Ultimate Red Velvet Cupcakes

Credit:http://bestcupcakerecipes.blogspot.in/

These are rich chocolate cakes characterized by their distinctive red colour, originally given when unprocessed cocoa reacted to the acid in the buttermilk. Today, red food colouring is used. You can however substitue the synthetic red colour for beetroot juice. Don't use too much though or you will end up with Red Velvet Beetroot Cupcakes!


This is a popular cupcake flavor, so naturally there are millions of recipes out there. It took me a lot of bad cupcake batches to finally zero in on the perfect recipe. Believe you me...I have tried every conceivable ingredient combination and  recipe out there...and this one is spot on. It makes the cake so moist and at the same time crumbly...its so delicious and now my mouth is watering!


2 1/2 cups sifted all purpose flour
1tsp baking powder
2 tblsp unsweetened cocoa powder
50ml red food colouring or 125 ml beetroot juice
1/2 cup unsalted softened butter
1 1/2 cups sugar
2 eggs
1tsp vanilla extract
1 cup buttermilk (room temperature)
1 tsp white vinegar
1 tsp baking soda
Pinch of salt


Per-heat oven to 350 degrees.

Sift together the flour, baking powder & salt in a bowl and set aside. In another bowl mix food colouring* & cocoa to form a paste and set aside.


In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. 


Line two 12-cup muffin tins with cupcake liners. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20mins, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Serve with Cream Cheese Frosting 

*If you are using food coloring powder, mix about a teaspoon of the powder to the buttermilk, stir so that no lumps are formed, and add to the cake mix.

Chocolate Caramel Cake

I just had to share this cake recipe (courtesy BBC Good Food). This rich cake definitely commands attention on the table and is just delicious.

• 300g butter 
• 300g light muscovado sugar or  castor sugar
• 3 large eggs
• 1½ tsp baking powder
• 85g cocoa powder
• 225g plain flour
• 225ml soured cream
• 300ml pot double cream
• 5 tbsp caramel sauce
• 25g caramel flavoured chocolate , finely chopped 

Pre-heat oven to 180C. Lightly grease two loose-bottom cake tins and line with a circle of baking parchment. 

Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon. Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.

When you're ready to serve, whip the double cream with 2 tbsp caramel sauce until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining caramel. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

Tip: The original recipe calls for sour cream, but I prefer using buttermilk instead. It gives a lighter batter and make the cake really moist.


To make this cake even richer, use white chocolate along with the double cream and caramel sauce to make the icing. I'll guarantee you will be licking your fingers. 

Chocolate Mousse

I am not the biggest fan of chocolate (did I hear a gasp?), but I do love mousse. Its rich, silky texture can just lift my mood any day. Today most mousse recipes call for heavy cream over and above eggs. I like my mousse the classic way (and its lesser calories than the heavy cream ones too).

200g dark chocolate, broken to pieces
3 eggs separated
50g castor sugar
50g butter

Melt the chocolate and butter together in a double boiler. Stir frequently till smooth. Remove from heat and cool until chocolate is warm. Beat egg yolks well with a fork, and slowly add them to the warm chocolate mixture. Ensure that you stir well while doing this and that the chocolate is not piping hot or it will cook the egg.

In a separate container, add the sugar and egg whites. Beat the egg whites till it forms stiff peaks. Fold your egg whites gently into the mixture. Spoon the mixture into serving dishes and refrigerate until the mousse sets (6-8hrs).

Tip: If you have trouble getting the consistency of the egg whites right, add a pinch of salt. This helps stiffen the egg whites

Innovate with your blend of mousse! Add a dash of espresso or your favorite liqueur. Experiment with white chocolate instead and serve with tart fruits like strawberries and raspberries. Add some nuts fot additional texture. The possibilities are endless!  

No Bake Nutella Cheesecake

Lets me honest here...who doesn't love Nutella. How can you not dig in to a spoonful of this chocolatey, hazelnutty, jar of heaven? Now there are very few things that comfort me better than a spoonful of Nutella. I think the only thing that beats it is a good 'ol cheesecake. So what better way to enjoy my two favourite comfort foods than to have them together. 


I hope this recipe makes you want to curl up in a ball and snuggle with a cup full of this. Enjoy!


Base
1 pack ~200gms of Graham Crackers 
50gms of Butter


Cheesecake
400g Cream Cheese
50g Brown Sugar
100g Nutella
A handful of chocolate chips (optional)


In a food processor whiz the biscuits till crumbs form. Add the butter to bind it. Scoop spoonfuls into the base of your pots and press down. You want the crumbs lightly compressed and not as hard as a regular cheesecake


Now, whiz cream cheese (make sure its room temperature), Nutella and sugar tills smooth. Taste the mixute and add more Nutella if you like! Add chocolate chips and whiz on high for two minutes or till the chips and finely chopped.


Add the misture to the pots with the biscuit base. Refrigerate for 6 hours or until set. Remove from the fridge 20 mins before serving so that they aren't very cold and slighty gooey.




Tip: I use small glasses as pots, however using party cups for kids birthday parties is also a fun idea

Nutella & Marshmellow French Toast

This recipe is so good, so simple and so delicious that I feel obligated to share it. Take a bow Rob. 


1 Loaf of bread
2 Eggs
100ml double cream
1 tsp of oil
A knob of butter
Nutella, Marshmellow, Cinnamon & Sugar to taste


Cut the bread into thick slices.  Spread Nutella onto the bread according to your taste. Cut marshmellows in half and add it on top of the Nutella bread. Close the sandwich with another Nutella bread slice. Cut the sandwich in half.


Crack two eggs in a bowl, pour the cream and whisk. In a frying pan, heat a knob of butter and add a teaspoon of oil to prevent the butter from burning. Dip the sandwiches in the egg and mix on both sides. Fry on both sides until golden brown or till the marshmellows are all gooey. 


Sprinkle some icing sugar and cinnamon powder on top. Enjoy!

Chocolate Truffles

There may be just five ingredients, but the possibilities are endless. Take this simple truffle recipe for example. These rich, sinful and decadent treats can satisfy the sweetest tooth without the fuss. Now thats the kind of recipe I like!  


1/3 cup cream
400g chopped white chocolate
1 knob of butter
200g chopped dark chocolate
1 1/2 cups of toasted coconut


To a heavy bottomed saucepan add heavy cream and warm it over low heat. Put the chopped white chocolate in a large bowl and pour in the hot cream. Whisk till the chocolate has melted and then add the butter. Whisk until the mixture is smooth. This is a basic ganache. Refrigerate the ganache for about 2 hours or till its just firm enough to make into balls.


Use a spoon or a small scooper and form small balls from the ganache. Line a tray with parchment paper. Let the balls sit on this tray and refrigerate for an hour or till the balls are firm.


Melt the chopped dark chocolate in a double boiler. Dip each ball of white chocolate into the melted dark chocolate. Put the toasted coconut in a bowl and toss the ganache balls in to cover them in coconut. Put them on a parchment lined tray to dry and allow the truffles to set for about ten minutes. Voila!!


Tip: Using two forks makes it easier to fish out the dipped chocolate balls