Not that a chocolate or an orange flavoured cake doesn’t entice me substantially, but that winter morning demanded a distraction from the familiar. I was fortunate Sumayya Usmani’s ‘Mountain Berries and Dessert Spices’ had sailed from it’s confines of the store and landed amid the cozy comforts of my living room. The author is driven by authenticity and her recipes are brimming with tradition. She paints the book with dishes showcasing the magic of rose petals, cardamom, berries, pistachios and other produce native to her homeland.
I read somewhere that..”An empty stomach and a full mind do not let you sleep” or in the likes of it. Obsession, Passion, whatever you choose to call it, the mind refuses to believe in logic and the results are insomnia and groggy mornings. You must wonder how this is pertinent in an article regarding cupcakes & frosting, let me clarify. It is when the sun hides in the horizon, paints the sky with a dark navy blue and the night is saturated with silence, that my brain ostensibly decides to plug the switch on. Ideas flash like light bulbs, sometimes riveting, sometimes not and refuse to abate until appeased. If not for my husband who is constantly wary of my whereabouts in the kitchen or my art table, I wouldn’t make the effort to sleep for 8 hrs a day. I’ve always been in my opinion that 24 hrs is far too less….why spend prized moments in dreamland when you can paint a prettier picture with reality.
Just a brief halt before we get on to today’s food journey, I’m happy & humbled to share with you all that I’m now officially a Cake Decorating Instructor (Wilton Method Instructor)! What excites me most is that this is synonymous with the few things I love aka Art, Baking & Teaching! Although I have been teaching art & craft for about 3 years now this is a new arena for me to explore and I’m beyond excited…Here are some of my creations….
An official website is on the way but please do check out my page on INSTAGRAM
Now, we go back to this summer recipe!
It was on one such night when my mind was hovering around my caking obsession, that it dawned upon me make these cupcakes. I’m all for chocolate, vanilla, hazelnut & oreos but a large part me & my food come from a land where every flavour is infused with the richness of spices. Be it a savory or a sweet dish, we are almost lost without them! Therefore, I decided to stick to my roots & conjure up something that included my love for baking with an Indian twist. The result….Elaichi Cupcakes with Mango Custard and a Shrikhand Frosting aka a recipe that screams an Indian Summer! Let me elaborate…
Elaichi/ Cardamom with it’s sweet, pungent taste is a mandatory in most Indian desserts and nothing can contest a piping hot cup of Elaichi tea/chai after a tiring day at work. They work up their magic in these cupcakes too and the entire kitchen is suffused with the aroma they emanate.
Mangoes are a part & parcel of Indian summers. Grandmothers pickle the raw ones while the ripe ones are demolished by the grandchildren! My mom erased the boredom out of regular humdrum dinners by indulging us in a particularly decadent yet simple dessert…she squeezes out pulps of the raw mangoes and mixes it with a little milk, sugar & Elaichi to eat with chapatis/rotis & summer dinners suddenly became exciting! The Mango Custard I’ve used in this recipe is inspired from that and it makes for a delicious filling in these elaichi cupcakes.
Shrikhand is a creamy, delicious dessert made with hung yogurt & sugar and risen into added vigor with the addition of Saffron! Now, Saffron,…reputed to be rather expensive but, aside from bringing in a natural “golden like the rising sun” tinge to the food, the aroma it exudes is beyond ordinary. It’s no surprise that my mom always insists that I incorporate saffron in the sweet dishes I offer to the Gods! The BEST accompaniment with Shrikhand has to be Pooris ( very bluntly, deep fried rotis) and weekend breakfasts with my grandma were synonymous with this but I’ve used it to dress up these cupcakes!
Like Helen Keller said, “Alone you can do so little, together we can do so much.”
The union of Elaichi, Mango & the Shrikhand is divine but I take no credit because the discovery goes back ages to my forefathers and all I can is that I’m beyond grateful. I’m thankful for the inspiration and the chance to experiment with creative diversity.
Also I’ve used wholewheat in this recipe given it’s health benefits and as always it’s eggless too. Not to worry about the cakes being dense and all. They are super moist, spongy and the golden yellow luscious custard and the creamy aromatic frosting make this a perfect dessert to indulge in.
I’m going to stop my chitchatting and get on with the recipe….I do hope you try this dessert and do let me know if you liked it!
RECIPE FOR EGGLESS WHOLEWHEAT ELAICHI CUPCAKES WITH MANGO CUSTARD AND SHRIKHAND FROSTING(Makes 8 regular sized cupcakes)
FOR ELAICHI CUPCAKES
3/4 cup white whole wheat flour
1/2 granulated sugar
1/2 tsp baking soda
3 tbsp oil
1/2 white vinegar + 1/2 tsp
1/2 cup milk( I used skim)
4 green elaichis/cardamoms + a pinch of sugar
FOR MANGO CUSTARD
2 tbsp vanilla custard powder
4 tbsp milk + 1 cup milk
2.5 – 3 tbsp mango puree
1 tbsp sugar + 1 tbsp sugar
2 cups thick curd ( I used 3%) hung overnight in a cheese cloth
1-1.5 tbsp granulated sugar
1 green cardamom+ a pinch of sugar
a good pinch of saffron strandsMETHOD
To make Elaichi Cupcakes
1. Preheat oven to 350 F and line the tray with cupcake liners.
2. Preparing the elaichi powder – Remove the seeds from the elaichi pods. Add them to a mortar & pestle along with a pinch of sugar and crush them into a fine powder.
