Eggless Lemon Cupcakes with Lemon Icing

These moist egg less Lemon cupcakes are so light and delicious, the lemon  icing makes them taste even better!

Lemon Cupcakes with Lemon Icing

Spring is here and so is my obsession with lemon cakes! My most popular recipe on the blog is my eggless lemon drizzle cake and I believe its because it has no eggs. I wanted to replicate that recipe only I jazzed it a bit with my lemon icing which is more like lemon buttercream. The result, you ask!?  Luscious lemon cupcakes with rich tangy icing.. A perfect spring weather fix!

Lemon Cupcakes with Lemon Icing

I’m always up for substituting eggs so that everyone can enjoy my food, in this recipe I have substituted eggs with buttermilk, the best substitute for eggs. Unless of course you’re adding eggs for leavening (or making cakes rise) in that case, stick to eggs! I’ve used buttermilk in a lot of my recipes and I have never ever been disappointed with the results. Buttermilk makes the cakes moist without imparting any taste and you can make it almost instantaneously. For this recipe you need half cup buttermilk which is approximately 120 ml. To make buttermilk instantly, heat 120 ml of milk and add in the juice of one lemon to it, continue heating until the milk curdles. After the milk has curdled, sieve out the fat and the remaining liquid is your buttermilk which you can use as a substitute for eggs in all cakes and cupcakes.

Lemon Cupcakes with Lemon Icing

These cupcakes are really easy and are ready in 25 minutes. Once they’re cool you can spread the icing all over them, I decorated mine with a few silver balls, you can also decorate them with colorful sprinkles or eat them straightaway! The icing I made is completely impromptu and is a result of hit and trial in the kitchen. I knew I needed butter and icing sugar so I added them until I found the perfect balance of sugar and butter, to flavor the icing I added a little lemon juice and lemon zest. This icing is really really rich and if you’re on a diet, you might wanna eat the cupcakes without it. It is a guilty pleasure..don’t say I didn’t warn you 😉

RECIPE: Lemon Cupcakes with Lemon Frosting!

Ingredients:

For the Cupcakes

  • Butter, 70 gramsLemon Cupcakes with Lemon Icing
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 lemon
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1 teaspoon
  • Buttermilk, 120 ml or 1/2 cup (to learn how to make instant buttermilk, read post above)
  • Milk, 50 ml

For the Lemon Icing

  • Icing Sugar, 70-80 grams
  • Unsalted Butter at room temp., 100 grams
  • Lemon Juice, 2 teaspoons or as needed
  • Lemon zest, of half a lemon or as needed
  • Liquid Yellow Color, 1 drop, optional

Silver balls for decoration or sprinkles.

Process:

Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake Continue reading
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Strawberry and Chocolate Chip Muffins (egg less)

Any combination better than strawberry and chocolate? Guess not!

strawberry and chocolate chip muffins

I’m officially addicted to baking! I skipped baking for a few days because my house was overloaded with cakes and what not, and I thought I should cut back on the sugar and concentrate on growing my “Spice” section, which because of my apparent addiction to baking is suffering. But oh my lord, is there anything harder than not baking ? I don’t think so. Ok, the after cleaning maybe, but the point is I cannot stop. And when I saw fresh strawberries in the market, I knew I had to bake ’em!

strawberry and chocolate chip muffins

If you’re a regular on my blog you’d know I love cookery shows and recently I’ve grown fondness for food blogs too. My favorite being Sally’s Baking Addiction (Today’s recipe has been adapted from her blog, check out the original version here). I’ve been seeing strawberry recipes trending everywhere, so I searched for inspiration. A lot of recipes popped but Sally’s recipe spoke to me and I went ahead with tweaking it. She made a nearly fat free version by using applesauce instead of the butter but you know me, I can’t leave my butter out. I also replaced the egg with buttermilk, like always, you can use an egg if you like though.

strawberry and chocolate chip muffins

Verdict: Absolutely DELISH muffins! You can totally taste the fresh strawberries and the chocolate. The only downside was lack of “flavor”, which is totally my fault because I forgot to put in the vanilla essence. In my defense, I was baking late night, hence the forgetfulness! :p

straberry and chocolate chip muffins

These muffins are also extremely easy to make and relatively quick too, took me about 18 minutes to bake these. I would give 5 stars to this recipe and *HIGHLY RECOMMEND* vote.

straberry and chocolate chip muffins

Ingredients:

Makes 9 medium-sized muffins

Prep Time: 30 minutes

Baking Time: 18 minutes

  • All Purpose Flour, 1 cup
  • Baking Soda, 1/2 teaspoon
  • Baking Powder, 1/2 teaspoon
  • Softened Butter, 100 gms or 7 tablespoons approx
  • Sugar, 1/2 cup
  • Buttermilk, 1/2 cup or 120 ml** OR 1 Egg
  • Fresh Strawberries, 2/3 cup diced into really small pieces*
  • Chocolate Chips, 1/2 cup
  • Vanilla Essence, 1 teaspoon

strawberry and chocolate chip muffins

*Make sure you dice the strawberries really small because big pieces will settle at he bottom and stick to the pan or will fall off the muffin. Small pieces will also ensure even distribution

** For instant buttermilk, take 1/2 cup milk and heat it, when its about to reach to reach a boil squeeze the juice of 1 lemon into it. Continue heating for another minute. You will see the milk curdling, sieve out the buttermilk and let it cool. Use in any recipe that calls for buttermilk or eggs (1 egg= 1/2 cup buttermilk).

strawberry and chocolate chip muffins

Process:

Preheat oven at 180 degree Celsius.

  1. Sieve flour, baking powder and baking soda in a bowl and set aside.
  2. In a separate bow, whisk the butter until light in color. When the butter looses its color and turns pale, add in the sugar and whisk until fluffy. This process should take good 7-8 minutes.
  3. To the creamed butter and sugar, add in the buttermilk, vanilla essence and mix. Ditch the whisk at this point, take a spatula or a wooden spoon.
  4. Start adding this buttermilk mix to the flour mix little by little and mix sparingly. After everything is properly combined, add in the strawberries and chocolate chips and mix so that they are distributed evenly.straberry and chocolate chip muffins
  5. Put the paper muffin cups in the muffin try or simply butter the tin generously if you don’t have them. Divide the batter among 9 muffin cups and fill to the top (avoid overfilling or it’ll get difficult to take them out after they’re done baking), bake for about 17-20 minutes, until the edges turn golden (or if you’re lucky, the top too) and a skewer comes out clean. If you’re not sure how your oven functions, take out the muffins after 16 minutes and take a skewer test. If it has liquid on it, put it back in for another 3 minutes and check again.

strawberry and chocolate chip muffins

strawbeery and chocolate chip muffins

If you have any comments, feedback or any complaints, please write to me and I’ll get back to you. In the meantime, Keep Baking!

Radhika xx

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Eggless Lemon Drizzle Cake

Super moist and tender lemon cake with the tangiest glaze ever, this eggless lemon drizzle cake is surely a winner!

FOR THE UPDATED VERSION OF THIS RECIPE GO HERE.

Remember I made a Lemon Loaf Cake to die for a little while back? That cake was gorgeous, probably the best one I’ve made but most of family members couldn’t enjoy it because it had egg in it! My vegetarian family members request me to make egg less cakes every now and then but I’ve always been shit scared of making one ever since I started making cakes with egg. I love the texture and moisture of egg cakes so much that I was dreading the thought of presenting a rather dry cake to people!

I had to come up with a solution, so I used my baking bible, GOOGLE and looked up for egg substitutes. Surprisingly there are many substitutes to egg that I didn’t know of, like vinegar, fruit purees, vegetable oil and the best one being what I used – Butter Milk! It was way easy to get my hands on (or shall I say make one instantly) and delivers perfect results every single time. I’ve read a lot of blogs who swear by their butter milk and never skip it. If you’re ever looking to substitute eggs or are just looking for that extra moist cake, I suggest you use butter milk. I was so glad because my cake was moist~ SUPER DUPER TROOPER MOIST! I was amazed by the result because all my egg less cakes turn out to be horribly dry, I literally have to pick out the soft areas but not in this one, it was soft all the way through. 🙂 I didn’t miss eggs at all..

lemon drizzle cake

Ingredients:

This recipe yields one 6″ round cake.

Serves: 4-5

Prep Time: 10-15 minutes

Baking Time: 25 minutes

For the Cake

  • 1 cup Flour (128 gms approx.)
  • 120 ml Buttermilk (learn how to make instant buttermilk below)
  • 70 gms Butter
  • 70-80 gms Granulated Sugar
  • 1 tsp Vanilla Essence
  • 1 Lemon (zest and 1 tsbp juice)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 50 ml milk

For the Lemon Glaze

  • 4 tbsp Icing Sugar
  • 1-2 tsp Lemon Juice

For Instant Buttermilk:

  • 1 cup Hot Milk
  • 1 tbsp Lemon Juice

lemon drizzle cake

Process:

For the cake:

Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour, baking soda and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased baking tin with butter paper on bottom. Bake at 180 degree Celsius for about 25 minutes or until a skewer inserted in the centre of the cake comes out clean.

