Read along to check out all the mistakes that I did which you can avoid!!!
Read along to check out all the mistakes that I did which you can avoid!!!
Easy Chocolate Chip Cookie Cups – A fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Also, check out the recipe for an easy way to make a small batch perfect eggless chocolate chip cookie.
Having an egg allergy?
Or you open the refrigerator just to find out that there are no more eggs left.. 🙁
Or are you a vegetarian?
Simply looking for an egg-free dessert?
Whatever be it – all I can say is your search ends here!!
Perfectly crispy edges and a soft centre, one bite of these delicious chocolate chip cookies and you will never realise that there are no eggs in it.
And when baked in muffin tins, the edible cookie dough takes the shape of such adorable and cute chocolate chip cookie cups that you will fall head over in love with it.
The filling choice for these amazing chocolate chip cookie cups is endless.. From ice-creams to cheesecakes to simple ganache or whipped cream to mousse or simply plain milk, each addition would totally elevate the dessert to the next level.
Today I have chosen to fill this with a ridiculously easy peasy recipe of Chocolate Mousse that is made with just 2 ingredients, yes you read it right JUST 2 INGREDIENTS!!
Before the tips, it is important to understand the role of each ingredient to make the best out of any recipe.
Don’t even think about it!! Always and Always Butter.
Never use margarine here. The flavour and quality of the end product that you get out of using butter are nowhere close to the ones made using margarine.
Bakeries often tend to use margarine in their products to be cost-efficient. But as a home-baker, the best flavour is achieved by using butter.
I have talked about this particular step in much detail in my Science behind baking the perfect Chocolate Chip Cookie post. If you are someone who loves reading articles about baking science highly recommend you to check that post.
Will just touch it shortly here that we have to use softened butter to get the best results. Not melted not cold but soft enough to slide your finger through the butter cubes.
To achieve this simply place the butter at room temperature at least 2 hours before you start with the recipe.
I would recommend using both to make the cookies or cookie cup.
The role of brown sugar here is to give the cookies the characteristic Brown Colour and the caramelised flavour. However, you can choose to substitute the same with white sugar if you do not have them handy.
But do use caster sugar here in place of granulated sugar. That is because in the creaming method caster sugar tends to dissolve faster along with the butter as compared to the granulated sugar owing to the smaller size.
One of the reasons for the cookies to turn flat and become soft is because of the addition of baking soda. So always use baking powder in the recipe to avoid the same.
Hmmm… The role of cornstarch is interesting. The addition of the same tends to make the cookie chewy.
Personally, I do not like chewy cookies so I have not included the same in the recipe.
If you follow the recipe to T, you would get a cookie that has crispy edges and soft centre, which is absolutely divine in my opinion. If you like you can go ahead and add 1 tsp of cornstarch to make the cookies soft and chewy in the centre.
Eggs act as a binding agent in this recipe so it was very easy to come up with a substitution for the same.
You can read more about eggs in baking from this post here.
Unlike the 3 ingredient butter cookies recipe, it is important to cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined. Do not overmix the batter.
Add the chocolate chips and fold that through.
Using an ice-cream scoop as a guide simply scoop the batter and place it on a baking tray lined with parchment paper.
CHILL IN THE REFRIGERATOR FOR A MINIMUM OF 2 HOURS.
Or preferably overnight. I did chill it overnight.
And then bake in a preheated oven of 180°C for 12-16 mins until the edges crisp up and turn light golden in colour.
I divided the dough into 2 which means I made 6 cookies and with the remaining dough made 7 cookie cups.
All the tips and steps mentioned up to step 3 remains the same while making these best cookie cups too.
What varies for this is Step 4 so I will directly start with that.
You would need a mini muffin tin to make these easy cookie cups. And the best part is there is absolutely no need to chill the batter. Cool right!!
So once you make the eggless cookie dough, using an ice-cream scoop simply scoop out the dough and place it in the mini muffin tins.
Bake them in a preheated oven of 180°C for 14-17 mins until the sides start crisping and the centre is just set.
While still warm, that is when it is out of the oven, using any circular object ( I have used the back of a tbsp) press down the centre to create a hollow space pressing it to the edges.
Since the cookie is still warm it would take the shape of the muffin tin base and you would get a cookie cup.
Let it cool in the muffin tin itself for another 10 mins. Then remove from the tin and let it cool completely on the cooling rack before filling it with fillings of your choice.
There is absolutely no need to chill the dough. Since we are making it in the muffin tin, the dough would ultimately take the shape of the pockets and would not spread flat like in the former cookie case.
Let’s take a moment to acknowledge the beauty of this silky smooth and utterly delicious Chocolate Mousse Frosting that is made out of just 2 ingredients.. Unbelievable right!!
This is not the traditional way of making Mousse I understand.
But a shortcut method is always welcomed right!! Plus it is Eggless and needs just 5 mins of your time. Also the chocolate and whipped cream itself is stable enough to hold the shape of the frosting.
That means you can use this frosting to fill and frost an entire cake as I have done in the image below. The frosting is stable enough to pipe designs over the cake too.
Basically, I have used my favourite chocolate cake as the base, this chocolate mousse frosting to fill and frost the cake. Followed by a dark chocolate ganache drip decorated with basic chocolate decorations which I believe every baker must know.
To make this 2 ingredient Chocolate Mousse Frosting all you have to do is:
Chop the chocolate and place it in a bowl. Pour some hot cream on top. Let it stand for a minute and then stir to dissolve.
If the chocolate is not dissolved completely then place the bowl over a bain-marie and stir to dissolve completely. Set aside for 10 mins until it thickens a bit.
Meanwhile, in a separate bowl start whipping the cream and once you get soft peaks, add the ganache to it and whip until still peaks. Voila, your easy peasy shortcut chocolate mousse frosting is already:D
Honestly, it would take an entirely separate post to solve each and every query regarding making cookies which I will surely do sometime sooner.
For today let us see the major 2 issues that you would face.
If you note all the points mentioned above then your cookies will not spread too much.
The edges turn crispy and light golden brown in colour whereas the centre still seems to be soft and not cooked completely. Do not worry upon chilling the cookies will crisp up further.
Baked Chocolate Chip Cookies can be stored for up to 2 weeks in an airtight container.
Cookie Dough: To keep cookie dough, wrap it in a cling film or store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
Eggless Chocolate Chip Cookie Cups is a fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups desserts filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined and it takes the shape of the dough. Do not overmix the batter.
Add the chocolate chips and fold that through.
Divide the dough into 2.
Using an ice cream scoop, scoop out the dough and directly place them in the mini muffin tins.
Bake in a preheated oven of 180°C for 14-17 mins.
Once out of the oven and while still warm, using a rounded object (I have used the back of a tbsp) press down the centre to create a dent pushing the cookie to the sides to form the shape of a cup.
Let it cool in the pan itself for 10 mins, then transfer to a cooling rack to cool completely.
For the remaining dough also, scoop out the batter using an ice-cream scoop, and place them in a baking tray lined with parchment paper.
Chill the dough for a minimum of 2 hours. (I would highly recommend to chill them overnight which is what I did).
Bake in a preheated oven of 180°C for 12-15 mins until the edges crisp up turning into golden brown colour and the centre still remains soft.
Let it sit in the baking tray itself for 3-4 mins and then transfer to a cooling rack to cool completely.
Take the chopped chocolates and 50 ml Cream in a bowl. Melt them over a double boiler until the chocolate is all melted and combined with the cream. This is the ganache
Let it cool and thicken for 5-10 mins.
Meanwhile, whip the remaining cream to soft peaks. Gradually add the cooled ganache and whip until stiff peaks.
Your chocolate mousse filling is ready to be filled in.
Melt some chocolate and place in a wide mouth bowl. Also keep the sprinkles ready in a separate plate.
Dip the cookie cups into melted chocolate such that it only coats the top rim of the cups. Tap to remove off the excess.
Then place the cups into the sprinkles so that it sticks around the edges. Let it stand for couple of minutes to set completely.
Fill with the prepared chocolate mousse.
As mentioned in the recipe I have divided the cookie dough batter into two to get 6 cookies and 7 cookie cups.
That means simply just halve all the ingredients to make just 6-7 cookies at a time.
The recipe works perfectly fine when halved. I have always made a small batch for my family so be rest assured that the recipe works.
These Eggless Chocolate Chip Cookie cups are a fun and entertaining treat for kids, friends or family that you can try to make this holiday season.
Totally satisfying and worth trying.
The crispy cookie base followed by a smooth and silky melt in your mouth mousse filling and the little bite of the crunchy sprinkles is totally divine.
So is the eggless chocolate chip cookies a delight to eat. The crispy edges with a soft centre studded with chocolate pearls dunked into milk are something that I can have any time of the day. Can you too?
