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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.

    PEAR TARTE TATIN



      Tarte Tatin is one of those dishes that seem so simple to make... until you attempt it. Granted it's not the most complicated thing to make, but getting the pastry crispy, the caramel soft and gooey, and the fruit (traditionally apples) just right... it takes a bit of effort. But trust me, the first bite makes it all worth it. It's a recipe that doesn't take too long to make or present, especially since a rustic look is much more inviting, so I figured I'd create a fool-proof recipe that takes the frustration out of making this otherwise really fun and easy dish!


      This Pear Tarte Tatin is an absolute delight that's perfect for all seasons... have it right out of the oven for a warm and gooey autumn indulgence, or serve it with a dollop of homemade vanilla bean ice-cream for a cool and creamy touch in warmer weather. It's a wonderful, homely centerpiece and it's versatility is why I love it so much! You can even make individual portions.


      PREP TIME: 15 minutes

      BAKING TIME: 40 minutes

      SERVES: 8



      INGREDIENTS

      • 500g puff pastry slab, thawed

      • 4-5 medium Bartlett pears

      For caramel:

      • 3/4 cup granulated sugar

      • 3tbsp water

      • 3tsp lemon juice

      • 60g butter, cold

      Equipment needed:

      • Heavy bottom non-stick/ cast iron pan about 9inch in diameter


      METHOD

      1. Roll the puff pastry into a 10x10 inch wide square, about 1/8th inch thick. Cut a 9 inch big pastry circle with the help of a dinner plate or a baking tin. Gently transfer it on the lined baking sheet/tray and chill until firm, about 30 minutes.

      2. In the cast iron skillet or heavy bottom non-stick pan, combine sugar, water and lemon juice and bring it to boil on medium high heat. Once it starts bubbling, immediately reduce heat to low and cook until mixture turns into amber colour. Remove from fire and stir in the cold butter.

      3. Preheat the oven to 180°C

      4. Peel, cut in half and core the pears with the melon baller tool. Set aside one pear half and cut the remaining halves into quarters.

      5. Decoratively arrange the pear quarters evenly in a circle over the caramel sauce, keeping the cut side up and pointy side facing the center. Slightly trim off the ridge of reserved pear half and place in the center, trim side up.

      6. Place the rolled pastry circle on top and tuck the edges inwards. Using a small knife put 3-4 small cuts in the pastry to stop it from rising too high. Cover the skillet with the foil and bake in preheated oven for 15 minutes. Uncover and bake further for 20-25 minutes more until golden brown.

      7. Let it rest in the pan for 15 minutes. Run a sharp knife around the edges to loosen the pastry. Place a rimmed platter over skillet, quickly and carefully invert. Serve warm as it is or with a scoop of ice cream on top.


      COOK'S NOTES

      • I used Bartlett pears which are perfect for this recipe as they are juicy and soft and works perfectly for baking and poaching.

      • You can also use green Anjou pears if you can’t find Bartlett pears.

      • Chilling the pastry after rolling is an important step as it help making the pastry more flaky.

      • I used Bartlett pears which are best for cooking or making the tart but if you can’t find Bartlett pears you can always use Anjou pears as well which are best used for preserving.

      • If you replace the butter with your favourite plant-based alternative, and use a vegan-friendly puff pastry, you can easily convert this into a vegan recipe.

      SHAHI BHUNA GOSHT (LAMB CHOPS)



        This is an exotic and very succulent lamp chop curry made with yogurt, saffron and special blend of aromatic spices. This scrumptious lamb curry recipe has become a recent favourite as the meat is so tender and its rich fragrant flavours just burst in your mouth.


        Generally lamb dishes are something which we don’t cook very often in our family, especially the curries...usually we love kebabs and burgers etc. made with mince... I was watching the masterclass of chef Ranveer Brar where he was making the recipe of lamb shank and that totally inspired me to make this beautiful lamb chop curry in a rich comforting gravy. I paired it with my newfound love of Khoba roti (a bread which is a delicacy of royal Rajasthan).


        Now this curry is a must try, super simple to make but you need to be bit patient while you wait for the meat to tenderise overnight in marination. My husband, who is a bit skeptical about lamb curries, just fell in love with it instantly. I didn’t have to put in that extra effort of my convincing bone to make him eat this super succulent lamb dish. In fact I packed it for his office lunch also and he was very happy to take without any second thoughts about it.

        SERVES: 4

        PREP TIME: 30 minutes

        COOKING TIME: 45 minutes

        PASSIVE TIME: 12-24 hours



        INGREDIENTS

        • 600g lamb chops

        • 2 shavings of green papaya skin, 4”x1” long each

        • 2 Green chilli

        • 4 cloves garlic

        • 1 1/2” piece ginger, roughly chopped

        • 2 tbsp ghee

        • 12-15 black peppercorns

        • 1 large onion, thinly sliced

        • 1 tbsp galouti kebab masala (follow the link for full recipe of galouti masala)

        • 1/2 cup yogurt

        • 1/4 cup roasted cashews

        • 1 tsp degi mirch (Kashmiri red chilli powder)

        • 1/2 tsp turmeric

        • 2 pinch saffron

        • 3-4 drops kewra essence

        • Salt to taste

        • 1 tbsp chicken stock powder/lamb stock powder

        • 2 cups water



        METHOD

        1. Wash and pat dry the lamb chops and keep aside.

        2. In an electric blender, grind papaya, garlic, ginger, green chilli and little oil, make it into fine paste and marinade the lamb chops with the mixture coating well on both sides.

        3. Cover and refrigerate to marinate overnight.

        4. Heat ghee in a large saucepan over a medium low-heat.

        5. Add black peppercorns and marinated chops in the ghee and sear it on both the sides on medium-high heat about 8-10 minutes turning the sides in between.

        6. Now add sliced onions and let them cook while the meat is getting seared. After 2 minutes, reduce the heat and remove the seared lamb chops on a plate and let the onions roast bit more until dark brown in colour.

        7. Add galouti kebab masala, red chilli powder, turmeric powder and salt, sauté for few seconds and add, whisked yogurt to the onions. Mix them all together stirring constantly.

        8. In an grinder, grind cashew nuts to a smooth paste adding little water and add it to onion masala. Stir them all together and cook for 2 minutes until oil separates from the masala.

        9. Now add the lamb chops back to the onion masala, add saffron, pour water and give a quick stir, cover and let the lamb braise for 20-25 minutes on low heat until the meat is tender.

        10. Remove from heat, add kewra drops and stir to mix. Let stand for 5 minutes before serving. I served this curry with Khoba roti which is a Marwari delicacy.



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