Eggless Chocolate cupcakes for halloween

Looking for some not too scary Halloween cupcakes? Perfect for preschool and kindergarten Halloween celebrations, these adorable cute cupcakes are more sweet than scary. These creative Halloween Chocolate Cupcakes with Butter cream frosting.  

Prep time 15- 20 minutes
Cook time 20  to 25 minutes
Ingredients: 

• 1 cup all purpose flour
• 1/4 cup cocoa powder
• 1 pinch salt
• 3/4 cup thick dahi (fresh yogurt)
• 3/4 cup sugar
• 1/4 cup oil (vegetable/canola/olive)
• 1/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla essence

For Butter cream frosting:   

•     1 cup unsalted butter (2 sticks), softened 
•     3 cups confectioners (powdered) sugar, SIFTED
•     ¼ teaspoon salt
•     1 tablespoon clear vanilla extract
•     2 tablespoons milk or heavy cream

For Decorating:

I used here pastry tip "Wilton 2D / 1M", butter cream frosting, royal icing, sprinkles, fondant to decorate...

Method:

1)Preheat oven to 350 degrees F.  Line a muffin tin with paper cases.

For the cake:
2)Add all purpose flour, cocoa powder and salt into a large bowl. Stir through flour mixture until combined well.
2)In a large bowl, take yogurt and sugar. Beat on medium speed by using hand mixture until combined well.
3)Then, add baking powder and soda and again beat on high speed until you see the bubbles.
4)Then add oil and vanilla essence and flour mixture, mix together and beat on medium speed until well combined. If the batter is too thick then add little hot water (near about 1-2 tablespoons). 
5)Divide the batter among the cupcake molds. Fill only 2/3 full. Bake in the oven preheated to 350° F. for about 20-25 minutes. Out of oven, let cool for 5 minutes in the pan and transfer to a wire rack and completely cool.
6)Bake for 20 to 25 minutes until risen and firm to the touch. Beat on high speed for about 1 minute to add air to the batter.
7)Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.
8)DECORATE:
Pastry tip “Wilton 2D / 1M” should make perfect swirls. Start piping in the middle and slowly pipe around until you cover the whole surface of cupcake. Just pipe with confidence. Pumpkin is made using fondant and acorns are made using HERSHEY’S chocolate and mini cream filled biscuits.

Instruction for frosting: 
    
Beat butter for a minute with a stand mixer on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and beat for 3 minutes. Add clear vanilla extract, salt, and 2 tablespoons of milk/cream and continue to beat on medium speed for 1 minute more.
 If your frosting needs a more stiff consistency, add more powdered sugar. If your frosting needs to be thinned out, add more milk 1 tablespoons at a time.

Note : You can do any frosting of your choice for the cake...

Some more related recipes are below:

• Strawberry clown cake
• Chocolate Cake (Using yogurt, Eggless, butter less)
• chocolate Pecan Fudge
• Date chocolate balls
• Bread chocolate pudding
• Chocolate buttermilk cake

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Mathri (Whole wheat flaky biscuit)

Mathri is a popular 'any time' Rajasthani snack. It is a kind of flaky biscuits from India's north-west region and is part of most marriage cooking or religious occasions like Karva Chauth, Diwali and even as tea-time snack. It is made from flour, water, carom seeds and cumin seeds (optional). The origin of this snack was more out of necessity than choice. Crispy, flaky and flavoured deep fried 'mathris' can be stored for several days. Mathris are eaten with a spicy mango pickle and are often served with tea. Rajasthanis are fond of storing large jars of mathris which they can munch at any time of the day.

Ingredients:

• 2 cup whole wheat flour (maida)
• 1/4 cup Semolina (rava)
• 1/4 cup oil / ghee for moyan 
• 2 teaspoon carom seeds (ajwain)
• 2 teaspoon crushed cumin seeds (jeera) (optional)
• 1 teaspoon chilli powder (optional)
• 1/2 teaspoon crushed black pepper (kalimirch powder) (optional)
• salt to taste
• oil for deep frying
• warm water to knead dough

Method: 

1. Combine all the ingredients and knead into a stiff dough using enough warm water. The dough should not be soft, but a little tight and hard.
2. Cover and keep the dough aside for 10 - 15 minutes.
3. Divide the dough into small equal portions and make small balls from the dough.
4. Roll out each portion of the dough thinly into a small puris.
5. Lightly prick them equally all over with a fork so that the mathris do not rise like puris.
6. Heat the oil in a deep non-stick kadhai and deep-fry, a few mathris at a time, on a low to medium flame till they turn golden brown in colour or crisp.
7. Drain on an absorbent paper and when at room temperature store in an air-tight container and use as required.