The 2 ingredient Chocolate Mousse takes hardly 5 mins of your time and with just 2 ingredients it is a dessert that is worth making even at 2.00 am. A quick and easy dessert to satisfy your dessert craving.
You can use this frosting to fill and frost an entire cake. The details of which have been shared in the recipe post above.
All in all, this Eggless Chocolate Chip Cookie Cup is a delight to make and share with friends and family. If you too think so then definitely let me know your thoughts by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
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I will see you soon with yet another recipe
Buttercream Flowers is one of the easiest and the prettiest way to decorate your cakes or cupcakes. In this post find the exact steps to make not 1 or 2 but 5 different buttercream flower cupcakes decoration in a step by step pictorial as well as video tutorial format.
For the ease of convenience, I have divided this flower making tutorial into two posts –
The most common type of Buttercream that works best for making a buttercream flower cake or buttercream flowers cupcakes has to be the American Buttercream Frosting. I have shared a detailed post on how to make the perfect buttercream aka Buttercream 101 in a separate post. Definitely check it out before we start making the flowers.
Being sturdy enough to hold on the piped flowers, American Buttercream is most preferred frosting.
The other frosting that you could use can be Swiss meringue or Italian Meringue Buttercream.
However, I would like to bring your attention to my latest addiction – Condensed Milk Buttercream Frosting which is also known as Russian Buttercream Frosting. Oh my God!! If you haven’t tried it yet you should right away.. just 2 ingredients and it tastes so yum, silky smooth and just delicious.
This according to me is the best buttercream for piping flowers on a cupcake.
And the flowers that you make out of this are so smooth, silky and has an amazing shine to it. Also, it is subtly sweetened keeping the balance, unlike American buttercream which is just uber sweet and also has a crusting finish.
Other softened buttercreams like French is just not suitable for piping flowers.
Apart from buttercream, I have seen flower cupcakes made out of non-dairy whipping cream too. I have not tried it yet and also let us focus on buttercream frosting for today’s recipe keeping the whipped cream for some other day.
If you were to use the buttercream for filling and frosting the cake you would prefer light and fluffy frosting that would melt in your mouth.
However, to make buttercream for flowers, you should have the cream to be little denser and stiff so that it holds the shape beautifully and does not fall off.
The denser consistency helps eliminate air bubbles and pipes thinner petals with really nice, crisp edges.
To achieve that a method similar to that of making Korean Buttercream Flowers is followed wherein the butter and meringue are cold and then whipped until smooth.
I am yet to try that method so for today we will stick to using room temperature butter and condensed milk to make this condensed milk buttercream frosting for cupcake decorations.
I will share the method of how to make buttercream roses step by step format using American Buttercream in my Part 2 series.
Coming to the consistency of our Condensed Milk Buttercream frosting it should be just smooth and silky, you absolutely don’t need to chill or refrigerate it.
Now that you have made a perfect Buttercream that is smooth and glossy and you also have saved it from licking straight away from the bowl 😉
So now let us use this buttercream icing for piping.
And you would definitely need some piping tips for the same right!! So I have divided it into 3 categories – Basic, Ninja and Pro.
Basic as in the tips that you must own for making basic and simple buttercream flowers like Tip No 103. This is the most commonly used tip for making roses especially. With this same tip, you can make so many flower designs.. I have shared two today but this is one of the basic versatile tips that you need.
The other basic tip to include in your collection is Tip 68 – Leaf Tip.
I agree that buttercream cupcake flowers on its own look beautiful but with a little accent of leaves here and there it looks even more realistic.
Tip 1M is one of my go-to tips for cake decoration. It is just perfect to pipe Buttercream Hydrangea.
Coming to the Ninja category would be Tip no 120 or Tip No.122 These are similar to the 103 tips just that it is curved and that one is straight.
So this is a perfect tip to make a closed bud for rose flowers or even peony.
Another tip that I would include in the Ninja Category would be Tip 349. This is a variation of leaf petal tip that looks so pretty when piped <3
Now, these are not must-haves in your collection but with these, you can try different flowers other than the rose like CHRYSANTHEMUM or Dahlia.
Again let me clarify I have not categorized these on the skill levels but actually on the must-have basic tips to some which you can buy at a later stage too.
All these tips number are from Wilton range of piping tips. However, I do not own Wilton piping nozzles whereas mine is a collection of 24 nozzles set from a nearby local store. That means even you do not need to buy branded nozzles, to begin with 🙂
To make realistic and beautiful looking simple Buttercream Flowers I like to go with lighter tones of rose pink, yellow or simply white.
The ones that you actually get in the bakery is actually too dramatic unless that is what you want to make like a really white cake and red rose – perfect for Valentine’s but otherwise I would prefer light or the ever trending pastel shades.
When it comes to colouring less is more. So always start with a drop of buttercream or simply dip a toothpick in the colour of your choice and transfer that to the buttercream and mix well.
The main reason to do this is that when it comes to colouring buttercream or any frosting for that matter, the colour darkens upon standing. So no matter what shade you begin with the next day the flowers would look a shade darker than what you actually started with.
I have always used Gel Food Colours to colour my buttercream and I would recommend the same to you. The advantage of using gel food colours is that Gels are usually water-based which makes them a bit softer and being softer consistency makes them easier to measure in specific amounts like for example you can squeeze out one drop at a time.
So finally, let’s get started with buttercream flowers tutorial
Tip No: 27
Buttercream Colour: Yellow and Brown
Start by applying a base coat of yellow colour onto the sides of your cupcakes.
Holding the piping bag at an angle say around 30 degrees to the cupcake, apply some pressure to release the buttercream, leave the pressure while dragging the piping bag towards you at the same time to a height that you are satisfied with to create a pointed end. Repeat the process to complete one circle of petals on all around the cupcake.
Holding the piping bag at an angle would give the petals a lifted look. You will be applying this little trick to all the other cupcake flowers too.
To create the second layer of petals, the starting point would be the centre of two petals. Refer the attached pic below for clear understanding. Again this would be the same trick for all the other flowers too.
Repeat the above step to create this inner circle of petals.
PRO TIP: Reserve some yellow colour buttercream to make the pollens inside. Isn’t that supposed to be brown?? Ya simply add brown colour to it rather than making a separate one from scratch. I found this trick also helps reduce wastage. 🙂
So for piping the pollens we would use a small star tip say Tip No 13 and simply pipe the centre of the cupcake.
And there you have it beautiful Sunflower Cupcake.
This is one of the easiest and my personal favourite way of decorating with buttercream. Looks so intricate and complicated right with the purple petals and simple while centre but you will be surprised to learn how easy it is to make one.
Tip No : 1M
Buttercream Colour: Purple and White or plain
To a piping bag fitted with your nozzle add in the purple buttercream. With the back of your spoon spread the buttercream onto the sides of your piping bag creating a hollow centre.
Fill in the hollow centre with plain or white coloured buttercream.
PRO TIP: In your mixing bowl squeeze out a bit of the buttercream until you actually start seeing two-toned colour coming out.
And then to make the flower pattern on the cupcake, simply apply pressure to release the buttercream. In this case, there is no need to drag them.
Just like magic, you would get that purple petals and white centred effect.
Feel free to combine any colour of your choice 😀
Not sure what these flowers are called since we are using petal tip I have named them so.
Tip No: 103
Buttercream Colour: Rose Pink
Pro Tip: When you reach the inner circle make sure to pipe in odd numbers by counting to exactly 5 or 7 petals.
To pipe this petal flower cupcake we need to follow an inverted “U” shape pattern. So starting from the left-hand side apply pressure to make an arch coming to right-hand side creating an inverted U shape. Continue the same pattern throughout the circle.
Make 3 circles in total.
In the inner circle make sure to count to 5 or 7 and then just pipe the bud using the same nozzle
I had also used this method to make a pattern on the entire cake once while I was making a Pineapple Cake for a friend. Attaching the picture of it for you guys..
Tip No : 81
Buttercream Colour: Purple
For making this particular flower you will have to start by applying pressure drag upwards but while releasing, release it in a curved motion so that it stands upright..
Repeat the entire circle until you reach right to the centre.
Please remember to change the angle with each inner circle so that by the time you reach the centre it is almost 90 degrees to the cupcake.
Tip No: 103
Buttercream Colour: Rose Pink
Start by piping a dollop in the centre to create a bud.
The first inner circle has to have 3 petals. The technique is like creating an arch from left to right overlapping the first arch.
Likewise, the next circle needs to have 5 petals. Create small petals in the beginning and as you reach the very end the petal size increases.
And that was the 5 different Buttercream Flowers that we were trying to learn today.
A step by step pictorial and video tutorial to making different types of BUTTERCREAM FLOWERS for cupcakes and cakes using tips and techniques that is perfect for beginners.
