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NUTELLA CUPCAKES



    These Nutella Cupcakes are so moist, and chocolatey topped with a rich Nutella cream cheese frosting. They’re decadent, completely homemade and so easy to whip up.


    This Nutella frosting is incredibly luscious and it goes so well with the moist cupcakes! Best part? It’s super easy to make! It takes less than five minutes and the mixer does all the work.


    Few days back I had a private baking class for a 9 year old and taught her the nuances of making these perfectly moist and most indulgent cupcakes. Sharing my Nutella cupcakes recipe for you to try as well!

    PREP TIME: 30 minutes

    BAKE TIME: 18 minutes

    PASSIVE TIME: 1 hour

    TOTAL TIME: 2 hours

    YIELDS: 12



    INGREDIENTS


    For Cupcakes

    • 1/4 cup Nutella

    • 1 cup caster sugar, remove 2 tbsp from it

    • 6 tbsp cocoa powder (dutch processed)

    • 1 egg, room temperature

    • 123g plain flour

    • 1/2 cup milk, full fat, room temperature

    • 1/2 cup warm water

    • 1/4 cup vegetable oil

    • 3/4 tsp baking powder

    • 3/4 tsp baking soda

    • 1 1/2 tsp vanilla essence

    • 1/4 tsp salt

    For Frosting:

    • 1 cup/ 226g cream cheese, softened to room temperature.

    • 1/2 cup/ 113g unsalted butter, cubed, room temperature

    • 2/3 cup/ 176g Nutella

    • 2 1/2 cup/ 250g confectioners sugar, sifted

    • 1/4 tsp salt

    • 1/4 cup cocoa powder, dutch processed

    • 1 tsp vanilla extract

    Equipment needed:

    • 1. Large 12 case muffin tray.

    • 2. 12 Cupcake liners

    METHOD


    1. Preheat the oven to 180°C/ 375°F.

    2. In a bowl sift flour, sugar, baking powder, baking soda, salt and cocoa powder. Mix together with a whisk.

    3. In a separate bowl, add milk, water, Nutella, egg and vanilla essence. Whisk together everything to mix until well combined and no lumps of Nutella are left.

    4. Drop the Nutella mix to the flour mix and gently combine them together with a whisk or a spatula to form a lump-free batter.

    5. Take a 12 cup large muffin pan. Place the cupcake liners.

    6. Divide the batter with the help of an ice cream scoop or a large spoon into the cupcake liners equally.

    7. Bake in preheated oven for 15-18 minutes until the tooth pick comes out clean.

    8. Remove from pan and cook them on cooling rack.

    For Frosting:

    1. Place butter and cream cheese in a stand mixer bowl, fitted with paddle attachment, cream together for 4-5 minutes on medium-high speed until its smooth and fluffy. Scraping down the sides in between.

    2. Add Nutella, and cream it for another minute.

    3. Sift cocoa powder and confectioners sugar together.

    4. With the mixer off, add sifted cocoa powder and confectioners sugar. Mix on low speed until incorporated. Increase the speed to medium and mix for 1 minute until creamy.

    5. If your frosting is bit loose add bit more confectioners sugar to adjust the consistency.

    6. Add vanilla and salt. Mix for another minute.

    7. Pour the frosting in a piping bag fitted with your decorative nozzle. Pipe it down on the cooled cupcakes. Decorate with chocolate curls or flutes.


    COOK'S NOTES

    • If your frosting is bit loose add bit more confectioners sugar to adjust the consistency.

    • You can stick your frosting in the fridge for about 15-20 minutes to let it firm up, which will help you pipe it easier.

    KALAKAND TART



      Now here’s something special, one of my favorite desserts from my “bachpan” - my childhood… Kalakand! Bringing this memory with me into the kitchen, I wanted to recreate that magic for Diwali, so I decided to renew the kalakand by giving a fun little spin and turning it into this beautiful free tart…


      Its a modern interpretation of the traditional Indian sweet which is so so easy and quick to make recipe, away from rustling for hours in the kitchen traditionally.

