Chocolate Chip Studded Chocolate Cupcakes with an incredible taste and tender crumb made in one bowl with just a whisk, easy recipe for any beginner!
The Full Recipe Video link is in my Bio @theartisticcook under CUPCAKES🧁
INGREDIENTS
1 Cup | 125g All Purpose Flour
1/2 Cup | 50g Cocoa powder (Dutched/Dark)
1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
1 Cup | 200g granulated sugar
1 Large Egg, room temperature (mine was 64g with Shell)
1/4 Cup | 48g Vegetable Oil
1/4 Cup | 56g Unsalted Butter, melted
1 Teaspoon Vanilla Essence
1/2 Cup | 120g Milk, room temperature
1 plus 1/2 Teaspoon White vinegar
1/4 Cup Hot Boiling water mixed with 1 Tsp Instant Coffee
Chocolate Chips, semi sweet for topping (to be added halfway through the baking)
METHOD
🧁 Measure the Flour, Cocoa, Sugar, Oil and Butter using a Kitchen Weighing Scale for a successful result. Use a Large Egg instead of a Small one. Larger Eggs yield softer moister texture and better rise.
🧁 Sift together the flour, cocoa, baking powder, soda and salt. Add Sugar and mix well.
🧁 Add one large egg, oil, melted & cooled butter, vanilla essence and milk to the dry ingredients. Whisk it together.
🧁 Add Vinegar and Hot Water mixed with instant Coffee. Mix well. Batter will be thin.
🧁 Pour into cupcake liners till 3/4 for a nice dome on top. Bake @180C in a preheated oven for 23-25 mins or till a toothpick inserted in the centre comes out clean. I placed few chocolate chips on top halfway through the baking to avoid sinking.
🧁 Let the cupcakes cool down in the tray for 5-10 mins. Tastes incredible next day. Makes 12 Standard Sized Cupcakes.
#chocolatecupcakes #cupcakes #cupcake #chocolate #moistcupcakes #thebakefeed #chocolatechipmuffins #chocolatemuffin #recipe #reelsinstagram #viral
A Decadent Chocolate Fruit & Nut Plum Cake that is loaded with the goodness of yummy boozy Berries that were soaked in dark RUM for 2 months, Perfect for those cold winter days!
The Full Recipe Video link is in my Bio @theartisticcook under CHRISTMAS CAKES🎄
INGREDIENTS
CARAMEL SYRUP
1/4 Cup Sugar
1 Tbsp Water
1/2 Cup Hot Water
1 Tsp Lemon juice
DRY FRUITS
1/2 Cup | 60gms Dried Cranberries
1/2 Cup | 75gms Black Raisins
1/4 Cup | 40gms Golden Raisins/Sultanas
Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
1/2 Tsp Freshly grated Orange Zest
Mixed Berry Jam 1 Tbsp
Honey 1 Tbsp
Dark Rum (about 1 Cup)
CAKE BATTER
1 Cup | 120gm All Purpose Flour
2 Tbsp | 15g Dark Cocoa powder
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 Tsp Cinnamon powder
1/4 Tsp each of Dry Ginger, Cardamom, Clove, Nutmeg powder
1/4 Cup + 3 Tbsp | 100gms Unsalted Butter, room temp
3/4 Cup | 150g Dark Muscovado/Brown Sugar
1 Tbsp Vegetable oil
2 Eggs, room temp
1 Tsp Vanilla Essence
Caramel Syrup
3 Tbsp Orange Juice ( juice of one Orange or packaged orange juice)
1 Cup of Soaked Dry Fruits
1/4 Cup Cashews, Almonds & Pistas chopped
𝗠𝗘𝗧𝗛𝗢𝗗
🍰 Soak Fruits in Rum for atleast 2-3 days. I soaked mine for 2 months. Strain 1 Cup of the soaked dry Fruits, reserve the juices.
🍰 Sieve together the flour, cocoa, baking powder, soda, salt & spices. Mix well.
🍰 Make the Caramel Syrup by heating sugar, water till amber colored. Add Hot water to it slowly, lemon juice & cook for 10 mins on Low Heat. Let it cool down. If it gets hard, add some water, heat it again.
🍰 Beat butter till smooth. Add muscovado sugar, mix well. Add Oil & the eggs one at a time. Add essence, caramel syrup & orange juice.
🍰 Fold the dry ingredients in two batches. Add the strained dry Fruits & nuts. Transfer to a 6 inch pan. Bake @180C for 1hr 10-15 mins. Baking time will vary based on the tin size.
