Orange and almond cupcakes filled with orange pastry cream and frosted with cream cheese frosting and orange sparkling sugar on top
Things to buy:
Almonds
Oranges
Milky mist cream if it's available
Amul fresh cream for a back up
Prep work:
Make cream cheese a couple of days before you make the cupcakes
For the almond flour, blitz dry 1/2 cup dry almonds in the mixie and store in refrigerator.
Pulse the almonds, don't run in blender mode, else you could end up with an oily badam paste
Toast and cool a 1/4 cup of almonds in a hot skillet and chop into tiny bits or blitz to get chopped pieces in the mixie.
Inspiration pics from mybakingaddiction:
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Recipes adapted as follows:
cake from sailu's eggless vanilla cake
frosting from wickedgoodkitchen
filling from mydiversekitchen
Ingredients:
For the Eggless Orange and Almond Cake:
1 cup cake flour (measure out one cup of maida, remove 2 tablespoons and replace with 2 tablespoons corn flour)
1/4 cup almond flour
1/2 cup buttermilk (made with 1/2 cup milk + 1 tablespoon vinegar)
1/2 cup orange juice
3/4 cup sugar (you can use upto 1 cup)
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1/2 tsp vanilla essence
1/2 tsp almond essence
rind from two oranges
1/4 cup toasted almond bits (no need to blanch)
1 Preheat oven to 200 C for 10 mts. Line a 12 hole cupcake pan
2.Cream the sugar, yogurt and orange juice until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 180 degree C for 12 - 15 mts
Eggless Orange Cardamom Pastry Cream:
Ingredients:
1/2 cup + 1.5 tbsp milk
1 1/2 tbsp sugar
1 1/2 tbsp cornstarch
1/4 cup chopped up white chocolate
20g tbsp salted butter
rind from one orange
1/2 tsp orange essence
1/2 tsp vanilla essence
Method:
In the case of both the pastry creams, melt the chocolate and butter in a pan over hot water. In another pan, dissolve the sugar in the milk (and coffee for the mocha version) and bring to boil. Take the milk mixture off the heat. Add the melted chocolate and the corn starch dissolved in 3 tbsp of milk. Whisk well till everything is blended. Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens. Cool and refrigerate till needed. This pastry cream pipes well.
Cream Cheese
Makes about 1 cups
Ingredients:
1 cups Amul cream or full fat cream
1/2 cup milky mist cream or amul cream (use thicker cream alone and discard the water)
1 teaspoon thick curd (whippedx)
Pinch of salt to taste. Do not omit.
Set the cream like you would yoghurt overnight.
The next morning pour the yoghurt onto a cheesecloth and hang and drain for 15 minutes
Press the cheesecloth over the yoghurt and drain more liquid
keep over a colander and a bowl in the refrigerator overnight
keep covered as it will absorb strong smells
remove the curd from the fridge, add the salt and mix well.
Allow to set for a while longer in the fridge until is firm and creamy to the touch
Use in recipe
Cream Cheese frosting
Ingredients:
Ingredients
113 grams unsalted butter, softened
113 grams cream cheese, softened
11/2 teaspoons pure vanilla extract
240 g icing sugar
Preparation
Sieve the icing sugar thrice
Using a handheld mixer and large bowl, beat butter on medium speed until creamy (about 6 minutes)
Add the sugar in 1/3rds and beat on high until smooth (4 minutes?)
Add vanilla essence and beat again
Finally add the cream cheese until it is all blended together and you get stiff peaks
Filling: In cooled cupcakes, use a tip with a round end, and fill a piping bag with the filling.
Pierce the cupcake with the tip and press in the filling into the cupcake until the top of the cupcake cracks.
Piping: use the meringue open star tip, squeeze out icing holding straight up and draw your hand upwards pulling a peak up. Sprinkle with some orange sparkling sugar
Things to buy:
Almonds
Oranges
Milky mist cream if it's available
Amul fresh cream for a back up
Prep work:
Make cream cheese a couple of days before you make the cupcakes
For the almond flour, blitz dry 1/2 cup dry almonds in the mixie and store in refrigerator.
Pulse the almonds, don't run in blender mode, else you could end up with an oily badam paste
Toast and cool a 1/4 cup of almonds in a hot skillet and chop into tiny bits or blitz to get chopped pieces in the mixie.
Inspiration pics from mybakingaddiction:
Recipes adapted as follows:
cake from sailu's eggless vanilla cake
frosting from wickedgoodkitchen
filling from mydiversekitchen
Ingredients:
For the Eggless Orange and Almond Cake:
1 cup cake flour (measure out one cup of maida, remove 2 tablespoons and replace with 2 tablespoons corn flour)
1/4 cup almond flour
1/2 cup buttermilk (made with 1/2 cup milk + 1 tablespoon vinegar)
1/2 cup orange juice
3/4 cup sugar (you can use upto 1 cup)
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1/2 tsp vanilla essence
1/2 tsp almond essence
rind from two oranges
1/4 cup toasted almond bits (no need to blanch)
1 Preheat oven to 200 C for 10 mts. Line a 12 hole cupcake pan
2.Cream the sugar, yogurt and orange juice until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 180 degree C for 12 - 15 mts
Eggless Orange Cardamom Pastry Cream:
Ingredients:
1/2 cup + 1.5 tbsp milk
1 1/2 tbsp sugar
1 1/2 tbsp cornstarch
1/4 cup chopped up white chocolate
20g tbsp salted butter
rind from one orange
1/2 tsp orange essence
1/2 tsp vanilla essence
Method:
In the case of both the pastry creams, melt the chocolate and butter in a pan over hot water. In another pan, dissolve the sugar in the milk (and coffee for the mocha version) and bring to boil. Take the milk mixture off the heat. Add the melted chocolate and the corn starch dissolved in 3 tbsp of milk. Whisk well till everything is blended. Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens. Cool and refrigerate till needed. This pastry cream pipes well.
Cream Cheese
Makes about 1 cups
Ingredients:
1 cups Amul cream or full fat cream
1/2 cup milky mist cream or amul cream (use thicker cream alone and discard the water)
1 teaspoon thick curd (whippedx)
Pinch of salt to taste. Do not omit.
Set the cream like you would yoghurt overnight.
The next morning pour the yoghurt onto a cheesecloth and hang and drain for 15 minutes
Press the cheesecloth over the yoghurt and drain more liquid
keep over a colander and a bowl in the refrigerator overnight
keep covered as it will absorb strong smells
remove the curd from the fridge, add the salt and mix well.
Allow to set for a while longer in the fridge until is firm and creamy to the touch
Use in recipe
Cream Cheese frosting
Ingredients:
Ingredients
113 grams unsalted butter, softened
113 grams cream cheese, softened
11/2 teaspoons pure vanilla extract
240 g icing sugar
Preparation
Sieve the icing sugar thrice
Using a handheld mixer and large bowl, beat butter on medium speed until creamy (about 6 minutes)
Add the sugar in 1/3rds and beat on high until smooth (4 minutes?)
Add vanilla essence and beat again
Finally add the cream cheese until it is all blended together and you get stiff peaks
Filling: In cooled cupcakes, use a tip with a round end, and fill a piping bag with the filling.
Pierce the cupcake with the tip and press in the filling into the cupcake until the top of the cupcake cracks.
Piping: use the meringue open star tip, squeeze out icing holding straight up and draw your hand upwards pulling a peak up. Sprinkle with some orange sparkling sugar
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