Date-Nut-Fig Energy Rolls

Simple, beneficial, nutritious

Simple, beneficial, nutritious

I mentioned a month back about husband’s detox journey. Pampered in the serene, tranquil greenery of a naturopathy center on the outskirts of Bangalore, had made him fuss about what he puts in his mouth. I thought the zen like state would last a week or so. But nature had other plans. The man still sticking to all things “satvic”, has made me guilty of even smelling some food for the soul(which is sweets, desserts… ). What to do, I like my sugar at the cellular level 🙂

 salubrious layers

salubrious layers

I have an insatiable sweet tooth. This paranoids Mr.MFT(myfoodtapestry -ha!). Really. He finds me delving into a jar of Nutella after dinner. And he reels with shock. Arguing the fact that chances are I will remain true and loyal to my North Indian genes (READ: Turn FAT), he tries to snatch the prized possession. Haggle-Fight-Beg-Plead one-last-bite look, and then I decide that tomorrow is going to be a brand new day. I am going to stop my crazed obsession. I will be officially off chocolates for a few days. Sigh! Not an easy feat.

Today is day 5. Its going allright, but night times are the worst. When the day’s work is done, Milee has been tucked in and I have the privilege to dive my nose into a fantastic book or watch my fav show, is when the craving kicks in. No. Im not talking about dope here. But I AM all dopey(coz no good has gone into my system). The sadist keeps an open eye.

Dates, almonds, walnuts, pistachios and figs

Dates, almonds, walnuts, pistachios and figs

But, the world seems brighter again, the flowers bloom and the skies turn azure, when my light bulb burns bright – meaning, I hit upon this novel idea to appease the new health recruit and calm my turbulent saccharine needs.
Without much ado, I scooted off to chop-toast-mix-roll-cut process.

What happens when you mix super soft sweet deseeded dates, dried figs, toasted chopped almonds, pistachios, walnuts and cashewnuts in a wok??
Nothing. But you do find yourself fighting with the ladle which hardly moves in that big highly viscous messy mix. It’s quite a task to bring in all into a harmonious little bundle. And you want them to stick together so that neat rolls can be sliced or perfect squares/bars can be cut. Oh Boy did I bruise my palms that day.

You need to make this.... like right now!!

You need to make this…. like right now!!

Now don’t let my inexperience with things like these deter you into making something so divinely healthy and salubrious. My mom later told me I could have achieved greater success and lesser damage to my stumbling fingers if only I had the sense to use the right ladles and a chopping board to deal with the nuts. Sigh! now what’s done is done. But the fruit of my labor was fabulous. Now that’s “compensation” for my stupidity.

The nutrient tower

The nutrient tower

The recipe –

Ingredients

  • 2 cups soft dates, pitted and chopped roughly
  • 1 cup dried figs, chopped
  • 1/2 cup almonds, toasted and chopped fine
  • 1/2 cup pistachios, toasted and chopped fine
  • 1/2 walnuts, toasted and chopped fine – I used 3/4th cup but 1/2 cup is also enough
  • 1/2-1/4 cup cashew nuts, toasted and chopped fine
  • 1 tsp sesame oil or ghee – optional
  • 3-4 tsp sesame seeds – toasted – optional
The Ingredients

The Ingredients

Note: you can even use PECANS, MACADEMIA NUTS, HAZEL NUTS or any other that you like.

Method

To toast the nuts, I prefer to do them individually, but you could throw all in together and roast them. Individual roasting is preferred because some nuts brown faster than the others. Like cashew changes colors the fastest where as almonds take a long time to brown.

Once you have all the ingredients ready with you. Take a big wok, if you are using the oil/ghee, heat.  Heat it now. Throw in the dates and figs. With the help of a big flat heavy spatula(preferably wooden) beat the contents and turn them around. After 3-4 minutes, add all the toasted nuts and sesame seeds(if using). Now hold the wok tightly(with a cloth) and with your working hand try to get all of them to stick and mix together. Keep beating it and mixing it, till one big brown nutty amalgam is formed. This takes about 5-8 minutes. Switch the flame off. After a couple of minutes. Although still hot, use a bowl of water to wet your scalding hands… grab portions of the mixture and form cylindrical pieces. You’ll find yourself yelping with mild burns for sure… but be careful.

