Custard Black Raisins Cupcake

Ingredients:

All purpose flour - 75 g

Custard powder - 25 g

Powdered sugar - 75 g

Milk powder - 50 g

Baking powder - 3/4 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Method:

• Now in a bowl add in dry ingredients.
• Mix well.
• Add in melted butter and milk and whisk well.
• Add in esc if using any.
• Whisk to have a lump free batter.
• Pour this in lined muffin tray.
• Top it with black raisins.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 9 cupcakes.

ChocoAlmond Cupcakes

 

Ingredients:

All purpose flour - 135 g
Sugar - 150 g
Unsweetened cocoa powder - 15 g
Almond flour - 20 g
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Milk - 120 ml
Water - 120 ml
Oil - 60 ml
Vinegar - 1 tbsp
Vanilla Esc - 1/4 tsp
Almond Esc - 1/4 tsp

Method:

• In a bowl add in dry ingredients and mix well.
• Add in wet ingredients other than vinegar and whisk well.
• Batter should be lump free.
• Add in vinegar and fold.
• Now fill in each cupcake mould and dap it.
• Bake this in a preheated oven (OTG) at 180 for 18-20 mins.

Dalgona Coffee Muffins

Ingredients:

All purpose flour - 150 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Curd - 62 g
Powdered Sugar - 65 g
Milk - 60 ml + 3 tbsp
Vanilla Esc - 1 tsp
Oil - 60 ml
Instant Coffee Powder - 1 1/2 tsp
Warm Water - 1 tsp

Method:

• In a bowl mix flour, baking soda and baking powder.
• Mix this and set aside.
• In other bowl add in curd and sugar.
• Whisk this well.
• Add in oil and milk (60 ml) and esc and whisk well.
• Add in dry ingredients and mix well.
• The batter will be thick.
• Add in 3 tbsp of milk and fold well.
• In a bowl add in instant coffee powder and water.
• Mix this and set aside.
• Line the muffin case with liners.
• Fill 2/3 rd of batter or like 1 1/4 tbsp in each case.
• Dap it.
• To the remaining batter add in coffee mix and mix well.
• Top this batter to the previous one like 3/4 tbsp in each case.
• Bake this in preheated oven (OTG) at 170°C for 18-20 mins.
• Yields 8 muffins.
• Each weighed 53 g app.

Orange Almond Cupcakes

Ingredients:

All purpose flour - 50 g
Wheat flour - 25 g
Powdered Brown sugar - 1 tbsp
Crushed Almonds - 23 g
Almond flakes - 1 tbsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Orange Zest - 1/2 tbsp
Water - 30 ml
Orange juice - 30 ml
Condensed Milk - 90 ml
Unsalted butter - 56.5 g
Vanilla Esc - 1/4 tsp
Orange Esc - a drop (optional)

Method:

• In a bowl add in butter, sugar and whisk well for a min.
• Then add in condensed milk, zest and whisk well.
• Add in water, juice and esc and whisk well.
• Add in flour, baking soda and baking powder and whisk well.
• Add in crushed almonds and fold gently.
• Line the muffin cases with liner.
• Fill in the batter in each muffin case.
• Top it with almond flakes.
• Bake this in a preheated microwave convention oven at 180 °C for 15-18 mins.
• Yields 6 cupcakes and each weighed 40 g.

Victoria Sponge Cupcake

 Ingredients:

Self-Rising flour - 115 g
Unsalted butter - 115 g
Sugar - 115 g
Egg - 2
Water - 3 tbsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add in sugar and butter and cream well.
• Add eggs one by one and whisk well.
• Add in esc and mix it.
• Now add flour and water and mix well.
• Fill the batter in lined muffin cases.
• Bake this in a preheated oven (OTG) at 150℃ for 18-20 mins.
• Yields 10-12 cupcakes.

Strawberry Cupcakes

 

Ingredients:

Wheat flour - 105 g

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Oil - 60 ml

Brown sugar - 100 g

Curd - 120 ml

Strawberry puree - 60 ml

Vanilla esc - 1/2 tsp

Method:

• Wash and hull strawberries.
• Blend them and set aside.
• Now in a bowl add flour, baking powder and baking soda.
• In other bowl add oil, sugar and whisk for 2 mins.
• Add in curd, strawberry puree and esc.
• Whisk well.
• Add in dry ingredients and fold well.
• Pour this in cupcake liners.
• Bake this in a preheated oven (OTG) at 180℃  for 20-22 mins.
• Yields 10 cupcakes.

