Archive | August, 2013

Cupcakes…The Martha Stewart Way!!!

22 Aug

Ok so now I know that all of you guys who know me or who at least frequent my Facebook page would know about my growing interest in baking.I love baking sweets, all of them(*Drooling already*).Now that I have perfected the art of making cakes with and without icing, making oatmeal cookies, the Goan favorite Baath Cake, what I really want to try is cupcakes!!!!Cupcake-Wallpaper7

I’m a big fan of cupcakes especially the choco-chip and date-n-walnut ones that I used to get at a place back in my hometown, Goa called Temptations,Vasco,Goa. But as far as Bangalore is concerned, cupcakes are only available at proper pastry shops.Not the small local bakery shops.So when I saw this easy to make cupcake recipe, I though lets give it a try.Now, knowing that is a recipe from Martha Stewart I was confident that it was going to turn out great if I did everything right.

So here’s how I planned for it.First, I went out and bought my cupcake tins and their linings, my cooking materials(flour, cocoa, nuts etc).And then it was time to begin baking!!!!

Now this recipe is fairly simple so I’m posting it here for you guys to get inspired and try out too!!!!

One Bowl Cupcakes

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil(I used normal vegetable oil)
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
  3. I went ahead and drizzled molten chocolate over the cupcake once they were cooled down.

I had to snap a few quick pictures from my phone itself, before my brother gobbled up most of them. The picture quality isn’t great but worth showing you how it turned out.

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Hope you guys try out this recipe too and do let me know how it turns out 😉 .

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