Waiting for a sharp knife

Waiting for a sharp knife

Roll it with your hands by pressing the mix. Now refrigerate the cylinders for an hour or two. Once done, remove from the cooler and slice them with a sharpened knife to make rounds of equal measurement.
Store neatly in a close lid box and refrigerate the rounds.

Enjoy with a glass of milk(like how I try to give Milee) or devour them as it is.

Invigorating array

Invigorating array

Note: alter the nuts, but keep the dates and fig quantity more than the others as they help in binding and sticking.

Pick one

Pick one

My nectarous needs comforted. I bite into the crunch yet gooey alloy of health and Life feels Good again.

Gift of health

Gift of health

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Red Velvet Cake with Cream Cheese Frosting and Cherries!

Melting Moments

Melting Moments

I am not a baker. Many baking expeditions of mine end up in a dump. Baking is scary and cumbersome and tricky for me.
But ironically I am dessert person… with a such a big sweet tooth, that I am surprised I don’t end up baking and playing with chocolates more than I do.

Tiny Treats

Tiny Treats

Cakes, cupcakes, chocolate, fruits.. make the bestest photographs. The look menacingly inviting, decadent and SINFUL! Without trying hard, they offer beautiful pictures which turns even a sour-grim-faced-hardly-surviving non human to human! I’m sorry non sweet lovers. Don’t mean to offend… just magnifying the magic of chocolates/desserts.

Drool Worthy?

Drool Worthy?

Red Velvet Cake. It wasn’t much around when we were growing up. We had black forest, pineapple, plum cake, Japanese cake(Ooh!), Traditional decadent moist chocolate cake and even the world famous(In Bangalore) Honey Cake. No sign of Red Velvet there.

Beaten with beets

Beaten with beets

I had my first bite when we were living in the US, some 7 years back. Blissfully pregnant with Milee, my sweet cravings took double triple leaps. I would feast on treats from Cheese Cake Factory n Haagen Daz n Ben n Jerry’s n countless more.
Red Velvet is a cake with either a dark red, bright red or red-brown color. It’s traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring – Courtesy, Wiki.

The Goodie Box

The Goodie Box

I could not imagine plaguing my food with coloring agents. So Beetroot it was. But trust me I was very very skeptical. Although umpteen number of recipes promised me that the Beet wouldn’t taste in my cake, I had serious doubts. Still bitten by the baking bug that day, I decided to be brave.
Well, I went all out in courage.

  • I went eggless.
  • I made the cream cheese frosting with hung curd and cottage cheese(Yea, I know… sounds BIZARRE).
  • and I put Beets in my cake.

Phew! You must be dying to hear the verdict.

Red Velvet Cake, sans the frosting

Red Velvet Cake, sans the frosting

The Recipe:

Ingredients

  • 1 1/4 cups all purpose flour/maida
  • 1 1/4 cup sugar
  • 1 1/2 tbsp dark cocoa powder, they say not to use dutch processed.
  • 1 tsp baking powder
  • 3/4 cup fresh pureed beets
  • 1/3 cup butter, I used salted butter.
  • 2 tbsp lemon juice
  • 1 1/2 tsp vanilla extract

Method

Wash the beets, peel and slice. Cook them till they’re well done – important, else your batter will stink of beets. Cool and purée the cooked beets along with about 3 or 4 tbsps of water, in a blender till smooth. Keep aside.

To make the cupcakes, first whisk together the flour, sugar, cocoa and baking powderin a bowl till well mixed. Keep aside.
Put the puréed beets, butter, lemon juice and vanilla extract into another bowl and lightly whisk together till mixed well.
Pour this into the bowl with the dry ingredients and mix just enough to combine. Pour into cupcake moulds or a cake tin and
bake them at 175C for about 20 to 25 minutes. A skewer/ toothpick inserted into the centre should come out clean once they’re done.
Cool completely and decorate with frosting of your choice. The usual choices are butter roux (boiled) frosting or cream cheese frosting.

Recipe adapted from here.