For the Glaze:

  1. While the cake in cooling, make your glaze. In a bowl add 1 tsp lemon juice to icing sugar and mix, add another tsp if needed. You’re looking for a slightly thick pasty consistency. It shouldn’t be too runny.
  2. When the cake cools down, cover with glaze and a little lemon zest.

Instant Buttermilk

Take 1 tbsp lemon juice and pour it in a cup. Add in the hot milk until you fill the cup. Leave this for about 5 minutes, you’ll notice the milk curdling. If it doesn’t curdle, you can heat this mix until it does. Now sieve the mix to get smooth instant buttermilk! Use this wherever a recipe calls for buttermilk.

lemon drizzle cake

lemon drizzle cake

 

Chocolate and Orange Marble Cake

Merry Christmas to all of you!!

All I’m thinking these days is about making things that are festive looking and of course not too time consuming ! Baking is perfect, because once the prep is done, its the oven’s job to do the rest and I can just chill! So, today I baked this gorgeous looking chocolate and orange marble cake with a whipped chocolate ganache frosting.This cake was really moist, like all my other cakes 😉 and great tasting!  Oranges and chocolate actually compliment each other really well, the tangy flavor of oranges is complemented by the bitter sweet flavor of dark chocolate. To not ‘overload’ the cake with dark chocolate, I made a really light and fluffy Ganache to frost it with. Delish!

I used a Kinnow, which is primarily grown in India and is really abundant this season. They taste like oranges, only a tad bit tangy. You can of course use a simple orange too!

chocolate orange cake

Ingredients:

For the cake batter

250 gms Flour

1 tsp Baking Powder

150 gms Soft Brown Sugar  (Alternative: Granulated White Sugar)

125 gms Butter

2 Eggs (Alternative: 1/2 cup Pureed Banana, also add, 1/2 tsp Baking soda to the mix)

Zest of 1/2 Kinnow or Orange

2 tbsp Juice of Kinnow or Orange

125 ml milk

50 gm Melted Good Quality Dark Chocolate

3 tbsp Cocoa Powder

1 tsp Orange Food Coloring (optional)

For the Chocolate Ganache:

50 gms Good Quality Dark Chocolate*

50 gms Heavy Cream**

—————————

* P.s. You can skip using good quality chocolate in the cake but DO NOT use cheap quality chocolate in the Ganache. It won’t taste as good.

**Heavy Cream normally had about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s Available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser icing.

ganache frosting

Process:

Chocolate orange cake

1. Whisk sugar and butter until light and fluffy. Add in the eggs and whisk.

2. Sieve flour and baking powder and add it little by little to the egg mix, alternate by milk. So, add a little flour time then add milk. Continue until everything is combined. DO NOT WHISK THIS, only mix.

3.  Divide this equally into two separate bowls.

4. & 5. In the first one add the orange zest, orange juice and food coloring.

6. In the second one, add in the melted chocolate and cocoa powder. If the batter looks too thick and dry, add a little milk. (about 25 mls)

7. Start from one corner of the tin. Add a spoonful of orange cake mix, then chocolate next to it, then orange again. Tap the tin for the base to settle.

8. Now the next layer, all you have to do is alternate the color. So put chocolate mix on top of orange mix and orange on top of chocolate. Repeat until the batter is finished. You should have three layers.

9. Take a skewer and simply run it through the cake, starting from one end till the other. You could run the skewer in circular motions, that gives a beautiful design (much better than straight lines). Make sure to not over do anything, otherwise you’ll ruin it.

Bake your cake at 160 Degrees for 35 minutes.

Frost the cake with Whipped Chocolate Ganache Frosting, recipe available here and decorate with Orange rind (peeled with a vegetable peeler, then sliced).

Cut through the centre and marvel at your gorgeous cake!

marble cake orange chocolate

Hope you like baking this cake as much as I did!

chocolate orange marble cake

chocolate orange marble cake

Happy Baking!

