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Posts Tagged ‘mini’

Mini blueberry cupcakes

Hello there!


I know it’s been a while – but I’m baacccckkk :D


As a peace offering for my long absence, I come bearing the cutest, purplest mini cupcakes ever.


Blueberry cupcakes 1


Am I right?


So tiny and bright and happy.


Blueberry cupcakes 2


You know how when you go to a bakery and you choose something called Ultimate Mango Cupcake and when you eat it you find there’s only like a 1cm piece of mango in there?


That is NOT RIGHT, Mr Bakery Man. That is promising me a *@&*# load of mango and then being a scrimpy poo about it.


These blueberry minis are just the opposite of that. They are jam-packed, bursting-out-the-seams, gloriously full of blueberries. Mmmmmmm


Blueberry cupcakes 4


Did I mention the batter was so darn tasty I had to restrain myself from eating it all before I baked it?


Blueberry cupcakes 3


These cupcakes are actually so good, they don’t even any frosting/fanciness on top – it’s so satisfying to see the purple blueberry bits peeking through :)


Blueberry cupcakes 5


Mini blueberry cupcakes


Prep time: 15 mins
Cook time: 10-12 mins
Makes: 30 (depending on how small your liners are)


Ingredients:


120 g plain flour, sifted
120 g caster sugar
1 tsp baking powder
120 g butter (melted and cooled)
2 eggs
2 tbsp milk
1 tsp vanilla extract
2 boxes fresh blueberries
sweetened whipped cream (optional)


Method:


1. Preheat the oven to 180º C. Mix the flour, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, eggs, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter. Add about 3/4th the blueberries mixing well and pressing them down with a fork so that most of them burst (you’ll see pretty purple juice swirls in the batter).
2. Line a cupcake tray with mini cupcake liners. Carefully spoon the batter into each liner. Fill each one about two-thirds full. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.
3. Eat as they are, or top with a teaspoon of sweetened cream and a fresh blueberry (or two!)


Blueberry cupcakes 6


When I say blueberry, you get blueberry.


Time to go stuff ma face. (Again).


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Chefs, in general, are quite wonderful.


They could be moody and temperamental, or lovable and cuddly, or bald and handsome.


Whatever their personality, it’s always a treat to spend time in their company.


Last week, Saffola Masala Oats organised an event at Blue Frog, Mehrauli to meet the Michelin Star chef, Vikas Khanna.


Vikas Khanna 1


Since I’m far from what you would call a fan of the Masterchef India tv show, I went with not-too-high expectations.


I was SO pleasantly surprised!


Vikas Khanna (as anyone who has interacted with him will know) is a veritable treat. He has that rare and supremely attractive quality of being able to laugh at oneself. He’s obviously very talented, but he’s incredibly humble. He lives in New York, but is endearingly Punjabi at heart. And he is crazy funny! We all were in splits throughout the event.


Vikas Khanna 3


He made a surprisingly tasty baked tinda dish (I know!) and spoke about the healthy + tasty dishes you can rustle up with oats.


Vikas Khanna 2


I decided I’d give it a shot too.


And these mini cuties are the result of that.


Oat bites 2


What I don’t like about oats is their general gloopy quality. Made this way, the baking dries them out a little bit, while retaining all the goodness.


I used Saffola Classic Masala Oats, which is one of the 6 flavours available. You could be far more adventurous with your toppings – although this fresh, lemony tomato-onion mix is kinda perfect :)


Oat bites 3


Mini oat bites


Prep time: 5 mins
Cook time: 15 mins
Makes: 5


Ingredients:


1 packet Saffola Masala oats
oil, for greasing
1 tomato, chopped
1 onion, chopped
juice of 1 lemon
salt to taste


Saffola Masala oats


Method:


1. Preheat the oven to 180º C. Pour the oats into a bowl and cover with about half a cup of boiling water (the mixture shouldn’t be too runny). Stir well, cover, and set aside.
2. Grease a cupcake tray with oil. Mix the tomato, onion, lemon juice, and salt together in a bowl.
3. Add about one heaped tablespoon of oat mixture into each of the grooves in the tray (I got about 5). Pat down gently with the back of the spoon and bake for 15 minutes.
4. Remove from the oven and run a knife around the sides of each oat patty and gently remove from the tray. Top with the tomato-onion mixture and serve.


Oat bites 4



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It’s one month to Christmas. Welcome to what I call my looney-with-excitement month.


Here’s a taste of some of the Christmas craziness in my life:


- Last Saturday Mom and I bought (wait for it), 10 kilos of dry fruit. Yes, 10.
We got raisins in all colours, shapes, and sizes which will be mixed with walnuts and other stuff and then baked into some deadly good cakes by Dad.


