Lemon ricotta cake is a soft, moist and delicious Italian cake made with ricotta cheese, lemon zest, butter, sugar, flour and eggs. The ricotta makes the cake really soft, tender, while the lemon zest gives it a lovely fresh flavour. Perfect cake to enjoy with a cup of tea or coffee. Lemon Ricotta Cake Recipe Lemon...

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Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

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About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

Similar Recipes

• Carrot Muffins Recipe (Eggless)
• Eggless Whole Wheat Jaggery Muffins Recipe
• Eggless Vanilla Muffins Recipe
• Eggless Banana Muffins Recipe
• Eggless Fruit Cake Recipe

Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Christmas Morning Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chocolate cupcakes are always a favorite, but have you tried adding coffee to them ? The combination of chocolate and coffee gives these eggless cupcakes a delicious mocha flavour. These Eggless mocha cupcakes are soft, moist and fluffy cupcakes made with a simple chocolate and coffee flavoured batter. Mocha Cupcake Recipe I could stand here...

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This layered banana chocolate cake is one of those simple cakes that looks really special when sliced. It is a two flavour cake made with ripe bananas, cocoa powder, butter and chocolate. A chocolate layer and banana layer gives you a soft, moist cake with a delicious combination of banana and chocolate in every bite. ...

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Pineapple upside down cake is one of the most popular cake that is simple to make but looks absolutely spectacular. This easy recipe for upside down pineapple cake is made with butter, sugar, flour, eggs, yogurt, pineapples, cherries gives you perfect caramel coated glistening pineapple topping with tender and moist vanilla cake. Pineapple Upside Down...

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Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

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About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

If you have any more questions about this Quinoa Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Quinoa Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vanilla plum cake with whipped cream frosting is a moist, soft cake with juicy and irresistible plum compote filling which is frosted with whipped cream. The lightness of the whipped cream perfectly compliments the spongy vanilla cake with a fruity flavor from the plum compote filling.

Vanilla cake is moist and fluffy filled with plum compote and frosted with whipped cream for a light but decadent treat! This vanilla plum cake with whipped cream is a perfect cake for birthdays and a delicious cake to celebrate any special occasion.

I’m here today to share with you a tender, refreshing and flavorful homemade vanilla plum cake recipe! This classic vanilla plum cake is prepared with simple ingredients and super simple steps to follow. You definitely need to recreate one of your own for your family, friends and loved ones!

The best thing about this vanilla plum cake is, it’s so easy to whip up and using homemade plum compote makes it even more easier without compromising on the taste.

My vanilla plum cake has 3 layers. I add whipped cream into the moist and soft cake layers, then spread plum compote in every layer and frost the whole cake with whipped cream. With vanilla flavored sponge and plum compote spread in every layer, every slice is bursting with luscious plum flavor!

My son, who is a huge fan of all things cakes, was literally overjoyed when I made this oh-so-delicious vanilla plum cake that he came back for a third slice, and then I knew this cake is a keeper!

This vanilla plum cake is an egg base recipe. If you are looking for an eggless recipe please have a look at my eggless pineapple cake with whipped cream frosting recipe.

WHY THIS RECIPE WORKS

● it’s a versatile recipe
● can be bake with or without egg
● It’s moist, soft and spongy
● It’s super easy to prepare.
● fuss free recipe with simple ingredients
● sweet but not overly sweet
● has a tender vanilla cake filled with plum compote and frosted with vanilla whipped cream.
● perfect for birthdays.
● great to make for any get-together at home or special occasions.
● perfect to be served as a dessert.

INGREDIENT TO MAKE VANILLA PLUM CAKE WITH WHIPPED CREAM FROSTING:

FLOUR

All purpose flour (Maida) is used. You can use whole wheat flour or 50-50 ratio of all purpose flour and whole wheat flour.

LEAVENING AGENTS

Since it is an egg based recipe only BAKING POWDER is used. If you are making an eggless version you need to add ½ teaspoon baking soda to the recipe to help in giving a good rise to the cake.