      Diwali and sweets are two things that go hand in hand - barfis, laddoos and many other desserts are what we first think of when we think of festive desserts. However, my story’s a bit different…when I was younger, everyone would enjoy the traditional desserts, but my dad would always make it a point to treat me to my favorite kalakand on Diwali! When I recount my memories of Diwali in my early childhood, amongst the precious memories of watching fireworks, lighting diyas and having a great time with my family and friends, the distinct delicious taste of kalakand remains with me. It was something super special just for me - the milky, creamy taste and delicate grainy texture of the khoya was such a divine experience, and in this tart, the crumbly crust alongside the rich Indian flavours of saffron, pistachio, cardamom and rose petals really rejuvenate my memories.


      I'm also providing a gluten-free alternative!

      Do give it a try this Diwali and give your festivities a modern touch!

      PREP TIME: 15-20 minutes

      BAKING TIME: 15-18 minutes

      COOKING TIME: 12- 15 minutes

      TOTAL TIME: 1 hour 50 minutes

      MAKES: 6



      INGREDIENTS


      For normal tart pastry:

      • 3 cups all purpose flour

      • 250g unsalted butter, cold and diced

      • 1 tsp kosher salt

      • 3 tbsp granulated sugar

      • 6 to 7 tbsp chilled water

      For gluten-free tart pastry (check Cook's Notes)*

      • 1 cup gluten-free all-purpose flour

      • 3/4 cup almond flour

      • 3 tbsp maple syrup

      • 1/4 cup ghee, slightly condensed

      • 1/4 tsp almond essence

      • 3 to 4 tbsp chilled water

      For kalakand:

      • 425g ricotta cheese (full fat)

      • 395g condensed milk

      • 1/3 cup milk powder (full fat)

      • 1/4 tsp green cardamom powder

      • 1/2 tbsp sliced pistachios

      For garnishing:

      • 125ml whipping cream

      • 1 1/2 tbsp confectioners sugar

      • Pinch of saffron

      • 1 tbsp sliced pistachios

      • 1/2 tbsp sliced almonds

      • Dried rose petals

      Equipment needed:

      • 6x4.5” flan tart tins

      • Ceramic Baking Beans/ dried Chickpeas/ dried kidney beans, for baking the pastry


      METHOD


      For Tart:

      1. To make the pastry add flour, salt, sugar and butter in a stand mixer bowl fitted with the paddle attachment, blend everything together until the mixture resembles like bread crumbs, just for two 2 minutes. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball.

      2. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough.

      3. Divide the dough in 6 pieces, shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

      4. Remove cling wrap from the dough and place between two large parchment sheets. Roll it out to 3mm thickness, cut into six 6-inch wide circles, lift carefully and transfer on to flan tins.

      5. Using the fingers, press the pastry gently against the edges of tin and trim off any excess. Score the pastry with fork. Cover them with a sheet of baking paper, drop the ceramic baking beans on the paper to put weight and stopping the pastry to puff. Place the prepared pastry tins carefully on preheated baking sheet and bake it for 18 minutes. Remove the baking beans along with baking paper and further bake it for 5-7 minutes until it turns golden brown.

      6. When using gluten-free Reduce temperature to 180°C and bake it for 15-18 mins until it turns golden brown. Cool on wire rack.

      For Kalakand:

      1. In a non-stick heavy based shallow pan, pour condensed milk, ricotta cheese and milk powder. Stir on low heat for 12-15 minutes until milk mixture starts to thicken and leaves sides of pan.

      2. Add cardamom powder and pistachio slices. Mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins.

      3. Now, equally distribute the kalakand into tart shells and spread it evenly with offset spatula. Let it cool to room temperature. Stick it in the refrigerator for 30 minutes to an hour to chill.

      For Garnishing:

      1. Grind the saffron in a small mortar and pestle.

      2. Using the handheld mixer or an electric mixer, fitted with the balloon whisk attachment, whip the cream along with saffron and confectioner’s sugar.

      3. Fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton). Pipe it on the chilled kalakand tarts and garnish with sliced pistachios, almonds and rose petals.


      COOK'S NOTES

      • If you are gluten intolerant the pastry shells can also be made with gluten-free flour. Check the ingredients used to make the gluten-free pastry tart.*

      • For making gluten-free pastry, add all the pastry ingredients except water in the stand mixer bowl fitted with paddle attachment. Blend everything together until the mixture resembles like bread crumbs, just for a minute. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough. Divide the dough in 6 pieces and shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

      • To bake gluten-free tarts, reduce oven temperature to 180˚C after preheating and bake them for 15-18 minutes or until golden brown. ( Follow rest of the recipe above to make kalakand tarts)

      • Chilling the pastry in the fridge makes it more crispy, hence its an important step.

