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Red Velvet Cupcakes with Cream Cheese Frosting – Pillowy Soft n Moist | Eggless Baking Without Oven

Hey Foodies,

I had shown you a Red Velvet Cake some time back, but here I’m with a pillowy soft & moist Red Velvet Cupcake Recipe..

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Think of a fluffy cream cheese frosting along with an incredibly soft moist cupcake.. Fantabulous!

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Let’s get to the easy-peasy recipe.. Worrying aboutΒ baking in oven or baking without oven? Don’t worry, I’ve got you covered! Instructions provided for baking in cooker as well as oven.. πŸ™‚

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Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
 
Ingredients
  • Flour / Maida - 1 Cup
  • Cocoa Powder
  • Condensed Milk - ½ Cup
  • Milk - ½ Cup
  • Oil & Butter - 2 tbsp each
  • Sugar - ¼ cup
  • Vinegar - 1 tsp
  • Red food color - ½ tsp
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Vanilla Essence - 1 tsp
  • Salt - 1½ Cups (for baking)
  • For Frosting : Cream Cheese - ⅔ Cup
  • Unsalted Butter - ¼ Cup
  • Vanilla Essence - 1 tsp
  • Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
Instructions
  1. Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
  2. For Baking in Oven : Preheat oven at 180 C for 10 minutes.
  3. For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
  4. Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
  5. If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
  6. Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
  7. For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
  8. For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
  9. Take the cupcakes out and let them cool completely.
  10. For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
  11. Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Notes
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.

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Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes πŸ™‚

That’s all for today, Thanks!

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven

Hey Foodies,

There are times when you crave for something, and just can’t stop yourself.. Happens right?

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Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! πŸ˜€ Let’s get baking now, can’t resist.. Have to go and bake a batch now πŸ™‚

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
 
Ingredients
  • Flour / Maida – 1 Cup
  • Sugar – ¾ Cup
  • Oil – ⅓ Cup
  • Banana – 1
  • Choco Chips – ΒΌ Cup
  • Milk – ½ Cup
  • Vinegar – 1 tsp
  • Baking Soda – Β½ Tsp
  • Vanilla Essense - ½ tsp
  • Walnuts - Few to top (Frozen)
  • Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
Instructions
  1. Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  2. For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
  3. In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
  4. Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
  5. To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
  6. Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! πŸ™‚
  7. For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! πŸ™‚
Notes
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized.
Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. πŸ™‚
Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..

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Look, look at that melting chocolate πŸ˜€ You’re going to miss a lot, I must say if you don’t try this, try it out now! πŸ˜€

That’s all for today, Thanks!

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Shahi Tukda Recipe – Delicious & Healthier in 20 minutes | Healthier Indian Desserts

Hey Foodies,

There are a lot of times when you have guests over and you want to serve them something quick and fast, but it should be delish!

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My aunt(or my dear Mamiji) served me this last time when I visited her.. She is a workhorse in cooking I must say, ask her anything to make and she’ll churn out for you in the least time possible, with the best taste and twists! She heard me & my dad talking about Shahi Tukda a night earlier, and voila next morning’s breakfast is sorted for her πŸ˜›Β Okay, let me share how she made, She had used an cookie cutter to cut the bread pieces and then toasted them.. Then she made some thin rabri(usual method), and served in a bowl.. It was delish!

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So a few days back, I thought to make this, but I was aiming to make this in a time-limit of 20 mins.. So, I made it by toasting bread in ghee, then making rabri using condensed milk+milk.. And also skipped the sugar syrup.. First two attempts were awry, but things were sorted on the third, and was delish.. So here it is, Let’s dig in to the recipe..

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Shahi Tukda Recipe - Delicious & Healthier in 20 minutes | Healthier Indian Desserts
 
Ingredients
  • Milk - 1½ Cups (Full Fat)
  • Condensed Milk - ½ Cup
  • Bread Slices - 2
  • Ghee - 4-5 Tsp
  • Cardamom - 3-4
  • Saffron - few strands
  • Ghee - 4-5 tsp
  • Cashews, Almonds, Raisins - few
  • Edible Silver Leaf - to garnish (opt.)
Instructions
  1. Start by heating the milk in a wide big pan in high flame. Stir it once in a while.
  2. Heat up another pan, add 2 tsp ghee along with the cashews and almonds.. Stir and shallow fry the nuts until light golden. Then add the raisins and continue stirring until they puff up, take down the nuts to a bowl.
  3. Keep an eye on the milk, and stir it often. Toast/shallow fry the bread in the renaming ghee from the nuts.. Once the one side is brown, pour in about ½ tsp ghee in the uncooked side and flip and toast.. Add in the kesar to the milk, and stir it & keep on reducing.. (Timestamp : 8 mins)
  4. After 2-3 minutes of the kesar being added, add the condensed milk to the milk and stir it.. And we're going to cook this for another 5 minutes..(Timestamp : About 10 mins)
  5. Take the bread out from the pan after its done, then toast another bread, same way.. Just pour in some ghee in each side before toasting..
  6. Keep stirring the milk often after adding the condensed milk to prevent it from sticking & burning to the bottom..
  7. Crush the cardamom pods to make a powder.. The second slice of bread must have been done now, take it down..
  8. After about 15 minutes have passed, and the rabri looks thick and bubbly, it's all ready! Lower the flame, add the cardamom powder and mix.. Switch off the flame!
  9. Cut the bread slices into small triangles, also rough chop the fried nuts.
  10. In a plate, place the bread, scatter a few chopped nuts then pour over some rabri.. Add some almond slivers, kesar and edible silver leaf.. Enjoy the heavenly delicacy πŸ™‚

What are you waiting for, quickly make this and enjoy πŸ™‚

That’s all for today, Thanks!

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