2 min eggless cup cake

Refer "HOMELY FOOD" for the recipe here. i just loved the simplicity of the recipe and tried these in my oven safe bowls. They were almost doubled in size to my surprise.                                                                   

                                                                        3 tsp of maida

 3/4 tsp baking powder

1/8th tsp baking soda

1/8th tsp salt

2 tsp sugar

1 tsp vanilla essence

1 tsp cocoa powder

1 tsp drinking chocolate powder

1 tsp chopped cashew

1 tsp chopped almond

1 tsp tutti frutti

1 tsp oil

2 tsp milk

These cupcakes can be done very easily in no time, Just mix up everything well, bake and serve.

1.Mix up all the ingredients in a cup or bowl (that is oven safe). 

The mixture should be a bit thick as shown above, i added cashews, almonds and tutti frutti and replaced instant coffee powder(as in the recipe link) with a spoon of drinking chocolate.



2.Preheat the oven at 200deg temp for 10 min and bake the cupcakes at 180deg temp for 13-15 min. You will know when they are done by the texture and smell itself.

Remove the tray from the oven let cool for sometime and serve as it is. You will surely get surprised as it tastes so good as if you have spent a lot of time preparing it.

These can be made in any moulds (read ovensafe)

i also referred to the recipe here @ sharmispassions.com for the otg timings and temperature. she has a wonderful post about how to use an otg and the baking essentials for newbie bakers.

This post goes to "- Try my recipes & giveaway-" hosted by meena of  "HOMELY FOOD"

  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen

 

 

tutti frutti cake in rice cooker

Ingredients for the caramel syrup:
1/2 cup sugar
1tsp+ 1/4 cup water


Ingredients for the batter:
1 cup maida
1 cup butter
1 cup chopped dry fruits(badam,cashew,raisins)
1 cup tutti frutti
1 cup sugar
2 or 3 eggs
1 tsp baking powder
1 tsp vanilla extract (i used 2 tsp vanilla icecream powder for flavour)
(two reasons 1. i failed in making icecream with the icecream powder
2. i havent had vanilla extract)
a pinch of salt
grated lemon zest about 1/2 tsp
cocoa powder-2 tsp(optional)
instant coffee powder - 1tsp(optional)

Method:

prepare the caramel syrup by adding a tsp of water to 1/2 cup of sugar....the sugar changes colour from white-light brown - dark brown in colour..switch off the flame and add 1/4 cup of very warm water to it..mix well and let it cool completely..

Add powdered sugar to butter and beat well ( i use buttermilk churner). drop in the eggs 1 at a time and beat well... add the flour mixture (sieve maida, baking powder, and salt 2 to 3 times ),vanilla extract, mix in half of the caramel(do not overdo beating after adding flour),the rest of the caramel, lemon zest, tutti frutti mixture( coat the chopped dry fruits and tutti frutti with maida so that they spread evenly through the cake), coffee powder and mix gently....

Grease the bottom and sides of the rice cooker pan with ghee or butter and pour the mixture into the pan....tap gently to avoid the air bubbles and close the lid....it may take around 40 min... u can smell the cake and the cake gets ready when a knife inserted comes out clean..

slice and serve...
i have learnt the recipe from kitchen secrets.
u can find it here...

sending this to "cooks joy" for the valentinespl. event "sweet luv 2013" 

u can find many other sweet recipes here