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Yummy vanilla cupcakes

Faith Faith

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Ok, dramatic, but it’s like the “tell”. If you don’t have a good vanilla, can anything else really be that good? There are so many ways to vary a vanilla cake and I want the best of all of them! I’m greedy like that. Plus, I know not everyone has the same idea of the perfect cupcake, so I like to have options.

You may or may not have tried my original VANILLA CUPCAKES. They are loved by many and were my favorite for some time. I still remember the batches upon batches of cupcakes I made while testing those and the fabulous friends that lined them up and tasted tested them all to help me find the best one. If you haven’t tried them, they are worth checking out.

VANILLA CUPCAKES
INGREDIENTS
*2 1/2 cups (325g) all – purpose flour
*2 cups (414g) sugar
*3 tsp baking powder
*1 tsp salt
*1 cup (240ml) milk
*1/2 cup (120ml) vegetable oil
*1 tablespoon vanilla extract
*2 large eggs
*1 cup (240ml) water

VANILLA FROSTING
*1/2 cup (112g) salted butter, room temperature
*1/2 cup (95g) shortening
*4 cups (460g) powdered sugar
*1 1/2 tsp vanilla extract
*(30-45ml) water or milk
METHOD
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, and then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth.
13. Pipe the frosting onto the cupcakes
NOTE: *If you’d prefer a more traditional vanilla cupcake you can uses butter instead of oil and other liquid.

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SunKitchen

Morning Glory

Faith Faith

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Quick Masala French Toast is a perfect fusion recipe, which you can make for your breakfast with no time. It is a perfect combination of toast, eggs and vegetables, which is not only healthy but also very delicious to eat.

Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling scrumptious breakfast.

EGG TOAST

INGREDIENTS
*3 Bread slices
*Four Whole Eggs
*Cooking oil, or butter as required
*2 tablespoons Milk
*1 tablespoon red chilli flakes
*Salt, as per your taste
*3 sprig coriander (Dhania) leaves, finely chopped
*1/4 tablespoon Black pepper powder
*1 Onion, finely chopped
*2 to 3 Green Chillies, finely chopped

METHOD
To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.
Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.
Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it on the pan.
Spread some onion, green chilies and coriander on the top of bread and pour some egg mixture on it again.
Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.

CHEF’S TIP
Chop a wide variety of fruits and vegetables and coat together with the eggs before preparation. Best served with a hot beverage.

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SunKitchen

Recreated Subs

The MidweekSun Admin

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Meatball subs in soggy, falling-apart buns are just the worst. That’s why I recommend toasting our rolls for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, Mozzarella goodness.

GABS SUB SANDWICH

INGREDIENTS
-2 loaves French bread
-1 pound lean ground beef
-¼ cup milk
-1 egg
-2 tablespoons grated Parmesan cheese, plus extra
-1 teaspoon Italian seasoning
-½ teaspoon onion powder
-½ teaspoon garlic powder
-Salt and pepper to taste
-1 24-ounce jar marinara sauce
-1 cup arugula or spinach
-4 tablespoons shredded Mozzarella

METHOD
Preheat oven to 425 degrees.
Toast one bun until golden brown, then place in blender and chop until fine to create crumbs. Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes. Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.

Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.Bake meatballs in oven for 10 minutes.

While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.

Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and Mozzarella onto each bun.
Serve.
CHEF TIP
*Substitute with beef or chicken strips and garnish with basil and chopped red pepper.

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