🍰 Bru
Red Velvet Cake with Cream Cheese Frosting 👇
INGREDIENTS
For the Cake
2 Cup plus 3/4 cup | 344g All Purpose Flour
6 Tablespoons | 42g Cornstarch
2 Tbsp | 14g cocoa powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup | 115g unsalted Butter, room temp
2 Cups | 400g fine granulated Sugar
4 large Eggs, room temperature
1 Cup | 240ml Vegetable Oil
1 Tbsp Vanilla Essence
Gel Red food coloring
1 Cup (240ml) buttermilk, at room temp
1 Teaspoon Plain White Vinegar
To Make Buttermilk
1/2 Cup Yogurt
1/2 Cup Water
Cream Cheese Frosting
1 Cup | 225g unsalted Butter, room temp
2 Cups | 260g Icing Sugar
1 Teaspoon Vanilla essence
452g Cream cheese
METHOD
1. It is recommended to weigh all the ingredients for best results always. Sift and Whisk the Flour, Cocoa, Baking soda and Salt together in a large bowl. Set aside.
2. Beat the butter until smooth for a few seconds. Add the sugar and beat together for a minute.
3. Add the Eggs one at a time, mixing each egg well until well incorporated. Add Oil and Mix. Add Vanilla Essence and food color.
4. Add the dry ingredients in three batches alternating with the buttermilk. Do not overmix the batter. Mix at low speed only till the flour is just incorporated. Overmixing results in a dense cake. You can also fold gently using a spatula instead of using a mixer.
5. Add the plain vinegar at the end and Mix. Red velvet batter is ready.
6. Pour the batter into an 8 inch tin, Bake at 180°c for 70-75 mins or till toothpick inserted in the middle comes clean.
7. I baked few cupcakes from same batter. Bake the Cupcakes at 180°c for 22-25mins.
8. For Frosting, beat the Butter till smooth. Add sifted icing sugar in small batches mixing well. Add the vanilla essence. Add cold Cream Cheese and fold gently or mix at low speed till just incorporated. Over mixing might curdle it.
#redvelvet #cake #recipe
Crispy Street Style Bread Pakoda stuffed with a chatpata potato masala layered with a tantalizing green chutney.
The Full Recipe Video Link in my bio @theartisticcook under SNACKS 💫
INGREDIENTS
For Stuffing
2 Tbsp Vegetable Oil
Pinch of Hing/Asafoetida
1/4 Tsp Cumin seeds
1/2 Cup Onion chopped
1 Tsp Chopped Ginger
2 Green chilies, chopped
1/4 Tsp Turmeric
1/4 Tsp Coriander powder
1/4 Tsp Chili powder
1/4 Tsp Mango powder/Amchur
1/2 Tsp Chat Masala
Salt to taste
2 Big Boiled potatoes mashed
Few Coriander leaves chopped
For Green Chutney
1 Cup Coriander leaves
1/2 Cup Mint leaves
1/2 inch Ginger
3-4 small Garlic
2 Green chilies
1/2 Tsp Sugar
1 Tbsp Lemon juice
2-3 small Ice Cubes
1/4 Tsp Cumin powder
Salt to taste
Besan Batter
1 Cup Gram flour
1/4 Tsp Turmeric powder
1/2 Tsp Salt
1/2 Tsp Chat Masala
1/2 Tsp Chili powder
Few chopped coriander leaves
3/4 Cup plus 2 Tbsp Water
1/4 Tsp Baking Soda
1 Tbsp Hot Oil, from the frying oil
This Recipe makes total 6 Bread Pakoda Triangles.
METHOD
1. Boil and Mash 2 Big Potatoes. Saute Hing, cumin seeds, chopped onions in oil till translucent. Add chopped ginger and green chilies. Add turmeric, coriander, chili, dry mango and chat masala powder. Add the mashed potatoes, salt and chopped coriander leaves. Mix Well.
2. Grind Coriander, Mint leaves with ginger, garlic, green chilies, cumin powder, sugar, lemon juice, ice cubes and salt.
3. Mix Gram flour with turmeric, salt, chat masala, chili powder, few chopped coriander leaves. Add the Water bit by bit mixing the batter well to avoid lumps. The batter should neither be too thin nor too thick. Add Baking soda and hot oil from the oil used for frying for crispiness.
4. Layer the bread slices with green chutney first on both sides. Then layer with the potato masala. Cover it with the other bread slice and split into two triangle sandwiches.
5. Dip the triangle sandwiches in the sides first with the batter and then the base. Ensure the batter covers the bread from al
