An easy and multipurpose Coffee Rub Mix that makes great a starter, side or a filling for a wrap! Your Vegan friend will also relish great food at your Holiday Table too. Try it!
Cauldron Cakes for Eggless Baking
WISH YOU A VERY HAPPY NEW YEAR!!
My daughters
are Harry Potter Crazy! There is no word for it.
So I was not too surprised when my elder
daughter suggested a HP themed party for her younger sister who was to be 11
this year. In preparation she had surfed the net for all the dishes mentioned
in the books. (this was a surprise to the b’day gal boy was she bugged because
we did “khusr phusr” without her!!
daughter suggested a HP themed party for her younger sister who was to be 11
this year. In preparation she had surfed the net for all the dishes mentioned
in the books. (this was a surprise to the b’day gal boy was she bugged because
we did “khusr phusr” without her!!
So I had the recipes for treacle tart,
pumpkin juice, stew and this Cauldron Cake. The highlight!!
pumpkin juice, stew and this Cauldron Cake. The highlight!!
Around the same time Gayatri asked us to
suggest recipes for egg less baking in a crazy moment I suggested this Cauldron Cake. I need to
mention here I did not expect her to choose this recipe I was insecure of
making this recipe with eggs and egg less?
suggest recipes for egg less baking in a crazy moment I suggested this Cauldron Cake. I need to
mention here I did not expect her to choose this recipe I was insecure of
making this recipe with eggs and egg less?
As you know eggless cakes are very
delicate. Handling them needs you to be deft. To exemplify I had 24 cup cakes
or muffins and still I got only 2 finalists the rest were all runners up.
delicate. Handling them needs you to be deft. To exemplify I had 24 cup cakes
or muffins and still I got only 2 finalists the rest were all runners up.
Did I have complaints about the cake? No
sir not a pip from anyone!
sir not a pip from anyone!
Thanks Gayatri if it had not been for
this challenge I would have ordered the cake from the bakery. Of course these
were not on the menu for the party! (I made another cake with eggs for that.)
this challenge I would have ordered the cake from the bakery. Of course these
were not on the menu for the party! (I made another cake with eggs for that.)
Here is how you make it I have just
substituted eggs and sour cream rest is copy paste.
substituted eggs and sour cream rest is copy paste.
Cauldron Cakes
INGREDIENTS
• 3/4 cup unsweetened cocoa
powder
powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Amul butter
• 2 1/4 cups sugar
• 1 cups milk, room temperature
• 4 tsp vinegar
• 1 tablespoon plus 1 teaspoon pure
vanilla extract
vanilla extract
•
1
cup curd +1 tsp baking powder
1
cup curd +1 tsp baking powder
Chocolate Glaze
6ounces (1 cup) semi-sweet chocolate
4 tablespoons butter
6ounces (1 cup) semi-sweet chocolate
4 tablespoons butter
Method:
1. Preheat oven to
160ºC. (This is because I use the convection on the micro else it will have to
be 180ᵒC.)
160ºC. (This is because I use the convection on the micro else it will have to
be 180ᵒC.)
2. Line standard muffin
tins with paper liners.
tins with paper liners.
3. Whisk together cocoa
and hot water until smooth.
and hot water until smooth.
4. In another bowl,
sift together flour, baking soda, baking powder.
sift together flour, baking soda, baking powder.
5. Melt butter with
sugar in a saucepan over medium-low heat, stirring to combine.
sugar in a saucepan over medium-low heat, stirring to combine.
6. Remove from heat,
and pour into a mixing bowl. With an electric mixer on medium-low speed, beat
until mixture is cooled, 4 to 5 minutes.
and pour into a mixing bowl. With an electric mixer on medium-low speed, beat
until mixture is cooled, 4 to 5 minutes.
7. Add vinegar and milk
little by little, beating until each is incorporated, scraping down sides of
bowl as needed.
little by little, beating until each is incorporated, scraping down sides of
bowl as needed.
8. Add vanilla, then
cocoa mixture, and beat until combined. Reduce speed to low.
cocoa mixture, and beat until combined. Reduce speed to low.
9. Add flour mixture in
two batches, alternating with the sour cream, and beating until just combined
after each.
two batches, alternating with the sour cream, and beating until just combined
after each.
10. Divide batter evenly among
lined cups, filling each three- quarters full. Bake, until a cake tester
inserted in centers comes out clean, about 20 minutes.
lined cups, filling each three- quarters full. Bake, until a cake tester
inserted in centers comes out clean, about 20 minutes.
