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Atta Cake Recipe in Pressure Cooker | No Sugar Added, Naturally sweet | Eggless Baking Without Oven

Hey Foodies,

Here’s how to make a delicious Atta Cake, or in other words Whole Wheat Chocolate Cake, all made in a pressure cooker.

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Not only this cooker cake is high in fiber, but has no added white sugar. This naturally sweet cake is a perfect snack along dish to have with a cup of tea or coffee.

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Loaded with the goodness of dates, now why don’t you try it out? Oh yes, this can be added to your diet if you’re a diabetic patient, in small servings 🙂

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Let’s get to it.

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Making an atta cake is that easy. Now why don’t you try it out and share a virtual treat with me?

The cake is irresistibly delicious, one literally cannot judge if there is any sugar added. I agree, there is a lot of sugar in this cake in the form of dates and stevia. But that’s natural, and not refined white sugar. And you can easily decrease the amount. Stevia is optional to add, but I like the touch of bitterness it gives in this, that just spikes the sweetness 🙂

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That’s all for today, Keep cooking & stay fantastic!

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Mini Plum Cakes – Christmas Special | Eggless Baking without Oven

Hey Foodies,

Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.

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Easy peasy, not much soaking involved, and a perfect season’s greeting!

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So, without further ado, here is the recipe.

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I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.

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Don’t forget to share, cause sharing is caring 😀

Thanks

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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 about 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.. 🙂

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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 🙂

That’s all for today, Thanks!

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Eggless Fresh Fruit Cake / Fruit Pastry Recipe – Pressure Cooker Cake | Eggless Baking Without Oven

Hey Foodies,

If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..

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She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!

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So, whatcha waiting for? Let’s dig right in!

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Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake - Plain Flour / Maida - 1 Cup
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Fresh Cream / Malai - ¼ Cup
  • Baking Powder - 1 Tsp
  • Custard Powder - 1 Tbsp
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups (For Baking)
  • For completing the gateau/pastry - Whipping Cream - 450 - 500ml
  • Powdered Sugar - ¼ Cup
  • Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
  • Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
  • Strawberry Wafers/Sticks - As desired)
Instructions
  1. For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
  2. In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
  3. Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
  4. Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
  5. Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
  6. For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
  7. After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
  8. Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
  9. Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
  10. Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
  11. After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
  12. Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
  13. Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂

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Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..

That’s it for today,

Thanks! 🙂

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven

Hey Foodies,

It’s been quite a time that we have made something baked..

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Today, let’s make a chocolate nuts cake in pressure cooker without any eggs which is perfect to have just as it or with a cup of tea/coffee or for an nutty pastry..

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Umm, let’s get started..

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - 2 Tbsp
  • Baking Powder - 1 Tsp
  • Cocoa Powder - 2 Tbsp
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Cashewnuts - 1½ Tbsp (Roughly Chopped)
  • Hazelnuts - 1½ Tbsp (Roughly Chopped)
  • Almonds - 1½ Tbsp (Roughly Chopped)
  • Dried Blueberries - 2 Tbsp
  • Raisins - 1 Tbsp
  • Dates - 1 Tbsp
  • Salt - 1½ cups
Instructions
  1. Mix cocoa powder in ½ cup of boiling water, keep aside until cools.
  2. Take a pressure cooker and add the salt in it, place a wire stand and a perforate plate. Cover and heat in medium flame.
  3. Sift the plain flour, corn flour, and baking powder.
  4. In a mixing bowl, add the butter and sugar. Beat it until it is creamy and fluffy, then add the condensed milk, whisk for 2-3 mins.
  5. Add half of the sifted flour mix and all the cocoa powder mixture along with the dried fruits and nuts . Mix well. Add rest of the sifted flour mix and give it a mix. Grab a spatula and fold the mixture well.
  6. Transfer the batter to a 7" Cake tin or a similar sized aluminium/steel utensil which is greased well with butter. You can apply a butterpaper as well if you wish to.
  7. Spread the batter well, and add more nuts if you wish. Place inside the pressure cooker and cover, remove the whistle and bake for 30-35 mins in low-med flame.
  8. After 30 mins, check with a toothpick, if it comes out clean, its ready otherwise bake for another few mins.
  9. Once baked take out let it cool and take the cake out by running a knife over the edges and flipping over. Sprinkle some powdered sugar over top or Enjoy just as it is..
Notes
You can also bake this in a oven at 180 C for 30-35 mins.
feel free to use any nuts and fruits 🙂
 

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So easy and super delicious.. Do try and let me know how it goes 🙂

That’s it for today,

Thanks 🙂

 

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali

Hey Foodies,

Diwali is getting closer and closer, and we’re just with the last recipe on our #FusionDiwali Series..

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We’re done with twisting the Laddos.. Today, Let’s make something that’s extravagant with Rasgullas.. The cottage cheese balls boiled in sugar syrup are a delicacy in themselves.. But, we’ve eaten a lot of it alone, today Let’s make Blueberry n Rasgulla Cheesecake with Hazelnuts! YAY!