See Red

See Red

Now for the Frosting:
You could frost the cake with your usual favorites like butter cream or whipped cream.
But I was going BOLD remember. So tried the cream cheese one. But Cream cheese is difficult to lay your hands on here in India, and if you happen to get some, they are insanely expensive.. a small container costs 400 bucks(20US$).

Hence, your truly decides to whip up some of her own:

Cream Cheese Frosting:

  • 1/2 cup hung yoghurt
  • 1/2 fresh crumbled paneer
  • 1/2 cup powdered sugar
  • 1/4 cup whipped cream
  • 1 drop vanilla essence

Method –

Blend yoghurt and paneer to fine smooth paste. Fold in whipped cream, vanilla and sugar. Beat till soft peaks form. Use as required.

Now if you see the pictures here, the frosting is a bit runny. I did not have any whipping cream, so I used normal cream(Amul’s) which refused to add any body to the frosting. Hence the drooly look.

If you are lucky to get some real cream cheese itself, use 3/4 cup of it with 1/2 cup sugar and 1/4 cup whipping cream in it.

Okay. So I dolloped my little red cupcakes with this awesome frosting. And since I was being playful, I added cherries to beautify it. But I had also baked the extra batter into a small cake. So I got naughty again. Chopped up a cup full of cherries, I layered them with the mock cream cheese and some sugar-water syrup.. to make a layered Red Velvet Cake with cream cheese and cherries!
Sounds Fancy? I was just going with the flow of how things had turned out.

Life as you see it.

Life as you see it.

The Verdict:

Well…I have many varied reviews for this one:

1. My take – a little different from our conventional cakes, there was a hint of bitterness in the cake itself. But the frosting was creamy, sweet and tangy and along with it, it tasted pretty good. The cake was yummier than the cupcakes, since it had that little extra sugar water syrup added to it, along with a bite of cherries.
2. Husband’s View – He did not like it. He likes his desserts just as they should be “SWEET”. He is not a fan of bitter and dark stuff.(I am the EVIL one here…hahaha)
3. Milee’s Take – with a slightly bizarre palette, she kinds of diggs food with different flavors. She gave me a big Thumbs Up.
4. My friends – Most did not like it much. Except for one, who said, it tastes marvelous like wine!..
5. Friend’s Husbands – Most Liked it. They enjoyed the alcohol flavor it imparted. super pleased that I had made a rum-wine cake of some sort.. no one could ever imagine I put BEETS in it.

Final Verdict: The frosting was a big hit, no matter what. But the cake itself, had slightly different opposing views.

So you’re call basically. If you are in for an alcohol like cake, sans the stuff, then this might just be the one for you.

Saying it with flowers

Saying it with flowers

Note:
1. The redness of the cake is enhanced by lime juice, baking powder and chocolate mixed. It does some chemical reaction inside and produces the vibrant redness that we see.
2. If you want to try it out, bake a very small batch without the frosting. See how it tastes, then decide to invest time and effort on the icing.

Plain Red Velvet in all its glory.

Plain Red Velvet in all its glory.

Eggless Mango Cake

Mango cake topped with cream, choco chips and diced mangoes!

Mango cake topped with cream, choco chips and diced mangoes!

First and foremost dear foodies, do try this beautiful looking cake before the mangoes go out of season.
And now for my mango story:

I made a mango cake with all my heart a couple of days back( the occasion? Better half’s birthday). I completely ruined it. It was such a fiasco, I had to throw it. Really. Apparently, heart is not enough. You need a little bit of baking sense. And a novice baker like me, completely lacks that elusive sixth sense needed to bake. Not one to lose the spirit. I tried again, the next day. The result? Much much better, but still not perfect enough.

Now, with a little awareness of my baking mistakes, I am going to try it again but not soon enough. Mangoes and flour and so much cream twice in a row… has sucked out the sweetness for a while now. 🙂

The cream, the choco chips and the mangoes! So yumm.

The cream, the choco chips and the mangoes! So yumm.