SALT

You may use the regular salt or rock Salt. Salt helps in balancing the sweetness in cakes and desserts.

MILK

I have used full fat milk. You can use any milk. I always prefer whole milk as it gives extra richness to the cake.

EGG

This is an egg based recipe and uses 2 large eggs. To make the eggless version you can use the regular white vinegar or lemon juice and add ½ teaspoon baking soda to the recipe. The acidity from both will help with the perfect texture for the cake and make sure our eggless cake tastes and looks just as good as a cake made with egg. If you want an eggless recipe you can check my eggless pineapple cake, eggless vanilla cake, eggless lamington, and gluten free vanilla cake.

SUGAR

Regular white sugar is used here. If you want to go for a healthier sweetener, you can use brown sugar or cane sugar.

OIL

The recipe uses sunflower oil. You can use any neutral flavor oil.

ESSENCE

Vanilla extract is used in the recipe. You can use vanilla essence.

PLUM COMPOTE

I have used homemade plum compote. You can use finely chopped fresh plum or other fruit crush or spread either homemade or store bought.

FRESH PLUM

Few slices of fresh plum is used to decorate the cake. This is completely optional.

WHIPPING CREAM

I have used non dairy whipping cream from Rich Brand. You can use any brand of whipping cream or heavy cream as per your availability.

HOW TO MAKE VANILLA PLUM CAKE WITH WHIPPED CREAM FROSTING

This section shows how to make vanilla plum cake with whipped cream frosting with step-by-step pictorial instructions and details about the technique with a video tutorial. For full ingredients measurements, see the recipe card below.

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE VANILLA PLUM CAKE: WITH WHIPPED CREAM FROSTING

PREPARE THE OVEN AND PREPARE CAKE TIN

Preheat the oven to 180° C for 10 minutes with both filaments switched on. Line a 6 inches baking pan with parchment paper or simply grease the pan with oil or butter.

MAKE THE VANILLA CAKE

In a mixing bowl add in the eggs, sugar and vanilla essence. Beat the mixture for about 1 minute until the mixture becomes foamy.

Add in oil and milk. Beat them until well combined. ( You can also use a wire whisk or even a spatula works well).

Place a sift and add in the flour, baking powder and salt. Sieve them.

Gently fold the dry ingredients and the wet ingredients and make a smooth batter.

Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trapped inside.

Bake the cake in a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.

Remove the cake from the oven and let it stand for 5-10 minutes.

Unmould the cake and let it cool down completely. Please note the cake needs to be cooled down completely before frosting the cake.

Take the cake and cut into desired layers. We have cut it into three layers. If your cake has a dome, cut it off to level it.

MAKE THE WHIPPED CREAM

In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or has any ice crystals.

Take an electric hand beater and start beating the cream at a low speed for about 2 minutes. Your cream will start to thicken but not fluffy or peaks.

Increase the speed to medium and continue to beat the cream for about 2 to 3 minutes. Your cream will start forming soft peaks.

Increase the speed to high and beat until you get a stiff peak approximately 2 minutes or little more. Your whipped cream is ready to use.

If you are not working immediately, cover the whipped cream bowl with cling wrap or a lid and keep it in the refrigerator.

ASSEMBLE THE CAKE

Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.

Top some whipped cream and spread them evenly using a palette knife.

Now scoop in some plum compote over it and spread it evenly. (Here you can use fresh chopped plum or any fruit crush or compote). Repeat the same with the remaining layers of cake.

Crumb coat the cake well with some whipped cream and refrigerate the cake for at least 5 to 10 minutes.

FROSTING THE CAKE

Take the remaining whipped cream. Take out the cake from the refrigerator. Frost the cake and cover the cake with whipped cream. Smooth the sides and the top using a cake scraper or palette knife.

You can also use a zig zag cake scraper to make a design on the sides of the cake.

DECORATING THE CAKE

Take a piping bag and insert a nozzle. I used a large size star nozzle. Scoop the remaining whipped cream in the piping bag. Cut the tip of the piping bag.