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Perfect for this season, so surprise your guests with this..

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Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
 
Ingredients
  • Biscuits - 120 Gms
  • Melted Butter - 75ml (More or less)
  • Cream Cheese - 200g
  • Powdered Sugar - ⅓ Cup
  • Whipping Cream - 300ml
  • Condensed Milk - 200ml
  • Agar Agar / China Grass - 10g
  • Blueberries - 3 Tbs or more (I used Dried, hence soaked overnight in ½ cup water)
  • Hazelnuts - 3 Tbs
  • Mini Rasgullas - 25-30 or more
Instructions
  1. Start by taking the biscuits and crush them until they resemble bread crumbs. Slowly pour in the melted butter and mix until it feels like wet sand.
  2. Transfer the biscuit and butter mix to a 9" Spring Form Cake Tin and press down using a glass until its flat and smooth. Refrigerate.
  3. Soak the agar agar in ⅓ cup of water for 15 minutes.
  4. Whip the whipping cream until stiff peaks.
  5. In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
  6. Take a pan and heat it up in low flame, add the soaked agar agar and cook it until it is well dissolved and no traces are seen.
  7. Warm the condensed milk in a pan, Once the agar is dissolved, add the agar mix to the hot condensed milk. Stir well and cook for 2 mins. Let it cool down a little bit.
  8. Once the condensed milk+agar mix is hot but not boiling, pour it over the cream cheese mix and whisk well. You can sieve the condensed milk mix into the cream cheese mix rather than just pouring, but its optional.
  9. Add the berries and hazelnuts and mix well. You can also add a little bit of the soaked berry water for more flavor and color.
  10. Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
  11. Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
  12. For Serving, Run a small knife over the edge of the cake tin to seperate the cake from the tin. And open the tin. Decorate as you wish and enjoy!
Notes
I decorated the cake with soaked berries, whipped cream, rasgullas, hazelnuts, blueberry syrup and a sprig of mint. For the blueberry syrup, i did a cheat by add 2 tsp of sugar to the blueberry water(the one we had soaked berries in) and reduced it by cooking till it was thick and used it after it cooled.
 

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So, what are you waiting for.. Make this and impress not only your loved ones but everyone 😛 😀
Bdw, I used stuff.. Here are the recipes – Cream Cheese -> https://www.youtube.com/watch?v=igzwPi3P9ZU

Condensed Milk – https://www.youtube.com/watch?v=J6-IUkzvrcM

Rasgullas – https://www.youtube.com/watch?v=Y7mcnfyF3CU

That’s all for this #FusionDiwali Session of the 1st Season.. Stay Tuned for more upcoming exciting recipes..

Thanks..

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Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream

Hey,

We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..

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Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛

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Let’s start with the video recipe..

Textie time now…
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Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
 
Ingredients
  • For Chocolate Cake - Milk - ¾ Cup
  • Vinegar - ¾ Tbsp
  • Vanilla Essence - ½ Tsp
  • Oil - 3 Tbsp
  • Flour - ¾ Cup
  • Powdered Sugar - ¾ Cup
  • Corn Flour - 1 Tbsp
  • Cocoa Powder - 2 Tbsp
  • Baking Soda - ½ Tsp
  • Oil - To Grease
  • For Icing - Amul Cream - 2 Packs of 200 ml.
  • Powdered Sugar - ¼ Cup
  • Dark Chocolate - 150 grams
  • For Assembling: Cocoa Powder - ½ Tsp
  • Sugar - 3 Tbsp
  • Cherries - 10-12
  • Melted Dark Chocolate - 50g
  • Melted White Chocolate - 50g
  • Dark Chocolate - For Making Shavings
  • White Chocolate - For Making Shavings
Instructions
  1. In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
  2. To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
  3. Pour in the wet mixture to the dry and whisk well.
  4. Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
  5. Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
  6. Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
  7. For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
  8. Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
  9. In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
  10. Add powdered sugar and keep aside for a moment.
  11. Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
  12. Once melted, keep aside till it cools off to room temperature.
  13. Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
  14. For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
  15. Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
  16. Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
  17. Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
  18. In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
  19. Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
  20. Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Notes
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.

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I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven

Hey, How’re you doing?

Around a month back on 23rd June, I made a red velvet for celebrating the day CS was born.. And since then, the requests for it has doubled..

