EGGLESS PAAN FLAVOUR CUPCAKES/ BETEL LEAF FLAVOUR CUPCAKES

Yes, the title does read Meetha Paan CupCake and you will never forget its taste, it’s that captivating!

I am so happy and excited to share my special’ Paan CupCake ‘ recipe with all of you. Diwali is the perfect occasion  to try them out! My happiness is doubled as I used my homegrown paan leaves for this cake .

These Cupcakes are much different from other Cupcakes .The flavour of betel leaf and rose petal jam is very strong and tastes completely different. A treat for all paan lovers !!

This is an easy, eggless cake recipe . The preparation and cooking time is minimum. A flavourful Indian CupCake that is also a perfect after food dessert!!

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INGREDIENTS :

Refined Flour/ All Purpose Flour (Maida) – 1.5 cup
Curd – 1 cup
Powdered Sugar – ¾ cup
Oil – ½ cup
Meetha paan – 1 pcs (alternatively Betel leaf – 1 pcs and gulukand – 1 tbsp) Baking powder – 1 ¼ tsp
Baking soda – ½ tsp
Green Food colour – ¼ tsp
Paan assence 1/4th tsp (optional)

INSTRUCTIONS:

  1. Chop the paan leaves(I used paan leaves) and grind with some food colour and 1 tsp milk .
  2. In 2 separate bowls, mix all dry ingredients (maida, baking powder, soda) in one and wet ingredients (oil, curd, sugar) in other one.1541008804230
  3. Beat the wet mixture till the sugar dissolves completely.
  4. Mix dry ingredients in the wet ones to form a smooth cake batter.
  5. Add paan mixture in the batter along with food colour.1541008924615
  6. Transfer the prepared  batter into Cupcake moulds
  7. Place the Moulds  in preheated Oven at 180 degrees for 15 to 18 min.
  8. Check the center of the Cupcakes with tooth pick.1541009033745
  9. Once Cupcakes are ready remove the moulds  from Oven and allow it to cool down completely.
  10. fill some whipped cream in piping bag with star nozel and decorate Cupcakes.
  11. Sprinkle some suger coated fennel seeds. enjoy .
    PicsArt_11-01-09.41.12.jpg

    NOTES:

  • If using paan Cut pan into 2 pcs. Grind 1 part and chop the other part.
  • You can mix some gulkand and paan leaves in whipped cream.

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EGGLESS VANILLA CUPCAKE WITH PLUM AND APPLE COMPOTE 

Sharing with you all -the best vanilla cupcake recipe ever Yeah I repeat that this is the best eggless vanilla cupcake recipe ever.
It is very soft, has a wonderful texture and needless to say- is very deliciousThis is a very easy one bowl recipe that even beginners can try out. I used whole wheat flour for these cupcakes to make a healthier version, and the result was fantastic. Everybody simply loved it.

 

Vanilla cupcake recipe courtesy: cookclickndevour

Prep Time 15 mins
Cook Time 18 mins

INGREDIENTS :

(1 cup =250ml)
wet ingredients
1/2 cup curd whisked well
1/4 cup oil
1/4 + 1/8 cup sugar
Vanilla extract
1cup apple (chopped )
1cup plum (chopped)

DRY INGREDIENTS :

3/4 cup flour (whole wheat flour )
1/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt
Choco chips for topping OR frosting as required 

INGREDIENTS FOR COMPOTE :

1cup plum chopped
1cup apple chopped
1/2 cup sugar
1lemon juice of one lemon

 

INSTRUCTIONS :

  1. Preheat oven at 180C. Take oil, curd, vanilla and sugar in a mixing bowl. Mix thoroughly with a hand mixer until light and fluffy.1534744325653-1
  2. Sift flour, baking powder, baking soda and salt over the wet ingredients1534744279506-1
  3. Fold gently. Place liners in a muffin tin and pour the batter in each mould.1539002170136
  4. Bake in the hot oven for 15-28 minutes. Cool completely if frosting else serves vanilla cupcake warm.

METHOD FOR COMPOTE :

  1. To make the plum and apple Compote, cut the apples into 8 cubes and plums in thin slices.1539000564231
  2. Place the apples and plums in a pan along with 1/4 cup sugar, juice of a lemon and simmer for 15 minutes till the apples and plums break down slightly.1534744758613-1
  3. Turn off the heat and pour the apple and plum compote on glass bowl.

 

DECORATION :

  1. Take some whipped cream in a piping bag with star Nozal and decorate the cupcake.1539002254650
  2. Now pour some of the compotes in it.
  3. Your cupcakes are ready to serve.

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NOTES :

  • Mix the dry ingredients very gently into the wet ingredients. If over mixed the texture of the cupcake will be affected.
  • Keep the frosted cupcake refrigerated until serving.
  • You can use any flavourless cooking oil.

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EGGLESS CHOCO RASMALAI CAKE

Eggless Choco Rasmalai Cake is a  beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Sweet Indian Rasmalai.

I had been thinking for long to try out this cake but could not find the appropriate occasion. I finally made it to my husband’s birthday as his favourite sweet is ras malai. He is also my food critic and has only one thing to criticize in my homemade cakes, that is the softness. But this cake satisfied him completely as the ras malai milk provided the cake with a soft and spongy texture.