I have piped small stars all over the cake. You can decorate as per your preferred design.

You can decorate further with sprinkles and cake toppers of your choice.

That’s it! Your decadent and simple vanilla plum cake with whipped cream frosting is ready.

NOTES:

● Always start by preheating the oven.
● Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
● You can use whole wheat flour instead of plain flour (maida)
● You can use other fruit crush, spread, compote instead of plum compote.
● You can opt out the plum compote and use chopped fresh plum or other fresh fruits.
● Baking time will differ depending upon your oven temperature settings.
● The whipping cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.
● Chocolate ganache can be used as filling and frosting the cake instead of whipping cream.

RECIPE CARD 

SOME SAUCE RECIPES:

Blueberry Sauce
Strawberry Sauce
Caramel Sauce
Mango Jam
Apple Sauce
Peanut Butter
Plum Compote
Chocolate Sauce
Chocolate Ganache

Well, if you make this vanilla plum cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Ghee cake recipe also known as clarified butter cake made eggless with simple but all the right ingredients like plain flour, sugar, ghee, curd, milk powder and milk. This recipe is easy to make but makes the soft and moist ghee cake filled with ghee aroma just like the ones you get in a bakery....

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Banana chocolate chip cake squares are soft, moist and delicious banana flavoured cake with gooey chocolate chips in every bite. If you love my classic banana cake, you will definitely enjoy these easy banana squares too. They are simple to make and are perfect for breakfast, snack time or as a quick dessert.  Banana Chocolate...

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Jelly cakes is a soft vanilla cake coated in instant jello liquid and then rolled generously in desiccated coconut. It is a classic cake recipe popular in Australia. The jelly adds sweetness and colour to the cake, while the coconut gives it a delicious coconut flavour. The combination of cake, jelly and coconut makes this...

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Eggless Vanilla Cupcakes Recipe, one of the most requested and popular recipe in this blog. For this eggless cupcakes, I used sweetened condensed milk as egg free alternative along with milk and baking soda to create extra moist, fluffy texture. Learn how to make eggless cupcakes with step by step pictures. Eggless Vanilla Cupcakes This...

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Imagine a bounty chocolate bar turned into a cake. Yes, thats what you get in this cake. Soft buttery coconut cake topped with a rich chocolate ganache, how good this combination looks. This chocolate coconut cake is one of my all time favorite flavour combination. Enjoy a piece of bounty bar cake with a cup...

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This Chocolate Caramel Cake is London's Most loved and considered the best chocolate cake in Town. This amazing cake recipe went viral for a reason. The combination of moist chocolate cake frosted with rich chocolate ganache and whipped salted caramel creates the perfect balance of sweet, salty and intense chocolate flavour. Learn how to make...

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Vanilla Cupcake is a spongy and tasty cake made with simple ingredients like flour, butter, milk and vanilla essence. It has soft, tender crumb and tastes really good with mild vanilla flavour. This recipe is eggless and its a no fail recipe.

These cupcakes are usually made homemade for occasions or just for tea time. It is very simple to make because you don't need many ingredients and it takes just about 30 minutes. This cake can be made ahead and tastes good for a couple for days.

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About Vanilla Cupcake

Vanilla Cup Cake is a basic soft sponge like cupcakes without eggs. This is a easy cupcake recipe without eggs and basic ingredients that is available in your pantry. This is special because I tried this using my batch of homemade maida.

I tried few other recipes too but this was the first recipe and it was super hit. The cupcakes just slipped out of the liner just like that without much efforts. I usually make this cupcake for tea time. My family just love this cupcake. It has rich vanilla flavour that is mild and comforting. 

Vanilla Cup Cake is made without eggs and with basic ingredients that is available in your pantry. These cupcakes are great for frosting, makes a perfect snack for tea time too. It has a spongy soft texture, kids will love it for sure. 

