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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How to make pizza sauce at home?

Use this extremely easy sauce for pizzas and even pastas. Its super easy and doesn’t even take that long.

Ingredients:

Homemade pizza sauce

 

Makes: 1 cup sauce approx.

Olive oil, 2 tablespoonsTime: 20 minutes

  • Butter Optional
  • Garlic, 5-6 cloves, finely chopped
  • Red Onions, 2 large, finely chopped
  • Tomatoes, 4 large, pureed
  • Water, 1/2 cup (120 ml)
  • Sugar, 1 teaspoon
  • Salt and Pepper to taste

Process:

  1. Homemade pizza sauceHeat olive oil in a heavy bottomed pan along with the butter. Once the butter melts, add in the finely chopped garlic,fry for a minute and add in the onions. Fry these on low until the onions turn light brown.
  2. Once the onions have browned add in the pureed tomatoes and fry these
    on low until the sauce develops a deep red color, Add in the sugar, salt, pepper and water and give it a boil. Blend the sauce in a food processor to make it smoother and use as a base for pizzas. The key is to use the freshest and reddest of tomatoes.

 

 

 

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Egg Less Scones

These scones are perfect tea accompaniments and are extremely easy to bake!

I had scones for the first time in London and instantly fell in love with them. These not so sweet English tea biscuits go perfectly with cream tea and are somewhere between a bread and a cookie. Crunchy on the outside but nice and crumbly on the inside. I love sandwiching them the traditional way with strawberry jam and butter or clotted cream but you can have them with whatever you like, nutella too. One bite of this crumbly biscuit will transport you to the streets of England! 

eggless scones

Scones are again another very easy biscuit recipe, somewhat similar to my All Butter Cookies. All you really need to do is mix 5 basic ingredients and bake them for 15-20 minutes. This was my first time baking scones and I’m pleasantly surprised by how easy and quick they were to make. Ideally scones are left to bake until they’re golden on top but I thought they looked better with just a hint of gold rather than golden all the way (didn’t effect the texture at all). If you wish to have them “golden-er”, bake until they reach the color of your liking.

eggless scones

The best part about scones is that you can play with the recipe. I love basic recipes like these with scope for transformation, that way you can really create something original with the ingredients of your choice. If you prefer, add in a few raisins or chocolate chips to the dough or for a savory scone, sun dried tomatoes or cheese. Sky is the limit when it comes to thinking of combinations and you can literally go crazy with this one.

eggless scones

Ingredients:

Makes: 10-12 Scones (2 inch or 5 cm in diameter)

Prep Time: 20-30 minutes

Baking Time: 15-20 minutes

  • Self Raising Flour, 1 1/2 cup (or 200 grams)
  • Salt, a pinch
  • Butter, 50 grams (cubed)
  • Powdered Sugar, 3 tablespoons
  • Milk, 120 ml
  • Additional milk for glazing (or beaten egg)

eggless scones

Process:

Preheat oven at 220 degree Celsius for 10-15 minutes.

  1. In a bowl, mix together the flour and salt properly. Add in the butter cubes and rub it through the flour using your finger tips until the mixture becomes grainy. Add in the sugar and mix.
  2. Make a well in the center and add in the milk. Mix in one direction using your hands until you form a soft dough.
  3. Toss the dough onto a floured surface and knead lightly. Do not apply too much force or knead for too long or your scones will be tough. Kneading for a minute with light force is what you should be going for.
  4. Flatten the dough to 2 cm thickness (or 3/4 of your fingertip), you don’t need a rolling pin, simply pat the dough with your hand and flatten it out. eggless scones
  5. Cut out shapes with a 5 cm or 2 inch cookie cutter. Knead the remaining dough lightly and flatten it out again to cut out more scones. Repeat this process until you have used up all the dough. I made 9 small 2 inch scones and 1 giant 3 inch scone.
  6. Brush the scones with milk or beaten egg if you don’t mind it.eggless scones
  7. On a greased tray line all the scones away from each other and bake for 15-20 minutes at 200 degree Celsius on the middle rack.

Let the scones cool on a wire rack and serve with strawberry jam and butter or better yet, some clotted cream.

This recipe has been Adapted from BBC.com.

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Easy Mushrooms Stuffed Ravioli with Tomato and Basil Sauce

Easy homemade ravioli stuffed with super easy mushroom filling and served with tangy tomato and basil sauce. This is SOUL FOOD AT IT’S BEST!

