Kids Cooking
This super speedy cupcake recipe is perfect for when you're in a hurry. Pop them in the oven and you'll have a yummy treat that's ready to ice in just 20 minutes. Serving Size: 18 Ingredients: • 100g butter • 2/3 cup caster sugar • 1 tsp vanilla essence • 2 eggs, lightly beaten • 1 cup self-raising flour • 1/3 cup cocoa, sifted • 1/2 teaspoon bi... Read More
This super speedy cupcake recipe is perfect for when you're in a hurry. Pop them in the oven and you'll have a yummy treat that's ready to ice in just 20 minutes. Serving Size: 18 Ingredients: • 100g butter • 2/3 cup caster sugar • 1 tsp vanilla essence • 2 eggs, lightly beaten • 1 cup self-raising flour • 1/3 cup cocoa, sifted • 1/2 teaspoon bicarbonate soda • 125ml (1/2 cup) milk Chocolate buttercream frosting • 60g unsalted butter, softened • 1 1/4 cups icing sugar, sifted • 1 tbsp cocoa, sifted • 1 tbsp milk Method: Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases. Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined. Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined. Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes. To make the chocolate butter cream Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy. Note: • These cupcakes are super quick and have a light fluffy texture. • Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe. • If you want a thicker dollop of icing on top then you'lll need to increase the amounts in the buttercream recipe.
To make : 12 portions Ingredients: 2 litres milk 330 gms powdered sugar 10 gms green cardamom seeds (ilaichi dana), powdered 500 gms mango pulp, preferably alphonso 100 gms malai (cream scooped from boiled milk, when cooled), lightly whipped 2 tsp mango essence. Method: 1). Boil milk in heavy-bottomed saucepan till reduced to half of its quantity... Read More
To make : 12 portions Ingredients: 2 litres milk 330 gms powdered sugar 10 gms green cardamom seeds (ilaichi dana), powdered 500 gms mango pulp, preferably alphonso 100 gms malai (cream scooped from boiled milk, when cooled), lightly whipped 2 tsp mango essence. Method: 1). Boil milk in heavy-bottomed saucepan till reduced to half of its quantity. 2).Add sugar to boiling milk, stir and mix well. 3). Remove. Add powdered cardamoms, mix and cool. 4). Add mango pulp, blend in blender and allow to set for 2 or 3 hours in freezer, preferably in aluminium vessel. 5). Remove. Blend in blender again.6). Add malai and mango essence. Blend in blender again.7). Pour blended mixture into the conical kulfi moulds.8). Freeze for about six hours or till fully set.
Ingredients: For Ice-cream base: 500 ml whole milk 4 tsp glycerol mono stearate (GSM powder) A pinch of carbo methyl cellulose (CMC powder) ½ tbsp powdered sugar For Mango Portion: 3 cups small pieces of fresh mango 8 tbsp powdered sugar ½ cup cream ¼ tsp mango essence ¼ tsp yellow colour Method: 01). In a thick-bottomed saucepan,... Read More
Ingredients: For Ice-cream base: 500 ml whole milk 4 tsp glycerol mono stearate (GSM powder) A pinch of carbo methyl cellulose (CMC powder) ½ tbsp powdered sugar For Mango Portion: 3 cups small pieces of fresh mango 8 tbsp powdered sugar ½ cup cream ¼ tsp mango essence ¼ tsp yellow colour Method: 01). In a thick-bottomed saucepan, mix all the ingredients of ice cream base and boil on high flame, stir continuously. Boil for 2 to 3 minutes, remove and cool. 02). When cool, pour the mixture in aluminium or plastic box, freeze to set the mixture for about 6 to 8 hours in the freezer compartment of the refrigerator, set to coldest temperature, making sure that the freezer compartment is not opened except for emergency. 03). Boil the mango pieces with sugar together, till the mixture is of pulp consistency. Remove and cool. 04). When cool, add to the mango mixture the mango essence and yellow colour. Mix well. 05). Remove the frozen ice cream base mixture in vessel and beat it with electric beater to loosen it. 06). Add mango mixture, mix well. 07). Blend the mango ice cream mixture in the blender till very smooth. 08). Pour the blended mixture in aluminium or plastic box and freeze to set the mixture for about 6 to 8 hours in the freezer compartment of the refrigerator, set to coldest temperature, making sure that the freezer compartment is not opened except for emergency. 09). Serve when set fully. Note: This ice cream base can be used for making different flavoured ice creams by adding cream and (1) vanilla essence, in case of vanilla ice cream (2) lemon yellow colour, kesar essence, crushed saffron strands soaked in milk and chopped pistachios, in case of kesar-pista ice cream (3) chikoo pulp and chikoo essence, in case of chikoo ice cream or let your imagination run wild to prepare any flavoured ice cream that you want to create.
Ingredients: 1 cup sugar 3 glasses water 2 raw mangoes, peeled and cubed into small pieces 1 tsp cardamom (ilaichi) powder A few drops essence of saffron (kesar) Crushed ice Method: 1) Heat one glass water, add sugar. 2) When sugar dissolves completely, remove from fire, cool, strain through a thin cloth and chill. 3) Boil m... Read More
Ingredients: 1 cup sugar 3 glasses water 2 raw mangoes, peeled and cubed into small pieces 1 tsp cardamom (ilaichi) powder A few drops essence of saffron (kesar) Crushed ice Method: 1) Heat one glass water, add sugar. 2) When sugar dissolves completely, remove from fire, cool, strain through a thin cloth and chill. 3) Boil mango pieces in remaining 2 glasses water, till very soft. 4) Remove from fire and strain through a thin cloth. Discard the residue. 5) Add to mango mixture the chilled sugar mixture and chill again. 6) Add saffron essence and cardamom powder, just before serving and serve with crushed ice.