The cake is made by mixing butter and sugar together until creamy, then add milk and flour alternately. This method ensures that the batter comes out smooth and even. Also the batter rises in the oven evenly and makes the cake light and fluffy. 

You can just make a few variations to this recipe, you can add cocoa powder for the chocolate version, also a bit more vanilla for stronger flavour. You can also use whole wheat flour instead. The recipe is quite flexible and you can adjust things as per what you have.

Similar Recipes

• Eggless Chocolate Cupcakes Recipe
• Tutti Frutti Cupcakes
• Bournvita Cupcakes Recipe
• Red Velvet Cupcakes Recipe
• Red Velvet Cupcakes with Cream Cheese Frosting

Vanilla Cupcake Ingredients

• Flour - I use plain flour as base for cupcake and it gives light spongy texture. You can replace it with whole wheat flour if you prefer.
• Baking Powder - Added baking powder to help cupcake rise and become fluffy. It makes it light and airy.
• Sugar - I have used sugar for sweetness and it also helps keep cupcake moist. You can reduce if you prefer less sweet.
• Butter - Used butter for richness and flavour. When you cream it with sugar, it traps air bubble that make cupcake fluffy.
• Milk - Added milk to make batter moist and smooth. It helps flour absorb liquid properly so the crumb stays tender.
• Vinegar - I use vinegar as it reacts with baking powder to help cupcake rise. It also balance sweetness.
• Vanilla Essence - I used vanilla essence for flavour and aroma. It give that nice mild vanilla taste that come through in every bite.

How to make Vanilla Cup Cake Step by Step

1.In a mixing bowl - Measure flour, add baking powder. Whisk well for even mixing.

2.In another mixing bowl - add milk, vinegar. Mix it well.

3.In another mixing bowl - add butter and sugar. Using a hand mixer, whisk well until creamy.

4.Add vanilla essence, whisk again.

5.Now alternatively add little flour then milk. Alternate and add.

6.Add then whisk alternatively.

7.The batter will be smooth and creamy. Using a icecream scooper scoop out the batter.

8.Add it to the muffin liners till ¾th. Bake in preheated oven at 180 deg C for 20 minutes. Cool down and then store.

Serve warm, total bliss!

Expert Tips

• Creaming - I always make sure butter and sugar are creamed together until light and fluffy. 
• Alternate mixing - I add flour and milk alternately, start with flour then milk then flour. This keeps the batter smooth and prevents lumpy texture.
• Don't overmix - Once you add flour, I just mix until combined. Overmixing can make cupcake tough and dense.
• Fill muffin liner - I usually fill liner till three quarter full. If you fill too much, batter overflows and if too little, cupcakes come out small.
• Check doneness - I use a toothpick and insert in the middle. If it comes out clean its done or keep for a minute or two or util the toothpick comes out clean.
• Cool properly - I let the cupcake cool in pan for 5 minutes then remove. Let them cool on rack before storing so they don't get soggy.

Serving and Storage

Serve this as evening snack with tea or as dessert after meal once it completely cools down. These cupcake stay good in a container at room temperature for about 3 days. If you keep in fridge, they last a little longer but the texture can become a little dry.

FAQS

1.Can I use oil instead of butter?

Yes you can use oil but butter gives better flavour, also use refined noi flavoured oil.

2.Can I add cocoa powder?

Yes you can add cocoa powder, replace 2-3 tablespoon flour with cocoa powder and adjust little milk if needed.

3.Why is my cupcake dry?

This can happen if you overbake or if you open the oven door too many times while baking. 

4.How can I make cupcake less sweet?

You can reduce sugar to half or three quarter depending on how sweet you like. Adjust as per your preference.

5.Can I store cupcake in fridge?

Yes you can store in airtight container in fridge for 5-6 day. Just take out 30 minute before eating so it come to room temperature and taste better.

If you have any more questions about this Vanilla Cup Cakes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cup Cakes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. It comes out moist, soft and tastes just like chocolate cake. Kids will love it for sure, do try this healthy and delicious cake!

