Autumnal Birthday cupcake..or is it a muffin?

Is it a cupcake or is it a muffin? Personally I don't mind eating either - I'd happily shove either (or both) of them with my beloved morning tea/coffee or even after a meal. But there is a difference afterall. Think of cupcakes as mini cakes that are made fancy with some icing on top. Muffins on the other hand are a more healthy, dense, and less fancy cousin. They are typically sans icing, and have fruits and/or nuts as well. Or if it is me, I'd also add in some wheat bran, maybe some
oats or some shredded wheat, maybe some ground flax!

Not today though. Today is one of those days when I cook without all
these goodies. Its just all purpose flour, refined sugar, eggs, and
butter. Yep, all the ingredients for a good and not-so-healthy cupcake.
This is inspired by Nigella Lawson's Autumnal Birthday cake from "How to be a Domestic Goddess". Actually it is exactly the same - but there is no icing, and I put the batter in my muffin tin, rather than a cake pan - simply because it looked better with a cup of afternoon tea.


I had a lot of maple syrup lying which I hadnt quite used up yet. I love maple syrup, but this one was a cheap version - very runny and not the dark amber colour that defines a good maple syrup. But this was all that I could find at my local Migros, and when it is hidden inside a dark brown bottle, you cant really guess what you are gonna get! But with so much of maple syrup in the recipe, and no other flavouring (read icing), these babies tasted a lot like pancakes! And who's complaining. I, for one, love pancakes

Here is the recipe

175 g butter, softened
100 g sugar
3 large eggs
350 ml maple syrup
500 g all purpose flour
175 ml hot water

If you are used to the cups and tablespoon measurements, here is a wonderful link from Diana's Desserts I use all the time! To prepare, preheat the oven to 375 degrees F. Line cupcake tins with paper liners or spray with non-stick spray.

Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Beat in the maple syrup gradually. Alternate adding flour and hot water, and beat until smooth.

Divide into cupcake tins, about 3/4 of the way up for each. Bake for 14 minutes or until toothpick comes out clean. Cool in the pan for 10 minutes before removing to a wire rack (20 minutes if you use non-stick spray instead of liners).

I sprinkled some chocolate shavings and some chocolate syrup. But they were lovely just on their own. Share

Cake, fruits and chocolate for dessert

The other day when I wanted to have a quick dessert after my dinner of chicken tikka and naan bread, this is what I came up with. This isn't really a recipe, rather just an idea of assembling a couple of my favourite things for dessert and eating them all together..haha!
This dessert requires you to only have a cake, or a pancake if you prefer, ready, some fruits, and the rest is just assembling them all together. I am assuming there is a stash of chocolate always lying in your fridge!
I made a thin layer of the sheet cake I had made for my jelly roll, and cut out rounds using a cookie cutter. I started by placing 2 pieces of the cake at the bottom of the glass. Then followed it with a layer of berry preserve. You could use any fruit preserve of your choice - this preserve goes really well with any cake that is not overly sweet, and also with chocolate. Place another few pieces of the cake. Layer on some dark chocolate, milk chocolate, and some nuts. Follow with another 2 or 3 pieces of cake. I then added whipped cream with some crushed blueberries. Another layer of cake, and finally some more whipped cream topping. Serve with some fresh strawberries.
It did not turn out to be as clean in presentation as I thought it would, but I'll get better next time around. I think I will try making a jelly inside the glass instead of using fruit preserve so that it does not drip along the sides.

So there you have it. While making it, I actually thought of IHOP and their amazing pancakes - especially their chocolate chip pancakes with whipped topping. I'd probably ask for some strawberries as well! And maybe that double blueberry pancake *mouth waters*. Knock knock - time to wake up! Alas, I am a few thousand miles away from an IHOP! Boo hoo..Miss you IHOP! Share

Blueberry cake

The farmers markets in summer are such a riot of colours! Just walking past it inspires me to make all kinds of fruit compotes, berry muffins, sangrias, mojitos and ratatouille. Wow! I love summer - well, who doesn't!

So I picked up some blueberries - they have to be my favourite berry - they aren't too tart and go excellent in any dessert. I am thinking cheesecake, muffins, pies, cobblers, shortcakes ... quite an endless and mouthwatering list.
Since berries have a very short shelf life, I decided to use them up in a cake while they are at their best. Sure you could use frozen blueberries too - just remember to thaw them. So herez how its made.




2 cups flour
2 teaspoon baking powder
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract(Since we don't get vanilla extract, I used vanilla beans this time. Usually I use vanilla sugar)
1 egg
3/4 cup milk
1 cup blueberries
I don't use a mixer for this recipe, so its important to whip the egg nicely, and sift the dry ingredients. Mix the wet and the dry ingredients, and then gently fold in the blueberries. Pour to a greased cake tin, or better a silicon one. Bake at 400 for 35-40 minutes. Do the usual test - if a toothpick comes out clean you're done. They are great when served straight from the oven, and had with coffee. Share