3. In a large bowl, mix all the dry ingredients- wholewheat flour, sugar, baking soda and elaichi powder.
4. Make buttermilk by adding 1/2 tsp vinegar to the milk. Add this to the large bowl (with the dry ingredients)along with oil and vinegar. Mix well and ensure there are no lumps.
5. Fill 2/3 rds of the cupcake liners with the batter and bake for 17-20 minutes or until a toothpick comes out clean.
6. Cool Completely.
To make Mango Custard-
1. Heat 1 cup of milk with 1 tbsp sugar over medium heat. Meanwhile, in a small cup, mix the custard powder with 4 tablespoons of cold milk.
2. Once the milk is boiling, put off the stove. Add the custard-milk mixture to the hot milk while whisking in one hand. Make sure there are no lumps. Let it cool.
3. Add the mango puree to the cooled custard along with 1 tbsp sugar and blitz using a hand blender.(SEE NOTES BELOW)
4. Transfer to a piping bag and keep it ready. If the mixture is too thin, just keep it in the freezer for 5 minutes.
To make Shrikhand-
1.Transfer the hung curd from the cheesecloth to a medium sized bowl.
2. Make elaichi powder with 1 elaichi as explained above.
3. Prepare the saffron- In a tiny cup, heat 1 tsp of milk or add a tsp of hot milk and add a good pinch of lightly crushed saffron strands. ( You can lightly crush them using your fingers as you add them into the cup). Let it sit for a minute or 2 and you will see a beautiful yellow-orange colour imparted to the milk.
3. Add this milk to the hung curd along with sugar and elaichi powder. Fold them into the hung curd very gently for a minute.
4. Transfer to a piping bag and keep in the freezer for 5-10 minutes so that it firms up a little.
TO ASSEMBLE CUPCAKES
1. Using a large piping tip, just core out the centre of the cupcakes. ( I used my piping tips to do that)
2. Fill with the Mango custard.
3. Frost the cupcakes with the creamy Shrikhand and garnish with elaichi powder and saffron strands. ( I’ve use a Wilton 2D to pipe the rosettes).
1. Instead of homemade Cardamom/elaichi powder you can use readymade cardamom powder too.
2.The amount of sugar in the custard can be increased if you like. I have used only 1 tablespoon. Taste it and if you feel it’s less, add more.
3. Again, I’ve added a tbsp of sugar to the mango puree as well because the mangoes I used were a little sour. Depending on the sweetness of the mango, you can reduce or increase the sugar.
4. Readymade mango puree can be used as well. I just squeezed the pulp of the mango into a bowl and used it.
“There is only one happiness in life. To love & be loved.”
– George Sand
I’m drifting from my NYC series to indulge you all in a decadent, fit-for-the-Gods dessert. So, my 31st happened to be a special one….we had landed in a new country just hours before we rang in my birthday. Still jet lagged from a 22 hour flight, I dozed off putting aside the brimming excitement that normally accompanies me before a birthday. My husband woke me at 12 AM with a broad smile & the most sinful Raspberry White chocolate cake blanketed in little white chocolate curls. A surprise indeed and the sweet, romantic guy that he is, he managed to scour the city he’s never been in before, at midnight, to find this cake. I’m not sure if it was the jet lag or the enthusiasm to begin new adventures or just that the cake was plain & simple, delicious but it made me forget all about being a year older!
That was my first tryst with a raspberry-white chocolate combination and on most celebratory occasions, we run to the same store to get one. I would tell myself to make an eggless version at home but kept putting it off for no particular reason. A few days back, fed up with my procrastination, I decided to heed to my heart’s calling & make a Raspberry cake with a silky, luscious, white chocolate ganache on top. Although I generally use buttermilk to make the cake, I decided to opt for yogurt this time. It’s ultra moist , infused with the freshness of lemon zest, sweet & delicious! I personally crave for a ganache that’s ooey gooey flowy & floods the delicate sponge rather than one that’s more like a slather of frosting.
A friend who is new to the concept of eggless cakes was eager to try mine & I decided this cake would be perfect for a dinner party at my place “I don’t miss the egg” she said with the first bite and the remaining cake went home with her in my tupperware.
I do hope you try this cake & as always I love me a feedback! Thanks!
|RECIPE FOR EGGLESS RASPBERRY YOGURT CAKE WITH WHITE CHOCOLATE CAKE (for a 6″ cake)
3/4 cup of Self raising flour
1/2 cup granulated sugar
1/2 tsp Baking soda
3 tbsp oil ( I use sunflower)
1/2 cup plain skim yogurt ( store bought)
1/2 tbsp white vinegar
2 – 3 tbsp of hot water
1.5 cups of fresh raspberries (1 cup halved for the batter and remaining to top)
1 tsp lemon zest + extra for topping
FOR WHITE CHOCOLATE GANACHE
170 gms of Baking white chocolate, chopped
75 ml of Heavy cream