Bundt Christmas Cake

Shape of the tin does enhance the look of the cake; so this time I chose to bake my Christmas cake in a Bundt tin. And I was totally sanguine about the crowd loving it.
It amazes me how miraculous this humble looking tin can be. The cake looks incredibly impressive, more like a work of art. And the finale of sugar dust gives the look of powdery white snow atop the golden cakey mountain. A true Christmassy feeling!
Vanilla Bundt Cake
Preparation time: 25-30 mins
Baking time: 45 – 50 mins
Serves: 10

Ingredients:
225 gms butter. softened. plus extra for greasing (oil will work too)
300 gms caster or granulated sugar
6 large eggs
350 gms plain flour
½ tsp soda bicarb
250 gms plain fat-free yoghurt
4 tsps vanilla extract
2 tbsps icing sugar (for dusting)

Method:
1. Preheat the oven to 180°C. Put a baking sheet or baking tray in at the same time.
2. Thoroughly butter or oil your large or regular bundt tin.
3. Cream together the butter and sugar in a mixing bowl until light and fluffy.
4. Add the eggs one at a time, whisking each one in with a tablespoon of flour.
5. Fold in the rest of the flour and add the soda bicarb, yogurt and vanilla extract.
OR
Skip the steps – 3,4,5 by tipping all the ingredients except the icing sugar into the food processor and blitzing together.
6. Pour the mixture into your greased tin and spread evenly. Pat the tin a couple of times to remove any air bubbles.
7. Place the tin on the preheated baking tray in the oven and cook for 45–50 minutes until well risen and golden.
8. After 45 minutes, do the skewer test. Clean skewer means cake is done.
9. Let the tin sit for 15 minutes.
10. Then with your fingertips, gently pull away the edges of the cake from the tin and turn it topsy-turvy, holding your breath 🙂
11. The golden beauty should slide out.
12. After the cake is cool, dust it with icing sugar by passing it though a sieve… pristinely glorious!

P.S.: After the cake is completely cooled, wrap it in a cling film and you can store it in an airtight container for about 2 days.
Repeat the process and you can even freeze the cake for upto 2 months. Thaw it overnight and you are ready for the breakfast indulgence.
Cake and Coffee! Happy Days!!! 🙂

Vanilla Chocolate-Chip Cupcakes

This was the first time I experimented with cupcakes. Call it beginner’s luck or blame it on the simple recipe, but they were awesome. One of my friends had shared it with me ages ago. All I needed were the cases, which I now finally have 😛 . Believe me you, they were shamelessly easy, menacingly gorgeous and outrageously flavorful. Flew off the plate within seconds.
Vanilla cupcakes
Preparation Time: 30 minutes
Baking Time: 15 – 20 minutes
Servings: 12 cupcakes

Ingredients:
125 g self-raising flour
125 g caster sugar
125 g soft unsalted butter
2 large eggs
½ tsp vanilla extract
2 tbsps milk
Chocolate chips to sprinkle

Method:
1. Preheat the oven to 200C and line the tin with muffin cases
2. If you have a food processor, you can just tip in all the ingredients and blitz them all together till smooth. Later add milk to get a dropping consistency.
3. Second option is – in a bowl, cream the butter and sugar. Beat in the eggs one at a time. Then spoon in the flour little at a time and fold.
4. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
5. Spoon the mixture in the 12 cases, trying to fill each case equally with your own judgement.
6. Sprinkle the chocolate chips over the surface of the batter.
7. Bake for 15-20 minutes or until these little cuties are cooked and golden on top.
8. When done, take the cases out and leave them on a wire rack to cool

P.S.: If you have a bigger crowd to serve, double the quantity of each ingredient.
I slipped a piece of dark chocolate in the center of the mixture before baking. So the end result was a molten chocolate lava in every bite.
Also, I sprinkled choco chips on the top. You can play around with colorful icing.

Whether it’s about glorifying your party or a humble companion to coffee, these little beauties are sure to get your taste-buds sing a happy tune 🙂