Orange ChocoMarble Cupcakes

Ingredients:

Wheat flour - 3/4 cups
Brown sugar - 1/2 cup + 1 tbsp
Cocoa powder - 1/8 cup
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Ginger powder - 1/2 tsp
Salt - a pinch
Oil - 1/4 cup + 1/2 tbsp
Fresh Orange juice - 1/4 cup
Warm Milk - 1/4 cup
SyntheticVinegar - 1/2 tbsp
Curd - 1/4 cup
Orange Zest - 1 tbsp
Vanilla Esc - 1/2 tsp

Method:

• In a bowl add oil and sugar and mix well.
• To this add orange juice and warm milk and mix well.
• Add in vinegar, curd and whisk well and set aside.
• In other bowl add flour, baking powder, baking soda and salt.
• Add ginger powder and mix well.
• Add this to wet ingredients and fold well.
• Add orange zest and fold gently.
• Take 1/4 cup of batter and add cocoa powder to it.
• Mix well and fill this in a piping bag.
• Now take the use and throw bakewares and fill the orange batter.
• Fill equally in all cupcake cases.
• Now cut the edge of piping bag and make drops on top of orange batter.
• Using tooth pick make marble patterns.
• Bake this in a preheated oven (OTG) at 180°C for 18-20 mins.
• Yields 9 cupcakes.
• Each cupcake weighs 40 g each.

Note:

I doubled up and baked 16 cupcakes and in which two were chocoorange cupcakes.

Mocha ChocoChip Cupcakes

 

Ingredients:

Wheat flour - 95 g
Brown sugar - 75 g
Unsalted Butter - 28 g
Baking powder - 1/2 tsp + 1/8 tsp
Salt - 1/4 tsp
Coffee Decoction - 30 ml
Milk - 60 ml
Vanilla Esc - 1/2 tsp
Chocochips - 2 tbsp

Method:

• In a bowl add in flour, baking powder and salt.
• In a bowl add milk, decoction and esc and mix well.
• In other bowl add butter and sugar and whisk well.
• To this add in dry ingredients and milk mixture in parts.
• Whisk well.
• Fill in the cupcake cases.
• Top them with chocochips.
• Bake them in a preheated oven (OTG) at 180℃ for 18-20 mins.
• Yields 6 cupcakes.
• Each weighed 42g.

Note:

• You can mix 1/4 tsp of instant coffee powder in 30 ml of hot water.
• And can add this to milk  well.

ChocoCondensed Milk Cupcakes

 Ingredients:

Wheat Flour - 75 g
Unsweetened Cocoa powder - 20 g
Condensed Milk - 127 g
Powdered Sugar - 30 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 75 ml
Oil - 45 ml
TuttiFrutti - 3 tbsp

Method:

• In a bowl add sugar, oil and condensed milk.
• Whisk till creamy.
• Then add flour, cocoa powder, baking soda and baking powder.
• Mix well.
• Add in milk and mix well.
• Add in tutti frutti and mix well.
• I poured the batter in ready to bake muffin cups.
• Bake this in a preheated oven (OTG) at 180℃ for 30-35 mins.
• The loaf weighed 255 g.
• I  baked 3 cupcakes with same batter and each weighed 50 g.

Gulab Jamun Cupcakes

 

Ingredients:

Wheat flour - 90 g

Gulab jamun mix - 90 g

Powdered brown sugar - 200 g

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Elaichi powder - 1/2 tsp

Milk - 240 ml

Oil - 60 ml

Cashew - 10-15 (fine chop)

Method:

• In a bowl add flour, gulab jamun mix and sugar.
• Add in baking powder, baking soda and elaichi powder.
• Mix well.
• Add in oil and mix well.
• Add in milk and mix batter gently.
• Pour the batter in lined muffin cases.
• Top it with chopped nuts.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• I made 6 cupcakes, 2 square slices and a mini loaf.
• Cupcakes weighed 50g each,  square slice each 62.5 g, loaf 100 g.