Beat the softened butter until smooth creamy and paler in colour. Add in the condensed milk and beat until stiff.
Next in goes the vanilla essence. Beat that well too. Your condensed milk buttercream frosting is ready.
Divide it into separate bowls and colour it as per your needs by just adding a drop at a time.
Make flower patterns following the step by step method as mentioned in the paragraphs above using the specific tips or nozzles or you can also follow the video tutorial attached to the recipe card.
I have used my favourite vegan cupcakes recipe as the base. You can also choose to use milk in place of water in that recipe to get a more moist and soft cupcake as I did in this recipe.
Find a detailed recipe of BUTTERCREAM 101 by clicking here.
Practise is the key to pipe beautiful flowers on a cupcake. So don't feel bad if you could not make it in the first go, practise and practise until you perfect the art.
One of the best things to make with buttercream flower cupcakes is a bouquet.
Start by covering the cake board with fondant.
The pattern to arrange the cupcake flowers is 2-3-2. That is first place 2 cupcakes, then 3 cupcakes below them and then 2 cupcakes to create a circle of 6 cupcakes with 1 cupcake in the centre.
Roll the green fondant to create stems.
Cut out green fondant using leaf cutter to make leaves or simply pipe using a leaf tip.
Gift to your mother this mother's day and make her feel special
I hope you found this tutorial post helpful.
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I will see you soon with yet another one
Sssshhhhh…. Don’t let anyone know that you just need 2 ingredients and 3 steps to make this Classic French Palmiers Recipe!!! Its a top secret between us 😉
If you think making classic French recipes is difficult and not your cup of tea.
Then I am here to change your mindset totally with this recipe.
Perfectly crispy, buttery and flaky, sweet and crunchy made using just 2 ingredients, this Palmiers recipe would take you down the lane to your childhood memories.
Also known as elephant ears, pig’s ears; a palmier is basically a French Pastry.
Made using puff pastries and sugar these are a flaky, crispy, buttery sugar sprinkled cookies.
If you are a 90’s kids you would remember the Britania Little Hearts biscuits from your childhood. After seeing and tasting these cookies you would be taken back to your glorious childhood days.
Though making a puff pastry is not difficult, it is, however, time-consuming and needs lots of patience. But when you have the option of buying one from the market it rather convenient and much easier to use for certain recipes.
Like for these easy butterfly cookies, if you have the puff pastry handy, it hardly takes 5 mins of your active time to make. So when you have unannounced guests next time impress them with these homemade little heart biscuits and they would never believe that it is made by you.
Whenever you buy ready made Puff Pastry for making anything sweet or dessert related always make sure to check the ingredients.
You would need a puff pastry that is made from 100 percent butter for a good flavour and taste to your baked product. Never buy puff pastry that has shortening or animal fat added to it.
Likewise, if you are a vegetarian then never buy readymade savoury puff pastries as it has animal fat added to it.
When I was doing my Level 4 Bakery Course here in New Zealand, we were taught both the puff pastries that is the rich buttery one using real butter sheets in between and for making pies we used the one that had animal fat added to it.
Bakeries do that to reduce the cost of the ingredients which absolutely makes sense right.
So you be cautious the next time you buy it, ok!!!
Now that was one of the major ingredients you need to make these palmier cookies, what is the other Palmier ingredient?
I have used regular white granulated sugar.
The thing is the one that we get back in India has bigger sugar crystals as compared to the ones that we get here. So I would recommend you to use caster sugar in that case.
You have to fold as much sugar into the puff pastry dough so as to make it sweeter and crunchier in every bite.
Once you know the basic technique you can add so many different variation to the same.
Like today I have just made a simple sweet palmiers recipe using sugar.
The other thing that you can do is add just a bit of cinnamon to the sugar to make cinnamon sugar and use that to make a batch of cinnamon palmiers.
Take it to the next level by spreading some Nutella on to the puff pastry sheets and then fold. Oh my god, just imagine the flaky buttery crust giving way to the smooth and luscious Nutella, sheer indulgence isn’t it. I am definitely going to try the Nutella palmiers recipe once.
Apart from Nutella, you can also use any kind of nut butter like peanut butter or almond butter.
Puff pastry cookies with jam is also another cool idea to be honest.
Who wouldn’t love chocolate palmier – Just slather some chocolate sauce or ganache in between the sheets and roll it. So cool right!!
One can also make savoury palmiers recipe using this technique.
Fill it with a mix of shredded cheese to make cheese palmier or add pesto, sundried tomatoes and make yourself a batch of savoury Palmiers.
This would make a great quick and easy appetizer idea for your next party.
And now let us see,
The delightfully sweet flaky buttery sugar sprinkled Palmiers cookies, with crunch of sugar and the crunch of puff pastry would surely take you down the memory lane.
Take a sheet of frozen puff pastry and let it thaw for 5 mins.
After 5 mins sprinkle your worktop generously with sugar. Place the puff pastry on top and roll with a rolling pin. This would ensure that the puff pastry becomes thinner and also the sugar at the bottom would stick to the puff pastry.
Now sprinkle a generous handful of sugar on top of the puff pastry as well.
Start folding the puff pastry. Fold one of the long sides of the pastry by a third. Repeat on the other side also. Now do a second folding so that the pastry meets at the centre leaving just a little space in the centre. Now place one of the folded part on top of the other to create a log like shape. (Refer video for clear picture)
Cling wrap let it chill in the freezer for 10 min and then slice it into 1/4 inch even thickness. Place it on the baking tray lined with parchment paper with enough space in between as they would spread while cooking.
Lightly spread the wings to create a "V" shape so that when they bake they get the perfect heart shape.
Now bake them in a preheated oven of 200°C for 12 mins. Then take the tray out flip the cookies to the other side and bake again for 4 to 5 mins. This would ensure that they get a nice colour on both sides and also you can be sure that they are baked from both sides.
Allow it cool a bit on the tray itself and then store in an airtight container. Serve with evening tea.
Check out the variations of Palmiers recipe from above to see the different ways in which you can make and enjoy these easy palmiers recipe
I hope you enjoyed knowing the ridiculously easy to make recipe. Make your Valentine’s Day even more special with these cute little heart biscuits.
Check out other Valentine’s recipe like this:
And if you have no time at all, then this collection of 11 dessert recipes to make in 10 mins would be super handy.
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I will see you soon with yet another one
Learn how to make Best Buttercream Frosting recipe that is not too sweet with this easy video tutorial recipe post!!
This is the best buttercream frosting for decorating cakes, for piping flowers, layering cakes, icing wedding cakes, vanilla cupcakes and what not…
And the best part – it covers all the tips and techniques you need to help you achieve perfect, creamy and fluffy American buttercream and also makes a great base for other frosting flavours like chocolate, strawberry, Nutella etc.
Best Buttercream Frosting – well now that’s a big claim. But before we begin just stop, go make yourself a cup of coffee or tea or simply grab a slice of cake and then come back. This is gonna be really lonngggggg…
Statutory warning: Please read on your own risk.. haha.. just kidding.. but honestly it is one informative post that you would end up bookmarking. 😀
This simple buttercream frosting is
Now that, in my opinion, is the perfect Buttercream Frosting recipe that you need in your life. And this recipe ticks all the above boxes so now I can claim it to be the Best Buttercream Frosting. Or can I??
Wait till we get into the details.
For those of you do not know, I will just mention in brief that it is a type of basic icing – a soft mixture made using butter and sugar that you can use as a filling in cakes, frost cakes, layer the cakes, frost cupcakes, piping cakes and cupcakes, make roses; the choices are just unlimited once you master this basic frosting recipe.
Now that brings us to,
Now you might have observed most of the recipe calls for room temperature butter. Well, its 22.5°C now at this moment when I am drafting this post which might not be the case in from where you are reading this post right!!!
Now if for example, you make your vanilla buttercream frosting with butter that was softened at a warmer temperature, that is, imagine you are making vanilla buttercream recipe in summer, room temperature would mean you’ll end up with buttercream that’s too soft. Then you will have to add extra confectioner’s sugar to make it firmer, and that ends up making your frosting too sweet.
So what exactly do you mean by room temperature?
The butter has to be soft as in when you try to press your finger on to it, you should be able to easily slide through the slab of butter.
Always a good idea to cube your butter down and then start with the recipe. Helps to beat the butter easily that way.
Makes sense right!!! Hence always use softened and cubed butter.
However, do note that “it should not be in the melted form”. That way you won’t be able to beat the butter until light and fluffy.
Never ever use granulated sugar. The only type of sugar that you need to make this simple buttercream frosting is ICING SUGAR or confectioner’s sugar.
Also, do not use sugar powdered in your mixer grinder because it will be coarser and the buttercream will not be smooth. You want the Best Buttercream Frosting to tick all the boxes right!!