Ragi Cake is one of the easiest and quickest cake recipes that even beginners can try. This cake recipe comes out fluffy, soft and delicious, with the addition of cocoa powder this cake is no less than a chocolate cake.

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About Ragi Cake

Ragi Cake is made using wheat flour, finger millet flour, jaggery, milk, curd, oil and raising agents. Ragi cake is gluten free, moist, delicious and an healthy option to include in your regular menu.

Ragi or Finger millet is one of the popular grains easily available throughout India. Ragi is one of the first grains introduced to babies as it is easily digestible for little tummies and promotes weight gain too.

This Ragi cake has no refined or fancy ingredients just the goodness of ragi and wheat flour with jaggery. If you are planning to make this cake for toddlers you can replace oil with melted butter, I have tried this and it works great.

I was planning to make a cake using ragi flour and this recipe was a hit when I made it first time itself. So have been making this cake often as kids love it and they don't even know there is ragi flour in it. The little one says 'amma make this cake often, I just love it'. My kids are so fond of homemade bakes and this cake is one of their favourites.

Ragi Cake Video

I intended to make a healthy snack cake so did not add any frosting on top as the cakes tastes delicious on its own. This cake is very soft due to the addition of curd and oil.

This Ragi cake recipe is eggless still turns out super soft and delicious. Kids will not find that ragi flour is included they will enjoy it just like they enjoy chocolate cakes. The addition of little cocoa powder makes this cake so chocolaty.

I used homemade ragi flour and homemade wheat flour for this recipe and the cake turned out super good. It was a big hit at home so started making it often.

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Ragi Cake Ingredients

• Wheat flour - I used homemade wheat flour, you can use store bought wheat flour too.
• Finger millet flour - I used homemade sprouted ragi or finger millet flour. You can use store bought flour too.
• Jaggery - Organic powdered jaggery is used. Make sure to use jaggery powder without any impurities. You can replace it with cane sugar too.
• Milk - Use boiled cooled milk. I would not suggest using raw milk for this.
• Curd, Oil - Curd and oil adds moistness and softness to the cake.
• Leavening agent - I have used baking powder and baking soda for this cake.
• Vanilla extract - Vanilla extract is added for flavour.
• Cocoa powder - Cocoa powder is used to make the cake chocolate flavoured.

How to make Ragi Cake Step by Step

1.Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.

2.Place a sieve over a mixing bowl. To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.

3.Sieve it well and discard the remains.

4.Give a quick mix and set it aside.

5.To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.

6.Whisk it well.

7.Add ¼ cup thick curd.

8.Whisk it well until creamy.

9.Now add in the sieved flour mix.

10.Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla extract.

11.Whisk to a make a batter.

12.The batter should be thick and flowing like this.

13.Transfer the batter to the cake tin, tap twice to remove air bubbles if any.

14.Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.

15.Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.

16.Soft tasty ragi cake is ready!

Store in a clean dry container.

Expert Tips

• Do not over bake - Do not over bake the cake as the cake may become dry and hard.
• Batter - Batter will be a little runny, do not worry, it will good after baking.
• Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
• Replacement - You can replace melted butter with oil.
• Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
• Slicing the cake - Always cool down the cake completely before slicing.

Serving & Storage

Ragi Cake can be served as such as it tastes great on its own. But if you prefer you can drizzle homemade chocolate frosting or chocolate sauce and serve it. This cake keeps well in room temperature for 1 day and 2 to 3 days in fridge.

FAQS

1.Can I use ragi flour fully?

Yes you can try but your cake may come out a bit dense in nature. Though I have not tried with ragi flour fully.

2.Why is my cake dry?

Over baking can make the cake dry. Sometimes if wet ingredients are not sufficient for the flour ratio then the cake might become dry and brittle so be careful in the measurements.

3.How can I know if my cake is perfectly baked?

Start checking after 25 minutes itself. Check by inserting a tooth pick in the center, it comes out clean or with cake crumbs then cake is done else bake for few more minutes and check again.

