Oatmeal cupcakes

oatmeal cupcakes

Oats are a very recent addition to mypantry and definitely, my baking regime.  Who wouldn’t want a dessert that is healthy? Well.. I would. Any day! And yes, it gives me another reason to bake and yet another reason to munch on another delicious dessert.

Here’s another great recipe to incorporate oats in your daily life..but in a very delicious way !

1. In a large mixing bowl, combine all dry ingredients and stir very well.

Step 1

2. In a separate bowl, combine and stir all wet ingredients (including banana).

Step 2

3. Mix the wet mixture into the  dry and stir in the optional add ins.

Step 3

4. Pour the batter evenly into the prepared cupcake moulds. If using, sprinkle cherries/cranberries/crushed nuts on top of each cupcake.

Step 4

5. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let them cool for 5 minutes before taking them out on a wire rack. Let them cool completely. ENJOY!

Oatmeal cupcakes Recipe-

Ingredients

2½ cups rolled oats

3 tbsp all-purpose flour

1 cup over-ripe mashed banana

¼ tsp salt

2 ½ tbsp honey

1 cup water

3 tbsp vegetable oil

1 tsp pure vanilla extract

½ tsp baking soda

½ tsp baking powder

4 tbsp powdered sugar

optional add-ins: cinnamon, shredded coconut, cranberries, cherries, chopped walnuts, ground flax, chocolate chips, raisins.

Instructions

0. Preheat oven to 180˚C and line 12 cupcake tins.

1. In a large mixing bowl, combine all dry ingredients and stir very well.

2. In a separate bowl, combine and stir all wet ingredients (including banana).

3. Mix the wet mixture into the  dry and stir in the optional add ins.

4. Pour the batter evenly into the prepared cupcake moulds. If using, sprinkle cherries/cranberries/crushed nuts on top of each cupcake.

5. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let them cool for 5 minutes before taking them out on a wire rack. Let them cool completely. ENJOY!

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Mango Yogurt Muffins

mango yogurt muffins

My love for mangoes increases with each passing day. And it goes without saying that I want to try every mango-related recipe that I can lay my hands on. Do you know what the best part about mango is..? It can make anything taste delicious. It works well with everything and it is used in a boatload of dishes.

I have tried salads, desserts, ice cream…even beverages with mangoes. I decided that it was time to integrate the delicious goodness with the heaven of baking. Mango Muffins… sounded like a perfect plan !

Well.. I tried my hands on these muffins and these were a winner. They left me wanting for more.. I was too tired to whip another batch but I’m gonna do that soon. My entire family loved it…and I was told that these were by far the best muffins they’ve had so far.

The yogurt gives it the sponge and the moisture. Chopped mangoes and the grated coconut give it an unbelievably great texture and taste.

God ! I love these muffins !

I so wish that we had mangoes all around the year….I’ve gotta make these soon and more often ..they’re THIS inviting… and this DELICIOUS !

 Mango yogurt muffins 2

Here’s how you can make this delight-

1. In a big bowl, mix yogurt and vegetable oil.

Step 1

2. To this, add chopped mangoes and freshly grated coconut.

Step 2

3. To this, add granulated sugar and mix well.

Step 3

4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.

5. Add the dry ingredients to the wet mixture. Stir until just combined.

That's the goooeey and gorgeous mess you want !
That’s the goooeey and gorgeous mess you want !

6. Pour into lined or greased muffin moulds.

Step 6

7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.

Heaven ..straight out of the oven !
Heaven ..straight out of the oven !

8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Can you see the mango chunks ? Lovely..ain't it? Tastes even better !
Can you see the mango chunks ? Lovely..ain’t it? Tastes even better !

Mango Yogurt Muffins Recipe

Preparation Time- 10-15 minutes

Baking Time- 20-25 minutes

Yields- 12 muffins


Ingredients-

All Purpose Flour- 1 cup
Yogurt- ½ cup
Vegetable Oil- ¼ cup
Sugar- ½ cup
Ripe Sweet Mango- ¾ cup, finely chopped
Fresh grated Coconut- ¼ cup
Baking Soda- 1 tsp
Salt- ¼ tsp

Preparation-

1. Preheat the oven to 175˚C for 10-15 minutes.

2. Prepare the muffin pans by dusting or lining with paper liners. I use silicon moulds..so I directly pour the batter into them..no prep needed.