For more Diwali Recipes, do check Gujiya (Karanji), Gulab Jamun, Quick Milk Pedha , Paneer coconut  katli , bournvita coconut laddoo / balls  and Kaju Katli

Notes / Tips:

• 'mathris' should never be fried in a very hot oil otherwise they become browned from the outside but not get cooked from inside.
• Always use warm ghee or oil for moyan for more flakiness of mathri.

 

 

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Back to Blogging After a long Break – new recipe Diwali special "Kaju Katli" / Cashew nut Fudge

It’s been almost a year that I was out from blogging and let me tell you this was not easy for me. I started blogging with so much excitement. I had lots to share! I was in fact busy with some other aspects of my personal life. As I had to come back to my homeland "India", hence could not give much time to blogging and keeping this site fresh with new recipes. I got the possession of my apartment and was busy with home interior, shifting and many more....So I was dealing with a lot of things going on at the same time. And it is after a year that I am logging in to my blog. I do not know what happened, except that I was literally in a different world!!!!

Please accept my sincere apologies for keeping this site inactive for a year. I totally understand the disappointment that you guys must be feeling each time you would be visiting this site. However I am back and I promise you regular updates going forward. There is always a lot to do in blogging. I know I have missed a lot, but it is never too late..........

Thanks all of you for encouraging me, through messages and emails, to get back to blogging.
Do keep visiting and give your valuable feedback and comments. We will surely try to keep up with your expectations.

And here is my today's post.. Diwali Special "Kaju katli" or "Cashew nut fudge"

Diwali is just a week away. I just wanted to try kaju katli and it turned out excellent, smooth and melt in mouth.... The silver topped and diamond shaped kaju katlis are one of the most favourite Indian traditional dessert made with Cashew nuts and sugar.

Preparation Time: 5 min

Cooking Time: 15-20 min

yield : 25-30 slices

 

Ingredients:

• 2 cups or 250 gm cashew nuts (kaju)
• 1 cup sugar
• 1/3 cup water
• 1 tablespoon ghee (optional)
• 1/2 teaspoon cardamom (elaichi) powder (optional) or 1 tablespoon rose water
•  silver foil / chandi warak (optional)

Method:

1) Powder the cashew nuts using dry grinder. Do not over powder the cashew nuts, keep checking in short intervals, whether the cashews are powdered or not. It should be in powdered form and not become oily.

2) For syrup, heat a pan, mix water, rose water and sugar and boil them. Soon after the sugar water starts to boil, add the cashew powder to the syrup and keep on stirring the mixture on low flame to avoid lumps. Meanwhile grease a plate and keep aside.

3)After some time, the cashew mixture would start thickening. Cook the cashew mixture on low flame till the mixture starts to come together (about 4-5 mins ). Switch of the flame and let it cool for 10 minutes.
4) Grease your palms and when the mixture is hot enough to handle, knead the cashew mixture about a minute till the dough is ready to roll.

5) Flatten the dough and Spread on a clean greased plate. Place a butter paper on the dough and then roll gently with a rolling pin to 1/8 " thickness. (about 3-4 mm)

6) Remove the butter paper, apply silver foil (optional) and let cool.

7) When completely cooled, using a sharp knife cut the rolled cashew dough into diamond shaped katlis. Using butter knife gently remove the kaju katli and serve or keep in an air tight container.

For more Diwali Recipes, do check Gujiya (Karanji), Gulab Jamun, Quick Milk Pedha , Paneer coconut  katli , bournvita coconut laddoo / balls and Mathri

Note:

• The Ratio between Cashew Powder and Sugar is  2 : 1.
• Do not grind the cashews for long time, if over powdered they become oily and may form lumps when added to sugar syrup.
• If the dough is too hard to knead or it gets cracked on rolling, add 1 or 2 teaspoon of warm milk to the dough and knead well.
• Rose water is optional. You can also add cardamom powder or fresh rose petals to kaju katlis and also you can simply skip flavourings in the kaju katli and use just cashews and sugar.

 

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Black eyed peas fritters / Pakore

Black Eyed Peas Fritters are tasty, delicious and easy to make snack. In the evening, when you crave for something along with a hot cup of tea, these  fritters can be served with tomato Ketchup or Coriander chutney as a satisfying snack.

