Tag

sweet

Dark Chocolate Wholewheat & Walnut Cupcakes “That is one good thing about this world
…there are always sure to be more springs.”
L.M. Montgomery

Dark Chocolate Wholewheat & Walnut Cupcakes, indulgent little treats for days when you want something to go from simple to simply delicious in a matter of minutes. These wholegrain cupcakes are just that and more. Easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!

Dark Chocolate Wholewheat & Walnut Cupcakes These cupcakes are inspired by the very sweet Shikha of Cocoka, a friend for life, one I met at my very first food styling workshop with Darter. She’s been difficult to shake off, and has attended each one of the other workshops, the sweetheart that she is. So she baked these absolutely delicious cupcakes in these absolute stunning liners, with the most delicious ganache on top for our last food styling workshop at Lodi.Darter Food Styling Workshop, The Lodi, New Delhi

Food Styling Workshop Lodi 3

Food Styling Workshop Lodi She also gifted me some of those beautiful Spring like cupcake wrappers when I waxed eloquent about them. Non stop! I couldn’t believe how pretty they were. So here I was, armed with the prettiest ever cupcake wrappers and a need to bake that very day. Maybe something chocolate, possibly brownie cupcakes. With Spring here, the weather brilliant, these cases were all I wanted to use.

Dark Chocolate Wholewheat & Walnut Cupcakes Setting off to make home made butter in the KitchenAid Stand Mixer, which is a BREEZE by the way, I stole some cream just because. Just because I suddenly remembered this top of the milk cream {malai} cake, Dark Chocolate & Walnut Wholewheat Cake I had made a while ago, falling prey to a similar feeling then. So here you are, cupcakes adapted from that cake, cupcakes that came out really YUM. Wrappers like these must be the reason because they inspire you to excel!Dark Chocolate Wholewheat & Walnut Cupcakes Honestly, good aesthetics give me a spring in my step, a reason to enjoy what I do a little more. What I didn’t manage very well was the piping as I haven’t piped ganache onto cupcakes in eons. Guess that’s what I will be practicing next, in my dreams immediately if not on cupcakes. Shikha received several SOS calls and now I am a little better educated. Her tips – let the ganache rest a bit, then whisk it again before piping. Notes taken for next time! Oh and by the way, Shikha @ Cocoka has the most fun baking classes in Delhi. You can read more about that at NDTV Food.

Dark Chocolate Wholewheat & Walnut Cupcakes
Recipe Type: Dessert
Cuisine: American
Author: Deeba Rajpal
Prep time:
Cook time:
Total time:
Serves: 6 cupcakes
These Dark Chocolate Wholewheat & Walnut Cupcakes are easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!
Ingredients
  • Cupcakes
  • Wet Mix
  • 85ml top of the milk cream {malai}
  • 75g jaggery
  • 1 egg
  • 1/2 tsp vanilla extract
  • Dry Mix
  • 85g wholewheat flour
  • 30g Cocoa
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 50g walnuts, chopped
  • 50g butterscotch chips, optional
  • 75ml buttermilk
  • Ganache
  • 225g 52% dark couverture chocolate, chopped
  • 100ml low fat cream
Instructions
  1. Preheat the oven to 180C. Place 6 cupcake wrappers on a baking tray {or line a 6 mold muffin tray}
  2. Place dry mix ingredients in a bowl, and stir well to mix
  3. Place the wet mix ingredients in bowl of stand mixer, and whisk at speed 4 for 2-3 minutes. Mixture might look slightly curdled but that’s OK.
  4. Gently fold in 1/3 of dry mix, followed by half buttermilk. Repeat ending with dry mix.
  5. Spoon into cupcake/muffin cases, 3/4 full. Bake for 35 minutes, until tester comes out moist with a few crumbs hanging. Cool on racks.
  6. Serve warm or at room temperature if sans frosting. If you are frosting them, cool completely before piping the ganache on.
  7. Ganache
  8. Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Stir until smooth, then leave it to rest to cool and thicken. Whisk again before piping.
  9. Pipe onto cupcakes with a star nozzle.
Serving size: 6-8

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Also find me on The Rabid Baker, The Times of India

Blueberry Frangipane Wholegrain Tray Bake “I’ll be back before you can say Blueberry pie.”
Bruce Willis {Pulp Fiction}

Blueberry Frangipane Wholegrain Tray Bake, a tray that happened just because the galette failed. A friend recently got me some blueberries and they were a source  of constant inspiration. The pretty little deep blue berries had me fascinated. All day long I thought of how best to use them. Muffins, galettes, cheesecake, trifle, ice cream and so much more. Finally settled for a wholewheat galette!