      • Preheating the baking sheet before baking the tart shells helps to crisp up the bottoms without burning. Baking the tarts directly on the oven rack might burn the pastry shells.

      • If you cannot find ricotta cheese, replace it with creamy paneer, grated coarsely.

      • Keep kalakand filling bit soft and into spreadable consistency as it will condense as it cools down. Reducing it too much will leave your kalakand filling bit stiff and not soft, creamy and melt in mouth consistency.

      BLUEBERRY AND PLUM ROSEMARY GALETTES



        Here’s my little treat for you guys, Blueberry and Plum Rosemary Galettes! These gorgeous French pies were our brunch this weekend and though they were super indulgent, making and eating them was a wonderful way to start the day. The sweet and crumbly crust was topped with flake almonds, which provided a perfect base for the tart and fruity filling. Fresh rosemary added that wonderful aromatic flavour to the Plums and blueberries filling. Had a couple leftover so we enjoyed it as dessert the next day with a scoop of fresh vanilla bean ice cream I made. Such a heavenly treat - you really gotta try this!

        PREP TIME: 20 minutes

        PASSIVE TIME: 1 hour 30 minutes

        BAKING TIME: 30 minutes

        MAKES: 6


        INGREDIENTS


        For pastry:

        • 3 cups all purpose flour

        • 250g unsalted butter, cold and diced

        • 1 tsp kosher salt

        • 2 tbsp granulated sugar

        • 6-7 tbsp chilled water

        For filling:

        • 2-3 red plums, cut into 1 cm thick slices

        • 2 cups blueberries

        • 2 tbsp cornflour

        • 8 tbsp caster sugar

        • 2 rosemary sprigs

        • 1 medium lemon zested and juiced

        For Brushing:

        • 1 egg

        • 1- 1/2 tbsp thick grain sugar

        • 2-3 tbsp almond flakes


        METHOD


        1. Line 2 large baking trays with parchment paper and keep aside.

        2. In a stand mixer bowl fitted with paddle attachment, add flour, salt sugar and butter. On a medium speed blend them together until the butter remains pea sized. Add chilled water and blend for few seconds until the pastry dough combines.

        3. Divide the dough in 6 equal parts. Shape them in balls, wrap individually in cling wrap and refrigerate for an hour.

        4. Just before rolling the pastry, in a bowl, place blueberries and plum slice, add cornflour, sugar, rosemary blades, lime zest and juice and mix all filling ingredients. Do not mix them before as this will make the filling watery.

        5. Roll a pastry ball in between 2 sheets of parchment paper or on and roll it into 6 inch circle. Place it on lined baking tray. Repeat with rest of the pastry dough balls.

        6. Now pour the filling in the centre of the rolled pastry keeping a margin of about 1.5 inch. Lift up the edges and fold over the filling. Press the creases gently to seal. Repeat with the rest of pastry circles.

        7. Stick the prepared pastry in the fridge for 20-30 minutes.

        8. Meanwhile, preheat the oven to 200°C.

        9. Remove pastry after 30 minutes and lightly brush the egg wash on the folded pastry surface, sprinkle with sugar and almond flakes.

        10. Bake it in preheated oven for 30-35 minutes. Serve warm with a dollop of ice-cream on top.


        COOK'S NOTES

        • The pastry can also be prepared by hand or in food processor.

        • It is very important to use the chilled butter for making the pastry. Do not overwork or knead the pastry as overworking will make the pastry dense and heavy and the texture wont appear as light, crispy and flaky.

        • It’s really important to use chilled water. Add only a tablespoon of water at a time. Just enough water needs to be added to hold the pastry dough.

        • Adding all water at once might make the dough loose. So add the water gradually as needed to hold the dough together.

        • Resting and chilling the pastry dough wrapped in cling film in the refrigerator before rolling is an important step. This helps pastry to relax which in turn helps to prevent it shrinking on baking.

        • Rest the pastry again after the filling in the fridge for at least 20-30 minutes before baking as this process helps pastry to become more crusty and not greasy.

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