One more advantage of using store bought icing sugar is that it already has cornstarch added in it which gives additional stability to our buttercream.
Once you add the sugar the buttercream would be too stiff to handle. Do not panic!! You want to bring it to a consistency where it would easy to do the job, that you need the fluffy buttercream frosting for – piping, layering, filling or frosting.
And your best friend for the same is LIQUID of your choice – Cream, Milk or Water.
What do I recommend?
Undoubtedly, Cream. And why so?
Simply because adding cream would definitely make your buttercream creamier and tastier.
Does that mean you cannot use Milk or Water?
Of course not. Definitely go ahead and use whatever is handy just that it won’t be as creamy as the one using Cream nevertheless would taste good too. 😀
[click_to_tweet tweet=”Butter + Sugar + Liquid = Classic Buttercream recipe” quote=”Butter + Sugar + Cream = Classic Buttercream recipe” theme=”style4″]
Unless you are making vanilla buttercream frosting or chocolate buttercream frosting you would need some basic colours like green, pink, orange and red.
I have discussed the detailed topic on COLOURING YOUR BUTTERCREAM below so do keep reading!!!
Now that was our basic ingredients for making Basic Buttercream recipe or a simple Homemade Buttercream recipe.
Do you think commercial bakeries can afford to use pure real Butter for the cakes that they make?
Obviously NOT. And so here comes in play – Shortening.
Oh by the way if you like the writing on the cake then I have a detailed post on 6 tips to help you master the art of writing on cake do check that by clicking here.
Shortening is also a type of fat that you can use to make pastries and cakes.
So what’s the big deal? Well, shortening is solid at room temperature unlike our regular butter, which means you do not need any separate equipment (like a fridge) to store shortening. You can easily store it at room temperature.
As it is not a real fat, you know, it is much much cheaper than butter and easily affordable.
Shortening is not as sensitive as butter to heat which means a cake made using shortening won’t melt down as easily as the one made using butter. Now you get it right – planning a Beach Party or an Outdoor Wedding you want to use shortening in your buttercream for a much sturdy and long lasting cake.
Another thing is that buttercream icing made using shortening is super super white like cloud unlike the ones made using butter which is generally creamish in colour.
Phew… now you know why bakeries prefer shortening..
I know you are wondering but how does it taste like?
Honestly, it is not the best buttercream frosting you would taste but yeah it is not that bad either when made correctly.
Any time you will obviously prefer the ones made using butter but like mentioned above the use of shortening in a recipe would vary depending upon the purpose of the cake.
Drumrolls.. Boom.. And Condensed Milk is the answer…
Yes, you read it right – Condensed Milk Buttercream is all the rage now.
Buttercream made using Condensed Milk is so dreamy and ultra-smooth, you would not believe when I say its like eating a cloud.
Totally melts in your mouth, so light and fluffy, you have to try it once for sure. And no grits of sugar at all..
It does tastes milkier definitely but so flavour packed that honestly, I do not mind.
The only downside is if you could use the same amount of butter and the same recipe and the same pattern you could frost 18 cupcakes using icing sugar whereas with condensed milk you could just frost 8 cupcakes.
Look at that.. Ain’t that cupcake frosted with condensed milk buttercream looks stunning..
I leave it up to you to decide what suits you more, nevertheless, I have shared the recipe for both 😀
All these may seem simple to you and most of you might be already knowing it but when you actually start applying the tips in the step by step recipe format that I have shared you will understand why am I stressing it so much.
[click_to_tweet tweet=”The only 5 important tips you need to know to perfect your Buttercream Frosting recipe!!! ” quote=”The only 5 important tips you need to know to perfect your Buttercream Frosting recipe!!! ” theme=”style4″]
Start by beating the softened and cubed butter until pale in colour, light and fluffy.
This would take anywhere around 10 mins depending upon how soft the butter is to start with.
Always and always use paddle attachment that would ensure that you are not incorporating much air in the buttercream.
Sift the icing sugar at least twice. Just do not skip this step.
It would ensure that the buttercream is smooth and not gritty.
Start adding the icing sugar in batches.
There are two important reasons in this:
1. If you add all at once, all your worktop including you would be covered in icing sugar dust – haha unless you are planning a romantic date with your partner; you know what I mean 😉 just do not try this otherwise.
2. Scientifically speaking, the icing sugar won’t get enough time to dissolve with the butter and thus would not turn out to be smooth.
There is also a perfect way of doing this step.
So you start by adding icing sugar in batches say 1/2 cup. Then either you can choose to mix it with a spatula or beat the machine on low speed until some of the sugar is mixed in.
Then at high speed beat the butter and sugar for around 30 sec to a minute not more than that.
We do not want to introduce air in the buttercream as this would create bubbles while frosting and would then show up on the cake.
So the mantra is to not beat the butter and sugar for more than 30 sec to a minute at a time.
Yes, that’s a stiff blob of mass. Just do not worry this is how it is meant to be 🙂
Add cream, colour and flavouring essence of your choice and adjust the consistency as per the purpose of Buttercream – filling, layering, frosting, piping or making buttercream roses.
Just take the required amount of buttercream in the piping bag at a time. That is because the warmth of your hands would melt the butter and your piping would not hold its shape then.
Cover the remaining buttercream with a damp tea towel to avoid crusting on top.
And that is the only simple steps you need to follow to make this easy buttercream frosting recipe.
Learn how to make Classic Buttercream Frosting recipe that is not too sweet with this easy video tutorial. This is the best buttercream frosting for decorating cakes, for piping flowers, layer cakes, icing wedding cakes, vanilla cupcakes.
Using the paddle attachment of your stand mixer, start beating the softened and cubed butter until pale in colour, light and fluffy. This may take anywhere around 10-12 mins depending upon how soft your butter is. Do remember to scrape the bowl every now and then so that you beat the butter evenly.
Meanwhile, sift your icing sugar at least twice. Keep aside.
Once the butter is pale, light and fluffy start adding your sifted icing sugar in batches. Once you add 1/2 cup or first set of icing sugar, beat it at low speed until some of the sugar is absorbed and mixed in and then increase the speed and count till 30. You have to beat the butter and sugar for not more than 30 sec to a minute each time. Repeat the step until all the sugar is used up.
Then in goes the flavouring essence of your choice, colour. Give a quick mix. Start adding a tbsp of cream at a time until you reach the desired consistency of your choice.
Once all the ingredients are in, beat the buttercream for 3 mins to ensure that everything is well combined and the buttercream is smooth and fluffy.
You are now ready to use this buttercream frosting.
Start by beating the butter until pale, light and fluffy
Add in the condensed milk and flavouring of your choice.
Beat until stiff and well combined
Your condensed milk buttercream frosting is all ready to use
If you have queries like best food coloring for icing, how to color buttercream icing red, how to colour buttercream with liquid food colouring, how to colour buttercream pink, how to get bright coloured buttercream then this section is all you need to know.
Any colours like gel colour, liquid food colouring or powder colours can be used to colour buttercream.
My choice of preference is gel based food colour.
One thing to keep in mind is that colour would darken in a few hours. So if you wish to make red or black coloured buttercream always make it ahead of time and give it a resting period of 5 hours that way the buttercream will have time to absorb the colour and darken and you will achieve the desired coloring of choice.
And yes you will need a lot of food colouring.. drops won’t work here.. you will have to start by adding at least 1 tsp of colour to begin with. Mix and then see how it goes for dark buttercream colours.
This is the secret to making red and black colored icing.
[click_to_tweet tweet=”Do you want to know a simple trick to make dark red buttercream frosting with food colouring? Check the detailed tutorial on Buttercream 101. ” quote=”A simple trick to make dark red buttercream frosting with food colouring.. ” theme=”style4″]
Using liquid colours would have an effect on the consistency of buttercream as it might thin down the frosting a bit, which you can firm up by adding some icing sugar but again that would add to the sweetness so use wisely.
And for powder colours dissolve it in warm water first before using, that way you can be sure that it mixes evenly with the frosting. Pretty pastel colours are what you want then prefer powder colours for the same.
Gel colours are the best to colour buttercream. Start by adding just a drop, the safe way is to use a toothpick to transfer the colour. Beat it well so that the colour mixes evenly.
If you are covering a cake with buttercream make enough to do the entire job all at once because it is difficult to recreate colors:
9 x 13 cake would need approximately four cups icing
12 x 18 cake around six cups icing
9-inch round layer around five cups icing
The recipe shared above pretty much yields a stiff buttercream.
But if you are looking for a crusting type or really stiff buttercream you will have to increase the amount of sifted icing sugar to 3 parts. That way you would get stiff buttercream perfect enough to make buttercream roses.
Yes, definitely you can make buttercream ahead of time and store in an airtight container for up to 2 days at room temperature.