Ingredients:
For grinding:

• 1 cup Black eyed Peas (soaked for 4-5 hours)
• 1 tablespoon chopped coriander leaves
• 10-15 mint leaves (optional)
• 1-2 green chili
• 1" ginger piece
• 1/2 teaspoon Cumin seeds (jeera)

 Other Ingredients:

• 1 tablespoon fennel seeds
• salt to taste
• oil for deep frying

Method:

1. Grind all the ingredients listed under "For Grinding" into a coarse paste with little water if needed.
2. Empty into the bowl. 
3. Add fennel seeds and salt. Mix well.
4. Heat oil in frying pan on medium flame.
5. Drop a spoonful of batter in frying pan.
6. Fry till golden brown.
7. Serve hot with tomato ketchup.

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Diwali Speacial - Gujiya (Karanji)

Dear Friends,

Wish you a very happy and prosperous Diwali!!!

Deepawali or Diwali is the biggest and the brightest of all Hindu festivals. It's the festival of lights that's marked by five days of celebration, which literally illumines the country and dazzle with its joy!

Here is the farhar thali which is made for Diwali...Poha Chiwda, Makke (corn) chivda, Shev, mathari, chakali, coconout burfi, Gujiya (Karanji)....

today i am sharing the Gujiya recipe which is in center of the thali around chakali and rest will post soon...

Ingredients

For The Stuffing:
2  freshly grated coconut
1/2 cup nuts powder / choped
1 cup sugar
1 teaspoon cardamom (elaichi) powder

For The Covering:
1 cup all purpose flour (maida)
3-4 tablespoon ghee / oil for moyan
1/4 cup milk
oil for frying
milk for sealing

Method

1) For the stuffing:  Heat a pan, add the coconut and sugar and saute on a slow flame till the sugar is melted, taking care the mixture does not becomes too dry. Remove from the flame and add nuts powder and the cardamom powder, mix well and keep aside to cool. Divide the mixture into 8-10 equal portion and keep aside.

2) For the covering:  Take the flour in a bowl and add the hot ghee /oil over the flour. Add the milk and knead into a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again to make the dough more soft.

3) Divide the dough into 8-10 equal balls and roll out each portion into a puri sized small circle.

Place a portion of the filling at the center of each puri and fold the circle in a half-moon shape.    Apply a little milk on the edges and seal it. Remove the excess sides with the help of knife or cutter. Cover with a moist cloth for 5 minutes. Repeat the same process for the remaining dough balls.    Heat the oil in a kadhai and deep-fry the karanji on medium heat till it turns golden brown. Drain on an absorbent paper. Cool and serve.

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Chocolate Buttermilk Cake with chocolate frosting~basket weave

Ingredients:

• 2 cups all purpose flour
• 3/4 cup cocoa powder
• 11/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups non-fat butter milk
• 2 teaspoon vanilla extract
• 1 1/4 cup sugar
• 1/2 cup butter, softened
• 3/4 cup sweetened condensed milk (milk maid)

Chocolate Frosting:

Ingredients:
•1 cup unsalted butter, softened
•3½ cups powdered sugar
•½ cup cocoa powder
•½ teaspoon salt
•1 teaspoon vanilla extract
• 3-4 tablespoons milk

For flowers, fall leaves and pumpkin used buttercream frosting

Method:

1. Preheat oven to 350 degrees F. Prepare two 8" cake pan by buttering/greasing and lightly flouring. 
2. For the cake:
3. Combine all purpose flour, cocoa powder, baking soda, baking powder and salt to a large bowl. Stir through flour mixture until combined well.
4. Combine vanilla extract and buttermilk in a bowl and keep aside.
5. Combine sugar and butter in a large bowl, beat with a mixer at medium speed until well blended.
6. Now, add condensed milk and beat well.
7. Now, add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
8. Pour batter evenly into prepared pans.
9. Bake for 35-40 minutes on 350 degrees F or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow to cool in the pan for 15 minutes and invert cake onto the cooling racks and cool completely.
11. Instructions for frosting:
12. Sift 3 cups powdered sugar and cocoa into the mixing bowl. set aside.
    Cream butter for a few minutes in a stand mixer on medium speed. Add sugar mixer and lower the speed of mixer(so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
13. After cake cools completely, place 1 cake layer on a plate, spread with chocolate frosting or you can use raspberry filling. Top with second cake layer, then crumb coat it with chocolate frosting over top and sides of cake.
14. Use 48 tip to do basket weave and then boarder it with the tip 18. Make flower using tip 80 and fall leaves with tip 102 and for Pumpkin on sides use tip 5. Your chocolate buttermilk cake is ready to eat.

