White Chocolate Sponge Cake | White Chocolate Cupcakes

White chocolate sponge cake with step by step photos.I bake pretty good tea cakes,cookies and breads regularly for my family but I am still novice when it comes to decorate the cakes.Somehow I take an extra plunge to decorate a cake on my own to mark the celebrations at home.Though the final look of the cake is not perfect,it gives me an immense pleasure when I bake and decorate a cake for the loved ones.Don't you agree?

I follow many food groups on facebook and I must say that fb group has become a nice medium to learn new recipes.When I came across this white chocolate cake recipe from flours and frostings blog in one of the baking groups I follow I was sure that I would be doing this for my son's birthday.Though I had ordered another cake for the party celebration I prepared this on his actual birthday and also for his school to share with his friends.

I followed the recipe to the T and it is a very simple recipe to follow and it tastes amazing with white chocolate flavor.I love white chocolate and hence it was a double treat for me,I strongly recommend anyone to try this no fail easy cake recipe.I am not an expert in decorating and hence kept it simple but I have mentioned in the recipe how I did in case if anyone wants to know the procedure.

Check out other celebration cake recipes in my blog:

• Chocolate Cherry Cake with Chocolate Ganache Icing
• Checkered Cake
• Christmas Fruit Cake | Kerala Plum Cake
• Dorie's Perfect Vanilla Cake with Blueberry Filling
• Pineapple Upside Down Cake-Step wise recipe
• Zebra Cake with Zebra Fondant Icing

Here is how to make white chocolate sponge cake with step by step photos:

White Chocolate Sponge Cake Recipe:

Yields 8" Round/Square cake | Recipe source: here

Prep time: 20 mins | Baking time: 40-50 mins | Total time: 60-70 mins

Cuisine: International | Category: Desserts/Snacks

Ingredients:

1 1/2 cups(190 gms) All purpose flour

3/4 cup(170 gms) White Chocolate,chopped

3/4 cup(150 gms) Sugar

3/4 cup(180 ml) Milk

6 tbsp(80 gms) Butter,cubed

3 Eggs

1 tsp Vanilla extract

1 1/2 tsp Baking powder

1/2 tsp Salt

Method:

• Preheat the oven at 170 deg C/350 deg F for 10-12 mins.
• Place a parchment paper and grease an 8" round or square tin and dust it with the flour.I used a 7" round tin and 6 cupcake tin.
• In a thick bottomed sauce pan heat cubed butter, chopped white chocolate and milk and let it cook until the chocolate and butter melts and forms a uniform liquid.Keep this mixture WARM.
• Sieve together the flour,baking powder and salt a couple of times and keep it ready.

• Using a stand mixer or electric beater beat the eggs with the sugar and vanilla essence until it triples in volume and the mixture should turn PALE in color.If you draw an eight on top of the mixture,you should be able to see the whole 8 before it disappears,this consistency indicates that it is right.

• Reduce the speed of the beater/mixer and add the flour mixture gradually and mix well until it is incorporated.

• Add the warm chocolate-milk-butter mixture and continue beating until you get a smooth mixture.

• Now pour the batter in the prepared pan until it is 3/4 th of  the height of the pan.I added few dried cranberries to the remaining mixture and poured in the prepared cupcake tin.

• Bake it for 40-45 mins until done.It should pass the toothpick test,if you insert the toothpick in the center and remove it should come clean which indicates that the cake is done.I refrigerated the cupcake tin while I baked the big cake and then baked the cupcakes for 15-18 mins until they are done.
• Cool the pan nicely for 10 mins and run a knife around the edges and invert the pan and gently tap it on to a plate and then transfer it to a wire rack to let it cool down completely.

Serve it warm or at room temperature or slice and decorate with whipped cream or ganache frosting.

to decorate(how I did):

• Sugar syrup - Boil water along with sugar until it forms a nice syrupy liquid,strain the water and let it cool.Add lemon juice to it and mix and keep it in fridge.
• Cut the Cake into two or three pieces depending on the height of your cake.

• Whip chilled heavy fat cream in a chilled bowl and added little icing sugar and vanilla essence and whipped until it gave stiff peaks.
• Place a cake on the serving platter.Place the butter paper along the sides from the platter so that it can be removed once the process is completely done.

• Soak with 1/4 cup sugar syrup.Spread some whipped cream filling on cake and add some chocolate chips over it and cover those with the other piece of cake.Soak cake again with 1/4 cup syrup.
• You can do a crumb coat,refrigerate it and give another thick coat for a neat look.You can even apply a thick coat of whipped cream on level it nicely on the top and around the edges.