It also lasts for up to a week in the fridge and for about 2 months in the freezer.
If storing in a freezer it is advisable to trasfer your buttercream to a cling wrap sheet, fold it neatly and tightly and store as that would save space in your freezer as compared to storing in an airtight container.
Always recommended to bring it to room temperature, re-whip until it is smooth and creamy once again and then use as per your needs.
I agree that was way too much for one single post to consume right!!
But I am not done yet.. 😉
Even after you follow all the steps and tips and techniques all right there might be some issues for beginners. So let’s fix them.
The basic way of flavouring your Buttercream still is classic vanilla buttercream icing as mentioned in the recipe. However, you can change the flavours by just adding different flavouring essence in place of vanilla like peppermint, lemon, coconut, almond etc.
I get it if Chocolate Buttercream Icing is what you are wanting to make, simply use 1/2 cup of unsweetened cocoa powder, sift it, then mix into the frosting until well combined. Add in 1-2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting.
For Caramel Buttercream Frosting, Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel sauce. Similarly, use the butterscotch sauce for a Butterscotch Buttercream frosting.
The choice just remains endless!!
Just pat your back for sticking around till the end guys!! Kudos to you..
I hope you found this post informative and not boring, have put my heart and soul to include as many details as I can in this single post.
If there is still any doubt lingering in your mind about making the Best Buttercream Frosting then do leave a comment below or tag me on any social media like Facebook, Twitter or Instagram and I would love to share whatever knowledge that I have.
If you are a beginner then definitely check out my other basic frosting recipes like – Stabilized Whipped Cream, Stabilized Chocolate Whipped Cream and Italian Meringue Frosting. You will love those too.
And if you would like to have a separate post on How to make Buttercream Roses then definitely do let me know about the same too.
Pin this to your Cake Icings and Frostings or Baking board:
I will see you soon with yet another one.
Spanokopita – Traditional Pie recipe stuffed with a creamy cheesy filling of spinach and feta all layered in between thin, crispy and flaky filo crusts; with each bite giving you a dreamy texture of crispiness and creaminess.
This easy Spanakopita recipe or spinach and feta filo cups is a shortcut recipe, easy and quick to make for a crowd; perfect as a Thanksgiving appetizers.
Spanokopita is one of the best spinach appetizers that you can make and serve during this festive and holiday period.
I have not one or two but six reasons for you to make this authentic spanakopita recipe
1. Ridiculously easy to make.
2. Can be made ahead of time.
3. Perfect recipe for a crowd can be easily doubled or tripled.
4. Hardly needs any time. In just a few minutes you would have an amazing appetizer all ready to serve.
5. Can be made in different forms like spinach feta pie, spinach and feta rolls, spinach and feta triangles, spinach and feta filo pie, spinach and feta tart, spinach and feta filo parcels, Spanakopita bites. Basically, you just have to master the recipe once and you can serve it in so many different forms either in the same party or in multiple parties.
6. It has a variation of texture play. The crispy and flaky crusty sheets with layers of creamy and smooth cream cheese flavoured with garlicky feta and fresh herbs with an additional bite from soft onions and spinach, this spinach spanakopita recipe leaves a burst of flavours in your mouth.
This Spanokopita recipe might be unfamiliar to some of you. So let us see What is Spanokopita? or What is in a Spanokopita?
Spanokopita is basically a Greek savoury pastry. Usually made as a pie with spinach and cheese filling seasoned with salt, pepper and fresh herbs and baked to golden. And then served by cutting it into triangles or squares.
However today we are shaping it into filo cups and serving it in a more interesting and unique way.
So if you look into spanokopita ingredients all you need is:
1. Pastry Sheets either homemade or store bought. Today we are using store-bought so that we can spend more time making other recipes or simply spend some time playing with our kids.
2. Cream Cheese – makes the filling creamy and smooth.
3. Feta Cheese – gives that tangy taste. And today we are using cumin and garlic flavoured which further enhances the flavour quotient.
4. Spinach and Onion – the quintessential filling needed to make these spinach phyllo appetizers.
And of course, salt, pepper and fresh herbs to make this the best spanakopita recipe ever.
It is Thanksgiving next week. And these spinach and feta pie recipe; actually now that we have made a shortcut method to make our life easier I should mention these spinach and feta filo pastry served in filo cups or phyllo cups are the best thing that you can serve to your guests.
As mentioned earlier there are so many reasons on why you should definitely make these phyllo cup appetizers but let us address the most important one.
Can you prepare filo parcels in advance? or Can you prepare spanakopita in advance?
To make it ahead of time, make the filling as per the instructions. Cling-wrap and store it in the refrigerator.
You can shape them as shown in the video into filo cups and freeze them. But since it is so much easier and less time-consuming I would recommend you to do it before the start of the party itself.
If you would like to bake them ahead of time then definitely you can. I am sharing the method on How do you reheat spanakopita? down below.
In case you are making spanakopita triangles that is spinach and cheese triangles instead of spinach feta filo cups then it is even easier to make it ahead of time.
Cut the sheets into rectangles. Add the filling and fold to form a triangle. Place it out on top of a baking tray and once frozen, transfer it to a ziplock bag and bake whenever needed.
Or the best option would be to make spinach and feta puff pastry pinwheels. Lay out the filo sheets as mentioned in the recipe. Place the filling in the centre and roll from the shorter end to make a log just like a swiss roll. Cling wrap and refrigerate. Next day simply divide it into equal roundels and bake.
Now that you have baked your spinach phyllo cups ahead of time you might be wondering Can you reheat filo pastry?
Yes, you can. Most pies and pastries can be gently reheated at 200 to 250 degrees Fahrenheit until warmed through.
However, my personal recommendation to you all would be to make your filling separately and keep the filo cups or spinach triangles ready and then bake them right before serving. That is because baked spanokopita tends to lose its crispiness at some point.
Can you serve spanakopita cold?
Oh yes!! These spanokopita tastes equally good when cold. So you can do all the prep work the night before bake these 30 mins to 1 hour ahead and keep everything ready at your serving table.
I had made these to serve the little kids during navratri festival, so what I did was – prepared the filling night before, made the filo cups in the morning 1 hour before the party time. Then when everyone came in and were settled with some juice or welcoming drink, I put the tray in the oven as it hardly takes any time to make.
So by the time kids and mommies finished their drink, this spanakopita with puff pastry was all ready to serve.
Guessing with all my blabbering you have some idea about this Spanokopita, so let us see how to make spanakopita?
Looking out for easy appetizer recipes - My go to simple, easy to make homemade Spanakopita recipe is all you need. This greek traditional and authentic eggless fresh spinach and feta filo cups with cream cheese is sure to win hearts.
Heat up oil in a pan. Once hot add onions and saute for a minute. Add in the spinach and cook until wilted. Set aside to cool completely.
Meanwhile, whisk the cream cheese until soft. Add in the feta cheese, coriander salt and pepper to taste and combine until mixed.
Add the cooked onion and spinach mix and combine until mixed. Set aside.
Thaw the filo sheets as per package instructions.
Lay out a sheet onto your working board. Brush some melted butter all over the sheet.
Spread another filo sheet on top of it followed by melted butter. Repeat the process until you have a total of 6 filo sheets spread out onto your working board.
Divide it into 4x3 to get 12 individual filo pastries.
Flip it out and place it into the muffin pan such that the base is covered completely whereas the top is hanging around the edges. This is what creates the crispy top of the filo cups.
Fill each filo cup with 1 tbsp of prepared filling and bake in a preheated oven of 200°C for 5 to 8 mins until light golden in colour.
1. If you do not find garlic and cumin feta cheese you can use the regular ones too. However, before sauteeing onions just add minced garlic first and saute until raw smell goes.
2. Any other seasoning of your choice can also be used like pizza, dill leaves etc.
3. You can also add paprika or red chilli flakes to make it more on the spicier end.
Feel free to chop the spinach first and then add to your pan if you do not like to eat the entire leaf
How do you cook Costco spanakopita?
I understand you might have seen the readymade packets available in Costco. You can use that directly and bake in a preheated oven of 350F for 20 mins or simply follow the packet instructions.
However, if you choose to make your own you always have an upper hand in choosing the filling flavours of your choice.
You might also be wondering what to serve with spanakopita triangles? or simply What do you dip spanakopita in?
Ideally, this is a one pack appetizer. As in the filo cups itself is so appetizing that you do not need any accompaniments along with it. However, Spanakopita goes well with honey mustard, herbed sour cream, salsa, sweet ‘n sour sauce, roasted red pepper dip etc.
Also feel free to top with sesame seeds, chilli powder, Parmesan cheese, chopped nuts or other personalized toppings right before baking.