Watermelon Cupcakes

Ingredients:

Wheat flour - 30 g
All purpose flour - 90 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Buttermilk - 50 ml (mix water to curd)
Watermelon pulp - 50 ml
Sugar - 1/4 cup
Oil - 2 tbsp
Glazed Cherry - 1 tbsp


Method:

• Heat a pan and add in chopped watermelon pieces.
• Cook in low flame for 5-6 mins till water evaporates.
• Let it cool and blend this and set aside.
• In a bowl add in buttermilk, sugar and mix well.
• Add in watermelon pulp and whisk well.
• Add little esc to this and whisk it.
• Now add flour, baking powder and baking soda.
• Mix well.
• Add in oil and mix well.
• Pour the batter in lined muffin tray.
• Top it with chopped cherries.
• Bake this in a preheated oven (OTG) at 180°C for 28-32 mins.
• Yields 6 cupcakes.
• Each weighed app 45 g.

Note:

• To get pink color, you can add little beetroot water.
• If batter is too thick add watermelon juice little.

Dalgona ChocoCoffee Cupcake

Ingredients:

Wheat flour - 122 g
Brown sugar - 1/2 Cup or 80 g
Cocoa Powder - 3/4 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Instant Coffee - 1 tbsp
Hot water - 2 tbsp
Milk - 1/2 cup or 75 ml + Little
Oil - 50 ml

Method:

• In a bowl add flour, cocoa powder, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add sugar, hot water and instant coffee.
• Whip it up using electric hand mixer.
• Whisk till it is fluffy and pale in color.
• Now add in oil and mix well.
• Now add dry ingredients and half of milk and mix well.
• Add the remaining milk and make a lump free batter.
• Line the muffin cases.
• Pour the batter in each case.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
• Yields 10-12 cupcakes.

Note:

• If you like to make this as a cake then pour batter in a greased 6 inch pan.
• Bake for 30-35 mins.

Dalgona Coffee Cupcakes

Ingredients:

Wheat flour - 122 g
Brown sugar - 1/2 Cup or 80 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Instant Coffee - 1 tbsp
Hot water - 2 tbsp
Milk - 1/2 cup or 75 ml + Little
Oil - 50 ml

Method:

• In a bowl add flour, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add sugar, hot water and instant coffee.
• Whip it up using electric hand mixer.
• Whisk till it is fluffy and pale in color.
• Now add in oil and mix well.
• Now add dry ingredients and half of milk and mix well.
• Add the remaining milk and make a lump free batter.
• Line the muffin cases.
• Pour the batter in each case.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
• Yields 10-12 cupcakes.

Note:

• If you like to make this as a cake then pour batter in a greased 6 inch pan.
• Bake for 30-35 mins.

Orange Nut Muffin

Ingredients:

Wheat flour - 100 g
All purpose flour - 20 g
Brown sugar - 100 g
Unsalted butter - 60 ml (melted)
Orange juice - 80 ml
Orange Zest - 1 tsp
Egg - 1
Baking powder - 1 tsp
Cashew nuts - 6-8 (chop)

Method:

• In a bowl add egg and sugar and whisk well.
• Add in melted butter,zest and orange juice.
• Whisk well and set aside.
• To this add flour, baking powder and mix well.
• Pour this in a lined muffin tray.
• Fill the batter to top in each muffin case.
• Top with nuts.
• Bake them in a preheated oven (OTG) at 200 for 18-20 mins.
• Yields 6 muffins.

Cafe Latte Double Cupcakes - Vanilla / Chocochip

Ingredients:

Wheat flour - 160 g
Unsalted butter - 114 g
Sugar - 130 g
Egg - 2
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Cinnamon powder - 1/4 tsp (optional)
Green Elaichi powder - a pinch (optional)
Hot Milk - 120 ml
Coffee powder - 1 tsp
Vanilla esc - 1 tsp
Chocochips - 2 tbsp

Method:

• In a bowl add flour, baking powder, baking soda and mix well.
• In other bowl cream butter and sugar until light and fluffy.
• Now add one egg at a time and mix well.
• Add in esc and dry ingredients and whisk well.
• Now take 120 ml hot coffee(to hot milk add fresh decocotion and mix well).
• To this hot coffee add a tsp of instant coffee powder and mix well.
• Add this to flour and mix well.
• Now pour this in lined muffins trays.
• Top few with chocochips and leave few plain.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.
• Yields around 15-16 cupcakes.

