Eggless Tutti Frutti Vanilla Cake

Every kid in town knows about this cake, every childhood memory we have about this cake brings back sweet memories.

But for vegetarians a eggless cake is even special, I made this cake without eggs with milk powder as a substitute and was surprised to find it moist, soft and light.

Ingredients

• 1 cup all purpose flour (maida)
• 1/2 milk powder (I used amul)
• 1/2 cup powdered sugar
• 1/2 cup oil
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup tutti frutti

Procedure
Grease 3-4 small round pan or one 8x8 inch square pan and sprinkle some flour and keep aside.
Preheat the oven at 180 C

Sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix nicely.

Mix vanilla extract to the milk and now slowly pour this milk to the batter and whisk firmly till it become lumpfree smooth batter ,next add the tutti fruitti and reserve some for garnishing.

Now pour the mixture into the pan,sprinkle the reserved tutty fruity and bake for 20 to 30 min or till golden brown. Check with a toothpick.

Your vanilla cake is ready, let it rest for it to cool for serving

Note:
The batter of the cake should be flowy.
The time for baking varies from oven to oven and also from pan to pan so adjust accordingly, here I used some small size pans so my baking time was less

Eggless and Natural Velvet Beet Cake

I normally prefer not to use food colors in my food and when I saw the beet version cake,I just immediately bookmarked it. Its got a natural beautifull deep red color and infused with a mild flavor of beetroot which no one can guess.

The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.

Ingredients

• 2 cups all purpose flour / maida
• 2 medium size beetroot
• 1/2 cup sugar
• 2 tsp baking powder
• 2 tsp vanilla essence
• 2 tbsp cocoa powder
• 1/2 cup oil ( I used rice bran oil )
• 1 cup milk
• pinch of salt

Procedure
Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside

Preheat the oven at 180 degrees

Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.

Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.

Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.

Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.

Note:
1.Baking time may vary from oven to oven so keep a eye over it when baking.
2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.
3.I got approximately 20 cup cakes

4. You can sprinkle sugar powder over it to give it a little zing

 

 

The Exotic Crumbled Banana Walnut Muffin

 

If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on australian womens weekly and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!

 

Ingredients

• 1.5 cup all purpose flour / maida
• 1/2 cup brown sugar
• 1 egg lightly beaten
• 3/4 cup milk
• 1/4 cup oil (rice bran oil)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup mashed banana
• 1/4 cup walnuts
• pinch of salt

For Topping

• 2 tbsp brown sugar
• 2 tbsp flour
• 1/4 cup chopped walnuts
• 1 tbsp butter

Procedure

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside

 

Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times

 

Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.

 

Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.

 

Serve warm or store in a air tight container.

 

 

 

Pistachio Rosewater Cupcakes With A Pink Frosting

I am celebrating a wonderful moment today as it is my marraige anniversary ... One of the best things in life is seeing a smile on my hubby’s face and this cupcake with its wonderful frosting brought this magic to the moment. The recipe was adopted from here

Ingredients  

• 1 cup all purpose flour
• 3 tbsp pista powder
• 1 egg
• 1/2 cup powder sugar or confectionary sugar
• 1 1/2 tsp baking powder
• 3tbsp butter at room temp
• 3/4 cup milk
• 1/4 tsp vanilla extract
• 2 tbsp rose water
•  pinch of salt

Preheat the oven to 170 Centigrade.

Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.

Then rub the butter with this flour nicely and keep aside.

In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely.  

 To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.

Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.

You cup cakes are ready.

To prepare the frosting

• 1 cup heavy whipped cream ( I used nilgiris cream)
• 2 tbsp confectionary sugar
• 2 tbsp iceing suagar
• 1/2 tsp rose water
• 1/4 tspvanilla extract
• 1-2 drops of food color

Chill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min

Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it. 

Empty the cream into it and start beating in a low speed until it becomes fluffy  and the cream forms light peaks..

Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.

Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.

 Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.

Note:
1.The fat % should be more than 30 % then it is considered as a heavy cream that can be used as a whipped cream. We can find this in nilgiris. Amul cream is normally 20% which is not suitable for whipping

2.If you cant find heavy then you can use blue bird whipped cream powder for frosting your cupcakes which I have used

3.The temperature may vary from oven to oven, similarly the baking time may vary so please take care.

4.You can reduce the amount of rosewater for making cupcakes but amount I used worked good for me.

5.Before frosting please ensure your cupcakes are totally cooled

6.Dont overbeat your whipped cream else it will loose its soft creamy texture and become more buttery.