- I’ve done some preliminary gift scouting and 2 3 5 lists have been made. I always struggle with present ideas for men – dad, brothers, uncles, friends. What do you buy the men in your life? Tell me please!


- Mom and I are discussing Christmas party menus every time we talk. Seriously. Every. Single. Conversation. Let me tell you now, some fantastic ideas have been born. If you’re invited to my home for Christmas, you’re in for a treat.


- I’ve changed my ring tone to Baby it’s cold outside. I ADORE Christmasy music. I asked a friend the other day if it was too early for Christmas music and I was laughed at. It isn’t too early, is it? Come on!


- My Christmas madness is totally understood by some adorable friends of mine. I’m discussing gift options with Abhik and decorations with Varun who has already put up his tree! They’re fabulous btw and totally looney about Christmas like me. You should say hello to them on Twitter!


- I bought some sparkly metallic red and green cupcake wrappers. So pretty and perfect for this season! Festive cupcakes shall be made.


What I’m saying is, this is a wonderful time. The build-up to a time with family and friends and celebration. A time of joy and warmth and sharing.


I wish everyone would get into the spirit already!


I know, I know. You’re tired and grumpy and lazy and it’s cold and you just want to curl up and sleep, but if you have 12 minutes and 3 ingredients, I can show you a shortcut way to feeling wonderful.


Make these Nutella brownie bites.



All you need is flour, eggs, and the food of the Gods: Nutella. Everyone has flour and eggs at home. Oh you have jar of Nutella too? You may be my soulmate.


These little bites are fudgy, full of that rich hazelnut chocolate flavour we all love, and delicious both warm from the oven or at room temperature.



Could there BE a simpler way to eat something yummy and ring in the festivities? (Yeah, I totally said that like Chandler :P)



3-ingredient Nutella brownie bites
Recipe adapted from: Laura’s Sweet Spot


Prep time: 5 mins
Cook time: 12 mins
Makes: approx. 30 mini bites



Ingredients:


2 eggs
1 jar (350g) Nutella, at room temperature
10 tbsp plain flour


Method:


1. Preheat the oven to 180º C. Line mini cupcake trays with mini cupcake paper cases. I used about 30.
2. Mix the eggs and Nutella together. Then stir in the flour until everything is well combined. The batter is quite thick and sticky. Don’t worry- it’s supposed to be like that. Spoon about 1 heaped teaspoon full into each paper case and bake for 12 minutes. Cool on a wire rack and eat!



Happy pre-Christmas my lovelies :)

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Miniature versions of things are adorable. Don’t you think?


Like tiny animals? Or small bottles? Little books and teeny-weeny envelopes?


If you like the full-sized version of a particular thing, chances are you’ll go awww when you see the miniature version.


I’ll give you an example. You like regular sized cupcakes?


Then you’ll love these! :)



Such cute little things, no?


These mini chocolate cupcakes are so pretty, it’s hard to eat them. Perfect for those sudden sweet cravings, and just the right non-guilt inducing size, these babies are delicious.



Make them for special friends like I do. Or make a secret batch just for yourself. (Like I do too :P)



Mini chocolate cupcakes


Prep time: 15 mins
Cook time: 10-12 mins
Makes: 15-18 (depending on how small your liners are)


Ingredients:


40 g plain flour, sifted
20 g cocoa powder, sifted
60 g caster sugar
1 tsp baking powder
60 g butter (melted and cooled)
1 egg
2 tbsp milk
1 tsp vanilla extract


For the icing


60 g butter, at room temperature
60 g icing sugar, plus a bit more if needed
2 tsp milk
1 tsp vanilla extract
food colour of your choice (optional)
sprinkles of your choice (optional)


Method:


For the mini cupcakes


1. Preheat the oven to 180º C. Mix the flour, cocoa, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, egg, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter.
2. Line a cupcake tray with mini cupcake liners. (I use one 12-holed tray and one 6-holed tray.) Carefully spoon the batter into each liner. Fill each one about two-thirds full.
3. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.


For the frosting


1. With an electric whisk, mix the butter and sugar together with the milk and vanilla. Add a few drops of your chosen food colour and mix again.
2. The frosting should be soft and creamy with no lumps. If you plan to pipe with a paper bag, you will need to add more icing sugar to make the frosting stiffer. If you choose to just spoon the frosting onto the cupcakes like I did, it’s nice to have a softer frosting.
3. Pipe or top a little frosting onto each of the cooled mini cupcakes. Decorate with sprinkles.




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