2013, another fresh new year and my first post of this year is here...
"Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us "
- Hal Borland
Year 2012 helped me grow professionally, and also find some of my hidden interests like photography and cooking [I am still trying to figure out how a girl like me who used to run away from the kitchen, now loves to be in there experimenting, trying and testing n number of recipes :P]. This year I hopped and took a step up to initiate my blog, that keeps a record of these experiments from my kitchen.
A big hug to my hubby, kisses to my kiddos who have been constantly
there by my side, supporting me, and letting me pursue my newly found interests
:).
Thanks to all my friends, near and dear ones who have been so loving,
motivating and supporting me throughout.
Looking forward to new challenges and opportunities in 2013 that will
help me become a wiser and better person.
New Year is the occasion to
Open new Ways & Make new dreams,
to find again the power & faith within you,
to rejoice in simple pleasures &
Go for some new challenges.
- Author unknown
Wish you all A happy, healthy, safe and prosperous 2013 !!!
Thought of starting the new year with a sweet beginning and birthday
celebrations [my younger one celebrates his birthday on 1st Jan :)] and hence
the cupcakes post here as part of celebrations at my place. (photos have been updated Feb 2017)
Eggless Vanilla cupcakes [using yoghurt] with fresh whipped cream
1 and 1/2 cup all purpose flour/Maida
1 cup yoghurt
1 cup castor sugar
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup cooking oil (any flavourless oil)
1 and 1/2 tsp vanilla essence
Note: All the measurements mentioned above are leveled & not heaped.
Method:
Seive maida and keep it aside. Preheat the oven to 350F/180C for 15 mins. Prepare cupcake tins by placing cupcake liners.
In a large bowl, mix the yogurt & sugar until the sugar dissolves completely. Now add baking powder and baking soda to the above and mix well. Leave it aside for 5 minutes.You will see bubbles appearing and the mixture slightly raising in volume . Now add oil, vanilla essence and mix well. Add the flour spoon by spoon and gently fold the mixture. Mix well until creamy. Avoid stirring it vigorously.
Fill each cupliner 3/4th full and bake in a preheated oven for 30-40 minutes or until cupcakes are done. To check if they are done insert a toothpick in center of the cake and it should come out clean. Remove them from oven and can place them on wire rack, allow them to cool completely. [ I kept them for about hour or so].
You can bake the same batter in 6 inch cake tin as seen in the below pic.
For Icing/ Frosting
I used leftover whipped cream frosting and some edible food colors. You can check the ingredients as well as quantity to whip the cream here. I experimented with different nozzles to get different designs.
Happy Baking!
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