Mango and Kitkat cupcakes

Cake Flour - 360 gm (See how to make Cake flour in instruction)
Sugar - 180 gm
Baking powder - 1 and 1/2 tsp
Baking soda - 3/4 tsp
Salt - 3/4 tsp
Oil - 3/4 cup
Vanilla extract - 4 tsp
Milk - 1 cup
Mango - 1/2 cup puree
Apple cider or any vinegar - 1 and 1/2 tbsp

1. Make 3 cups of cake flour - fill a cup with maida, remove 2 tbsp and add 2 tbsp corn flour to it.
Mix and Sieve this 5 to 6 times to make cake flour.
2. Peel and puree one average/big sized mango - fine puree is good
3. Mix together milk and vinegar to make buttermilk and leave alone for 5 minutes
4. Beat together the buttermilk and the sugar until sugar dissolves.
5. Add the mango puree, oil and vanilla extract and beat together
5. Sieve together the cake flour, baking soda, baking powder and salt.
6. Fold into the liquid mixture until just mixed
7. pour carefully into cupcake liners.
This will make 18 average sized cupcakes

Whipped cream:
Whip 1 cup whipping cream to soft peaks.
Add a couple of drops of color and whip to stiff peaks to frost the cupcakes.

Kitkat cupcakes

Chocolate Cupcakes:
Ingredients:

Cake Flour - 2 1/4 cup ( See how the cake flour can be made here.)
Sugar - 1 1/2 cup
Unsweetened cocoa powder - 7 1/2 tbsp
Baking Soda - 1 and 1/2 tsp
Salt - 3/4 tsp
Water - 1 and 1/2 cup
Oil - 12 tbsp
Apple Cider or any vinegar - 3 tbsp
Vanilla extract - 2 tsp
Instant Coffee - 3/4 tsp (Optional)

Method:

1.  Preheat the oven to 350 F.  Line 18 cupcake liners.
2.  In a large bowl whisk all the dry ingredients.
3.  In a small bowl, whisk all the liquid ingredients with the coffee granules.
4.  Pour the wet ingredients into the dry ingredients.  Whisk until everything is well mixed. Do not over mix.
5. Fill the cupcake liner about 2/3rd.
6. Bake for about 15 to 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7.  Cool the cupcakes completely before you dig in, so that it is nicely set.

Caramel Sauce

Granulated white sugar – 2 cups
Unsalted butter – 200 gms
Fresh cream – 1 cup
Salt – 1 tablespoon

1. In a heavy bottomed sauce pan, add the sugar. Bring it on fire on medium flame. Keep swirling up the pan until the sugar starts melting. Do not use a laddle or spatula to keep mixing. Just use swirling up motion on the pan. If the base caramelizes quickly, remove the pan from fire, use a wooden spatula to mix up and scrape the bottom of the pan and put it back on fire. Do not be tempted to keep stirring this step all the time. It will crystallize the sugar.

2. Keep the flame in medium and wait until the sugar dissolves completely, while caramelization also happens simultaneously

3. Once the sugar has melted, you could wait for few seconds until the colour changes to amber. Here you can choose to stop at a lighter shade of caramel or until it goes up to 2 shades darker. The darker the caramel, the better the flavour. But you should also be careful that you do not smoke it up. So at this stage you have to carefully watch and decide when to stop the caramelization process by adding the butter as in the next step.

4. Remove the pan from the stove and add the butter. Keep stirring with a wooden spatula until the butter completely blends with the sauce. It will whiz up, so you keep yourself a little far away from the pan.

5. It might seem impossible for the butter to get combined with the caramel, but keep stirring and the both will come together.

6. Add the salt and cream and mix well again.
Whipped Caramel Milk Chocolate Ganache

7. Bring back the sauce on fire on medium heat for about 3 to 5 minutes until the sauce boils and thickens up a bit. Switch off flame. Cool sauce in room temperature and transfer to an airtight container and you can store it in refrigerator for about couple of weeks. Before using on your cake, you need to thaw the sauce or microwave it in 5 seconds interval.

Milk Chocolate – 450 gms
Dairy fresh cream – 150 gms
Caramel sauce – 1 cup ( Make from this recipe )
Whipping cream – 1/2 cup, cold