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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.

    LEMONGRASS AND COCONUT VEGAN PANNA COTTA WITH MANGO MELBA



      What does summer in a glass taste like? It’s a questions us foodies like to experiment with, but I think I’ve found the sure-fire answer: a Lemongrass and Coconut Vegan Panna Cotta with Mango Melba! Each of the ingredients are so lush, tropical and encapsulate the freshness of summer in a unique taste. Mangoes, as you all know, are my absolute favourite fruit, and my obsession runs wild during summer when it’s the peak time for mangoes. I always stock up on crates of mangoes and experiment throughout the hot months. This time I wanted to combine it with two other ingredients that are bold and I love so much: lemongrass and coconut. The flavours of this dessert remind me of when I’ve lived in and visited tropical countries, the citrusy lemongrass and sweet mango pairs so well with the creamy coconut in the panna cotta. Oh, and did I mention it’s vegan?! You won’t even believe it, it tastes just as good, maybe even better than a normal panna cotta.


      Also, I remember mentioning that a panna cotta is one of the easiest desserts to prep and plate beforehand? Here’s the perfect example of how you can make a panna cotta in advance while making the plating look exquisite! The panna cotta can be set in glasses - I used shot glasses for cute individual portions.


      You seriously need to try this because the flavours are so complex and beautiful the only way to actually experience it is to taste the dish itself. Try this recipe and send over the pictures or feedback by commenting down below!

      PREP TIME: 20 minutes COOKING TIME: 7 minutes PASSIVE TIME: 10-12 hours YIELDS: 16-18



      INGREDIENTS


      For coconut panna cotta

      • 400ml coconut cream

      • 100 ml coconut milk

      • 250g coconut yogurt, room temperature

      • 4 lemongrass stalks

      • 7 tbsp caster sugar

      • 1 1/2 tbsp agar agar powder

      • 2 tbsp hot water


      For Mango Melba:

      • 3 alphonso mangoes/ 1 1/2 cup mango pulp

      • 2 tbsp sugar

      • 1 tsp lemon juice


      For Garnish:

      • 1 Alphonso mango, diced into 1cm cubes

      • Few Mint leaves

      • Coconut shavings, toasted


      Equipment Needed:

      • 16-18 shot glasses, 30 ml capacity each



      METHOD


      1. Bruise lemongrass with the back of knife and cut into 2 inch pieces. Pour coconut cream in a saucepan, add lemongrass and heat the cream for 5 minutes on medium to low fire. Do not boil the cream.

      2. Pour the cream in a bowl along with lemongrass, cool it room temperature. Cover the bowl with cling wrap and place it in the fridge overnight to accentuate the flavours of lemongrass.

      3. In a small bowl put agar agar powder, pour hot water on top and let it sit for 5 minutes.

      4. Remove coconut cream from the fridge, strain it in a bowl through a fine sieve, squeezing lemongrass with the back of a spoon to let out all the extract from it.

      5. In a small saucepan, pour coconut milk, sugar and soaked agar agar and heat it until agar agar is melted and sugar is dissolved. Remove from heat and cool for 2 minutes stirring constantly. Pour it into the strained cream, and mix to combine well.

      6. Using a hand whisker, whisk the coconut yogurt and add it to the coconut cream mixture. Gently whisk everything together to incorporate. Transfer to a pouring jug.

      7. Place the shot glasses slanted in a small muffin tray. Gently pour the prepared coconut cream up to the rim of glasses and carefully place the tray in the fridge to let it set for 3-4 hours.

      For Mango Melba:

      1. Blend the mango pulp, sugar and lemon juice together and make the purée. Transfer to a pouring jug.

      2. Remove set panna cotta shot glasses, place them straight upwards on a tray. Pour the mango melba up to the rim and stick it in the fridge until used.

      3. Garnish with diced mangoes, mint leaves and toasted coconut shards.


      COOK'S NOTES:


      • Alternatively, pour the cream in silicon or metallic moulds. Let it set for 10-12 hours or overnight.

      • Pour the prepared mango melba in the serving goblets or deep bowls.

      • To serve the panna cotta, dip the moulds for 3-5 seconds in water and unmould on to the mango melba.

      • Serve garnished with diced mangoes and coconut shards or just as it is.

      • I have made it vegan, but if you are not on dietary restrictions you can replace it with gelatin powder or sheets.

      • For making mango melba, you can adjust the quantity of sugar and lemon by adding more or less according to the sweetness of the mangoes.

      • If you wish to make it bit creamy, heat the mango purée and add a small knob of butter to it. It’s completely optional.

      • You can completely skip the sugar and lemon if you don’t want to. Just purée the mangoes and use.



      MANGO KESAR PISTA KULFI



        Summer’s nearly here, the days are getting longer and warmer... and though all of this doesn’t sound too exciting for those of us in Oman, I’m sooo happy because my favourite fruits are in season - mangoes!!


        There are a million ways I could eat this fruit, topped on breakfast parfaits, in mango smoothies, or even freshly cut as is! There’s no denying it’s the king of all fruits, so I didn’t waste any time in getting myself a couple of crates!


        Wanting to beat the heat, I reminisced on how my siblings and I would run up to the kulfi-wala as soon as we heard the familiar ringing of the bell, just to savour the kulfi when we were young! It was such a treat that we would wait endlessly, even skip our afternoon naps, just to get our dose of Kulfi! Thus, I decided to make this quick and easy Mango, Saffron and Pistachio Kulfi! The rich saffron really stands out, both in taste and colour, which is also enhanced by the sweet mango... and a bit of pistachio adds a nutty crunch!


        For those of you who haven’t had the joy of experiencing what a Kulfi is, it’s a beautiful, traditional Indian ice cream that’s made with the reduction of milk for hours, without adding any thickening agent such as eggs. It’s creamy and indulgent as it’s texture is smooth and just melts in your mouth instantly!


        This version of kulfi is super quick and simple, it requires absolutely no cooking and it’s sure to bring a smile on anyone’s face - why don’t you give it a try?




        PREP TIME: 20 minutes FREEZING TIME: 8 hours

        YIELDS: 12




        INGREDIENTS


        For Kulfi

        • 4 Alphonso mango pulp, puréed 1 1/2 cups

        • 280ml double cream

        • 1 x 397g can condensed milk

        • 1/4 tsp saffron threads

        • 1/3 cup pistachio, skinned and sliced


        You Need:

        • 12 kulfi moulds

        • 12 Popsicle sticks


        METHOD


        For Kulfi:


        1. Peel the mangoes, remove the flesh and blend in an electric blender to make the purée. Pour mango purée, double cream, condensed milk and saffron threads in a blender. Blend for 2 minutes on medium speed until everything is well incorporated. Transfer the kulfi mix into a pouring jug.

        2. Reserving 1 1/2 tablespoon of pistachios, gently fold in the rest in the kulfi mix. Keep the moulds in a stand, drop the reserved pistachios dividing equally in each mould before pouring kulfi mix.

        3. Now, pour the kulfi mix in the moulds, tap down a little to remove air bubbles, insert the popsicle sticks in the center, keeping it a centimeter above the surface of the mould. Stick it in the freezer for minimum 8 hours or overnight to set.

        4. To remove kulfi from the mould, dip the mould in a glass of water for 3 seconds, taking care not to fully immerse it, gently twist and pull it out. Serve immediately.


        COOK'S NOTES:

        • I used alphonso mangoes for this recipe, which has sweet and a slight tangy note to it. The taste of these makes it perfect for making kulfi as it balances the sweetness added with condensed milk.

        • If you are using other varieties of mangoes, adjust the sweetness by adding or subtracting the condensed milk.





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