If you have any more questions about this Ragi Cake Recipe  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Ragi Cake Recipe (Eggless Finger millet cake) appeared first on Sharmis Passions.

This easy eggless banana pineapple cake is a perfect way to use them. The combination of ripe bananas and pineapple makes a soft, moist and naturally sweet cake. This banana pineapple cake is perfect for birthdays, parties, family gatherings or as a simple dessert.  Eggless Banana and Pineapple Cake Many of my viewers asked me...

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The post Eggless Banana and Pineapple Cake Recipe appeared first on Yummy Tummy.

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Strawberry muffins are easy to make at home and everyone at home enjoys them, baking can be finished in less than an hour from start. They stay fresh for a couple of days when stored in container and tastes good for breakfast or snack with tea. Strawberry gives that fruit flavour and fresh piece on top.

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About Strawberry Muffins

Strawberry Muffins are eggless baked goodies that has become popular at home kitchen for quick snack and breakfast. Fresh strawberry and strawberry essence both are used for strong fruity flavour, flour and baking powder makes them rise and come out fluffy.

Texture is soft and spongy inside because curd and oil makes the batter moist, baking powder helps them rise while baking. Top comes out golden and crusty while inside stays tender and not dense, fresh strawberry pieces on top add little texture and looks nice.

You can adjust how much strawberry essence you use depends on preference, some people like stronger fruit taste and some prefer subtle hint. Some add more fresh strawberries if available. You can also use frozen strawberry but fresh strawberry gives better texture and colour to the muffins.

I usually make this in strawberry season on weekends for my family, they love the strawberry taste and flavour. 

Strawberry Muffins Ingredients

• Flour - Used flour for making base of muffin and it gives structure and texture. I usually sift it with baking powder and soda.
• Baking powder and baking soda - These help muffin rise and become fluffy and light, just small amount needed. 
• Sugar - Added sugar for sweetness and it dissolves into oil and curd mixture. 
• Curd - Used thick curd instead of eggs and it gives moisture and binding to batter. Curd also keeps muffins soft and tender.
• Olive oil - Used olive oil for richness and it makes muffins moist inside. Oil gives tender texture compared to butter.
• Strawberry essence - I added strawberry essence for flavour, it gives fruity taste throughout the muffin. 
• Fresh strawberries - I have used fresh strawberry pieces throughout batter and on top for texture and real fruit flavour. 

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Strawberry Muffins Step by Step

1.Preheat oven at 180 deg C. Measure flour and add it to sieve. Add baking powder and baking soda to it.

2.Sieve it in a mixing bowl. In another mixing bowl add oil and sugar.

3.Mix well with a whisk. Add curd.

4.Mix well until sugar completely dissolves. Now add flour mixture.

5.Mix it. Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping.

6.Give a quick mix. Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.

7.Using a ice cream scooper scoop the batter and fill the liners till ¾th.

8.Top with reserved cut strawberries. Bake in preheated oven for 25-30 minutes or until the top turns golden.

You can use a toothpick to check if its done. You can store these muffins for 2 - 3 days in room temperature.

Expert Tips

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Serving and Storage

Serve this muffins as snack, after meal dessert or for parties and these taste delicious and stays good for up to three days in room temperature in an airtight container.

FAQS

1.Can I add nuts?

Yes, you can any nuts of your choice like almonds, cashew, walnut for crunch texture.

2.Can I skip strawberry essence?

Yes, use fresh strawberry without essence, flavour will be bit less strong but still tastes good.

3.Why my muffins come out dense and not fluffy?

Over mixing the batter makes muffin dense, mix gently with spatula, also check oven preheat properly before baking.

4.Can I add more strawberry?

Yes you can add more strawberries but adjust flour or curd slightly to keep batter consistency right.

5.How long they stay fresh?

Muffin stay good in container for two three day at room temperature, you can freeze for one month also.