Thanksgiving is such a beautiful occasion just like michhami dukkadam celebrated by Gujratis. It gives us an opportunity to thank all those people who have touched our heart.
And with this post, I take that opportunity to thank each one of you reading this for always being there with me and supporting me all through my blogging journey and helping me to grow each day.
Thank you, everyone.
I also have some more appetizer recipes that I think you might like.
1. Palak Paneer Momos
Also, do not forget to check out the entire playlist on Desserts that would be super handy.
I will see you in my next one.
Apple Crisp Recipe – warm and soft baked apples topped with crispy crumbly topping; flavoured with cinnamon screams Fall in every bite!!! The only delicious apple crisp recipe you need this season..
Apple Crisp Recipe is one of those classic American desserts that you might find being made in every American household by their grandmothers and mothers; just like how Gulab Jamun is made in every Indian household since ages.
Honestly, I had never heard this dessert back in India not a common dessert there. But the world is so small that many a time you tend to adapt and acknowledge the beauty of other cuisines from all around the world.
Be it the silky smooth pannacotta from Italy, the amazingly moist Tres-Leches Cake from Mexico (videshi version of Rasmalai Cake) or this classic Apple Crisp Recipe from America – I am naturally pulled towards deserts of all kinds.
I am sure some of you are not familiar with this old-fashioned apple crisp recipe. So for those of you wondering WHAT IS APPLE CRISP? let me tell you it is a pretty basic dessert made using cooking apples.
Basically, juicy tart apples are coated with sugar and cinnamon, cooked until soft, layered with crispy crumbly topping and baked to golden.
Served warm with chilled ice-cream on top.
Imagine yourself sitting with your family watching your favourite show on Netflix on a cold Christmas or holiday evening with a warm bowl of baked apples that are soft yet having a bite perfectly sweetened and flavoured with cinnamon topped with a crumbly crispy topping adding a beautiful texture and a caramel flavoured cheesecake ice-cream or a plain vanilla ice-cream.
That’s an explosion of flavour bomb in your mouth.
I absolutely love the idea of warm dessert in this cold evening. And that is why choco lava cake is also my all-time favourite during this time of the year.
And you know what is the best part of this easy Apple Crisp recipe – It can be made ahead of time and kept, can be made for single or two serving or for a crowd. Perfect for your next fall or Thanksgiving party.
Bonus – your house would smell so heavenly you won’t need any candles to brighten the mood of the evening. 😉
You guys might have noticed that I am talking a lot about the crispy crumbly topping.. Gosh I just can’t get over it.. It is so full of texture.. Ok sush, stop diverting and concentrate.. damn meee..
So what was I saying, ya the crumbly topping!!
What is that crumb topping? How do you make a crumb topping? And How do you make crumb topping for apple crisp specifically? OR How do you make the crumble for apple crumble?
Firstly do not get confused with the terms apple crisp and apple crumble. Both of it means the same. Just that this recipe is popularly known as Apple Crisp in the US but in Aussie and NZ it is commonly known as Apple Crumble.
But it is NOT the same as an apple cobbler or an apple pie. Cobblers usually have a biscuit-like topping. And a pie will have a flaky pastry crust.
So both of them means the same and if you notice me swatching the use of the two here and there never mind.
A basic crumble topping is just flour, sugar and butter rubbed together to resemble sand-like texture. Upon baking the butter and flour crisps up adding a crispy texture whereas the sugar lends it the required sweetness.
To make the easy apple crisp topping we have just added additional cinnamon powder because apples, cinnamon and Fall are a match made in heaven. Don’t you agree?
In this recipe, I have shared a different variation of making the crumble topping as compared to the one that we used while making the Apple Crumble Cake recipe.
By sharing both the methods I just wanted you guys to opt to whichever way you are comfortable with. Texture and Taste-wise there is absolutely no difference. 🙂
What kind of apples do you use for Apple Crisp recipe?
Since we would be cooking the apples first and then baking it, you really need a variety that would retain its shape throughout.
I have used the Granny Smith variety here because they’re so firm and they hold up well for baking without turning to mush.
So if you are wondering What kind of apples make the best apple crisp – Granny Smith Apples is your go to. However, you can also try Empire or Honey Crisp… or mix all three. Totally up to you.
Also to peel or not to peel apples is again totally up to you.
Now is the time when you might be having an abundant stock of apples growing in your gardens or you might have handpicked them or you just happen to see fresh in the market; this is the perfect way to use them all up.
Because the Apple Crisp Recipe calls for a lot of apples; yes it might seem a lot while chopping them into even sizes but trust me they would wilt a little while cooking them down. So you definitely need a lot, to begin with.
Today I am sharing with you all the ultimate apple crisp without oats.
But generally, you will find easy apple crisp with oats or to say apple crumble with oats. Adding oats would definitely add an additional texture.
I am sometimes like this horse with the blind shutter on. While I was learning bakery in school here, we had been taught the crumble topping without oats so that is what I am following till now.
However, if you like oats you can definitely make this apple crisp with quick oats or apple crisp recipe with cooking oats or apple crisp with old-fashioned oats. The oatmeal crumb topping for apple crisp would definitely lend its own unique taste.
I think I have already talked enough for now, let us see How do you make easy apple crisp now and then I will share few tips on how you can make it ahead of time for parties, how to store them, Can you freeze apple crisp? etc.
How to make homemade apple crisp?
The ultimate combination of baked apples and the crispy crumble topping with a punch of cinnamon - this Best Apple Crisp Recipe screams Fall in every bite.
Start by preparing the crumble topping. In a bowl, combine together flour, sugar, salt and cinnamon.
Melt the butter in a cast iron pan and once melted add it to the flour mixture. Using a fork just mix everything together and keep aside.
For the apples: Start by chopping them into even thickness. Add it to the same pan in which you had melted the butter.
Top with everything else - sugar, cornstarch, cinnamon, cardamom, salt and lemon juice. Mix well and put it over med-low heat.
Combine everything until it thickens a bit around 5-6 mins. You still want the apples to retain their shape.
Top with the prepared crumble topping generously and put it in a preheated oven of 180°C for 20-25 mins until the crumble crisps up and turns golden brown.
Serve warm with ice-cream or whipped cream
1. You need not worry about melting down the butter and then mixing. You can also follow the method that I have mentioned in the Apple Crumble Cake recipe and choose whichever way you find it easy.
2. Do not have an iron skillet. No worries you can make it in any pan. Just transfer the apples to a bake safe bigger size ramekin, top it with crumble topping and bake.
Are you thinking How to serve Apple Crisp?
You can enjoy it warm or cold. But trust me it tastes heavenly when warm. I assure you this would be the best apple crisp you’ll ever have.
I like to take out a generous amount of it into a bowl and also like to add some caramel flavoured ice-cream on top. However, you can also choose to have plain vanilla ice-cream with some caramel sauce (I have a super easy recipe for homemade caramel sauce with all tips and tricks) drizzled on top. That would taste heavenly too.
Or simply go for a simple whipped cream topping.
Can you freeze apple crumble?
Follow the easy apple crisp recipe. Once done let it cool completely, then cover it with a double layer of aluminium foil.
You can then freeze this up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes alert…l heated through.
For a single serving you can also choose to microwave it for 30-40 sec. Microwave apple crisp tastes so fresh and warm.
Just an alert.. I find that frozen apple crisp or refrigerated apple crisp are not as crispy as the fresh ones.
How do you store apple crumble?
To store, let cool to room temperature, gently place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid.
Follow the reheating steps mentioned above to enjoy it warm.
How do you make this Apple Crisp Recipe ahead of time for a party or for a crowd?
You follow the exact steps mentioned in the recipe to make the crumble topping and making apple crisp.
However, you do not combine the two.
Instead make your crumble topping; add it to a zip lock bag and store in refrigerator.
Prepare your apples and once it cools completely transfer it to a bigger size ramekin and place that in the refrigerator too.
Just 30 mins prior to serving, add the crumble topping on top of the apples in the ramekin place in the preheated oven of 180°C for 20-25 mins until crisp and serve warm 🙂
I will see you soon in my next one.
Atta Cake aka whole wheat chocolate cake made using leftover chapatis or leftover roti – Are you kidding me??
Well, if you are looking for some healthy dessert recipes then this Whole Wheat and Jaggery Cake is all you need. Slash some whipped cream and ganache on top and guess what you have a perfect healthy birthday cake recipe for you!!
Atta Cake is one of those easy healthy cake recipe idea that you can adapt to either making a tea time cake or turn it into a full-fledged birthday cake or just serve it as healthy desserts with some cream on side.
Why do I call this Eggless Atta Cake healthy? Probably the right term here would be healthier and that is because:
A. This cake calls for Whole Wheat Flour or Atta (obviously right!!) instead of APF that is maida
B. No refined sugar. To sweeten this cake we are gonna use jaggery. Well I won’t get into the details of why jaggery is a healthy alternative instead you can check it from here.