After the initial fiasco, I roped in husband and kid to assist me in the making. A sullen, grumpy me is not really fun to have around, and the two would do anything to lift my dwindling spirit. So, in they came. The big guy photographed while the little one got her hands messy with cream and mangoes.
The aroma of baking cake, fresh whipped cream and that fruity sweet smell of mango was magnetic enough to keep the appointees attracted for awhile.

Juicy. Sweet. Delicious.

Juicy. Sweet. Delicious.

Now the recipe:

I have made the cake batter from scratch, but a ready to bake store version of Plain vanilla sponge can also be used.

Ingredients

For the Mango Cake –

  • 200 gms all-purpose flour
  • 100 gms butter
  • 160 gms sugar
  • 100 gms milk powder
  • 1 bowl of curds
  • milk as required
  • 1 tsp mango essence
  • ½ tsp baking powder
  • ½ tsp soda bicarb

For the Frosting –

  • 1/2 cup sugar water(mix 2 tbsp of sugar in 1/2 cup water)
  • Whipped cream – 2-3 big bowls or as you desire.
  • 2 bowls of diced mangoes
  • 1/2 bowl of chocochips for garnishing.

Method

Sieve the flour, baking powder and baking soda together. Preheat oven. While your oven is getting ready, you get going with your batter.
In a mixing bowl, take sugar and butter, mix it well to form a smooth consistent paste. Preferably, make 3 parts of sugar and butter, and gradually add both to make it smooth.

Now take curd and milk powder, add to the buttered sugar paste and keep mixing to make a smooth frothy batter. Now slowly add the flour and mango essence to this paste, mix it well. Beat the batter. Add milk to improve consistency and decrease resistance. All in all, it takes about 15 minutes to get the batter ready.

Grease a baking dish with butter, sprinkle flour, pour the batter into the baking dish. Place in oven and bake for 40-45 mins at a temperature of 160 degree centigrade.

Keep an eye on your cake. After about 40 mins, insert a toothpick or a knife in the center of the cake … if it comes out clean, it means the cake is ready!. Else let it be awhile to bake more.

After the cake is finally done, remove from oven, and let it cool for 15 mins, then turn over the dish over a flat plate.

Now for the fun part

I divided the cake into 2 layers, sprinkled sugared water and generously iced each layer with yummy whipped cream, diced mangoes. Top and repeat the same on the other layer. Cover with cream, decorate with the mangoes and choco chips.

The Making.

The Making.

A small word about the chocolate chips – Honestly, I used it to break the monotony of orange and white, but it tasted so divine with the cream, cake and mangoes. We all took extra generous sprinklings of the tiny dark chips!

Mango mania

One generous Slice!

Mango Mania

Mango Mania

So friends, if the pictures had you drooling, then its time to get going with the flour, butter and mangoes. Coz, the season’s not gonna last long now.

Kesar Elaichi Shrikhand/Hung Yoghurt infused with Saffron and Cardamom

Creamy Hung Yoghurt infused with saffron, cardamom and nuts!

Creamy Hung Yoghurt infused with saffron, cardamom and nuts!

Shrikhand, creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is food befitting GODs. Really. No exaggeration. I tasted this heavenly dessert(all desserts are divine, a bakery is my heaven) just a couple of years back. And instantly fell in love with it.

Shrikhand is a Maharashtrian/Gujrati delciacy, and down south I had never even heard of it. Doesn’t matter now, I like it so much, I make it at least once a month trying to make up for the lost years.

Creamy and absolutely delish!

Creamy and absolutely delish!

This wonderful slightly tangy dessert is essenced in various ways. I have made the most traditional one, infused with saffron strands, cardamom and a host of nuts(almonds, cashews and pistachios). Seasonal fruit purees can be added for fruity flavours.

Ingredients

1 cup hung curd/yoghurt( tie curds in a wet muslin cloth and hang for 5-6 hours)
5-6 spoons of sugar or as desired
Powder of 1 crushed cardamom
5-6 strands of saffron, immersed in a tsp of milk
1/4 cup of chopped assorted nuts(I used almonds, cashew nuts, macadamia, pistachios)

Curd/Yoghurt tied in  a wet muslin cloth

Curd/Yoghurt tied in a wet muslin cloth

Method

Once you have hung thick yoghurt in hand, this dessert takes approximately 5 minutes to make. It’s so simple, really.
Mix in the sugar, cardamom powder, saffron strands and the chopped nuts. Mix well. If it’s too viscous, add a few spoons of milk. Mix again. Chill for at least 4-5 hours before serving.