Some more chocolate related recipes are below::

• chocolate Pecan Fudge
• Date chocolate balls
• Bread chocolate pudding
• Chocolate cake using yogurt / dahi 

 

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Dates Chocolate Balls

Dates chocolate balls are quiet easy to make, delicious and healthy specially for kids. As all of you know Dates are highly nutritious, this is best way to sneak them secretly into your kids diet.

Ingredients:

• 15-20 Seedless Dates
• 3-4 tablespoon heavy cream
• 2-3 tablespoon coco powder
• almonds for garnishing

Method:

Heat the pan. Add dates and heavy cream together and Saute it. Mash the mixture with spoon. When it gets mashed completely switch off the flame and add cocoa powder. And divide the dough into 15-20 equal parts and make the balls of them by placing 1 almond in each ball. Keep refrigerated.

if you want more chocolate recipes, then do check

• chocolate Pecan Fudge
• chocolate buttermilk cake
• Bread chocolate pudding
• Chocolate cake using yogurt / dahi 

 

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Bread chocolate Pudding / Halwa

Bread Chocolate Halwa is easy and quick recipe and delicious in taste. I had two big packs of bread and needed to finish them off. Coincidentally, while talking with my sister Shraddha she suggested the recipe for this Pudding. I quickly made this halwa and it turned out very tasty and now its one of my favorite easy to make dessert.

Ingredients:

• 12-15 white bread slices
• 2 cup milk
• 1 can (14 oz) condensed milk (sweetened)
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1-2 tablespoon butter
• 1-2 tablespoon broken cashews
• 1-2 tablespoon chopped almond

Method:

Grind the white bread in a blender or food processor. Heat the nonstick pan and add the crumbs, milk, condensed milk, cocoa powder and butter. Mix well. Cook it by stirring till thickens. Then add vanilla extract and add broken cashews and chopped almonds. Serve hot or chilled.

if you want more chocolate recipes, then do check

• chocolate Pecan Fudge
• chocolate buttermilk cake
• chocolate date balls
• Chocolate cake using yogurt / dahi 

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Strwaberry cake with buttercream frosting

This is a great moist cake with fresh strawberries, slather with the homemade butter-cream frosting that's truly out of this world. . I made this cake for my daughter's fun party and done icing decoration with clowns theme. It was a major hit! 

Made three clowns and one tiger....decorated with ballons and star sprinkles...

Ingredients:

•     2 cups (approx 1 lb) roughly diced strawberries,
•     2 tablespoon sugar
•     juice from 1 orange
•     2 cup all-purpose flour
•     1 cup sugar
•     1 teaspoon baking powder
•     1 teaspoon baking soda
•     ½ teaspoon salt
•     ½ cup oil (canola/vegetable)
•     1 teaspoon strawberry essence

For Butter cream frosting:   

•     1 cup unsalted butter (2 sticks), softened
•     3 cups confectioners (powdered) sugar, SIFTED
•     ¼ teaspoon table salt
•     1 tablespoon clear vanilla extract
•     2 tablespoons milk or heavy cream

Method :

1) In a stainless steel sauce pan, add the diced strawberries, sugar and orange juice. On medium-high heat, allow the fruit to simmer and slightly soften for about 5-7 minutes.
2) Remove from the heat and set aside to slightly cool. Once the mixture has cooled sufficiently, empty into a blender and puree to a fine pulp. Refrigerate till needed.
3) Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring.
4) Add all purpose flour, baking powder, baking soda and salt to a bowl. Stir through flour mixture until combined well.
5 )In a large bowl, beat oil and sugar on medium speed by using hand mixture until combined well. 
6)Then add strawberry essence,1 cup strawberry pulp and flour mixture, mix together and beat on medium speed until well combined.If needed add more strawberry pulp (about 1/4 to 1/2 cup).
7) Beat on high speed for about 1 minute to add air to the batter.
8) Pour the cake batter evenly in the prepared cake pan.
9) Bake the cake for 40-50 minutes until a toothpick / cake tester inserted in the center comes out clean.
10) Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely. When cool, top with butter-cream frosting.

Instruction for frosting: 
   
Beat butter for a minute with a stand mixer on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and beat for 3 minutes. Add clear vanilla extract, salt, and 2 tablespoons of milk/cream and continue to beat on medium speed for 1 minute more.

If your frosting needs a more stiff consistency, add more powdered sugar sugar. If your frosting needs to be thinned out, add more milk 1 tablespoons at a time.



 

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