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Red velvet cupcake

Posted by Sanchitha Tuesday, August 10, 2010 0 comments


These simply melt in your mouth and the recipe is a slightly tweeked version ofIna Garten recipe!!!
I did not bother to do the frosting as I simply loved the colour and texture of them… You could do cream cheese frosting if you like!


You will need:
Dry Ingredients:
Cake flour/ All Purpose flour – 2 1/2 cups
Sugar – 1 1/2 cups
Salt – 1 tsp
Baking Soda – 1 tsp
Cocoa powder – 1 tsp
Mix all the above in a bowl and keep aside

Wet Ingredients:
Canola/ other oil – 1 1/2 cups
Buttermilk – 1 cup
Eggs – 2 nos
Red food colouring – 2 Tbl. spn
Vanilla Flavouring – 1 tsp
White Vinegar – 1 tsp
Mix the above with a hand blender and slowly add the dry ingredients little by little until there is a uniform mixture.




In the meantime, line the muffin tins with paper cups and pour about 2 tbl.spns of it into the cups.
Bake in a preheated oven at 350 Degrees for 22 mins.
Delicious melt in your mouth red velvet cup cakes are ready to be served!!!

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A no-bake cheesecake

Posted by Sanchitha 0 comments


I love this cheese cake, very much like an ice-cream, so creamy, cold and it just sinks in...
Forget the calorie counting and enjoy the moment of sheer bliss!!!
It is the easiest of the cakes I made so far coz…there is no BAKING!!!

You will need:
450 gm cream cheese (at room temperature)
200ml double cream
1 tsp lemon juice
1/2 tsp vanilla essence
1/2 cup melted butter or margarine
10 digestive biscuits
icing sugar for dusting (optional)
10 inch loose bake cake tin ( spring form pan)

Method:
1. Crush the digestives into fine crumbs (whisk in a food processor). Heat the butter in a large pan on a low flame. Add the digestives and stir continuously until the crumbs have absorbed the butter and you can smell a slightly ‘roasted’ aroma. Remove from the heat and press down into your losse base cake tin. Smooth over by using the base of glass. Put into the freezer to cool. In the meantime prepare the filling.
2. In a clean, dry bowl whip the double cream until it forms soft peaks. Don’t over whip! In another bowl gently soften the cream cheese using a wooden spoon and add the lemon juice, vanilla essence and sugar. Next, fold in the double cream. Mix well. Pour the filling into the cake tin and sprinkle with icing sugar.
Allow to set in fridge for at least two hours. Serve with either ice cream, Crème fraiche or fresh berries.

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Apricot-Fig puree

Posted by Sanchitha Monday, August 9, 2010 0 comments


Babies would love to eat this simply because figs have their own mild sweet taste together with their grainy texture and apricot would be something new for their pallette. This puree thinned down with milk is loaded with Vitamin A and fibre.



All you need is:
4 soft and juicy apricots (soaked in water for a while if it is dry)
2 soft figs
1/2 cup water (boiled)
1/4 cup breast/formula milk

Method:
1. Soak apricots and figs in lukewarm water for about half an hour. If it is soft enough you can directly pressure cook them.
2. Pressure cook apricots and figs in 1/2 cup water for 3 whistles. Cool, strain and deseed the figs.
3. Liquidise in a blender, add milk and serve.

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