11. Transfer tins to wire racks to cool
15 minutes; turn out cupcakes onto racks and let cool completely.
15 minutes; turn out cupcakes onto racks and let cool completely.
12. Cupcakes can be stored
overnight at room temperature, or frozen up to 2 months, in airtight
containers.
overnight at room temperature, or frozen up to 2 months, in airtight
containers.
For Chocolate Glaze
1. Melt together
the chocolate and butter, stirring until smooth.
the chocolate and butter, stirring until smooth.
2. Glaze will be
relatively thick.
relatively thick.
3. Remove from heat and
let sit 5 minutes before use. If chocolate thickens too much, return to heat
and stir until smooth and melted once more.
let sit 5 minutes before use. If chocolate thickens too much, return to heat
and stir until smooth and melted once more.
To assemble
1.
Using
a knife cut out a cavity in the bottom of the cupcake.
When using a knife, run it in a circular motion around the cupcake, while
always pointing the knife towards the center (this will make the cavity cone
shaped).
Using
a knife cut out a cavity in the bottom of the cupcake.
When using a knife, run it in a circular motion around the cupcake, while
always pointing the knife towards the center (this will make the cavity cone
shaped).
2.
Dip the top of the cupcake into
the chocolate glaze.
Dip the top of the cupcake into
the chocolate glaze.
3.
Flip the cupcakes right side up and let
rest until the chocolate sets, about 30 minutes in the refrigerator.
Flip the cupcakes right side up and let
rest until the chocolate sets, about 30 minutes in the refrigerator.
4.
To make the cauldron feet, take 3
chocolate chips and form a small triangle, placing each chocolate chip roughly
an inch from the others. Place the top of a cupcake onto the chocolate chips
and push down ever so slightly so the chocolate chips will stick into the
chocolate glaze. Repeat for the rest of the cupcakes. (I could not do this so
cauldrons are feetless).
To make the cauldron feet, take 3
chocolate chips and form a small triangle, placing each chocolate chip roughly
an inch from the others. Place the top of a cupcake onto the chocolate chips
and push down ever so slightly so the chocolate chips will stick into the
chocolate glaze. Repeat for the rest of the cupcakes. (I could not do this so
cauldrons are feetless).
5.
Using a knife spread the glaze
around the rims of the cupcake. (You could pipe it too).
Using a knife spread the glaze
around the rims of the cupcake. (You could pipe it too).
6.
I filled the icing gun with the
butter icing and piped it into the cavity of the cupcakes.
I filled the icing gun with the
butter icing and piped it into the cavity of the cupcakes.
To make cauldron handle:
1.
Melt the remaining chocolate chips, stir
until smooth, and place into a pastry bag.
Melt the remaining chocolate chips, stir
until smooth, and place into a pastry bag.
2.
You don’t need a special tip for this
step simply cut off the very end of the pastry bag which was sufficient.
You don’t need a special tip for this
step simply cut off the very end of the pastry bag which was sufficient.
3.
Pipe out the handles on a butter paper.
Pipe out the handles on a butter paper.
4.
Let the chocolate set until
hardened, approximately 30 minutes, before very carefully peeling off of the
non-stick surface and placing into the top of each cupcake. (This is the step
where I broke all my handles so be careful).
Let the chocolate set until
hardened, approximately 30 minutes, before very carefully peeling off of the
non-stick surface and placing into the top of each cupcake. (This is the step
where I broke all my handles so be careful).
Linking this to Bake Fest
And Know your flours guest hosted by me.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!
Kitchen Queen says
love this cute little cakes. its awesome looking and bet taste too.
Julie says
nicely done!!
Wishing you & family a very Happy New Year !!
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations
cookingvarieties says
HI ARCHANA,
how are you doing -the cake looks very unique and moist too..ha ha yummy yummy, must be fun for your daughter too.
HAPPY NEW YEAR TO YOU AND FAMILY
ALL THE BEST FOR 2013
loking forward for more delicious new year recipes from you 🙂
Gajus kitchen says
The cake looks delicious and rich.Thanks a lot Archana for suggesting this recipe.
divya says
Looks yummy and inviting. Happy new year
Maha Gadde says
hiw cute these cup cakes..yummy!!
Wishing you & family a very Happy New Year !!
Priya says
Have to say a big thanks for suggesting this cuties..Very tempting cake Archana.
Sreevalli E says
Cake look soft & moist.. Even cute too..
Hema says
Delicious cakes..
runnergirlinthekitchen.blogspot.com says
I thought I had commented on this, but I could easily be dreaming 🙂 I love these cute cakes! This is some amazing work!