I do not have a lot of experience in eggless baking. Once I tried baking an eggless banana cake, by following a recipe, and it turned out so bad that I had to throw the whole thing away. But, for these muffins, I thought why don’t I invent my own recipe and try out my luck!
So, here you are, a simple and very easy recipe for eggless muffins made with mishti doi. This recipe makes four medium sized muffins; you can increase the ingredients accordingly for a larger serving.
- One small mishti doi packet equivalent 85 gram; I used the Mother Dairy Mishti Doi small packet;
- ½ cup all-purpose flour;
- 2 tablespoon melted butter;
- 1/3 teaspoon baking powder;
- ¼ teaspoon soda bi-carbonate;
- A pinch of salt;
- Vanilla essence;
- A few white chocolate chips;
- I haven’t added any sugar, as the doi already has sugar. However, if you want you can adjust the sweetness with 1-2 tablespoon of powdered sugar.
- Beat the doi with a whisk till it’s soft.
- Now add butter and beat again.
- Add all the remaining ingredients and mix with a whisk. The whole whisking process will take hardly five minutes.
- Now line four muffin cups and pour adequate amount in each cup. Sprinkle chocolate chips on top.
- Bake these at 180 degree Celsius for 10-12 minutes.
You can decorate these with colourful sprinkles or enjoy as is!
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Generally, I love simple cakes without any heavy icing; but, sometimes, you do feel like indulging a little. So, for those particular times, I am presenting an easy ganache recipe. Today, I have done ganache icing on a chocolate cake, made with a hint of cinnamon (click here to go the recipe).
The cake needs to be levelled for this icing. To know how to level a cake easily go to my carrot cake recipe and find out the easiest way without any fancy tools.
This recipe makes enough ganache to decorate a half a kg or six inch cake.
- ½ cup heavy cream (whipping cream);
- 125 grams of dark chocolate kept at room temp;
- 1 tablespoon melted butter.
- Heat the cream till it gets the first boil.
- Now, immediately pour it over the chocolate and let it sit for 5 minutes.
- Take a whisk or a fork and start mixing the chocolate and the cream; if you feel that the chocolate is not melting, then microwave the mixture for 30 seconds and try mixing. If you have kept the chocolate out of the refrigerator for good 1-2 hours, then it should melt easily, without microwaving.
- Add the melted butter and mix.
- Let the mixture cool slightly, will take around 7-8 minutes.
- Place your cake on top of a parchment paper.
- Now pour it gently on top of your cake. Take a spoon and guide the ganache down the sides of the cake. The ganache will cover the top, sides and will also accumulate on the paper.
- Let it cool at room temperature and then refrigerate for 1-2 hours.
- Once set, take a knife and gently cut along the edge of the cake and the parchment paper. Lift up the cake and voila its done!
Do not throw away the ganache residue from the parchment paper; scrape it from the paper and use it to make something creative!
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Sometime ago, I used to struggle a lot with making a nicely baked cake; I am not talking about awesomely flavoured ones, just the normal cake with butter, eggs, flour and sugar. It would never come out good, no matter how hard I try. I almost gave up on it, until one day. On that hot sunny day, I made a chocolate cake, a simple chocolate cake nothing fancy. All of a sudden, I saw a beautiful dark brown cake in front of me, full of taste and chocolaty aroma! Since that day, I have been trying to experiment with all kind of modifications to recipes and trying out (with my limited knowledge) various well-known cake recipes as well.
Today’s cake is a simple chocolate cake with a hint of cinnamon. Now, you can enjoy this goodness with an evening cup of tea or you can go a step up and do some icing on it. Check this post to read how I did ganache icing on it.
The following recipe makes around a half kg six inch cake:
- 1 cup all-purpose flour;
- ½ cup cocoa powder, unsweetened;
- ¼ cup milk;
- 2 eggs;
- ½ cup butter;
- ½ cup and 2 tablespoon powdered sugar (I make icing sugar with normal sugar and 2 teaspoon of corn flour, and then pulsing it a few times);
- 2 teaspoon instant coffee;
- 2 teaspoon cinnamon powder;
- ½ teaspoon baking powder;
- 1/3 teaspoon baking soda;
- Pinch of salt.
- Whisk together butter and sugar, till little fluffy.
- Add the eggs to the butter mixture and whisk till volume rises.
- Warm the milk and mix in the coffee powder; keep aside.
- Sieve together all the dry ingredients.
- Now mix in the dry ingredient and the coffee milk mixture, alternating between the two, into the butter egg mixture.
- Line a six inch cake tin (both bottom and sides) and pour the mixture. Tap the tin on your counter to release any air bubble and also to even out the top.
- Bake this at 180 degree Celsius for 30 minutes or till the time a skewer inserted in the middle comes out clean.
Your cake is ready! If you want to do icing on it, then let it cool completely before you start your icing. (click here to go to know how I did ganache on this cake)
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Welcoming summer with this easy to make creamsicle! Yesterday, I found some nice looking mangoes at the market; although am not a fan of this fruit (I prefer melons), I thought why don’t I try a cold desert cum breakfast cum snack recipe with it. And there you are easy creamsicles that can be stored for 3-4 days.
I made 3 creamsicles with this recipe.
- One medium sized mango;
- One cup of Danone strawberry yogurt (I use Danone as it is not too sweet, just right);
- 1-2 tablespoon of milk;
- Popsicle moulds;
- Puree mango and keep aside.
- Beat the yogurt with a fork or a small egg whisk, add 2 tablespoon of milk to make it slightly liquidy.
- Now add in the puree into the yogurt, gently fold.
- Pour adequate amounts into your moulds and put in the freezer for 6-7 hours or overnight.
- To unmould, boil some water and pour into a glass. Now immerse each Popsicle mould into the glass for 40-50 seconds, and then pull out.
Enjoy this as a desert or snack!
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