Custard TuttiFrutti Cupcakes

Ingredients:

Wheat flour - 90 g
Custard powder - 1/4 cup
Brown Sugar - 75 g
Baking powder - 3/4 tsp
Milk - 120 ml
Unsalted butter - 50 g
Vanilla Esc - 1/2 tsp
Tutti Frutti - 1/2 cup

Method:

• In a bowl add flour, custard powder, baking powder, sugar and mix well.
• In other bowl add in softened butter and esc.
• To this add milk and mix well.
• Now add the dry ingredients and mix well.
• Add tutti frutti and fold it.
• Scoop batter into each muffin case.
• Bake them in a preheated oven (OTG) at 180°C for 20-22 mins.
• Made 6 cupcakes each weighed 50 g.
• And make a small round cake that weighed 135 g.

Double ChocoApple Cupcakes

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Ingredients:

Wheat flour - 90 g
Brown sugar - 100 g
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Cocoa powder - 3 tbsp
Water - 120 ml
Oil - 1 tbsp
Apple - 1 (peel, deseed and grated/chop)
Chocochips - 2 tbsp

Method:

• In a bowl take flour, bakig soda and baking powder.
• Add cocoa powder and mix well.
• In other bowl take water, add sugar and mix till it dissolves.
• Add oil to this and mix well.
• Add dry ingredients and mix well.
• Add grated apple and mix well.
• Line the muffin tray and scoop and add batter to this.
• Top each cupcake with chocochips.
• Bake this in a preheated oven(OTG) at 180°C for 20-25 mins.
• Yielded 6 cupcakes each weighed around 55 g -58g.
• Also made one small round cake that weighed around 76g.

Yogurt Muffins

Ingredients:

Cake flour - 120 g
Brown sugar - 75 g
Thick curd - 180 ml
Baking powder - 2 tsp
Baking soda - 1 tsp
Oil - 1 tbsp
Vanilla Esc -  1 tsp

Method:

• In a bowl add curd, sugar, oil, baking powder, baking soda and esc.
• Mix this well.
• Add in cake flour and mix it.
• Batter will be thick(bit frothy).
• Line muffin cases.
• Add in the batter in each muffin case.
• Bake this in a preheated oven (OTG) at 180°C for 25-28 mins.
• Yeilds 12 small muffins.

Malai (Fresh Cream) Cupcakes

Ingredients:

Wheat flour - 1 cup /100 g
Rava - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Amul Fresh Cream - 240 ml
Oil - 1/3 cup
Brown Sugar - 1 cup
Milk - 1/4 cup + 1 tbsp
Vanilla Esc - 1 tsp
Tutti Frutti - 3 tbsp
ChocoChips - 1 tbsp

Method:

• In a bowl add flour, rava, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add cream, oil and sugar and mix well.
• Add in vanilla esc and mix well.
• Add in dry ingredients and milk and mix well.
• Set aside for 5 mins.
• Now batter will be thick, add little milk and mix.
• Let the batter be not too thick.
• Add in tutti frutti and fold.
• Pour the batter in lined muffin tray.
• Top each muffin case with tutti frutti.
• I topped few with chocochips.
• Bake this in a preheated oven (OTG) at 180°C for 25-26 mins.
• Yields 10-12 cupcakes.

Note:
You can make malai at home and use it too.

Cookie Cream Cupcakes

Ingredients:

All purpose flour - 1 cup
Wheat flour - 1/4 cup
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Butter - 85 g (melted)
Brown sugar - 1/4 cup + 1 tbsp
Sugar - 1/4 cup
Egg - 1 or Condensed milk - 1/4 cup or Banana - 1/2 (medium)
Vanilla esc - 3/4 tsp
Chocochips - 3/4 cup

Filling:
Cream cheese - 1/2 cup
Corn flour - 1 tbsp
Sugar - 1/8 cup
Vanilla esc - 1 tsp

Method:

• In a bowl add flour, salt, baking soda and mix well.
• In other bowl add melted butter, brown sugar and sugar.
• Cream this well.
• Now add condensed milk and whisk well.
• Add in vanilla esc and mix well.
• Now add the dry ingredients and fold well.
• Finally add the chocochips and make a dough.
• Cover and refrigerate for an hour.
• In the meantime, prepare the filling.
• Now grease the muffin pan with butter(be generous).
• Now take a tbsp of dough and place in a muffin case.
• Spread it fully like a cup.
• Now place a tbsp of filling.
• Now take a small portion of dough and flatten it.
• Place this on top of filling and seal the cup.
• Repeat the same with remaining dough.
• Bake this in a preheated oven at 190℃ for 16-18 mins.
• Yields 5 cookie cream cup cakes.