Eggless Chocolate Cupcakes with Peppermint Buttercream Frosting

I generally prefer to justify baking sweet somethings and felt the act was well justified today! My personal favourites are mini cupcakes, but today made larger ones to accommodate the icing. It's been over a month since I discovered the flower nail and creating roses were demystified. And today was the day I put that knowledge  to use. 

A rose is a rose is a rose!

This was the first time I made buttercream icing with a spatula and not the hand mixer. I used butter (didn't know margarine for icing was different from table margarine or that commercial buttercream has nothing to do with butter!!!) and homemade icing sugar. Also, I don't thing self-made butter-paper icing bags are my thing....ziplock works!

The egg-plus or egg-less thing is a whim. Though if I'm baking for my parents or know that its going to consumed by people with egg restrictions, it's obviously eggless. I'd bookmarked two eggless chocolate cupcakes from blogs I follow and tried one today (just one tweak!). Pavithra of Dishes from my Kitchen, through sufficient trial and error created her "Best Ever Eggless Chocolate Cake/ Cupcake". I'll have to agree that they're perfect! The best part being the ingredients were simple, the process was simpler and even my three year old could mix it up!

Multi-directional mixing!

I bought a bottle of peppermint flavouring last week and decided the icing would be minty. The only crux was I wanted it to be green. Googling for answers (after the cakes were iced, BTW) revealed that green roses do exist naturally and symbolizes richness, abundance and bounty! Perfect!

So, a small batch of dark brown chocolate cupcakes all iced with mint flavoured roses........I loved my share, my daughter loved hers, saved one for DH.....just heading out to give them away before the cake monsters get to them.

Just realized that I didn't take a shot of the ultra-soft cakes. Will update that, since I'm going to be using the same recipe for some cakes this weekend!

Ingredients:
(From Dishes from my Kitchen)

Cake Flour - 3/4 cu

Light Brown Sugar - 1/2 cup (original recipe used regular sugar)

Unsweetened cocoa powder - 2 1/2 tbsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Oil - 4 tbsp (I used Sunflower oil; nothing specific in original recipe)

Vinegar - 1 tbsp (original recipe listed apple cider vinegar or any vinegar)

Vanilla extract - 1 tsp

Instant Coffee - 1/4 tsp (Optional)

Buttercream icing:
Butter - 50 gms (out of fridge; not soft or spreadable)
Icing sugar - 75 gms (sift to remove lumps)
Peppermint flavouring - 1/2 tsp
Green food colouring - 1/4 tsp (used gel colour)

Keep prepared 6-7 cupcake molds with liners. Set oven to 180C. Whisk the dry ingredients (except the instant coffee powder) and wet ingredients (the coffee goes here) separately. Add the wet to the dry and mix well till no lumps remain. Pour into prepared molds and bake for 15 minutes or so. Test with wooden skewer or toothpick. when done remove and place on wire racks to cool.

To make the icing, take a bowl and rub the butter against the sides with a metal spatula. Once the butter is smooth add the icing sugar in increments. Once the sugar is incorporated and the buttercream has a nice paste-like spreadable consistency add the essence and colouring. If the icing seems very thick add a drop of vegetable oil. I didn't have to do this since the essence and ambient temperature too care of things. Pipe the icing as desired. I used a no.11 tip to make those roses.




    

Choccy Melts

There's a new bookstore in my neighbourhood and being a bookaholic I had to visit....again and again and again. There was a time, not long ago (less than 2 years) when I would home in on the fantasy literature section, murmur a spell, make money disappear and the book/s appear. I'd amble towards the culinary division, gaze fondly at the dessert recipes and saunter back home. Now, I head first to the underage section, find something to occupy my daughter and head to the culinary section....they're on the same level ;) I've resorted to online shopping for fantasy fiction. (sigh!)

On one of those 'new-bookshop-has-to-be-visited' jaunts, I saw a new addition in the desserts section. I, It was titled 'cookie magic'. Obviously, I fell for the title, and the book was good too. Pages of simple recipes :)

Using the 'try-before-you-buy' axiom, I noted down the recipe for the cookie titled 'Choccy melts'.

I baked the biscuits and left out the chocolate drizzle. The cookies were a nice dark brown and crisp. Some of them were a bit hard....the thinner ones got a bit over-baked... thankfully, they didn't burn (phew!)

Ingredients:

Butter - 9 tbsp; room temperature

Icing sugar - 1/2 cup

Cornflour (cornstarch) - 1/2 cup

Cocoa powder - 1/4 cup (I used Cadbury's)

All purpose flour - (3/4 cup

I also added one tablespoon of Bournvita. This wasn't a part of the original recipe and you can definitely omit this.

Preheat oven to 190 degrees Celcius.

Beat butter till very soft and add all ingredients till it forms a dough. Used my hands towards the end to get the dough together and form a log or sorts. I chilled it for thirty minutes and cut the 'log' into discs, placed them on a cookie tray and baked for about 5 to 6 minutes. My biscuits were about an inch in diameter and I got lots of them...bite-sized snacks :)

For the 'melts', author recommends that you melt some chocolate (100gms) in a heatproof bowl set over a vessel with boiling water or use a double boiler (a 'milk cooker' with lots  of water does the trick) and drizzle over the cookies. 

 

 

 

These cookies are heading to Niveditha's 'Let's celebrate sweets- Chocolate' event at Veggie Hut and to 'Bake-off' at Versatile Vegetarian

Source: Cookie Magic by Kate Shirazi