Many people I know, eat Shrikhand with puris(puffed breads). I like to eat mine as it is. It is creamy, sweet as well as tangy and imbued with amazing aromatic indian spices. Oh! So divine!

You'll find yourself licking the bowl clean.

You’ll find yourself licking the bowl clean.

Inviting and Addictive

Inviting and Addictive

Strawberry Biscuit Pudding

Strawberry Pudding

Strawberry Pudding

I had to put this up. It made such a pretty picture, I had to share it with you guys. Super easy to make and superior in taste …. this is like a super strawberry surprise!! 🙂

Strawberry Surprise

Strawberry Surprise

Very similar to the mango pudding recipe which I put up a few days back, you can substitute with any berry or seasonal fruit. But with strawberry, the outcome is tangy sweet creamy and simply delish!

To make 2 servings –

Ingredients

  • 12-15 digestive biscuits, I used Brittania Marie
  • 2 tbsp melted butter
  • 150 gms, fresh cream
  • 20 strawberries, chopped fine, save a few straight pieces for garnishing.
  • 2-3 tbsp sugar or according to taste
  • 2 drops vanilla essence or extract
  • To garnish: chocolate shavings and mint leaves.

Method

Coarsely crush the digestive biscuits using your palms and fingers. Now add melted butter and rub it well. Knead and make a sticky coarse powder. Now take in a bowl or individual dessert cups, lay the powdered buttered biscuit. Press it tight to make a base.
Freeze it for 10 minutes.
Till then, take your chopped fruit, add sugar in it and keep aside. Add essence to the cream. Whip your cream into a nice fluffy consistency. Take care not to overbeat it or butter it. The sugarred chopped fruit would have become mushy and glossy with the sugar and fruit juice. Mix the cream and the entire fruit sugar mix. Again mix with gentle hands.
Now remove the biscuit base, spread this fruity cream on it. Garnish with fruits, cream, mint leaves. Chill for atleast 30 minutes. Relish the tartness and sweetness of strawberries with rich super smooth cream along with a layer of crunchy biscuits.
Yumm.

Crunchy biscuit, cream and strawberries

Crunchy biscuit, cream and strawberries

Drool. Drool. Drool.

Drool. Drool. Drool.

Divinity in a cup!

Divinity in a cup!

One of my very dear friend has helped with this recipe. Its her own experiment and invention. So, this one is for you, Preeti. Thank You.

One last longing look:

You cant go wrong with cream, chocolate and strawberries.

You cant go wrong with cream, chocolate and strawberries.

Mango Biscuit Pudding

Mango Biscuit Pudding

Mango Biscuit Pudding

The King of fruits has arrived. Mangoes are here!! This fleshy stone fruit is abundantly available in summer. Mangoes come in an impressive array of variety from different regions of India. Western India is famous for the most sought after and expensive type – The Alphanso.

Living in Mumbai has its perks. We get the Alphansos earlier than our neighboring states. This expensive, rich, sweet and immensely flavorful mango is best eaten as it is. Like the husband says, its criminal to pulp, chop or puree this succulent juicy fruit. But I could not help it. Wanted to make a dessert. I had a bowl of strawberries, but still the yellow was so tempting, that I ended up violating the husband’s wish to leave the mangoes alone!

Here I have a super quick and easy dessert. Its rich, creamy and so yummy, you will find yourself licking the bowl clean. You can substitute the mango with any seasonal fruit like strawberries or apples or any berry.

Crushed biscuit layered with mango cream.

Crushed biscuit layered with mango cream.

