Saturday, 12 July 2014

MANGO MUFFINS (EGGLESS)

MANGO MUFFINS (EGGLESS)
 
 
 
 
 
 
 
INGREDIENTS
  • Maida - 200 grams
  • Salt - 1/4 teaspoon
  • Baking soda - 1/2 teaspoon
  • Baking powder - 1/2 teaspoon
  • Sugar - 100 grams (adjust according to taste)
  • Oil - 50 grams
  • Mango pulp - 1/2 cup
  • Milk - 1/2 cup

METHOD
  • Mix maida, salt, baking soda, baking powder and sieve them together. Keep aside.
  • Next, add sugar to the mango pulp and grind them together.
  • Next, add oil and mix well.
  • Now, add milk and beat them well.
 
  • Now add maida mixture previously prepared and add them slowly and gradually.
 
  • Fold in the flour added and mix well.
 
  • Now, the batter for mango muffins is ready.
  • Preheat oven at 180 degrees celcius.
  • Grease a muffin tray with oil and pour the batter till 3/4th quantity of each mould is filled.
  • Bake for 15-20 minutes at 180 degrees celcius.

  • After 15 minutes, check once and then continue baking.
  • Chek by inserting a knife. If the knife comes out clean it is done otherwise bake for some more time.
  • Once the knife comes out clean, mango muffins are ready to serve.
 

  • Top them with icing or nuts. Whipped cream icing has been shared in another post.



 
 

WHIPPED CREAM ICING

WHIPPED CREAM ICING










INGREDIENTS
  • Heavy whipping cream - 1 cup
  • Icing sugar -1-2 tablespoons (adjust according to taste)
  • Vanilla essence - a few drops
  • Edible food color (if required)

METHOD
  • Make sure that you use chilled heavy whipping cream as it is the best to be used to get the desired texture of the icing.
  • Keep the bowl in which you are planning to whip the cream and the whisker inside the freezer section of the refrigerator.
  • Now, pour chilled heavy whipping cream inside the chilled bowl.
  • You can keep some ice cubes in another bowl right below this one so that it keeps the cream cold.
  • Now, start beating cream using the whisker.
  • It will take around 6-8 minutes to start getting stiffer. When you start seeing peaks forming, add icing sugar and vanilla essence.
  • Now keep it the freezer for another 2 minutes.
  • After 2 minutes, take it out and whip again.
  • Now you will see it starts forming stiffer peaks. Add edible food color (if required) and mix well.
  • It is ready to be used for cakes, pastries and cupcakes.
  • If you have excess whipped cream left, keep it in the freezer. It can last for around 2 days. Take it out 5-10 minutes before using.
  • Heavy whipping cream is available in the markets. I use the cream that comes with a name "Rich's whip topping".
  • I am adding a tutorial on how to put icing on a cake. Use a spatula dipped in warm water to flatten the edges. Keep practicing and you will become perfect one day. Since my cake is flatter on the top so I am using it as it is to ice, but for other cakes, you have to scrap off the uneven portion on the top of the cake that develops due to baking and then invert the cake then you will get a flat surface to put icing on.
 
 

  • The piping bag and nozzles for various decoration designs are easily available in the market or online.
  • Whipped cream icing can be used as a topping for cakes, cupcakes, cookies, pastries, milkshakes etc.
  • Happy icing :)
  • Hare Krishna!

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