Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
Flour / Maida - 1 Cup
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)
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.
For Baking in Oven : Preheat oven at 180 C for 10 minutes.
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.
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.
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.
Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
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.
For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
Take the cupcakes out and let them cool completely.
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.
Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
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.
Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂
In a mixing bowl, add the flour, sugar, baking powder, milk powder, sago starch, vanilla essence, melted butter and a little milk at a time to make a batter.
Make pancakes in a medium hot pan greased with a little bit of butter by pouring a ladle full and flipping them over when you see bubbles. Cook for another moment until the other side is also slight golden.
Stack, Drizzle topping and SERVE!
Watch, the video recipe which is less than a minute long ->
Wait no longer, try it out and let me know it goes.. 🙂
That’s all for today, would be coming with more Stir it Up, Quick Videos soon.. It was our first and we’ll make it better as we make more 🙂
Diwali is getting closer and closer, and we’re just with the last recipe on our #FusionDiwali Series..
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!
Perfect for this season, so surprise your guests with this..
Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
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
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.
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.
Soak the agar agar in ⅓ cup of water for 15 minutes.
Whip the whipping cream until stiff peaks.
In a mixing bowl, add the cream cheese and powder sugar. Whip it well until creamy and smooth.
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.
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.
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.
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.
Now add the whipped cream and rasgullas. Fold it well, do not mix it vigorously.
Add the cheesecake mix to the cake tin and spread it well. Refrigerate overnight or for 10-12 hours and serve.
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!
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.
Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
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!
Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
Take a sieve and sift in the flour, baking powder.
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.
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.
Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
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.
After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
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.
Lets Assemble: Keep a big plate over a few bowls or use a turn table.
Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
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..
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.
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.
Decorate as you wish or, Take some chikki and place those in the bottom side edge.
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.
Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle 🙂
You’re dessert lover, you can’t miss this! Make it, Relish it! 😀
Lot of the times, When we make an pastry or an cake which is layered, Just like my White Forest Cake.. We face problems while layering it, All because the cake might be very soft and moist.. Here, I come with the solution..
Today, lets make an sponge cake.. This cake is firm, yet spongy! Not to forget, the oil in the cake keeps it moist.. And the dark chocolate goodness is amazing! So lets make it..
Chocolate Sponge Cake - For Pastries/Layered Cakes | Vegan | Eggless Baking Without Oven
All purpose Flour/Maida - 1 cup
Sugar - ½ cup
Cocoa powder - 3 tbsp
Oil - ¼ Cup
Water - ¾ Cup
Corn flour - 2 tbsp
Salt - ¼ tsp
Baking Soda - ½ tsp
Vanilla extract - 1 tsp
Vinegar - 1 tbsp
Instant Coffee - ¼ tsp
Salt - 1½ Cups [For Baking]
Take a pressure cooker or a idli cooker. Add in the 1½ cup salt and spread it. Once well spread, place a wire stand and also put a perforated plate over it. Cover and heat until we're ready with batter.
Lets sieve our dry ingredients. Take a sieve and sift in your flour, sugar, cocoa powder, corn flour, salt, baking soda, and instant coffee in a bowl.
In another bowl, mix your oil, water, vanilla and vinegar.
Mix the wet and dry ingredients. Our cake batter is ready, now lets prepare our cake tin.
Take any 6" or 7" steel/aluminium cake tin and add a few drops of oil. Spread it all around. Now add 1 tbsp maida/flour and spread/dust all over. Discard any left flour.
Transfer the batter to the tin and place the tin in the cooker. Cover quickly and bake in low-med flame for 25-30 mins. Or until a toothpick inserted in the center comes out clean.
After its baked, let it come down to room temp. Then slice, and make your favorite pastry or layered cake, or enjoy as wedges 🙂
You’ll be stunned, this easy peasy cake which whips up in 2 mins holds it shape so well! Well, the oil keep it moist all the time! Be sure to try and let me know how it goes 🙂
Few months back, we had started Eggless Baking Without Oven Series.. I’m happy that you all like the series.. This time around, I’ve got White Forest Cake for you all.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!
The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care 😛 Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!
White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
For Sponge: Maida/APF - 1½ Cup
Baking Soda - ½ Tsp
Baking Powder - ¾ Tsp
Sugar - 1 Cup
Butter - ½ Cup
Thick Yogurt/Dahi - ¾ Cup
Milk - ½ Cup
Vanilla Extract - ½ Tsp
Lemon Zest - ½ Tsp
Lemon Juice - From one lemon
Salt - ¼ Tsp (If using unsalted butter)
For Assembling: Whipping Cream: 500-600 Ml
Sugar - 4 Tbsp
Chopped Strawberry's: ½ Cup
Halved Strawberry's: To Garnish
Sugar: 4-5 Tbsp
White Chocolate Compound: For making Flakes
For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
Sift the flour, baking soda, baking powder, salt(if using).
In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
For completing: Place a plate over some bowls to make a turn table.
Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
Place some big flakesand a big strawberry in center of the cake!
Cake is ready, refrigerate for 3-4 hrs or more and enjoy!
Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!
Its Halloween Time! Lets make a delectable Pumpkin Cake without oven!! The sponge cake which is made for this is one of the best I’ve ever had! Combination of Pumpkin and the Garam Masala is divine! Let us have a look at the text recipe 🙂
For Sponge Cake: Plain Flour - 1 Cup + ⅛ Cup(For Coating)
Condensed Milk - ½ Cup
Sugar - ¼ Cup
Butter - ¼ Cup
Pumpkin Puree - ⅓ Cup (More or less)
Baking Soda - ¼ Tsp
Baking Powder - ½ Tsp
Salt - A Pinch
Garam Masala - 1 Pinch to 1 Tsp
For Filling: Melted White Chocolate - 120 gms
Whipped Cream: 20gms + 50gm
Nuts: As desired
For Icing: Buttercream - ½ Cup
Fondant - Orange and White
Melted Chocolate - To Coat
Other: Dark Choco Chips
For Sponge Cake: Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
Fold the dry ingredients in the wet ingredients. Add the ⅓ Cup of Pumpkin Puree.
If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
Take a bundt pan, grease it well with oil. Add the ⅛ Cup of Flour. Wobble the pan. The flour should coat the pan really well.
Add the cake batter to this pan using a spoon. Tap it well.
Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
For Filling: Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
For Icing: Spread a thin layer of buttercream to the cake.
Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
For Carving: Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin! I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!
Make this awesome cake in Fall Season or Halloween or anytime in the year! Enjoyyy!
Most of the Indian homes, dont have oven and baking supplies.. We wonder, how do they make these cakes, cookies, cupcakes, breads, and etc etc… Making these are very very easy, if we have the right equipment or the supplies, but getting supplies is also a problem..
So, thinking all of these, I am here with Eggless Baking without oven series.. I’ll cover everything in it and yes, with easily available equipment’s..
And yes, we’ll have a list of the stores where we can get supplies in most cities of India! Stay Tuned!!