Evening fellas! Enough of DIY and all. It’s time for a big fat food post- Try 2 yummy and easy cupcake recipe from one batter: a fall favorite with carrots and mascarpone and spring special- fluffy lime and coconut cupcakes with whipped lemon cream and rum infused mint leaves. Cake hungry? You should be!
Those of you follow me on facebook would know of the discussion I had with Louis on the carrot cake post. Those of you don’t- here’s the deal.
I’m on a 2 week break from work, my new job don’t start till Monday. Which means I have ample time to make cupcakes! Isn’t that a happy thing? So when I made a batch of carrot cupcakes with mascarpone cheese frosting and put it up on FB, Louis said that she would wait for the recipe, Starbucks has introduced something very similar and it costs a bomb, like everything else. I wanted to do this post next week but it strangely brought back funny memories and egged me to do the post today. Funny as you may find but her words reminded me of a girl who came to Bombay 6 years ago and stared at a pastry shop window. She had 30 Rupee in her pocket and she couldn’t afford that oh-so-pretty, fall-written-all over-it cupcake. That day, that time all I asked God for is not money but an oven. I sat by the bus station and thought of opening a pastry shop and tagging the lowest price possible so that no one goes home pastry hungry. Funny innit that today I have a beautiful home to house the oven, a beautiful man to appreciate them and that pastry shop closed. Hah! Revenge!
In someway it changed my life. I am sure she can afford and her state’s nothing like mine but this is what i wanted to do- share things with people so that they don’t spend on what they can make. I’m happy I could chase my dreams. I am happy to be able to share this today. Stick it up to Starbucks- that evil child of commercialism.
To the cakes then?
1 cup all purpose flower
80 grams butter or 1/2 cup
2 medium/large eggs
1 teaspoon baking powder
3/4th cup caster sugar
1 teaspoon vanilla extract
A pinch of salt (Dont use if using table butter)
Cream butter and sugar until light and fluffy. Add in eggs one by one, keep beating. Add vanilla.
Sift flour salt and baking powder and fold the dry ingredients to the wet mixture. Beat well.
Divide into 2 portions.
Lime and Coconut cupcake with White rum & rum infused mints
What you’ll need:
Dry, shredded coconut
1 teaspoon lemon zest
1 teaspoon lemon juice + 1 teaspoon lemon juice (for frosting)
1 teaspoon white rum
Fold in everything with batter, one ingredient at a time. End with coconut. Bake at 180 for about 15-20 minutes or until the skewer comes out clean.
Take a couple of mint leaves and soak it in white rum. This will be your garnish.
Beat whipping cream until it holds soft peak. Add 1 teaspoon lemon juice and beat lightly.
Pipe whipped cream as per your choice and garnish with mint leaves!
1/2 cup Shredded carrot
diced carrots soaked in sugar syrup and chilled
Add shredded carrots to your cake batter.
Line cupcake molds with paper and fill half
Bake at 180 for 20 minutes +_5 minutes or until the skewer comes out clean
Beat icing sugar and mascarpone cheese with an electric whisk
Put in a piping bag and pipe in spirals
Finish with sprinkling diced carrots