This weekend I got a surprise call from an old School friend of mine, wanting to meet up. I was elated beyond words and knowing that she is a Vegan I had this perfect cupcakes recipe on my mind. So over some Lavender infused tea and Cupcakes we reminisced how time has gone by and of course we ended up having tummy aches laughing over our silly antics all those years ago on our not so fortunate teachers. Let me tell you my son was enamored with her. He is such a friendly no fuss baby and these days his favourite activity is to interrupt when two adults are conversing. Its so funny. He has his own language which is mostly dada…
Coming back I still have to improve my piping game; but thankfully the cupcakes were a hit so we can always let it slide.
For the Cupcakes:
Preheat the oven to 180 degrees. Line your cupcake tray with cupcake Liners. You can find a variety of them on Amazon.
Mix Apple cider vinegar into the soy milk and set it aside. Let it curdle for a few minutes as you sieve in the dry ingredients in a separate bowl. Mix sugar olive oil and vanilla essence on a low speed. Then add the soy milk and apple cider vinegar potion and slowly incorporate the dry mix. Don’t worry if the mixture is runny. Use an ice-cream scoop to fill the parchments. Roll the blueberries into sugar if you want them to stay on the top. For this recipe I let them sink into the bottom so they could add a bit of crunch at the end.
Since my friend isn’t a hardcore Vegan and loves her butter. I did a buttercream Frosting for her.
For Buttercream Frosting:
For Buttercream Frosting it is very important that your milk and butter are at the same temperature. Usually you need to take out the butter a few hours before you start making the frosting. But if you are like me super busy and have forgotten to take out the butter from the fridge don’t worry. I always give the butter a burst of 10 seconds twice in a microwave or till it becomes soft but is not melting. But your Milk should also be at room temperature otherwise your frosting will split. Take an electric beater and on low speed churn the butter till it forms soft peaks. Now add vanilla essence and icing sugar. Please ensure you have sifted the icing sugar before adding to the butter so as not to find any small lumps in it. Now slowly add milk and keep beating at a low speed. Add the colour of your choice just a few drops if you are using gel based colours, which are my preference. Pipe in the frosting into the bag and ahoy you have a nice buttercream frosting ready.
Past few days the weather has been acting up. But finally it rained cats and dogs and with the pouring rains, I don’t know about you but give me a cozy rug and a few fluffy cushions to cuddle up in my favourite corner with a steaming cup of coffee and a good read to drown my thoughts in. Sigh!! So I baked this simple Chocolate loaf cake with the goodness of Almonds to go with my tenth coffee of the day. Have to warn you this recipe does require eggs.
For the Cake mix:
Preheat the oven to 180 degrees.
Mix all the dry ingredients together and sieve them, we don’t want any lumps to form in the batter. Now take the butter and blend it with an electric mixer at low speed add sugar to it and eggs one by one. Then add vanilla essence and milk beat well. Then add the flour and the rest of the dry ingredients. Add Vegetable oil to the mix, you can use any oil of your choice. I prefer to use Olive oil. Line your tin with butter paper and oil the sides. Pour the batter into the tin half of it. Spread the chopped almonds into the middle and then pour the rest of the batter over it. Bake for 30 minutes or when skewer comes out clean. Let it cool completely and serve with a dollop of whipped cream.
The Chocolate loaf cake is so soft that it literally melts in your mouth.
This is the first thing I baked in a very long time. As Mango season is almost over; I wanted to bid adieu to the king of fruits in a proper fashion. This is a simple recipe that requires only a few ingredients. It’s all vegan and so light; a perfect summer recipe that you can have sitting on your porch and eating with your loved ones or someone special as I did.
For the Crust:
Preheat the oven to 180 degrees. Beat the butter with electric mixer at low speed. Add in flour slowly and keep beating till the dough forms. Knead the dough well by dusting some flour on the working station till it is smooth. If you feel its cracking, then just sprinkle a bit of olive oil ( a few drops) on the work station and knead in. Line your tart pan with the dough spreading it to equal consistency. Take a fork and poke a few holes into the base. We don’t want the tart rising up. Bake it for 10 to 15 mins or till it starts turning brown. Make sure to take it out of the oven, we don’t want the crust to become too over-baked.
For the Filling:
Blend in the cream cheese with Cardamom Powder and vanilla essence. Take a spatula and add whipped cream to the mixture. Layer it over the crust, make sure it has cooled down completely. Take thinly sliced mangoes and start layering them from the outsides to the center. Refrigerate for at least 30 minutes before serving.
So last week was a bit hectic; with my bub starting to crawl. Any new parent can tell you that its a major leap in the growth of a bub, but at the same time its a nightmare too so what better way of beating the stress than a Oreo peanut butter tart.
It is a simple no bake egg-less recipe. It takes two hours to set and its definitely not for diet watchers. But the creamy texture of the peanut butter combined with the crunchy Oreo bits is added bonus.
For the Base:
Mix the crushed Oreo’s into the butter with your hands and line a 9 inch tart pan to the sides and refrigerate for thirty minutes.
For the Filling:
Mix the Peanut butter and milk with an electric beater at low setting. Add butter and crushed Oreo alternately and beat only for a few seconds. Don’t over-beat it since we want the crushed Oreo’s to give a bit of crunch. If you want more crunch then u can add any digestive biscuits slightly crushed. Just add them with a spatula. Take out the tart pan with base and check if its set. Fill the center with the filling and add Oreo’s on top. Sprinkle some Hershey’s sauce, for extra chocolate kick and a few berries of your choice. Refrigerate the tart for another 1.5 hours to set. And voila your Oreo Peanut butter tart is ready.
Make sure to serve it directly from the fridge to your guests; since the tart has a lot of butter in terms of peanut butter and everyday use white butter it will start to melt int he heat if kept outside for too long. It will taste like a reach creamy ice-cream at the right temperature.