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So, no more looking around, here I’ve got the recipe for you 🙂


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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven
 
Ingredients
  • Sifted Dry Mix : (Plain Flour / Maida - 1½ Cups, Cocoa Powder - ½ Tbsp, Baking Powder - ¾ Tsp, Baking Soda - ½ Tsp)
  • Oil - ⅓ Cup {Flavorless / I used Canola}
  • MIlk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Condensed Milk - ¾ Cup
  • Red Food Color - 1 Tsp (Powder / If using liquid adjust add upto 1½ Tsp)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups {For Baking}
  • For Frosting : Butter - ⅓ Cup
  • Powdered Sugar - 1½ Cups {or icing sugar}
  • Cream Cheese : ½ Cup
  • Whipping Cream - 2 Cups
  • Vanilla Essence - 1 Tsp
  • Other : Sugar Syrup - ¼ Cup (Mix 2 tb water and sugar)
Instructions
  1. For Baking in cooker, add the 2 cups salt in your idli cooker / pressure cooker and place a wire stand and a perforated plate. Cover and remove whistle if using pressure cooker. Heat in medium flame. For Baking in oven ; simply preheat your oven to 180 C.
  2. In a mixing bowl, add the oil and sugar and whip until smooth. Pour in the condensed milk and whip till fluffy and it starts leaving sides.
  3. Add half of the milk and vanilla and stir well, now add half of the sifted flour mixture and stir well.
  4. Add the remaining flour mixture and whip. To the remaining milk, add the red food color and stir, and pour in the batter and give it a good mix.
  5. Pour the batter to a 7" cake tin which is greased with butter and lined with butter paper.
  6. Tap once and place the cake tin in the cooker and cover quickly and then in medium-low flame bake for 35 -40 mins. You can also bake in a oven at 180 C for the same time.
  7. Test whether the cake is done after 35 mins with a toothpick if it comes out clean, its ready if not bake for another 3-4 mins. Once baked, take the cake out and let it come down to room temp, then freeze for 4 hours.
  8. For Frosting : In a mixing bowl, add the butter and beat till fluffy and then add a portion of powder sugar(we'll add sugar in 5 portions), whip till fluffy and creamy, then add the next portion and continue till all finishes. Make sure to scrape the sides in between.
  9. Whip for 5 minutes in high speed then add the cream cheese and vanilla essence then whip for another 3-4 minutes. Cream Cheese Frosting is ready, you can use it as it is or make it creamier and delicious-er by incorporating whipped cream to it.
  10. Whip 2 cups of whipping cream to stiff peaks, add half of it to the frosting and mix then add the remaining whipped cream and then whip the mixture till stiff. Whipped Cream Cheese Frosting is ready.
  11. Let's Assemble : Place a big plate over a couple of bowls or in a turntable place the cake and slice up the uneven top and then slice it horizontally into three layers and keep aside. Trim off brown edges if any.
  12. In the turn table, apply a little bit of cream and place the first layer of cake then smear the sugar syrup. Add a big dollop of frosting and spread.
  13. Place the second layer and repeat, then place the third layer upside down and smear syrup then take a dollop of cream in a offset spatula / any long knife / pallete knife and cover the sides of the assembled cake roughly then the top. Make sure the layer is thin, as its a crumb coat. Freeze the cake for 30 minutes, then make a good layer of the frosting in the cake as shown in the video.
  14. Powder trimmings of the cake and sprinkle over the cake. Using leftover frosting make rosettes by adding the frosting to a piping bag with star tip and then piping in circular motion. Refrigerate and enjoy. 🙂
Notes
Sad to say but my cake was a wee bit over-baked, hence some extra browning in the sides and bottom.. :/ But was extremely soft and heavenly.. 🙂
Feel free to use only the frosting or with whipped cream..

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This just melts in the mouth, and you know what? Whoever tasted it asked how it’s made and can you make one for me on my budday.. Supa happy 😀

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven

Hey Ya!

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Looks Beautiful isn’t it?

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Vanilla, the basic cupcakes gets a bump with cherries inside and a cream cheese icing! I cant resist, can you?

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Let’s get making these beauties, which are eggless and made without oven..

 
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Vanilla Cupcakes Recipe | With Cherries Inside, Cooker Cupcakes | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour - 1 C
  • Condensed Milk - ½ C
  • Butter - ¼ C
  • Powdered Sugar - ¼ C
  • Baking Powder - 1 Tsp
  • Club Soda - ½ C
  • Cherries - 18-20
  • Vanilla Essence - 1 T
  • Other : 2 Cups Salt.
Instructions
  1. Heat a cooker with 2 cups salt, a wire stand and a perforated plate in medium flame.
  2. In a mixing bowl, add the butter and sugar, beat well till creamy. Add the vanilla essence, and beat well.
  3. Mix the baking powder and plain flour in another bowl. Add half of it to the creamed butter and sugar, fold well and then add the rest half.
  4. Pour in the club soda and mix well. Fill 9 cupcake liners which are in individual cupcake tins with the batter and plop in a couple of cherries in each.
  5. Place the cupcake tins/moulds in a small tray/spring bottom cake tin's bottom part and place in the cooker to bake for 15-18 mins in medium flame.
Notes
I used a idli cooker, hence i loosened the whistle. If using pressure cooker take the whistle out.
You can also bake these in a preheated oven at 180 C for 15 mins.
Frost these after they cool with whipped cream/cream cheese frosting/anything. I used leftover frosting from red velvet cake. Recipe for that on wednesday.

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Let me go grab one more, 😀 😉

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

 

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

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After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

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Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

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Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle 🙂

ButterscotchCakIR!01

You’re dessert lover, you can’t miss this! Make it, Relish it! 😀

That’s it for today!

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