Directions-

  1. In a big bowl, mix yogurt and vegetable oil.
  2. To this, add chopped mangoes and freshly grated coconut.
  3. Next add sugar and mix well.
  4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined.
  6. Pour into lined or greased muffin moulds.
  7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.
  8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Notes-

1. Finely chop the mangoes. DO NOT purée them.

2. The yogurt gives it the desired moisture and makes it spongy. It is a muffin that will leave you wanting for more. I’m sure you’ll have to whip up another batch as soon as you try these.

Eggless vanilla cupcakes

The moistest cupcakes EVER ! and that too "Eggless" !
The moistest cupcakes EVER ! and that too “Eggless” !

A cupcake can’t be spongy and soft without an egg? Think again!

“It would have been spongier if you had used an egg”—well.. that’s what I have heard innumerable times since I have been baking. Baking a super-soft and spongy cake/cupcake that’s eggless has since then been an ongoing quest.

What other than egg can give the cake the desired sponge ?

Well.. I finally found the answer to my question. Yogurt..! A very simple ingredient..it works like magic in eggless baking !

Here’s the recipe for the perfect and moist vanilla cupcakes.

This has become my go-to recipe since it has been a hit.

It’s a basic vanilla cupcake recipe (with my touch of all-time favourite blackcurrants). However, it can be altered to make all sorts of varieties. Just don’t forget the yogurt!

Can’t get these cupcakes out of my head ! AND the aroma when they were baking…nothing short of sweet heaven! Or is it just my love for baking? I don’t know. Whatever the case may be, you’ve gotta try these.

If you’re someone who has been on a search for a perfect eggless cupcake, trust me, your search ends right here…right this moment.

 

Here’s how you can make these gorgeous cupcakes-

1. Cream butter, sugar and yogurt together in a bowl.

Step 1

2. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.

Step 2

3. Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.

Step 3

4. In a separate bowl, mix the blackcurrants with 2 to 3 tablespoons of all purpose flour. Toss to coat.

Step 4

Add this to the prepared batter.

5. Pour the mixture into greased/lined muffin moulds. Sprinkle extra blackcurrants on top.

Ready to go in the oven !
Ready to go in the oven !

6. Bake at 175˚C for about 30 minutes or until a skewer inserted in the centre comes out clean.

Look at these... straight from the oven... smell like heaven !
Look at these… straight from the oven… smell like heaven !

7. Remove the tray from the oven and let it cool for about 5-7 minutes. Then, take the cupcakes out and place them on the wire rack to cool completely.

 Vanilla Cupcake 2

Eggless Vanilla Cupcakes with blackcurrants Recipe

Preparation Time: 10 minutes

Baking Time: 30 minutes

Yields: 10-12

Recipe adapted from Nita Mehta’s Eggless Desserts

 

Ingredients-

1½ cup all purpose flour (plus 2-3 tbsp for coating blackcurrants)
½ cup unsalted butter, room temperature
1 cup granulated sugar
½ cup yogurt
½ tsp vanilla essence
3 tsp baking powder
¾ cup milk
¼ cup dried blackcurrants

  1. Preheat the oven at 175˚C for 10-12 minutes.
  2. Cream butter, sugar and yogurt together in a bowl.
  3. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.
  4. Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.
  5. In a separate bowl, mix the blackcurrants with 2-3 tablespoons of all purpose flour. Toss to coat. Add this to the prepared batter.
  6. Pour the mixture into greased/lined muffin moulds (fill about three-fourth of the cup). Sprinkle extra blackcurrants on top.
  7. Bake at 175˚C for about 30 minutes or until a skewer inserted in the center comes out clean.
  8. Remove the tray from the oven and let it cool for about 5-7 minutes. Then, unmold the cupcakes and place them on the wire rack to cool completely.

Notes-

  1. You can omit blackcurrants to make basic vanilla cupcakes. Or add candied cherries/nuts in place of the blackcurrants according to the personal preference.
  2. Coating the blackcurrants with the flour is an important step. This prevents the blackcurrants from sinking to the bottom of the cupcake.
  3. Fill the muffin halfway, or maximum three-quarters. You wouldn’t want your cupcake blowing up way outside the mould.
  4. Cocoa powder and chocolate chips may be added to make choco chip muffins (and omit the blackcurrants).
  5. When creaming butter, sugar and yogurt in step 1..it may appear that you will never get a creamy texture. The texture will get creamy as soon as the dry mixture and milk are added. I had a hand beater in my hand so I used that to beat my mixture. A wire whisk would work great too.
  6. The cupcakes are fluffy, spongy and tasty at the same time. It doesn’t for once feel that it’s eggless. I wouldn’t even wait to prepare an icing for these….they’re that soft and yumm !
  7. My cupcakes were done at exactly the 30 minute mark.
  8. Serve as they are or frost them with your favourite icing recipe.