Mocha cupcakes with espresso buttercream frosting -

Ingredients -

A :

1. All purpose flour - 1 1/3rd Cup

2. Coco powder - 1/3rd Cup

3. Baking powder - 1 T-spoon

4. Baking soda - 1/2 T-spoon

B:

1.  Milk - 1/2 Cup

Strong coffee - 1/2 Cup

Vanilla - 1 T-spoon

C:

Butter, soft - 100 grams

Caster sugar - 1/2 Cup

Light brown sugar - 1/2 Cup

Egg - 1 Large

Frosting -

Butter, soft - 250 grams

Icing sugar - 250 grams

Vanilla essence - 1 1/2 T-spoon

Instant coffee powder - 1 1/2 T-spoon

Procedure -

1. Mix all ingredients written under 'A'

2. Mix all ingredients written under 'B'

3. Beat butter and both the sugars together on medium speed for 3-4 minutes.

3. Add egg and beat well.

4. Add ingredients under A and B alternately to the mixture C.

5. Bake for 20 minutes in a preheated oven at 170 degree C and cool.

6. For frosting beat the butter for 5 minutes.

7. Add icing sugar and beat till mixted.

8. Add coffee vanilla mixture and beat till light and fluffy for 5 minutes.

Tiramisu cupcakes with coffee mascarpone frosting –

Here is one lovely cupcake recipe for new year's eve. Try this out.

Ingredients –

1. Self raising flour – 1 ½ cup

2. Eggs – 3

3. Butter, soft – 125 grams

4. Caster sugar – 2/3^rd cup

5. Vanilla essence – 1 T-spoon

Syrup –

1. strong coffee – ½ cup

2. caster sugar – 1/3^rd cup

3. Coffee liqueur – 1-2 Tb-spoons (optional)

Frosting –

1. Mascarpone cheese, cool (not cold and not room temperature)

2. Whipping cream – 1 Cup (This will give you 2 cups whipped cream)

3. Icing sugar – ½ cup

4. Extra strong coffee – 1 Tb-spoon

Procedure –

1. Preheat oven to 180 degree C.

2. Beat self raising flour, eggs, butter, sugar and vanilla essence together on medium

speed for 3 minutes.

3. Bake for 20 minutes or until cup cakes become golden brown.

4. Take the cakes out and poke a few holes on the top of each cake.

5. Mix all the ingredients for the syrup.

6. Brush the cupcakes with syrup and let them cool down completely.

7. Beat whipping cream till stiff peaks form.

8. In another bowl beat the mascarpone till fluffy. (Don’t overbeat)

9. Add sugar and beat for a minute.

10. Add coffee and beat till mixed.

11. Fold in the whipped cream. Pipe on cupcakes and dust with instant coffee.

Oatmeal Lace Cookies

 

Ingredients –

Quick Cooking Oats – 1 Cup

All purpose flour/Maida – 1/4^th Cup

Baking Powder – 1 ½ T-sp

Sugar – 1 Cup

Butter , salted (Softened) – 100 grams

Egg – 1

Vanilla extract – 1 t-spoon

Procedure –

1. Preheat oven at 160C and line a baking tray with baking paper.

2. Cream the butter and sugar together for 2 minutes or until it becomes white in colour.

3. Add egg, vanilla and beat well till blended.

4. Mix the flour, oats and baking powder together.

5. Add the flour mixture to the butter, sugar, egg, vanilla mixture and mix well.

6. Pour t-spoon of mixture on a baking sheet, 2” apart from each other.

7. Bake the cookies for 5 to 8 minutes or till edges are golden brown.

8. Peel carefully from the paper while its little hot, or before cool down completely.

Carrot Cake

Ingredients –

All-purpose Flour (Maida) – 2 cups

Baking Powder – 1 t-spoon

Baking Soda – 1 t-spoon

Salt – ½ t-spoon

Cinnamon Powder – 1 t-spoon (as per your taste)

Nutmeg Powder – 1/4^th tsp

Yogurt – 1 cup

Brown Sugar – ½ cup, packed

Sugar – 1 cup

Vanilla -1 t-spoon

Carrots – 2 cups, finely shredded

Walnuts – 1/2 cup, chopped (reserve few for garnishing)

Unsalted Butter – 1 stick (4oz), melted

Eggs – 2

Procedure -

Preheat Oven to 350 degrees F or 180 C.

1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well. Sieve if possible.

2. In another large mixing bowl, add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.

3. Take two bowls and break eggs separating white and yellow of eggs. Beat yellow and white separately. White should be very light and frothy.

4. Add Eggs to the sugar and yogurt mixture. Fold in the Flour mixture until a smooth batter is formed.

4. Add shredded carrots, walnuts and butter. Mix well but lightly.

5. Grease the bottoms and sides of 2 9” cake pans and dust with flour. (A

9”×13” rectangle pan can also be used.)

6. Evenly divide the batter into the 2 cake pans and smooth the top.

7. Bake for 30 minutes at 350F/180C.

8. Remove from Oven and allow the cakes to cool in the pan for 5 minutes.

9. Flip them out onto waxed or parchment paper and allow them to cool.

If you wish to frost this cake let the cake cool completely and then start frosting.