Blueberries, food styling, rawWhat I ended up with was obviously far from it. While I was really pleased with the galette when it went into the oven, ten minutes later, I stared at a virtual meltdown. Disaster had struck. Like the rivers of Babylon, how the dough spread. The pastry spread to make a base, while everything else merrily leveled above it. Heartbroken, I left the disaster to bake, slamming the oven door shut in horror.Blueberries 3 1000I let it be for quite a bit, sitting to cool in the oven because I was heartbroken. Nothing much I could do I figured, and set out to make a trifle. Upcycle as Ruchira had cleverly suggested at my overbaked batch of Wholegrain Butterscotch Blondies. It made the most fab UpcycledButterscotch Blondie Pudding not so long ago. Clearly the more often I bake, the higher the chances of upcycling! Blueberry Frangipane Wholegrain Tray Bake Yet one look at the now settled tray seemed to suggest that all wasn’t lost. I stamped out shapes to salvage a few decent round cut outs while happy hungry mouths nibbled the left over edges away. No chance for trifles!! Turned out pretty delicious, and hence the Blueberry Frangipane Wholegrain Tray Bake was born. I’ve scaled the ingredients to match the tray bake, just the base has been reduced, while the rest remains pretty much the same. I did a test run with strawberries yesterday and that came out just as good too!

Recipe: Blueberry Frangipane Wholegrain Tray Bake your picture

Summary: Moist, full of wholesome almond and fruit flavour, here’s a tray bake that you might enjoy. The Blueberry Frangipane Wholegrain Tray Bake is a quick and fuss free bake for times when berries are in plenty. Makes one 8″ X 8″ tray.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • Wholewheat biscuit base
  • 110g wholewheat flour
  • 60g unsalted butter, chilled, chopped
  • 15g brown sugar
  • Pinch salt
  • 10ml apple cider vinegar
  • 40-50ml water
  • Frangipane
  • 75g butter
  • 75g brown sugar
  • 75g almond meal
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 vanilla bean scraped
  • 150g Blueberries {or strawberries, cherries, peaches etc}
  • Almond flakes for garnishing

Method:

  1. Wholewheat biscuit base
  2. Place wholewheat flour, butter, brown sugar and salt in bowl of food processor and process briefly until you have a coarse mix. The butter should be pea sized.
  3. Add the vinegar and process briefly, then gently pour in enough water until it just about begins to come together when you pinch it between your fingertips. Don’t over work, else the pastry will become tough.
  4. Line the base of an 8″ X 8″ baking tin {or 7″ X 11″} with parchment paper. Lightly grease sides.
  5. Press the biscuit it evenly to line the bottom.
  6. Chill for 20 minutes while you preheat the oven, and make the frangipane.
  7. Frangipane
  8. Place butter, almond meal and brown sugar in same bowl of food processor and blend to mix.
  9. Add remaining ingredients and briefly process to mix. { Can be stirred together in a big bowl too.}
  10. Assemble
  11. Preheat the oven to 180C.
  12. Spread the frangipane over the chilled biscuit base, and scatter the blueberries over.
  13. Bake for 30-35 minutes, until the frangipane feels set.
  14. Allow to cool for 30 minutes, then cut into squares or bars.
  15. Serve with unsweetened cream and extra berries if desired.

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Also find me on The Rabid Baker, The Times of India

Indulgent Hot Chocolate Mix “Blustery cold days should be spend propped up in bed with a mug of hot chocolate and a pile of comic books.”
Bill Watterson

Hot Chocolate Mix. This mix took a long time coming. I’ve been thinking of making it forever yet for some reason winter never really ‘arrived’, if you know what I mean. Until mid January this year, we’ve had an alarmingly mild winter. It saw the mustard fields flower before time, and other such signs that could spell disaster for winter crops and the months ahead. Then thankfully a cold spell arrived just in the nick of time. Shudder to think what might have been had we not seen these last few weeks of the below 7C temperatures.Hot Chocolate Mix And that prompted me into action. The kid that loves a good hot chocolate, yet labels on hot chocolate mixes alarm me. The fine print reads a lot of stuff which shouldn’t really be in a comfort drink, leave alone in the body. It also seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Hot Chocolate Mix Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor which is probably part of every kitchen today. My thermomix whirs into action for things like this. Till today, it’s been my best kitchen buy ever. Sturdy, dependable and fun to use. Of course this mix can be made in any dry grinder too. Hot Chocolate Mix If you want to do it by hand, do try and grate the chocolate as small as possible to allow quick dissolving. Else by the time you stir in the hot water, the drink might well become cold chocolate. Not a bad idea for cooler days when they come!!

Recipe: Indulgent Hot Chocolate Mix
your picture

Summary: Indulgent delicious Hot Chocolate Mix. Ready in minutes, this is great comfort food to have on hand in winter. It  seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 150g dark chocolate, broken into pieces
  • 100g brown sugar
  • 50g cocoa powder
  • 200g milk powder
  • 1 vanilla bean, scraped

Method:

  1. Place chocolate and brown sugar in bowl of food processor and process until powdered.
  2. Add cocoa powder, milk powder and insides of scraped vanilla bean. Process again for a minute or so until well blended.
  3. Transfer to a clear airtight jar.
  4. Use approximately 4 heaped teaspoonfuls for a mug of hot chocolate. Place mix in mug and top with boiling hot water. Stir until smooth. Top with cream or marshmallows as desired.

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Also find me on The Rabid Baker, The Times of India