If you have any more questions about this Strawberry Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Strawberry Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Strawberry Muffins Recipe appeared first on Sharmis Passions.

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Muffins are easy to make at home with ingredients most kitchen will already have, baking can be finished in thirty minutes from start. They stay soft and fresh for two three days when store dwell in container, tastes good with tea or as a simple dessert. Lemon makes them feel a bit fancy for guests but they are simple enough for everyday baking too.

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About Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins is a popular homemade muffin in many kitchen now. It is a simple Western style muffin that comes out well every time.The texture is soft and fluffy inside because yogurt and egg make batter moist and light, sugar sprinkle on top before baking helps create crusty edge while inside stay tender. 

Lemon flavour is fresh and tangy, it balances well with the sweetness of sugar. You can adjust how much lemon you like by using more or less zest, some people prefer strong lemon taste and some prefer just hint of it. Some bakers add lemon extract but it not necessary, plain muffin taste really good on their own. 

Poppy seeds can be increased or reduced base on preference, you can add more if you like texture. Some people make glaze on top but I find sugar sprinkle is enough and lookd nice too. Fresh lemon juice make big difference from bottled one, and yogurt keepd muffin moist for longer.

I usually make these when I want quick something for family or when guests are coming, my kids really love lemon taste and eat them while still warm. At home we always make extra because they finish too fast, it comes out consistent every time.

Lemon Poppy Seed Muffins Ingredients

• Wheat flour - Used wheat flour for making base of muffin and it give nice structure. I usually sift it first to avoid lumps in the batter.
• Sugar - Added regular white sugar for sweetness in muffin batter. It dissolves while mixing and makes batter sweet.
• Poppy seeds - Used black poppy seeds for texture and little crunch in every bite. I just sprinkle it in batter and it give nice look and texture.
• Baking powder and baking soda - These help muffins rise and become fluffy and light. I make sure to measure them carefully and not add too much or muffin gets bitter taste after baking.
• Egg - Used one egg to bind all ingredients and give structure. Egg also helps muffin rise and come out fluffy, I whisk it well before adding to other ingredient.
• Yogurt - Added yogurt for making batter soft and moist, it helps muffin stay tender for longer. 
• Melted butter - Used melted butter for richness in batter. I always let it cool a bit before mixing with egg and yogurt, butter gives muffin soft texture.
• Lemon juice and zest - Used fresh lemon juice and zest for bright flavour. I use both juice and zest together for strong lemon taste in muffin.
• Salt - Added small amount of salt, it helps balance sweetness and make lemon flavour come out better.

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Lemon Poppy Seed Muffins

1.Preheat oven at 190 deg C for 10 minutes. To a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.

2.Add black poppy seeds, mix well and set aside.

3.In another mixing bowl - add an egg whisk until pale. Add curd.

4.Add lemon juice. Whisk once.

5.Add melted butter, mix it. Add flour mixture.

6.Add lemon zest. Mix with a spatula.Using an ice cream scooper scoop out the batter.

7.Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.

Serve warm!

Expert Tips

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Serving and Storage

Serve this while still warm from oven. This can be served as breakfast or snack with tea, they taste good as a light dessert too. Store any leftovers in an airtight container for two to three days at room temperature.

FAQS

1. Can I use all purpose flour?

Yes all purpose flour can be uses and it works fine, texture comes out bit different but muffins still taste good.

2. Can I make lemon flavour stronger?

Yes you can add more zest or lemon extract if you prefer stronger lemon taste in muffins.

3. Why my muffins come out dense?

Over mixing makes muffin dense and heavy, mix gently with spatula. Also check oven is properly preheated before start.

4. Can I prepare batter ahead?

You can make batter and refrigerate for few hour but bake same day for best fluffy muffins.

5. How long they stay fresh?

Muffins stay good in container for two three days at room temperature, you can freeze them for one month also.

If you have any more questions about this Lemon Poppy Seed Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Poppy Seed Muffins Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Lemon Poppy Seed Muffins Recipe appeared first on Sharmis Passions.