Happy birthday Dear hubby…My encourager, food critic..in short everything..

So let’s come back to the cake. Here we go…

For this Eggless Choco Rasmalai Cake, as always I have used my Eggless Malai vanilla cake as the base. And instead of vanilla essence, I used saffron milk(Kesar ka dudh) .

I made this cake with readymade Rasmalai. You may use homemade too.
Now, over to the recipe of our Eggless Choco Rasmalai Cake

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INGREDIENTS:

FOR THE CAKE 
Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoons
Salt to taste
Milk 1 cup
Saffron strands 8 to 10( Warm milk me bhigoyi hui)
lemon juice 1 Tsp
1and 1/2tsp curd

FOR THE FROSTING:
250 g Rasmalai (small size)
1 Cup Whipped  Cream
1/2 tsp Almond Essence /7,8 saffron strands1532534371190

Pinch of Yellow colour
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration

METHOD:

FOR THE CAKE

  1. Preheat the oven to 180°C. Combine the malai and sugar lemon juice and curd in a bowl and whisk well. Keep aside.
  2. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1532534302551
  3. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  4. Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency.
  5. Now add the saffron milk and lightly stir once again. 

  6. Grease the cake mould and sprinkle little maida into it.
  7. Pour the batter into it and bake in a pre-heated cooker or oven for 40-45 minutes.1532534520066
  8. Remove and cool.1532534413609

FOR THE CHOCOLATE DECORATION:

  1. Measure: You’ll want to measure the circumference of your cake and the height. Cut a piece of parchment paper to match.
  2. Melt Chocolate: Temper Chocolate (yes you can do it in the microwave) and put pistachio and dry rose petals over it Spread the chocolate with an icing spatula over your parchment paper.1532534761173
  3. Allow to thicken and set slightly. Cut into equal pieces.

FOR THE FROSTING:

  1. Take some whipped cream in a bowl, mix some ras malai milk and mix gently.
  2. Keep it covered in refrigerator till use

TO ASSEMBLE THE CAKE: 

  1. Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers.1532534604944
  2. Sprinkle the Ras/ saffron flavoured milk on each layer.
  3. Make the bottom layer with whipped cream and sprinkled pistachio.
  4. Spread another layer of whipped cream on ras malai pieces and even it out with a spatula.
  5. Cover entire cake with frosting and level it on top and sides of the cake.1532534667364
  6. After this let it rest in the fridge for 30 mins before you proceed with the final coating.
  7. Finish it with final frosting or decorations on the cake as per your liking, patience and creativity.
  8. For the final frosting, I have used here a star nozzle and piped beautiful rosettes on top of the cake and made borders sides of the cake. 

  9. Garnish the sides of the cake with some White chocolate collar and crushed pistachios and the top with pieces of ras malai [squeeze out the ras before placing them] Sprinkle some crushed pistachios and Kesar strands over it.
  10. Refrigerate the cake for at least 30 mins before you serve.PicsArt_07-24-07.01.01.jpg

 

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CHOCOLATE FLOWER POT CAKES

Chocolate flower pot cakes are one of the most popular recipes. Homemade chocolate cups are one of my favourite secret weapons!
Heaven in a cup…a cup that you can eat.

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Chocolate Flower Pot Recipe – Chocolate glasses filled with Vanilla cake topped with whipped cream and oreo cookie crumble mixture.

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There’s nothing more decadent than serving dessert in a chocolate cup. The procedure is really simple.

These edible cups look a bit tricky but are really easy to make. These edible cups are filled with a crunchy, tangy and chocolaty filling.

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Once you master the art of making these cups, then you can serve them with different fillings of your choice. You can even serve your favourite ice-cream in these cups or fill them with your favourite chopped fruits and serve.

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INGREDIENTS :

1 ½ cups whipped cream
10 Oreo cookies crushed
fresh mint/herbs or edible flowers for garnish
paper cups 6
Please note – Thicker cups will keep iced desserts cooler for longer.
1cup dark chocolate
vanilla cake here’s the recipe link.Eggless Malai Vanilla Cake

INSTRUCTIONS:
FOR THE CHOCOLATE CUPS:

  1. Get some disposable small plastic cups,
  2. cutting off excess height to make a flower pot shape, if necessary.
  3. Slit the top slightly.
  4. Melt chocolate in the microwave or double boiler until smooth.
  5. Fill one cup with chocolate, ensure that the whole cup is covered.
  6. Pour the chocolate out of it into the next cup and so on until you have enough number of cups with chocolate in it.
  7. Trim the plastic /paper cups to the height you require and fill them to the brim with melted chocolate.
  8. Put 2 tablespoons chocolate in the bottom of each paper cup mould.
  9. Slowly rotate the mould at an angle so the chocolate evenly coats the sides of the mould.
  10. Chill until set, about 20 minutes or faster in a freezer.
  11. Once out, tear out the plastic from the slit you had originally cut. This has to be done with a little bit of patience.
  12. Your chocolate cups are ready.PicsArt_07-07-05.44.37.jpg