Disclaimer: I have no training in any cuisine whatsoever. All recipes and techniques I develop are from the internet and/or cookery books. If you feel like my recipe needs a bit of work or thought, please feel free to drop in a comment. I would love to hear from you. Calling all my fellow Italian bloggers to review the recipe and give it their nod! 🙂

Mushroom Stuffed Raviolis with Tomato and Basil Sauce

I love raviolis, my favorite being spinach and ricotta ravioli in tomato sauce. The creamy salty ricotta gets perfectly balanced with the tanginess from the sauce. I can eat that thing forever and I do, all by myself! Who needs to share soul food anyway, right?!

Last year I made raviolis for the first time, that was when I had started creating and experimenting with different cuisines in the kitchen and started trying out dishes labeled as “Complex”. I know a lot of people would consider raviolis or homemade pastas as complex and wouldn’t dare to try it. I was one of them too. The ease of opening a packet of supermarket pasta and boiling it is immeasurable and it would take a lot of effort for me to convince you to attempt this dish but all I can say the you sense of achievement of achievement you feel when you make your own pasta is out of this world. When you see pasta made with your own two hands, you’ll understand the feeling I’m talking about. Quite honestly, when I made raviolis for the first time and they came out perfect, I became so much more confident of my cooking skills.

homemade pasta

You don’t need too many ingredients to make pasta at home and it is way cheaper than the store bought version. All you need is flour, olive oil, eggs and salt. I’m sure you have these in your pantry now and it doesn’t even take that long. All you need to do is mix these ingredients, make a ball of dough then knead it for 10 minutes. It doesn’t take up too time much except that you’ll need to let it rest for a little while, from 30 minutes to 1 hour and then cut it in the desired shapes. I know a lot of people let their doughs rest for 12-24 hours but I lack their patience, if I want something I want it now and 1 hour resting time works perfectly because you can prepare your sauce and the filling in that time.

pasta dough

This recipe doesn’t even require for you to have a pasta machine, I don’t have one and I don’t even feel the need to get one, not because its useless (I’ve heard its a bliss to have one) but because I don’t make raviolis everyday and investing in something I’ll only use once or twice a month or sometimes once in 6 months doesn’t make any sense to me. My good ol’ rolling pin works just fine. It takes a bit of effort but I’m Indian and we make rotis, so I know how to knead and roll out dough perfectly. It takes a bit of practice in the beginning but once you get hold of it, it becomes quite enjoyable and relaxing.

homemade mushroom ravioli with tomato sauce

Ingredients:

Serves: 2

Prep Time: 1 hour (including the dough resting time)

Cooking Time: 10-15 minutes

For the Dough

  • All Purpose Flour, 200 grams
  • Eggs, 2
  • Olive Oil, 2 tbsp
  • Salt

For the Filling

  • Garlic, 4-5 cloves
  • Button Mushrooms, 200 gms
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt and Pepper to taste

For the Sauce

  • Garlic, 4-5 Cloves
  • Onion, 1 large, chopped
  • Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Tomatoes, 3 medium, chopped (use the reddest tomatoes you can find)
  • Tomato Puree, 1/2 cup
  • Cheddar Cheese, 2 tablespoons, grated
  • Water, 1/2 cup
  • Basil Leaves, 4-5
  • Salt, pepper and oregano, to taste

TIP: If you don’t have olive oil, use vegetable oil instead.

Homemade Mushroom Stuffed Raviolis with Tomato and Basil Sauce

Process:

  1. Prepare your dough by mixing all the ingredients listed under “for the dough”. Get it all together using a fork and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water. Now knead this dough for roughly 10 minutes or until the dough feels soft and looks smooth. You can refer to a picture above, that’s my dough. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
  2. In the meantime, prepare your filling. In a pan, add in the olive oil and butter. Once the butter starts melting add in the garlic and fry until just golden brown in colour. Now toss in the chopped mushrooms and saute it. At this point lower the heat,  cover the pan and cook mushrooms until just done. This should take somewhere around 10 minutes. You should keep peeking though so that they don’t burn.
  3. Whilst the mushrooms are cooking, we’ll prepare the sauce by taking a heavy bottomed pan. Heat the olive oil and add in 1 tablespoon of butter (save the remaining 2 for later). When the butter starts to melt, add in the garlic and saute until golden brown in color. Now toss in the chopped onions and saute for a minute. Lower the heat and let the onions cook on low heat and brown.
  4. By this time your mushrooms should be done for the filling. Add in the salt and pepper and set them aside to cool. You need the filling to be at room temp before stuffing it in the raviolis.
  5. Getting back to our sauce, check if the onions have browned a bit, if they have add in the tomatoes and tomato puree and cook at high for a minute. Lower the heat again, add in the remaining tablespoon of butter and let the tomatoes cook. Add in  the basil leaves (as many you desire) and a little water from the 1/2 cup you have reserved for the sauce, 1/4 cup should suffice. This should prevent the tomato from sticking to the bottom. Let this cook on very low heat for about 10 minutes. Keep stirring occasionally. DO NOT hurry this sauce or else it won’t taste the same. Give it time to develop flavor, the most important part being cooking the tomatoes until they turn deep red.
  6. Once the tomatoes look cooked or darker in color, add in the remaining water if required. If you like a thick sauce you may skip the water. Add in the cheese, salt, pepper and oregano. You can fry a few extra mushrooms like you did for the filling and add them to the sauce at this point. I also like to add in an additional tablespoon of butter after this point but its completely your call.
  7. This sauce will be rustic with bits and chunks in it, if you prefer a smoother version just whizz up the sauce using a hand blender or in a food processor. WARNING: The sauce will change color from red to orange if you blend it. If you don’t mind that, carry on but if you want the sauce to remain red even after whizzing, skip the cheese in step 6, add it only after blending the sauce (or you can skip it altogether).
  8. For the raviolis, refer the pictures below.

