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Cupcakes

Flaked almond & Dark Choco chip muffins

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Happy Women’s Day to all you beautiful ladies out there.. 🙂 Do we need a day of our own? Isn’t everyday our day? I think it is.. !

Well, I finally baked again today.. Yes, after a long time…guess I was waiting for an occasion..

Baking some muffins has been on my list from a long time…

Flaked almond & Dark Choco chip muffins

I love to bake but don’t really know what holds me back.. Anyways there will be loads of bakes updated henceforth… I promise.. 🙂 Enjoy all the pampering while you can without demanding for it.. the rest of the days we demand it anyways.. 😉

Ingredients: (Makes 6 medium-sized muffins) Preparation Time: 25 mins
All purpose flour – 150 gms
Castor sugar – 90 gms /brown if you prefer
Baking powder – 8 gms
Melted butter/sunflower oil – 50 gms/50 ml
Milk – 50 ml
Egg – 1, beaten lightly
Almond flakes – a handful
Dark chocolate chips – 50 gms
Bicarbonate of soda – 1.5 gms
Vanilla essence – 1/8 tsp
Salt – a pinch
Cup medium cake moulds – 6
Medium Muffin paper cases – 6

Method:
Pre-heat oven to 190 degree C. Sieve together the flour, sugar Bicarbonate of soda and baking powder. Add the dark chocolate chips & the almond flakes. Lightly beat the egg, add to the melted butter & milk.

Gently add the wet ingredients to the dry till they are combined, and no flour is visible. Do not mix a lot as this will end up making the muffins tough.

Batter ready,...

Divide the batter to fit into 6 muffin cases. Do not add more than 3/4 to each mould, as they will puff up.

Fill 3/4 of each case..

Remember to grease your tin if you are not using cases, or they will stick, then bake for approximately 20 minutes or until they are well risen and firm to the touch.

Baked muffins..

Remove from the oven, and leave in the baking tray for 5 minutes or so to firm up, before turning out on-to a cooling rack.

Leave them to cool completely on a cooling rack..

Eat warm right away.. 😉 or leave to cool completely for at least 15 minutes.

Flaked almond & Dark Choco chip muffins

You can store them for a couple of days in airtight containers.

Serving suggestions:
Warm up & serve or serve as is.. 🙂 They are so yummy & soft that they will melt in your mouth..

Flaked almond & Dark Choco chip muffins

If you want to check out some other sweet bake/dessert recipe’s here are a few – Peanut Butter Cupcakes with Vanilla flavoured frosting,Lime n Lemon Cheesecake Pots, Gaajar Halwa/ Carrot Halwa etc.


Peanut Butter Cupcakes with Vanilla flavoured frosting

Peanut Butter Cupcakes with Vanilla flavoured frosting

It was my brother in laws birthday yesterday.. and as always Keshav waits for a reason to ask me to make something sweet. Since I’m not a big fan I seldom make sweet/desserts. So we decided we will make some Peanut butter cupcakes. This recipe is from a website called taste of home, but then I made modifications to suit our taste. The original recipe sounded very diabetic to me. So I made appropriate changes to the cupcake as well as the frosting.

Peanut Butter Cupcakes with Vanilla flavoured frosting
But unfortunately my BIL doesn’t live anywhere close to us, so Keshav just ended up feasting on them all by himself ;).

Ingredients: (Makes about 12- 14 cupcakes)   Preparation Time: 20 min (Excludes Baking Time of 15- 20mins)
Plain flour – 300 gms
Unsalted butter – 100 gms softened
Peanut Butter – 2 tbsp, I used the crunchy peanut butter, you can use the smooth one if you wish to
Brown Sugar – 3/4 cup
Egg – 1, beaten well
Vanilla extract – 1 tsp
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Baking Powder – 1/2 tsp
Ground Cinnamon – 1/4 tsp
Milk – 3/4 cup, I used whole milk, you can use skimmed if you wish to

Frosting Ingredients:
Icing Sugar – 2 cups
Vanilla extract – 1 tsp
Thick Cream – 6-8 tbsp

Method:
In a large mixing bowl, cream together the softened butter, peanut butter and sugar till they blend well. Add the egg and vanilla extract and mix well. Mix all the dry ingredients (Plain flour,Salt, ground cinnamon, Baking powder & Baking soda) together. Add the dry ingredients little by little to the creamed mixture alternating with milk. Keep mixing every time you add to the creamed mixture.

Pre-heat the oven to 175 degree celsius. Fill paper lined muffin cups 2/3 full. Once the oven is pre-heated place the tray in the centre and bake for about 16-18 minutes or till a toothpick comes out clean when pierced through in the centre. Once out of the oven let it cool for about 10 mins before you take the cupcakes out of the tray.

While the cupcakes are cooling, you can prepare the frosting. In a bowl cream together the sugar and the cream. When it blends together and becomes light and fluffy add the vanilla extract. If the frosting becomes too thick, just add a tbsp or more of milk to achieve the right consistency.

Once the cupcakes cool move them from the tray to wire racks and let them cool completely.

Cooled cupcakes ready to be frosted

Now add the frosting on the top, make any design you wish to.

Serving Suggestions:
Decorate with any cupcake decorations you wish else serve with just the topping.

Peanut Butter Cupcakes with Vanilla flavoured frosting