C. In place of butter we are using oil here and that too olive oil.
And apart from all this mentioned above, this is the best leftover chapati recipe or to say leftover roti recipe that one could ever think of making.
I am awestruck by the deliciousness of this recipe. I am not surprised to say, this is the best chocolate cake recipe ever.
The other day my husband went with his colleagues for lunch which means his dabba got back home. Well, that gave me the best opportunity to try this Eggless Atta Cake.
It is not that I came up with this ingenious idea of using a chapati in a cake. I first saw this whole wheat cake here on Youtube. And then I adapted this idea to come with a healthy whole wheat cake recipe for you guys.
Healthy Cake or healthy dessert recipes are quite a rage these days. With the changing mindset and the idea of sticking to a healthy lifestyle, people are growing a little more conscious about the calories that they are consuming each day.
If you ask me I am not someone who follows it; you know it from this little space where each week I post, baking and dessert recipes which means I absolutely taste whatever I share with you. I would have been happy if it were just limited to tasting which is not the case. Usually, end up having half the cake myself..
Sigh!! some disadvantages of being a Food Blogger… 😀
We all have our very own favourite chocolate cake recipe right!! Well, this is just healthy chocolate cake recipe for you guys or should I say healthier for that matter.
Coming to the texture and flavour of this Eggless Atta Cake:
It is definitely chocolaty in taste and you won’t miss the sweetness too. Yes, it tastes different than a regular chocolate cake as the jaggery adds its own taste to this cake.
Texture wise it has soft crumbs but is definitely on the denser side. But its one moist cake you guys, all thanks to the oil.
And since I had added cardamom and saffron for flavouring this cake was a real festive treat.
However, if you consider the cake in itself it is not at all sweet so if you wish to make it into a tea time loaf cake recipe or a breakfast cake then there are few alterations that you must consider about which I have talked in the notes section below the recipe card.
Can I make eggless Atta Cake in Cooker?
Yes, definitely you can make this cake in cooker. I have already shared how to make rava cake in cooker. You can follow the exact steps for this cake.
Just that this cake would take anywhere between 35-45 mins to bake.
How to make this Leftover Chapati cake in kadai?
Well, all the steps remains the same. Like adding salt, stand, pre-heating and then placing the cake pan.
This is a forgiving recipe you can absolutely bake it in any medium.
Can I make this Atta Cake with egg?
Yes, in place of yogurt you can definitely use 2 eggs.
A perfectly delicious healthy baking recipes idea coming up your way!! Yes this easy Eggless Atta Cake aka Whole Wheat Chocolate Cake made using a secret ingredient is perfect as a breakfast loaf or slash some whipped cream and choco chips and turn it into a healthy birthday cake recipe. This cake made using leftover chapati, yogurt, oil without butter is perfect for your girls parties or Christmas or simple healthy desserts ideas.
Tear apart the leftover chapatis to small pieces. Add it to a blender jar and using the pulse mode function just grind them to a coarse powder. Transfer it to a bowl. (Mine measured out to be heaped 1 cup of chapati flour)
Sieve the rest of the dry ingredients together and add it to the chapati flour. Mix and keep it aside while we start working with the wet ingredients.
Cream the curd and grated jaggery until all the jaggery is dissolved and everything is combined well. It took me 5-7 mins to whisk it all together using a manual whisk. (I would also recommend you guys to grate the jaggery finely as smaller the pieces quicker it would combine with the curd)
Next, whisking continuously add your oil little by little to the curd mixture. This way the oil would completely emulsify with the curd mixture.
Now our wet and dry ingredients are ready. Time to combine them together. So add one portion of dry ingredients to wet. Mix. Add 1/2 of the measured out milk. Mix. Likewise alternate between dry ingredients and milk starting and ending with dry ingredients until you reach the cake batter like consisteny. Do not over mix.
Transfer the batter to the prepared cake pan and bake in a preheated oven of 180°C for 30-40 mins. It took me 36 mins to bake this cake.
Take the whipping cream and the kesar essence in a bowl.
Whipping continuously add the icing sugar little by little until you reach stiff peak stage.
Heat the cream until it starts simmering.
Add the hot cream on top of the chocolate chips. Cover with a lid and let it stand for 2 mins. After 2 mins stir the mixture to dissolve the chocolate completely.
Once the Atta Cake cools completely divide it into 2
Add some whipped cream and spread it out evenly.
Some choco chips for texture.
And place the cake layer on top. Crumb coat with the remaining cream. Let it chill in the refrigerator for 15 mins.
Then add the ganache on top and allow some of it to drip creating the drip effect.
1. The cake on its own is not sweet at all. Only the addition of cream and ganache makes the cake a perfect healthy birthday cake recipe.
2. I choose to go for the naked cake look but you can frost the cake completely as per your needs.
3. Since this is really a soft and moist cake I would not recommend this for a tier cake. The maximum you can go for is 2 or 3 layers.
Can I bake it into a tea time loaf cake or how to change it to a breakfast cake recipe?
Like I mentioned since this cake is not at all sweet. I would recommend adding 1 cup of Grated Jaggery in place of 3/4 cup mentioned in the recipe.
Secondly reduce the amount of oil to 1/3 cup instead of 1/2 cup.
Finally add some chopped nuts like almonds, pistachios, walnuts, raisins etc as per your choice to make it wholesome.
Why do we have to alternate between the dry ingredients and milk while making this Eggless Atta Cake?
The main reason why do we do this in making any regular cake be it a easy sponge cake recipe or any regular vanilla or chocolate cake is to avoid over-mixing of the batter.
The second main reason is also to avoid curdling of the batter. Yes too much liquid at once can cause the cake batter to curdle so alternating this way makes sure that the batter is not curdled 🙂
How long can I store Eggless Atta Cake?
It stayed soft and moist for 3 days in my refrigerator. So I guess 3 days is perfect as its so delicious I bet it would be finished off immediately 🙂
Why didn’t you add sugar syrup to your layers?
This cake already is so moist that you do not need sugar syrup moreover since its a soft cake and if you are planning to layer it up; I am guessing that it won’t be able to hold the additional weight of syrup.
Oh since you liked this cake I am pretty sure you would love this Eggless Whole Wheat Dates Cake that is also on the healthier side with no maida and no refined sugar.
I will see you soon with yet another recipe
Chocolate Whipped Cream Frosting is the best chocolate frosting you could ever make!!! Light, Smooth, Airy, Sturdy and not so Sweet this frosting makes a great filling choice for cakes as well as use it to frost and ice the entire cake or decorate a cupcake.
Chocolate Whipped Cream Frosting is a homemade chocolate frosting recipe that every home baker needs to know. Not only a home baker if you ask me this is such a versatile frosting recipe that you can use to decorate a cupcake, cake, brownies or any other desserts – you name it and you can use this frosting and so I recommend anyone who loves baking or cooking should try this.
Wondering what makes this simple chocolate frosting recipe so special?
Simple A. You need just 4 ingredients to make this delicious chocolate whipped cream frosting.
B. Super easy and handy can be made in hardly any time say 5 to 10 mins.
C. Not too sweet making it perfect for any desserts you can think off, even a simple hot chocolate with whipped cream would taste wonderful.
D. Fuss-free and can be made in one single bowl.
E. It is a sturdy whipped cream frosting making it perfect to frost and ice an entire cake or even to make decorations just like how a buttercream would work.
Also, This is the frosting that, when there are leftovers, promptly gets used to top fresh fruit, pancakes, oatmeal…you get the idea right!!. It’s just that good.
Coming to the sturdiness, what do you think makes it a stabilized whipped cream frosting?
I guess some of you know the answer to it – Cream Cheese. You might have guessed it from my Stabilized Whipped Cream Frosting post that I had shared a couple of weeks back.
That post has an in-depth detailing about the purpose of cream cheese in this recipe eventually making it the best chocolate cream cheese frosting. If you are someone who loves baking then definitely check that post.
To be honest, if you are planning to make a cake with whipped cream frosting fresh and just for a family get together or something like that then you can also choose to skip the cream cheese in this recipe.
Yes, I have shared a whole post on how to make an eggless chocolate cake with whipped cream frosting. That looks so gorgeous and professional and the best part is I have not used cream cheese at all in that recipe.
Then why do we need to add Cream Cheese to our Chocolate Whipped Cream Frosting recipe?
So the thing is cream cheese makes our icing look thicker and smoother and also glides well onto a cake, due to which making a smooth sharp edge becomes easier.
Also, the main reason is stability; this chocolate whipped cream frosting holds its shape for days making it perfect if you had to make it for a commercial order.
In what ways can I use this whipped chocolate frosting?