To make 2 servings —

Ingredients

12-15 digestive biscuits, I used Brittania Marie
2 tbsp melted butter
150 gms, fresh cream
1 ripe sweet mango, chopped fine, save a few straight pieces for garnishing.
2-3 tbsp sugar or according to taste
2 drops vanilla essence

Method

Coarsely crush the digestive biscuits using your palms and fingers. Now add melted butter and rub it well. Knead and make a sticky coarse powder. Now take in a bowl or individual dessert cups, lay the powdered buttered biscuit. Press it tight to make a base.
Freeze it for 10 minutes.
Till then, take your chopped fruit, add sugar in it and keep aside. Add essence to the cream. Whip your cream into a nice fluffy consistency. Take care not to overbeat it or butter it. The sugarred chopped fruit would have become mushy and glossy with the sugar and fruit juice. Mix the cream and the entire fruit sugar mix. Again mix with gentle hands.
Now remove the biscuit base, spread this fruity cream on it. Garnish with fruits, cream, mint leaves. Chill for atleast 30 minutes. Relish the tartness and sweetness of mangoes with rich super smooth cream along with a layer of crunchy biscuits.
Yumm.

Simply delicious!

Simply delicious!

Digg in!

Digg in!

Mangoes need no accompaniment or twisting or tweaking. Agreed. But this dessert is so rich and flavorful and yummy, you will find yourself making it again and again for family and friends.

A bowl full of smiles

A bowl full of smiles

Dutch Truffle Cake

Love is in the air.

Love is in the air.

Fresh air. Bright beautiful sun. Clear crisp morning. And a dear friend’s birthday.

All reasons good enough for me to — BAKE!
So what better way
to start my day
With a rich moist chocolate cake!!

I’m attempting poetry 🙂 Relax family n friends, just kidding. (I can almost see them shake their heads and roll their eyes).

I have always baked plain sponge cakes. Very rarely with icing and frosting. But lately, I have been making this rich cake, and its a great success most of the times(I want to forget the moment, when I burnt the cake down on my little sister’s birthday)

So, with no intention of ruining another’s show,
I set forth, with all my baking tools in tow.

I know, you’re squirming in your seats. Don’t squirm, just sit firm. Ditch the rice, Feast your eyes, Dutch truffle is nice!!
Yay!!

Dutch Truffle.

Dutch Truffle.

Without any delay, lets start the recipe melee!

Ingredients

For the Chocolate Cake –

  • 170 gms all purpose flour
  • 30 gms cocoa powder
  • 100 gms butter
  • 160 gms sugar
  • 100 gms milk powder
  • 1 bowl of curds
  • milk as required
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp soda bicarb

For the Truffle Frosting –

Fresh cream – 200ml, I used Amul Cream
Dark Chocolate – 50gms, I used Morde’s, cut into pieces

Method

Sieve the flour, cocoa powder, baking powder and baking soda together.Preheat oven. While your oven is getting ready, you get going with your batter.
In a mixing bowl, take sugar and butter, mix it well to form a smooth consistent paste. Preferably, make 3 parts of sugar and butter, and gradually add both to make it smooth.

Now take curd and milk powder, add to the buttered sugar paste and keep mixing to make a smooth frothy batter. Now slowly add maida-cocoa and vanilla to this paste, mix it well. Beat the batter. Add milk to improve consistency and decrease resistance. All in all, it takes about 15 minutes to get the batter ready.

Grease a baking dish with butter, sprinkle flour, pour the batter into the baking dish. Place in oven and bake for 40-45 mins at a temperature of 160 degree centigrade.

Keep an eye on your cake. After about 40 mins, insert a toothpick or a knife in the center of the cake … if it comes out clean, it means the cake is ready!. Else let it be awhile to bake more.

After the cake is finally done, remove from oven, and let it cool for 15 mins, then turn over the dish over a flat plate.

Now for the Icing – In a microwavable bowl, take the chocolate pieces and cream. Run it for a minute till it is smooth and knot free. Now, place the bowl in the refrigerator for about 10 minutes. Remove once cool. Frost your cake with this delicious rich ganache. I divided the cake into 3 layers, and generously iced each layer with this beautiful dark brown chocolate.

Visual Treat. It's no mean feat.  Finished it neat.

Visual Treat. Its no mean feat. Finished it neat.

It looked sooo yumm,
Not biting into it would be dumb.
Milee was drooling all this time
Depriving her a piece would be a crime.
We couldn’t wait till evening,
It would be mind numbing.
So, I cut the cake all up,
Set little pieces aside for the birthday girl,
ate our shares till we could not curl,
For all my rhyming I deserve a cup!

