So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!
So to assemble your cupcakes, you need:
- Cupcakes – 12
- Marshmallows – 12
- Whipping Cream – 1 cup
- Icing sugar – 3 tbsp
- Vanilla Extract – 1 tbsp
- Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
- Take them out of the freezer just when you want to whisk;
- Pour cream into the cold bowl and whisk on medium till the cream thickens;
- Once you see soft peaks form, add the sugar one spoon at a time;
- After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
- When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
- Give a nice whisk again and set aside;
- Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into 6 cm cubes;
- Now place then in to microwave and set the timer for exactly 30 sec;
- At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
- Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
- After you have finished all of them, place them on a cooling rack ( for 10 mins);
- During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
- Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.
We all have our quick and no fail cupcake recipe right? This is mine. It’s really simple and all you really have to worry about it making sure your ingredients are at room temperature and the quality of coco powder is the best. I used the all too famous Hershey’s coco powder. But you could use which ever brand you like. For me the perfect cupcake has … to
- Taste good. Not too sweet
- Should not be sticky, when I peel the cupcake liner off I don not want the cake sticking to it
- It shouldn’t be hard nor too soft (it’s not a chiffon cake)
- When I take a bite the rest of the cupcake should stay together and not just crumble
- The cake should just melt in my mouth when I take a bite
- Chocolate cupcakes should have that nice shine but shouldn’t be oily
Ok too much to ask huh…
No not really. This recipe is my go to recipe for cupcake and trust me if you do not get it right then it can only be that your flour is old, your temperature is off or you over worked the batter. Ok no more cupcake science. Lets get to the recipe huh
- Flour – 2 cups
- Powdered Sugar – 1/2 cup
- Demerara Sugar – 1/2 cup ( I use the powdered kind)
- Baking powder – 1 + 1/2 tsp
- Baking soda – 1 + 1/2 tsp
- Salt – 1/2 tsp
- Coco Powder – 100 gms
- Oil – 1/2 cup
- Milk – 1 cup
- Vanilla Extract – 1 tbsp
- Eggs – 2 eggs at room temp
- Coffee Powder – 1tsp
- Boiling hot water – 1 cup
- Preheat your oven to 180 and line your cupcake tray with liners. Set aside
- In a bowl mix flour + baking soda + baking powder + salt + sugar + demerara sugar + coco powder. Use a whisk to mix well. If there are any lumps run your fingers through the dry ingredients to powder it all
- In the bowl of your stand mixer add milk + oil
- Use your paddle attachment and mix on low
- Now add coffee powder and hot boiling water. Mix for 2 mins
- Finally add your eggs and mix at medium speed. Next add vanilla extract to the mixture
- Slowly add the dry ingredients mixture in batches ( I usually do 5). When I get to the fourth batch I stop to scrap down the bowl. Then add the last batch and mix for another 30 sec. The batter will look runny and unlike cake batter but trust me it works!
- Finally scoop out the batter into you lined cupcake moulds and bake for 20 to 25 mins. Make sure you fill them only 2/3rd of the cup or else you will have flat cupcakes that spill out of the cupcake liner
- Once the timer goes off take the cupcakes out of the oven and let them rest of 10 mins. Then slowly take them out of the cupcake tray and set them to cool down on a cooling rack
- My next post will tell you what I did to dress them up 😛
On a rock, the shape of a tortoise, there stood 5 separate Lingams. Each bearing its own story of how they came into existence. A pious king decided to bring them together under the guard of one stone wall and honour each lingam with its own sanctum sanatorium. Sanctioned by the kings of the Vijayanagara empire in the 1500s the two brother Viruppanna and Veeranna began building this temple to specialy honour the god Veerbhadra. The temple in itself consists of the inner temple, a dancing hall, a marriage hall that depicts the wedding of Lord Shive to Godess Parvathy, and a court yard with pillars, no two similar to each other.
The dancing hall inside the temple is held up by 70 pillars carved from the same stone that this beautiful temple sits on. Each pillar has a different designed carved into it and the main pillars show a beautiful maiden dancing under the guidance of her guru. It is in this mantapa that you will find the famous hanging pillar. 69 pillars of this hall rest on the ground, yet this one pillar remains hanging. It is said that this pillar is the key to holding the entire roof of the hall up! But sadly curiosity got the better of the Britisher who tried to move the pillar and in turn caused a chain reaction therefore ruining all the 69 pillars of the hall. The damage can be seen in every pillar, either bent, broken or crooked.
The temple is an unfinished piece of artificial magnificence. It is said that the king Achutaray had accused Viruppana for embezzling funds from the state treasury and Virupanna was to be blinded for his wrong doing. In his rage, it is said that Virupanna blinded himself and threw his eye balls on the walls of the enclosure behind the main idol of the temple. Even today there remain two holes on the wall with what appears to be a reddish blotch around it and it said to have been tested positive for human blood.
Like many other temples made during this time, this temple is also filled with stories from hindu mythology. It is said that the temple was built by Agasthya muni and he created the magestic statues of lord Ganesha, Shiva and Parvathy.
It is said that during the time the temple was made, the average person measured 8 feet and goddess Sita Devi was considered short. It believed that the goddess left her foot print on the face of the rock when the great bird Jatayu sacrificed its life trying to save her from Ravana.
The carving on the rock is said to be the platter in which the architects of the building would have their meals.
This temple is a beautiful piece of history that is situated 100kms from the bustling city of Bangalore and is surrounded by farms and rocky landscape. The temple stand as a reminder that no matter how big we aspire to become or how much we dream to create, every step of the way, we must aim for greatness. Greatness not measured by another appreciation but a greatness that we know is different, unique and unparalleled to what we thought was the best!
Ok we all love making apple pies at home just cause of the way it makes our home smell like heavens kitchen right? Now what if you tell you, you do not need to go through all that pain for the same effect 😉 My simple solution to ripe pineapples and a need for some sugar is my spiced pineapple jam. It is the easiest thing to make and you just have to dump it all into one pot. I plan on making pancakes this weekend so this will go perfectly with it. Here is my recipe and I hope you try it out.
ps. I bet your family will ask you if you are making an apple pie at home 🙂
- Pineapple – 1 ( cleaned, skin cut and chopped) around 400 gms
- Sugar – 1/2 cup ( I used honey )
- Star Anise – 2 big
- Cinnamon – 2 sticks
- Salt – just a pinch
- Water – 3 – 4 tbsp
- In a heavy bottom pan, add pineapple and honey / sugar with water
- Leave the flame on low. Stir occasionally. Add salt after 5 mins
- Now when you see the pineapple get soft and squishy add the star anise and cinnamon
- Use whole spices and not powder
- Let the mixture simmer till the water has evaporated till 70%
- If you find that the pineapple has not softened do add a tbsp of water
- Finally when the water has reduced and the pineapple is all nice and masked up, take the pot off the stove and let it cool. Now if you like the consistence go ahead and bottle it up once cooled
- If not used a spoon and fish out the whole spices and blend the pineapple for a min till it is nice and smooth
- then empty the jam into your bottle and put the whole spices back into the bottle