Like I said, 1. You can use this sturdy frosting to ice and decorate an entire cake. A perfect whipped cream frosting for cake decorating
2. Make use of this Chocolate Whipped Cream Frosting for cupcakes like I have done and shared with you all in my previous post.
3. Use it to make an ice-box cake.
4. Replace the cream cheese with mascarpone cheese and use it while making Tiramisu.
5. You can also use it to top a pie, in hot cocoa (love hot chocolate with whipped cream) or use it as the filling in cookies sandwiches.
Can I use the ready-made cool whip frosting instead?
Yes, definitely you can use the store bought ones directly but hey nothing can beat the taste of homemade frosting right.
That joy on your kid’s face when you bake, frost and decorate an entire cake all by yourself is impeccable.
In my opinion, cocoa powder seemed to be the easiest and simple way of making this Chocolate Whipped Cream Frosting. One of the reasons why I love the original whipped cream frosting is that it can be made in one bowl. When we use cocoa to flavour it, there are no additional steps of melting chocolate and cooling it…etc.
But if you are still looking for how to make chocolate whipped cream with melted chocolate then I found this recipe on the internet which seemed legit.
I simply love whipped cream cake recipe, do share with me which is your favourite cake frosting?
Chocolate Whipped Cream Frosting is the best chocolate frosting you could ever make!!! Light, Smooth, Airy, Sturdy and not so Sweet this frosting makes a great filling choice for cakes as well as use it to frost and ice the entire cake or decorate a cupcake.
In a bowl, using a hand mixer cream the cream cheese until smooth and lump free.
Whisking continuously add the whipping cream little by little until combined.
Again whipping continuously add in the sugar little at a time. Finally add the cocoa powder and whip until stiff peaks.
If you are someone who is worried about adding the cocoa powder directly on top of cream thinking that it won’t mix properly and you would get specks of it everywhere then I have an alternative for you.
Dissolve the cocoa powder in 2 tbsp of cream to get a paste. And then follow the instructions till adding sugar and finally add this cocoa paste so that you are sure that everything is mixed well.
Is it necessary to chill the mixing bowls and whisk attachment before whipping the cream?
Hmmm, that’s a good question.
In my 3 years of baking journey, I have never chilled the bowl and each time managed to get wonderful results.
Then why do we always keep on hearing this?
I guess it depends on what the weather is in your part of the world. Since it is super hot in India, you may be asked to go with that additional step but trust me I have never chilled it before.
You had advised using Icing Sugar in your previous post then how come you have mentioned Caster Sugar in this Chocolate Whipped Cream Frosting?
Honestly, I ran out of stock. Yes, that is the main reason why I used caster sugar here.
Icing Sugar has cornstarch added to it so it actually helps in stabilizing the cream and that is the only reason why I recommend using Icing Sugar.
Can I make this Chocolate Whipped Cream Frosting without cream cheese?
Yes, definitely you can make it. Only thing is it won’t be as sturdy as this one and also it won’t hold its shape for a longer time.
You can check out my chocolate cake post for a visual look on the frosting without cream cheese added to it.
Undoubtedly this is one of the basic frosting recipes that every baker needs to know.
Light, smooth, moist, airy, sturdy and not so sweet makes it an ideal frosting for cakes, cupcakes, brownies and any other dessert.
Super simple and easy to make this Chocolate Whipped Cream Frosting comes together in hardly any time say around 10 mins.
The addition of Cream Cheese helps it to hold its shape for days together.
I will see you soon with yet another recipe
Vegan Chocolate Cupcakes – I bet you this is the easiest cupcake recipe you will ever make yet are the best chocolate cupcakes you will ever have!!
Soft, Moist, Simple, Chocolaty and Easy cupcake recipe that you need to have in your books. No Eggs, No Curd, No Butter, No Condensed Milk or Milk Powder. You will be surprised to learn these cupcakes uses basic ingredients you probably have at all times in your pantry!!
Vegan Chocolate Cupcakes are a very basic cupcake recipe that every baker needs to know. In fact, there are few selected recipes that you need to have in your books if you are just starting to bake or even if you are a pro as you can use these basic cake recipes and then modify it to get any flavour of your choice.
I highly recommend having:
1. Vanilla Cake recipe (with and without eggs)
2. Chocolate Cake recipe (with/out eggs)
3. Basic Muffins recipe
4. Vanilla Cupcake recipe
5. Chocolate Cupcake recipe
6. Hand selected cookie recipe like this and this.
7. Some tea time cake recipe like this or this.
8. And basic frosting recipe in your collection.
If I am claiming it to be the best chocolate cupcake recipe ever then trust me on this and give it a shot for yourself and then let me know your thoughts on it.
Wondering what so special that makes it the best cupcake recipe?
A. It’s an ultra easy cupcakes to make. All you have to do is sieve together the dry ingredients. Add wet on top it, mix and bake that’s it. No fancy equipment or ingredients needed.
B. This is also a super moist chocolate cupcake recipe. What makes it so moist?
Oil!! yes, oil is that secret ingredient which makes these the best vegan cupcake recipe.
However, there is also another secret ingredient that would take these basic chocolate cupcake recipe to another level and that particular ingredient is buttermilk. Since we are making Vegan Chocolate Cupcakes today I am using water but if you include dairy products in your routine then definitely try this recipe with buttermilk too, you will love it.
Find the details for making your own buttermilk at home in the notes section below.
C. Apart from that, these vegan cupcakes are also light, soft and fluffy. Tastes so rich and chocolaty because of the good amount of cocoa powder that we are using.
D. You can use this same recipe to make a chocolate cake. In fact, I have already shared the chocolate cake with whipped cream frosting recipe on the blog before. Linking it up here do check it out.
E. Also, you can use the same recipe to make a red velvet cake.
That’s the advantage of having basic cake recipe because we can definitely modify it and make whole new recipes out of it.
This Vegan Chocolate Cupcakes recipe is adapted or I must a continuation of the chocolate cake recipe without milk that I have shared previously.
Sorry if you guys thought that this is a repetitive post but like I said earlier I am just trying to compile a list of recipes that a baker must have in their books.
Neither do we have eggs nor do we have curd (yogurt) in this recipe. Then what makes this cake rise and hold its shape and at the same time give us a perfect light and fluffy texture?
It’s nothing but the reaction between the raising agent – soda and vinegar which creates lovely air bubbles or air pockets in the cake making it light and fluffy.
One more ingredient that keeps it moist and fresh for one whole week; yes that long is Oil. Since oil does not solidify at room temperature unlike butter; this cake stays moist and soft throughout the week.
I will share a secret with you. If you have been watching my vlogs on Youtube you know that I generally shoot my videos on Saturdays. So just like any other Saturday I shot a video for this recipe as well on Saturday.
But when I sat down to edit the video on Tuesday night I realized that I do not have a shot of the sliced cupcake to show you guys the texture within. Luckily I had two of these vegan chocolate cupcakes that were left. So on Wednesday morning, I shot the sequence to show you guys the texture which you can check out in the video for yourself.
Five days up and still moist and soft ready to be consumed. Can you believe that?
Here is a detailed recipe on how to make chocolate cupcakes
Soft and fluffy, rich, chocolaty, moist, simple and easy to make from scratch these perfect eggless chocolate cupcakes are a keeper’s recipe.
Sieve the dry ingredients mentioned above into a bowl.
Make three wells in it and add vinegar, vanilla and oil in each well or depression.
Finally add water all over and combine to get a cake batter like consistency
Divide the batter evenly between the cupcake lines in the muffin tin filling upto 2/3 or 3/4 the total height.
Bake in a preheated oven of 180°C for 18-22 mins or until a toothpick inserted in the centre comes out clean.
1. You can use lemon juice in place of vinegar whichever is available handy at the moment.
2. Use Milk in place of water for even moister cake.
By the way, guys I have used this mind-blowing and perfectly smooth chocolate whipped cream frosting to decorate the cupcake. Since it is not vegan I have not included it here in this post rather made a separate post for the frosting because it is definitely a must try recipe. Definitely check it out here.
Can any recipe get simpler than this? I hope you enjoyed this simple homemade chocolate cupcakes recipe.
Perfectly soft and moist cupcakes made without using any dairy products is surely gonna impress everyone.
Which is that one basic recipe that you absolutely love and have it in your records for years? Do share with me in the comment section below.
Enjoy these Vegan Chocolate Cupcakes with a big dollop of frosting or enjoy it plain as a tea time cake. Either way it is one keeper’s recipe.
I will see you soon with yet another recipe
Cooking was never my forte. That was until I got married. Necessity brings in the best from you and that is how I fell for the art of cooking and baking. Baker by Profession and Mom by Day come join me Sushma in unleashing the experience of pastry making, desserts and baked goodies here in this small space - SpicesNFlavors.com Read More…