One last look.

One last look.

Strawberry Cupcakes

February is almost over, and I realize I haven’t used strawberries much this season. Another 2-3 weeks more, and then the berries are going to vanish. With their term coming to an end, I decide to use these beautiful yummy berries to some good use.

Milee wanted to bake the other day, and so with a box full of fresh strawberries in hand, we decided to tread into unidentified territory. That is, we zeroed in on making strawberry cupcakes. I had never made them before. We searched online for strawberry cupcakes, and did not find anything suiting our needs. So, mother and daughter tried out something new. We made our own recipe. Now this was going experimental!

Strawberry Cupcakes!!

Strawberry Cupcakes!!

Well, the result were these tiny bite sized cupcakes filled with strawberry compote in the center. We drizzled some more compote on the cups with some ice cream by the side. Wow, sounds sinful, right? Yea, it was.

To make matters worse, in an effort to take pictures from different angles, different cutlery and the various ways to serve the cupcake, we ended up eating quite a bit.

I will not let you drool more, here’s the recipe to these cute cupcakes.

Ingredients

To make 36 mini cupcakes –

  • ½ measurement of the vanilla sponge cake batter
  • ½ cup of strawberry compote
  • bit of icing sugar to dust
  • To serve: ice cream, strawberry compote to pour over, chocolate chips or sprinkles.

Method

To make 36-40 mini cupcakes, take approximately half the paste of the vanilla sponge cake batter.
Preheat oven to 150 degree centigrade.
Now, take your cupcake tray, if required grease the moulds. Pour a spoon full of batter into the moulds, after that, carefully, drop a teaspoon of the strawberry compote and then top it with another ½ a spoon of batter. Now carefully, place in a preheated oven.

A spoon full of compote on a big spoon full of batter

A spoon full of compote on a big spoon full of batter

All set to go into the oven.

All set to go into the oven.

Bake till your toothpick comes out clean. Mine usually gets done in 10 minutes at 160 degree centigrade.
Carefully remove the cupcakes, and make more with the rest of the batter.
Well, your cupcakes are done!

delightful mini packages!

Delightfull mini packages!

Can you see the bright red  compote in there.

Can you see the bright red compote in there.

The fruity sweetness as well as the tartness bursts into awesome flavors once you bite into these little mini surprise packages.
Milee gorges on these tangy sweet cupcakes with full gusto!

dainty little beauties

dainty little beauties

To serve:

Slightly break the cupcakes, pour the strawberry sauce over it and place a scoop of vanilla ice cream by the side. Top with a mint leaf and serve immediately.
If you do not want the ice cream, serve the cupcake just with the syrup or plain.

Don't tell me you don't want some!!??!

Don’t tell me you don’t want some!!??!

Look at all those colors!

Look at all those colors!

Strawberry compote

A compote is usually made from a fruit which is preserved or cooked in sugar syrup. It is of semi thick consistency. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.

Poured over pancakes, cupcakes, crepes, ice creams etc. The uses are multi, and the taste, simply outstanding.
Really simple to prepare, you can use fruit of any kind.

Strawberry Compote4.

Ingredients

  • 1 cup chopped strawberries
  • 2 tbsp water
  • 3-4 tbsp sugar, varies depending on the sweetness of the strawberries
  • 2-3 tsp cornflour
  • ½ a lemon juice
  • ½ a lemon zest

Method

In a pan, mix the water, cornflour and sugar. Give it a boil, stirring all the while, so that lumps do not form. Now add, the lemon juice, zest and the chopped strawberries. Keep mixing, squashing the berries, till a thick strawberry puree is formed.

compote in making!

compote in making!

You could also add pureed strawberries, but we like bits of the fruit coming into the compote. So, I chopped and added them.

The result is a beautiful blinding red colored semi thick strawberry sauce. Its sweet and its tangy.

Pour it over cakes, puddings, pies, pancakes and even adds a little bit of zing to your plain vanilla ice cream.

makes a pretty picture!

makes a pretty picture!

Strawberry Compote7