Love,

Radhika xx

Super Moist Orange Cake

Hello my lovely readers,

I saw Rachel Allen baking an Orange cake on her TV show and I couldn’t stop wondering how it would turn out if I made it the same way I made my lemon cake. So I stopped wondering and started doing! I used my tried and tested recipe and substituted lemons with oranges, I did put more orange juice because I thought it enhanced the flavor (Rachel Allen didn’t use orange juice :p) My recipe proved itself again and cake turned out exactly how I had envisioned it, SUPER DUPER MOIST! I loved how this orange cake was zesty but not tangy, perfectly sweet and the scent of the orange zest was to die for! If you’re looking for something to remind you summers in this chilling winter then try this and you won’t be disappointed. This cake is like a ray of sunshine on sad gloomy day!

orange cake

Ingredients:

250 gms Flour

125 gms Light Brown Sugar

125 gms Softened Butter

1 tsp Baking Powder

1 tsp Vanilla Essence

2 Large Eggs

Zest of 1 Orange

2 tbsp Orange Juice

100 ml Milk

VEGETARIANS: Use about 1/2 cup pureed banana instead of the eggs.

You will also need a 22 cm loaf tin, butter for greasing your tin and butter paper to line your tin.

orange cake sugar n spice by radhika

Process:

We’re baking THE most awesome orange cake and for that you need to follow these steps.

Image

Preheat oven at 180 degrees Celsius.

Step 1: In a large bowl, add the sugar to the butter.

Step 2: Whisk until both are combined and the mixture looks light and fluffy (kind of like in picture 2 above).

Step 3: In a separate bowl, sieve the flour and baking powder. In a jar, pour the milk and whisk the eggs in it. Now add both these mixtures to the butter mixture you made in step 2, little by little, until it form a batter.

Step 4: Add in the orange zest.

Step 5: Add in the vanilla essence.

Step 6: Add in orange juice.

Step 7: Transfer to a greased tin and bake for 27 minutes at 160 degrees or until the cake is golden on top and the skewer comes out clean.

P.s I say that because every oven is different, my oven sometimes takes longer than what the recipe demands, for example my Christmas special chocolate chip cookies. I say keep peaking into your oven, DO NOT OPEN THE OVEN DOOR, just peak. When you think the cake is done, take it out for a skewer test.

This cake is done when its a little golden on the top. Don’t wait for it to brown.

This recipe will yield a 20-22 cm loaf, serves 6-8 people. In my house, 10-15! :D We like to share!

orange cake and tea

sugar n spice by radhika

Wrap in a butter paper and foil to keep the moisture intact!

Happy Baking!!!

Much Love,

Radhika xx

Lemon Loaf Cake

Hello readers,

Quick flashback~ I lived in London for a year or so and that’s where I was acquainted to lemon cakes. I would almost all the time buy McVities Lemon cake when I went grocery shopping (that cake is gorgeous). But after coming back to my motherland India, I could no longer enjoy my favorite cake so I decided to bake it! To my horror, that lemon cake turned out to be a disaster! My cakes may not turn out perfect all the time but they always taste great but this particular cake in question shook my confidence in baking, cooking and everything I thought I knew!

Luckily, I’ve got the skin of a Rhino and I never give up! I kept looking for better recipes and ways to avoid another disaster and I can proudly say I found the recipe I was looking for! Super moist lemon loaf cake! I found this recipe on Nigella Lawson‘s Community recipe page. Thank you ‘Anonymous’ for this wonderful recipe!

sugar n spice by radhika

 

Ingredients:

22 cm loaf tin

250 gms flour

1 1/2 tsp baking powder

150 gms light brown sugar

125 gms butter (room temp)

2 large eggs

1 tbsp lemon juice

Rind of 1 lemon

150 ml milk

1 tsp vanilla essence

sugar n spice by radhika

 

Ingredients:

22 cm loaf tin

250 gms flour

1 1/2 tsp baking powder

150 gms light brown sugar

125 gms butter (room temp)

2 large eggs

1 tbsp lemon juice

Rind of 1 lemon

150 ml milk

1 tsp vanilla essence

Process:

Preheat oven at 180 degrees. Butter your tin and line with parchment/butter paper.

Step 1: Sieve flour and baking powder and mix it properly.

Step 2: Whisk together butter and sugar until pale yellow. In a separate jar, whisk together milk and eggs.

Step 3: Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, your flour mix, milk+eggs mix and butter+sugar mix should have formed a smooth batter.

Step 3: Add in the lemon juice, lemon rind and vanilla essence to the mixture to the batter. Make sure its not too liquidey. I’ve noticed thicker batters yield denser cakes.

Step 4: Bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready!

sugar n spice by radhika

Enjoy this super moist cake with Tea!

sugar n spice by radhika

 

Happy Baking!

Love,

Radhika xx