A tooth pick inserted in centre of cupcake should come out clean. Once done, remove these from oven and let them cool down. 

The cupcakes are ready. Don't they look amazing? 

Baked cupcakes

Now we can start preparing our chocolate cream for topping the cupcakes and making them look even more gorgeous.

Let’s prepare the chocolate buttercream icing:

Transfer the chopped chocolate/chocolate morsels to a pan. Place it over a boiling water sauce pan. In a while, the chocolate will start melting. Keep stirring. Let it be an evenly melted chocolate. It will hardly take 2 minutes to attain this state.

Melting process

Melted chocolate morsels

Remove it from heat. Let it cool down to room temperature.

In a large container beat butter with an electric beater . Let it come to smooth state.

Beaten butter

Add sugar and vanilla extract. Beat it until it is light and fluffy.

Adding vanilla and sugar into beaten butter 

Beaten butter, sugar and vanilla

Add melted chocolate now. Beat it on a low speed first increase the speed to medium high once everything is mixed well. 

Here goes the melted chocolate

Chocolate butter cream

Transfer it in  pastry bag and decorate your cakes the way you want to…

Let's start icing the cupcakes

Beautiful banana cocoa cupcake with glossy chocolate buttercream icing

Now all the effort has been done.. All you have to do is eat the gorgeous , soft, moist and delicious chocolate banana cupcakes.. I am sure you will think about it again and again :-).

Have fun cooking. 
Don’t forget to post your comment in the comments section. You can get the recipes on your email too. Subscribe your email id for the same.

See you soon with another interesting recipe.

Cheers,

Shweta

The sizzling brownie ....

Hello Friends. Hope all of you are doing good. I am back with a beautiful restaurant dessert recipe… The sizzling brownie. 

I have some memories attached to this one. I first had it in one of my team outings in Mumbai. Since then it has been an all time favorite of me and my friends… 

It was my darling nephew’s birthday yesterday. So, I thought of doing this wonderful dessert at home.. 

So what is a sizzling brownie exactly? It’s a mildly sweet dark chocolate brownie plated on a hot iron plate and some vanilla ice-cream topped over it. Fun begins when you pour the hot chocolate sauce over the wonderful duo lying on a hot plate… It sizzles :-) Nothing is more beautiful than experiencing it.. 

Of course, you get an additional brownie point, by doing such a special dessert at home.. 

My husband just loved everything about it.  And if you ask me about it, I would say “It’s such a wonderful feeling seeing someone enjoy your food..”

Check out the recipe here.

Ingredients: 

For making brownie: 

(Note: This will make around 11-12 medium sized brownie servings)

3/4 cup all purpose flour(Maida in Hindi)

Around 150 grams/6 ounce of chopped dark chocolate (bitter sweet/semi sweet) (I used Hershey’s bitter sweet dark chocolate) 

1/2 cup unsalted butter at room temperature (chopped into small pieces)

1 cup granulated white sugar(powdered)

2 tbsp cocoa powder

1 tsp pure vanilla extract

3 eggs

a pinch of salt

1/4 cup chopped walnuts/pecans(or any nuts based on your choice)

For chocolate sauce:

Around 40 gms semi sweet/sweet chocolate (based on your preference)

1 tbsp butter( chopped into small pieces)

1 tbsp light corn syrup (Skip it if you do not have it.)

1 tbsp whippingcream/milk (optional)

Procedure:

Let’s start preparing the brownies:

Preheat the oven to 350 deg F.  Brush some butter on a baking tray and line it with a parchment paper. (Use a square/rectangular baking tray if possible. That’ makes it easy to serve even square servings to everyone. If not available, it’s fine to use any shaped baking tray).

Baking sheet ready

In a sauce pan boil some water. We will melt our chocolate in a separate pan, over this boiling water sauce pan. 

Transfer the chopped chocolate and butter in a pan. Place it over the boiling water sauce pan. 

Melting chocolate and butter over a boiling water sauce pan

In a while, the chocolate will start melting. Keep stirring. Let it be an evenly melted chocalate. It will hardly take 2 minutes to attain this state.

Melting has begun

Melted chocolate and butter

Remove it from heat. Transfer the chocolate mixture to a large bowl. 

Transferred to a bowl

Add cocoa powder, sugar and whisk it well. (Note add more sugar if you wish. I prefer less sweet brownie)

Added cocoa powder and sugar

Add vanilla extract and whisk it well.

Vanilla extract

Add eggs one by one and whisk well after you add each.

Eggs being added one by one and whisked.

Now add salt and flour.Whisk everything so that things are incorporated well.

Salt

Flour

Stir in some chopped walnuts if you wish. Now pour the batter in the prepared baking tray. Sprinkle some chopped walnuts on surface. 

Bake it for around 25 minutes. Please note, you don't need the skewer inserted in it to come out totally clean. It will have a bit of batter clinged to it. Do not over bake.

Brownie ready to be baked

Remove it from oven. Let it cool down. 

Brownie baked

Brownie is ready.. It will feel little crusty on the surface.. It will be moist and soft inside. It will be easy to remove the brownie from the baking tray. Now cut a rectangular piece for our sizzling brownie plating. 

Brownie serving ready to be plated 

Let’s prepare the chocolate sauce. 

(Note: I made the sauce a little less in quantity for just one sizzling brownie serving. You can more if you want to serve multiple pieces at a time.)

Like we did earlier.. Melt the three ingredients chocolate, butter and corn syrup over a saucepan of a boiling water.

Chopped chocolate and butter for the chocolate sauce

The chocolate and butter will start melting in a minute. Keep stirring until everything is evenly incorporated. Add whipping cream or milk if you wish. The chocolate sauce should be of pouring consistency. 

Hot chocolate sauce

Take it off from flame.

Let’s start plating now. 

Heat the iron plate to a very high temperature. (Note: if you do not have a iron/sizzler late you can heat any serving pan to a very high temperature. I did the same. Just take care that while plating the pan does not cool down or you might not see the same sizzle effect.)

Plate the brownie piece over the plate. Place two scoops of vanilla ice-cream over it.

Brownie topped with vanilla ice-cream..

And pour the chocolate sauce over it. The sauce sauce when touches the hot iron plate, it sizzles… 

Chocolate brownie topped with vanilla ice-cream and sizzling chocolate sauce on a hot plate..

Enjoy the perfect combination of middle sweet brownie with cold ice-cream and hot chocolate sauce. Believe me it’s heavenly…:-)

Enjoy the restaurant dessert at home.. Have lot’s of fun cooking. Don't forget to post your feedback in the comments section.

See you soon with another interesting recipe.

Cheers,

Shweta