Hi all my friends....First of all A very happy and Prosperous New year to all of you......I know all of you thinking that i am vanished from my blogging ..from 2 months I did not updated my blog at all....so so sorry for that as I was bit busy with some of my other activities....I could not upload a single of my recipes. I have so many recipes to update now....will be doing one by one now for sure....
This is my first recipe for the new year......'Cauldron cake'....This our December month's Egg less baking challenge recipe......I and my little one had great fun while baking this Egg less Cauldron cake....he is my little helper of mine now a days for all my cooking.
December month's Egg less Baking Challenge
and this recipe (Cauldron Cakes)was suggested by
Archana of The Mad Scientist's Kitchen
Thanks very much to Archana for suggesting such a great recipe and Also thanks to Gayathri for giving all of us this egg less baking challenge..........here is my recipe...
For Muffin:(makes 4-5 big muffins)
sugar 2 1/2 TBSP
cocoa powder 1/2 TBSP
baking soda 1/2 tsp
Plain flour 3/4 cup
Dash of salt
olive oil 2 TBSP
Sunflower oil 1 TBSP
Lemon juice 2tsp
vanilla essence 1tsp
Cream soda(or can use cola) 1/2 tin
warm water 3 TBSP
White vinegar 1 tsp
baking chocolate dark
Butter 2 tsp
Nutella 1 TBSP
Condensed milk 2 tsp
heavy whipping cream 1 TBSP
Edible gold and silver pearls (for decoration optional )
First start with the cake:
Pre-heat the oven at 350 c /180 deg/gas mark 4.Line paper cup in the muffin dish if you are using paper cups or just grease the muffin tray.
Mix the warm water and white vinegar together and keep aside.
Whisk together the dry ingredients (cocoa powder, flour, baking soda, and salt)in a bowl. Alternatively in another big bowl add oil,sugar and whisk together for 5 mins then add water vinegar mixture, lemon juice and vanilla essence and stir. now fold in the dry ingredients until just combined do not over mix. Pour batter into prepared muffin forms.(I have used paper cups inside the muffin tin)(can make 4 big muffins)
Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow to cool in the forms for 5 minutes before removing and cooling completely on cooling rack.
To make cauldron handle: In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and fill in to a piping bag or place into a pastry bag and pipe out the desired shape of handles on a non-stick mat or wax paper, If chocolate thickens too much, return to heat and stir until smooth and melted once more.Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing into the top of each cupcake.
To prepare Filling:
add Nutella and condensed milk in a bowl and whisk together and keep it in the fridge.
Once the muffins are cool using a small knife, cut out a cavity in the bottom of the cupcake. Run the knife in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).
Dip the top of the cupcake into the remaining chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.
Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.
Spoon a little filling into the cavity of the cupcakes.now scope 1/2 TBSP of heavy wiped cream on top of it Garnish the top with edible gold or silver pearls. and serve..
1)To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.
2)Measure the cupcakes with a ruler to determine how wide you need to make the handles before piping.