    ASSEMBLING :

  13. Take out the prepared chocolate cups from the refrigerator.
  14. Put vanilla cake crumbs in the chocolate cup.PicsArt_07-07-05.46.55.jpg
  15. Now add a whipped cream layer then put some crumbs of vanilla cake.PicsArt_07-07-05.48.29.jpg
  16. put again whipped cream over the cake crumbs.PicsArt_07-07-05.50.07.jpg
  17. Top with crushed Oreos and add garnish. Serve & enjoy!
  18. Now arrange fresh flowers in it.
  19. Repeat this with the remaining cups.
  20.  your flower pots are ready. Serve chilled.
  21. PicsArt_07-07-06.00.54.jpg

NOTES :

  • Make sure to at least apply two coats of chocolate to get perfect cups.
  • The filling should be cold to avoid melting. Don’t pour hot filling into these cups.
  • you may use chocolate flavour cake or brownie too.

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EGGLESS WHOLE WHEAT CARROT MUFFINS

I was on the lookout for a good wholewheat carrot muffin recipe from a long time until I chanced upon kurinjikathambam.com. She had shared a recipe for it over there and it looked really good.I noted it down immediately and made a mental note to try it.

Everyone, including kids, loves muffins. In this recipe, I am spicing up with carrot and cinnamon powder. An additional attraction is that it is eggless, butterless and made of whole wheat flour.

These muffins are so moist and tender that you cannot believe that they are made using whole wheat flour.

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 Muffins

INGREDIENTS
Whole Wheat Flour 1 ¼ cup
Corn Flour ¼ cup
Sugar 1 cup
Curd 1 cup
Oil ½ cup
Grated Carrot 1 cup
Baking Powder 1 Tsp
Baking Soda ½ tsp
Salt ¼ tsp
Vanilla Essence 1 tsp
Cinnamon Powder (optional) ½ tsp

INSTRUCTIONS :

  1. Preheat the oven to 200 degree Celsius.
  2. Sieve the wheat flour, corn flour, baking soda and baking powder 3 times.
  3. Powder the sugar using the dry mixie jar.
  4. Add curd and salt and sugar in a mixing bowl. Mix them well with a whisk.1521460173651
  5. Then add vanilla essence and cinnamon powder (if used). Mix them well.
  6. Add the oil and mix them well with a whisk.
  7. Now add the cake flour (from 2) little by little and mix them with a whisk.1521460254010
  8. Finally, add the grated carrot and mix well.
  9. Now line the muffin molds with muffin paper cups. Then pour the batter (from 8) till ¾ of the cups.
  10. Bake the muffins at 180 degree Celsius for 20 mins or until the inserted the toothpick comes out clean.1521460301989
  11. Remove the tray from the oven and allow it to cool down completely. Then take it out from the tray and serve it with tea.
    Healthy and yummy carrot muffins are ready!!!
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    NOTES:

  •  Use maida instead of wheat flour.
  • These muffins taste litter sweeter side, you can use less sugar according to your taste.

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CHOCOLATY ROSE CAKE STICKS

Valentine’s Day is dedicated to love, but for me, every day is Valentine’s day with the love of my life. And every day I try to do something special to make my family happy.

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Love is a big part of me, my life and my cooking.And here I present chocolate rose cake sticks.I got the idea for the same from my Facebook group member Kruti Bipin.Thanks dear.

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I am addicted o red color which is the color of love and Valentine’s is the perfect time for making this. This would make a healthy and great dessert for parties.

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INGREDIENTS:

Maida –  11/4 cups
Baking Soda –  1/2 tsp
Baking Powder – 1/2 tsp
Powdered Sugar – 1 cup
Butter –  softened 1/2 cup
Yogurt –  1/2 cup room temp
Hot Milk –  1/4 cup
rose Essence –  1/4 Tsp
Chopped almonds cashews and tutee fruity 1 tbsp.
Red gel color 1/4 tsp or 4to 5drops.
Dark chocolate 1cup
sprinkles
sate sticks

INSTRUCTIONS 

  1. Preheat the oven @ 180 C, 10 minutes before baking.
  2. Sift together maida, baking powder & soda bicarbonate.
  3. Beat softened butter, powdered sugar, hot milk, yogurt, and vanilla essence till light & fluffy.
  4. Fold in the sifted flour.
  5. Grease and Dust the cake mold … the process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust. This process ensures easy removal of cake. 1518548104734
  6. Tap the pan on the back and dust off the excess flour  1518548177746
  7. Pour the batter into it.1518548177746
  8. Bake the cake in the preheated oven for 18 to 20 mins or until the toothpick inserted comes out clean.1518548312083Assembly 
  9. When the cakes get cooled completely, take it out of the mold.1518548387592
  10. Pierce sate sticks/lolly sticks in them.1518548515188
  11. Take a tray and cover it with butter paper.
  12. Dip the cake sticks in melted chocolate and decorate with rainbow sprinkles.1518548790344
  13. Keep on butter paper tray and refrigerate for 5-10 minutes.
    Yippee!Your cake sticks are ready.1518548927280

NOTES

 You may use any mold of your choice.
you can make chocolate and vanilla flavor too

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