Monday, May 19, 2014

Red Velvet Cupcakes

I love red velvet cake/pastry/cupcake. Unfortunately, I am yet to find a bakery in Gurgaon which has this. No kidding... Binge, L'Opera, Taj Vivanta etc do not have it. How I miss Rolling Pin at R City Mall, Ghatkopar. I was addicted to their red velvet pastry. Sure, Choco La does have it but it is a little hard.
While reading this month's Femina I came across the recipe for this by Pooja Dhingra (of Le 15 Patisserie fame) and decided to make it this weekend.

What I like about Red velvet is that it is not too sweet... and the cream cheese frosting complements it so well. Unlike a regular pastry which has sweet cake and a sweeter frosting.

Makes 5-6 cupcakes.
For the cupcakes:
- 55 gm butter
- 150 gm caster sugar
- 1 egg
- 1 tbsp red food coloring (do not use the gel color, use the liquid color)
- 1 tbsp unsweetened cocoa
- 1/2 tsp vanilla essence
- a pinch of salt
- 100 gm yoghurt
- 120 gm flour (maida)
- 1/2 tsp cider vinegar
- 1/2 tsp baking soda

For the cream cheese frosting:
- 125 gm cream cheese, cold (I used the one from Britannia... it is so much cheaper)
- 50 gm butter, at room temperature
- 1 tsp lemon zest
- 300 gm icing sugar, sifted

I was not very accurate with the measurements because I don't have the measuring cups. Weird, I know but I have not baked in a long time. Will definitely buy them now. In fact I just realized that I forgot to add vinegar and baking soda yet the cupcakes turned out fine. And thats why I prefer making cupcakes, unlike a cake where measurements are very important.

- Preheat oven to 180 degrees celsius. Line 6 cupcake tin with liners
- In a large bowl, on the medium speed of an electric mixer, cream butter and caster sugar till light and fluffy, for about 5 minutes. Add the egg and beat well.
- In a small bowl, whisk together red food coloring, cocoa and vanilla essence. Add to the batter and beat well
- In a measuring cup, stir the salt into the yoghurt and whisk well. Beat into the batter. Add flour and beat until flour just disappears into the batter.
- In a small bowl, stir together vinegar and baking soda. Add to the batter and mix well. Pipe batter into the cupcake liners till 3/4th full. Bake for 20 mins till a skewer comes out clean
- To make frosting, beat the cream cheese and butter together till smooth. Add lemon zest and beat. Gradually add icing sugar, one cup at a time, beating continuously till smooth and creamy.
- Cover and refrigerate frosting for 2-3 hours before piping on to cupcakes.

Yummilicios red velvet cupcakes are ready.  

Saturday, May 3, 2014

Caramel Pudding/Custard

I have almost given up on baking because I am on a healthy eating mission and desserts are rarely low calorie/healthy. But I have a lot of baking ingredients and so decided to finish them off. Also, baking is very precise... any mistake or change in measurement and the dish goes poohh... It happened last weekend when I tried making coconut mousse. It tasted amazing but did not set. Oh well, I am going to try it again.

I follow the instagram feed of passionforbaking and decided to check out the blog and found a recipe for caramel pudding.


You can check out the recipe and step by step pictures here. The only problem- the blog is in Nowergian language so I had to use google translate it. The good part- newer posts have an English translation.

I have halved the recipe to make a smaller pudding meant for 4 people.

- 1.5 cups sugar for caramel
- 300 ml milk
- 150 ml cream
- 1 tsp vanilla essence
- 1/2 cup sugar
- 4 eggs

Preheat oven to 125 degree Celsius


- Pour 1.5 cups sugar in a saucepan and put it on medium heat. Let it melt and become caramel.

- Pour the caramel in a cake pan (the one in which you want to make your caramel custard). If you want to make smaller cups of the custard, pour the caramel into such pans. Move it around to coat the sides

- In another bowl, beat the eggs with hand. No need to use an electric beater

- In a saucepan, heat milk, 1/2 cup sugar, vanilla essence and cream. Turn off the gas when it comes to a boil

- Once the mixture cools, add the beaten eggs to it

- Pour the mixture on top of the caramel in the cake pan

This is where the recipe gets confusing... when I researched online, Indian recipes suggested cooking in an oven while international recipes recommended cooking in a water bath.

- What I did was... boiled water... poured it into a glass vessel and then placed the cake pan into it

- I placed the glass vessel (with hot water and cake pan) into the preheated oven at 180 degree Celsius and baked for 30 mins

- Its done when the top becomes brownish... you can use a knife to check it


- When it cools, overturn it onto a plate and refrigerate

Yum... love the custard/pudding... tastes so good.