• Melt 1 part of chocolate with 2 parts of heavy cream in a thick vessel on a stove top and let it cool down a bit.I poured this on the chilled frosted cake and let it drip on the edges and let it set.Once it is set you can pipe few patterns with the whipped cream and decorate it with chocolates.

Notes:

1. I reduced the sugar by 1/4 cup in the cake recipe as I frosted the cake with whipped cream and chocolate ganache.
2. They stay good for 2-3 days when stored well in an airtight container.

Technorati Tags: white chocolate sponge cake,sponge cake recipe,white chocolate cake recipe,tea cakes,cupcakes recipes,white chocolate cupcakes,baking recipes

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Cranberries Cupcakes | Easy Cranberries Muffins Recipe

Wishing all my friends and readers a very Merry Happy Christmas!!!
When my bestie Lubna messaged and asked me if I could do a guest post for her Christmas bakes series what else I would have told other than YES, it is my pleasure to do a post for a good friend like her. We both can chat for hours together about the food, menus, pictures, food photography and so on. I am thankful to blogging that I could make wonderful friends like her who are friends for life. I actually did not have much time when she asked me as I had travel plans, so could not do an elaborate bake and chose a simple cupcake which I promised to send her on time.As her theme was Christmas bakes I chose something fruity and these cranberry cupcakes are the most easiest cupcakes to prepare.So if you are looking for simple and quick Christmas bakes, this recipe is apt for you.If ou are interested to check Christmas Fruit Cake recipe, check it here. I am posting the same in my blog too just to keep record of the recipe for later use and also for my readers not to miss this recipe.

I bake a batch of cupcakes or muffins for my son every week and it has become a ritual now. I try to do mostly whole wheat based cakes for him and of course there are exemptions at times. These muffins I have tried from a book named Mini Cakes by Joanna Farrow. This book was gifted to me by a fellow blogger Deesha in one of her contests. This book is apt for those who look out to prepare a small batch of cakes and cupcakes.This book has lot of brownies.cupcakes, little cakes,muffins and cake pops recipes.These cranberry muffins are really easy and quick to make and can be prepared in less than half an hour. I have tweaked the recipe a bit in order to prepare with the ingredients in my hand and have mentioned the details in the notes section.

Check out other cupcakes/muffins recipes in my blog:

• Eggless Oats- Wheat Banana Muffins
• Eggless whole wheat banana muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• Vanilla Cupcakes with Butter Cream Icing

Cranberry Muffins Recipe:

Yields 9 big Cupcakes ,I got 6 big and 6 small cupcakes

Prep time: 10 mins | Baking time: 15 mins | Total time: 25 mins

Cuisine: International | Category: Muffins/Cupcakes - Baking

Ingredients:

100 gms All Purpose flour

100 gms Cranberries, roughly chopped

100 ml fresh Yogurt, beaten

80 gms Caster Sugar

1 Egg

2 tbsp Vegetable/Canola Oil

3/4 tsp Vanilla essence

1 1/2 tsp Baking Powder

1/2 tsp Baking soda

a pinch of Salt

Method:

• Preheat the oven to 190 deg C/375 deg F/Gas Mark 5. Line a muffin pan with the liners, I have used 6 piece big muffin tray and 6 small muffin cups here for this recipe.

• Sift the flour, baking powder, baking soda and salt into a mixing bowl. I did on paper and shifted it to the bowl. You can mix in caster sugar to the flour mixture here or beat with the wet ingredients in the following step.

• In another bowl beat yogurt,oil and egg with a wire whisk until evenly combined.Add vanilla essence and mix it nicely.

• Add the whisked wet ingredients into the dry flour mixture and fold in gently until the ingredients are just mixed.This mixture will be slightly thicker compared to cake batter.
• Add a tsp of flour to the cranberries and mix them in a cup and then add to the muffin batter and mix gently.

• Spoon the mixture into the paper cases until 3/4 th of the liners.Bake them in a preheat oven at 180 deg C for 12-15 mins until they are done.Do a toothpick test to check the doneness of the muffins, if you prick the toothpick in the center it should come out clean which indicates that the muffins are done.

• Leave the muffins in the tin for 2 mins and transfer them in their case to a wire rack to cool.
• Serve warm or at room temperature.

You can dust them with icing sugar.

