Multi-Flavoured Cupcakes

About Multi-Flavoured Cupcakes

Ingredients

• Refined flour (maida) 1 cup
• Eggs 2 to 4
• Castor sugar 1 cup
• Butter 1 cup
• Baking powder ½ tsp
• Vanilla essence ½ tsp
• Strawberry crush 4 tbsps
• Whipped cream 1½ cups
• Mint corasso 4 tbsps

How to Make Multi-Flavoured Cupcakes (Stepwise Photos)

Method

1. Preheat oven to 150º C. Line a cupcake mould with paper cups.
2. Break 2 eggs in a mixing bowl. Add sugar and butter and beat with an electric beater till the mixture is light and fluffy.
3. Take flour and baking powder in a bowl and mix well.
4. Add vanilla essence and flour mixture to the egg mixture and fold in well. Fill the batter into paper moulds.
5. Keep the moulds in the oven and bake for 30-35 minutes. Take them out of the oven and set aside to cool down to room temperature.
6. For icing mix strawberry crush and ½ cup whipped cream in another bowl. Put in a piping bag. Mix mint corasso and ½ cup whipped cream in a third bowl. Put in another piping bag. Put the remaining whipped cream in a third piping bag.
7. Pipe a layer of plain whipped cream on some cupcakes, mint corasso mixed cream on some other cupcakes and strawberry crush mixed cream on remaining cupcakes.
8. Arrange them alternately on a serving platter and serve.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps