This Christmas, bake your own cake and surprise your family and friends. Try out these easy to make, simple recipes.
Eggless Chocolate Cupcake
Ingredients Plain Flour (Maida) – 250 gms, Sugar – 450 gms, Oil – 125 ml , Milk – 250 ml, Warm Water – 250 ml, Cocoa Powder – 1/2 cup, Baking, Powder – 1 1/2 tsp, Baking Soda – 1 1/2 tsp, Salt – 1 tsp, Vanilla Essence – 2 tsp, Curd – 250 ml, Muffin Cups as required
For the icing Butter – 125 gms, Icing Sugar – 450 gms, Cocoa Powder – 1/2 cup, Milk – 1/4 cup, Vanilla Essence – 2 tsp
Method – Combine the cocoa powder, salt, maida, baking powder and baking soda in a bowl.
– Sieve the mixture twice. – In a separate bowl, mix the oil, curd, milk, sugar and vanilla essence. – Beat well until fluffy. – Gradually add the flours to the bowl and mix well. – Add the warm water and mix well. – Line up the muffin cups on a baking tray. – Half fill the cups and place the tray into a preheated oven at 180C. – Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. – Remove and cool for 10 minutes. – To make the icing, mix all the ingredients and beat well until frothy. – Transfer to a piping bag or a plastic bag with the tip cut off to make a nozzle. – Gently squeeze it over the cooled cakes. – Serve. Tip: Ensure the cake is fully cooled before adding the icicing.Ingredients Eggs – 6, separated, Raisins – 1 cup, Sweet Sherry – 4 tblsp, Butter – 2/3 cup, Sugar – 1 cup, Almond Extract – 1 tsp, Glace Cherries – 1 cup quartered, Almond Powder – 2 1/2 cups
Method – Heat a small pan over medium flame. – Add the raisins and sherry. – Cook for 5 to 7 minutes till the sherry is absorbed by the raisins. – Remove from flame and add the cherries. – Add 6 tbsp of the almond powder and keep aside. – In another bowl, combine the butter and sugar. – Beat until fluffy. – Add the egg yolks and almond extract. – Add the remaining almond powder and beat well. – Add the raisins and cherries. – In another bowl, beat the egg whites until stiff peaks form and add this to the cherry batter. – Transfer this mixture to a greased pan lined with parchment paper.
– Place the pan in a preheated oven at 325F and bake for an hour. – Insert a skewer in the middle and if it comes out clean, the cake is done. – Remove and cool. – Store in an airtight container for up to 2 weeks.
Ingredients Maida – 2 cups, Carrot – 1/2 cup, grated, Raisins – 4 tblsp, Dates – 4 tblsp, chopped, Butter – 200 gms, Sugar – 2 tsp, powdered, Cashew nuts – 2 tblsp chopped, Almonds – 2 tblsp chopped, Pistachios – 2 tblsp chopped, Baking Soda – 1 1/2 tsp, Nutmeg Powder – 1/3 tsp, Clove Powder – 1/3 tsp, Cinnamon Powder – 1/3 tsp, Salt as per taste, Rum and Raisin Essence – 2 tsp
Method – Sift together maida, salt, baking soda, nutmeg powder, clove powder and cinnamon powder. – Combine butter with powdered sugar in a bowl and beat till fluffy. – Add the grated carrots, raisins and dates to the butter mixture. – Mix gently. – Now add rum and raisin essence. – Gradually add the maida, stirring gently. – Now add the cashew nuts, almonds and pistachios. – Mix well. – Transfer the contents to a greased pudding tin and close with a lid. – Pressure cook for 2 to 3 hours over medium flame till done. – Remove and serve hot with chocolate sauce.