Notes:

1. The original recipe called for self raising flour, I used all purpose flour and increased the quantity of baking powder in the recipe than mentioned. If you are using self raising flour use the same amount as all purpose flour and reduce the baking powder to 1/2 tsp in the recipe and you can avoid baking soda too.
2. The original recipe used 55 gms of sugar which I felt was very less and hence added more in the recipe and that was perfect for our liking.
3. These are low fat muffins which I could feel in the taste Though they were soft and fluffy I felt they could have been more moist. You can increase the oil more by 1-2 tablespoon in the recipe and reduce the yogurt accordingly if you want very moist muffins.

Technorati Tags: muffins recipes, cranberrry muffins recipes, cupcakes recipes, easy cupcakes recipes, easy muffins recipes, easy baking recipes

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Eggless Whole Wheat Banana Muffins Recipe | Eggless Banana Muffins Recipe

I have realised that I have not posted any cake or bake recipe in my blog from almost a very long time.But it did not mean that I have not baked anything, I have made several cakes and breads but somehow I was not very enthusiastic to click anything and post it here in my blog.Now,I am slowly getting back to my blogging routine and it is a good start for me to post a simple bake recipe too in my blog after a really long time.

The first thing that comes to my mind when I see over ripened bananas is to make Banana Bread or Banana Muffins as that is the best way to use those bananas which are over ripened. Also there are instances where I have ripened the bananas intentionally to make these Muffins and that is another story!! I have posted an Eggless Wholewheat Banana Muffins Recipe long back where I used oats, flaxseeds and dry fruits but today I am posting a very simple version of Eggless Wholewheat Banana Muffins Recipe which I have been following from a couple of years.It is very healthy as I am using Wheat flour instead of APF in the recipe.The good part is it is one bowl Muffin recipe that you do not need any mixer for it, just a bowl and hand whisker is all what you need to prepare these muffins. I have baked these muffins many times and it has come out prefect everytime.

Bananas not only add flavor to the muffin, it also makes the muffin moist with out eggs.I usually  divide the batter into two portions - I added chocolate chips for one portion for the kiddo and added a handful of chopped walnuts in the other portion for us. The nutty bite of walnuts in the banana muffin tastes out of the world, hence I recommend you to add walnuts if you are fond of it.

Check out other Muffins Recipes in my blog:

• Eggless Whole Wheat Banana Muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• Vanilla Cupcakes with Butter Cream Icing

Eggless Whole Wheat Banana Muffins Recipe:

Yields: 12 muffins | Author: Prathibha

Prep time: 15 mins | Baking time: 30 mins | Total time: 45 mins

Cuisine: International | Category: Bakes-Cupcakes/Muffins

Ingredients:

1 cup Whole wheat flour(you can use APF/Maida too)

2 large or 3 medium ripen Bananas

1/2 cup Sugar

1/4 cup Oil

1/4 cup Milk

1/2 tsp Baking soda

1/2 tsp Baking powder

1 tbsp Lemon juice

1/2 tsp Vanilla Essence

a pinch of Salt

1/4 cup of chopped Walnuts or Chocolate Chips

Method:

• Preheat the oven at 180 deg C/ 356 deg F for 15 mins.
• Line the muffin tray or muffin moulds with muffin liners and grease them lightly with oil.

      

• Sieve whole wheat flour with baking powder,baking soda and salt into a bowl and mix it with a whisk and keep it aside.
• In another bowl add roughly chopped ripen banana and mash it nicely using a fork or you can even puree it in a mixie.

       

• Add sugar to the mashed banana mixture and mix it nicely.

       

• Add oil,lemon juice, milk and vanilla essence to the banana mixture and mix it with a whisk nicely until the oil is incorporated well in the mixture.

       

• Now add the wheat flour mixture to the wet ingredients and gently fold it using a spatula or mix it with a whisk gently.Do not over fold or whisk the mixture.The mixture will be very thick as shown in the picture.
• Add chopped walnuts or chocolate chips to it and mix it gently.

      

• Now the muffin batter is ready to be poured.Scoop out the mixture and fill the liners until they are 3/4th filled giving enough space for them to rise.
• Now place the muffin tray in the center of the oven with the top and bottom heating elements ON in your oven/OTG and bake them in preheated oven for 25-30 mins until the muffins are baked through perfection and pass through the tooth pick test.If you insert the tooth pick in the center of the muffin it should come out clean without any stickiness of the batter to it.Every Oven varies and hence keep an eye on oven after 25 mins and check if it is done.

       

• Let them cool for 10 mins and then remove the muffins from the tray and allow them to cool completely on a wire rack.