homemade raviolis

  • Roll out the dough on a floured surface using  a rolling pin. The dough should be really thin. Paper thin.
  • Using a cookie cutter cut out round shapes in the pasta dough and mount the mushroom filling on them in the center.
  • Using a pizza cutter, you can make linguine pasta too. (optional)
  • Take another piece of round cut dough and place it over the piece of dough with filling on it. Press the edges.
  • Use a fork to seal the raviolis by pressing it gently on the edges and making sure that the pieces of dough are locked.
  • In a deep pan, add in water and salt and bring to a roaring boil. Toss in the raviolis and boil for 2 minutes. Same for linguine.

TIP: Apply flour to your rolling pin too, to prevent it from sticking. Avoid using too much flour while rolling the dough though as it can make the raviolis tougher.

9.  To assemble, simply transfer the raviolis to the serving plates and drizzle sauce generously. Sprinkle cheese, Cheddar or even better Parmesan. Decorate with a few basil leaves and serve.

I really hope you like the recipe and try it out. I’d love for you to write to me with your feedback.

Connect with me: I’m available on Pinterest, Instagram and Facebook. All links on the homepage.

Radhika M. xx

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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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Fudgy Chocolate Bars !

Hola my readers!!

Merry Christmas to all of you! It must be a bit early for most of you but I’m in a different time zone, so here’s wishing you a life full of Sugar Spice and All Things Nice! ❤

It’s a festive season and I love to make food to celebrate that! I made these yummy, Fudgy Chocolate Bars full of marshmallows and other good stuff. Quite honestly they look I slaved all day in the kitchen for them but NO, they were surprisingly quick! You can make these bars and refrigerated them. I can’t really say how last they long because mine finished the next day 🙂 Greedy crowd I’ve got here 😉 But they should remain ‘fresh’ for as long as a week. These bars require really basic ingredients but the end result is so mesmerizing and impressive! These bars are a good 4PM snack or even midnight 😉 You could make them for a parties, just cut the bars into bite size pieces.

sugar n spice by radhika

Ingredients:

This recipe will yield approx 9 square bars about 2 inches in size.

If you’re cutting into bite sized pieces (about 1 inch) you can get about 36 of them.

100 gms Unsalted butter (you can use salted but the taste will definitely be noticeable)

250 gms Dark Chocolate

2 tbsp Condensed milk

80 gms Marshmallows

40 gms Cadbury Gems or M&M’s*

100 gms Rich Tea Biscuits**

Icing sugar for dusting (optional)

———————————–

*You can put more gems or m&m’s if you like, this recipe is very forgiving.)

**There are many brands, I’m in India so I used Britannia Marie, anywhere else I’m sure you’ll find Mc Vities Rich Tea Biscuits)

sugar n spice by radhika

Process:

Line an 8cm baking tin with foil paper and keep aside.

1. Melt chocolate on a double boiler. Separately, microwave the condensed milk and butter until ‘almost melted'(The mix shouldn’t bubble.) Once the chocolate has melted, Mix the two.

2. Reserve about 1/4 cup of the chocolate mix and keep aside.  Add in the remaining ingredients to the remaining chocolate mix. Combine properly.

3. Tip in this fudgy base to the foiled tin and top with the remaining chocolate and gently spread over the base. Do not worry if the chocolate doesn’t cover the base properly. It is supposed to be like that.

4. Refrigerate for about 2 hours and then cut into pieces. Dust with icing sugar and DEVOUR THE GOODNESS!

sugar n spice by radhika

Store the bars in a refrigerator, if your storing them on a room temp, then place butter paper between each bar while you’re stocking them to prevent sticking.

I hope you enjoy making these as much as I did! Please write back if you liked them and even if you didn’t! 🙂

Merry Christmas!

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