Serve them warm or at room temperature as a snack/breakfast with a cup of coffee.They can be stored under room temperature for 2-3 days and for  4-5 days if refrigerated.

Notes:

1. You can use all purpose flour instead of whole wheat flour or you can use 50:50 ratio of all purpose flour and wheat flour in the recipe.
2. I used Pillsbury Multigrain flour and has achieved good results too.
3. The muffin mixture is usually thick compared to the cake batter.If it is really thick that you can mix it you can add a tbsp of more milk to mix it.
4. Banana and walnut combination is the best and hence I recommend to use the walnuts in the recipe.I had added chocolate chips in half the batter for my son and chopped walnuts in half the batter for us.
5.  I had added the milk after adding the flour so that I can control the amount of liquid as every wheat flour is different in terms of absorption capacity.

Technorati Tags: eggless wholewheat banana muffins recipe, eggles muffins recipes, wholewheat banana muffins, wholewheat muffins, muffins recipes, healthy baking

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MOIST CHOCOLATE CUPCAKES with COCOA BUTTER FROSTING

Cupcakes are a favorite for kids as well as adults.Cupcakes are nothing but a small portion of soft and fluffy cake that can be served with/without frosting.I have earlier posted 'Vanilla cupcakes with Butter cream frosting' which are again favorite for everyone and today, I am posting Chocolate cup cakes.These cupcakes are extremely moist and fluffy, I have prepared them many times and this recipe never failed me.
The chocolate cupcakes with the frosting is truly a delight for the kids. These are ideal for kids during bithday parties as they can decorate it as per their wish. It can also be a good decoration for parties -imagine a tower of cupcakes or any such form.
MOIST CHOCOLATE CUP CAKES RECIPE:
(makes around 12)
Recipe Source: Joy of Baking

Ingredients:
1 1/3 cups (175 grams) All purpose flour
1/2 cup (113 grams) unsalted Butter*,at room temperature
1 cup (200 grams) granulated white Sugar
2 large Eggs
1/2 cup (50 grams) Dutch-processed Cocoa powder
1 cup (240 ml) boiling hot Water
2 teaspoons Baking powder
1/4 teaspoon Salt
2 teaspoons pure Vanilla extract

Chocolate Butter cream Frosting:
1 cup unsalted Butter*,softened
3 1/2 cups Icing sugar
1/2 cup Cocoa powder
1/2 tsp Salt
2 tsp vanilla extract
4 tbsp Milk or heavy Cream
Method:

• Preheat oven to 375 deg F (190 deg C). Lightly butter,or line 16 muffin cups with paper liners.
• In a small bowl mix in the cocoa powder with the boiling hot water and whisk until you get a smooth mixture.Let it cool to room temperature.
• Sieve together the flour, baking powder and salt.
• Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed.Beat in the vanilla extract.
• Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
• Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until it is risen and springy to the touch.Test it with a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
• Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing(recipe below). You can either spread the frosting on the cupcakes with a small spatula like I did or also using piping method which gives pretty patterns.
• Decorate with various color sprinkles,m&ms,chocolate shavings,chocolate chips etc.
  

Cocoa Butter cream Frosting:

• Cream butter for a few minutes in a hand mixer over medium speed.
• Turn off the mixer and add sifted powdered sugar and cocoa into the mixing bowl.
• Keep the mixer on the lowest speed so that the dry ingredients would not not blow everywhere.Mix with the hand mixer until the sugar and cocoa are mixed well with the butter. Now increase the mixer speed to medium and add vanilla extract, salt, and milk(or cream) and beat for 3-4 minutes until it is smooth and stiff consistency.
• If you want still a more thick frosting add little more sugar an if you need a thin frosting add 1-2 tbsp of milk.

Serve them as a snack/dessert.You can keep them for 2 days outside and 4-5 days if refrigerated.These cupcakes were very moist and tasted really nice even if it is refrigerated.

* You can use salted butter like Amul in both the cake and butter cream recipes,in that case skip the extra salt mentioned in the recipe.

I could not control myself clicking more and posting them,how can some one resist those pretty colorful chocolate cupcakes.They were irresistible in looks as well as in taste.This is a must try cupcake for all chocolate lovers.
Notes:

1. For frosting always use Icing sugar which gives desired results.
2. You can make Vanilla White butter cream frosting using the same recipe as cocoa butter cream frosting.Replace 1/2 cup cocoa powder with 1/2 cup Icing sugar in the recipe.

This cupcake is for you people,come on grab it soon!! Try these cupcakes at home and surprise your family and kids.

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