Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
I love cup cakes. They're so innocent. begging me to eat them. I especially love mini cup cakes, mini anything actually. To me mini = guilt free. I know in the "reality based community", this is a bunch of horse pucky, but one can dream.
The last time I made Gujarati steamed chickpea bread I wondered since it's so good savory, how would it be sweetened? I fantasized about little gram flour cupcakes studded with sultana raisins, an icing of sirkhand and a bit of finely chopped pistachios.
So a couple of days ago with Alan on the road to recovery eye wise, I decided to invite some friends over for an Indian lunch and try my little dessert experiment on them.
I started the night before, as the batter for this steamed bread/cake needs to mellow overnight. The actual baking process only takes about 12 minutes. As to turning it sweet, I was winging it and we were all happy with the results, a not too sweet raisin spice cupcake. I baked steamed the cupcakes in a mini muffin pan that I had, and though the process wasn't pretty at first they were the ugly ducklings that grew beautiful. "Why Ms. Jones, you're beautiful with that frosting!"
The biggest problem was finding a steaming vessel that would hold my mini muffin pan. Next time I try this I think I'll steam them in the oven where I can use a large baking dish as a bain marie.
Ingredientes
- 1 and 1/2 cups of sifted gram flour
- 3/4 tsp of salt
- About 1/4 cup of brown sugar
- 3 Tbs of vegetable oil
- 2/3 cup of plain yogurt
- A fist full of golden raisins (I did say I was winging this)
- 1 Tsp of cinnamon
- A pinch of nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbs of warm water
Direcciones
- The night before baking mix:
- 1 and 1/2 cups of sifted gram flour
- 3/4 tsp of salt
- About 1/4 cup of brown sugar
- 3 Tbs of vegetable oil
- 2/3 cup of plain yogurt
- A fist full of golden raisins (I did say I was winging this)
- 1 Tsp of cinnamon
- A pinch of nutmeg
- Cover the bowl with a cloth and set it in a warm protected place to ferment overnight. I always store mine in the oven. Just don't forget and turn the oven on in the morning or you've got a problem.
- When ready to bake add:
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbs of warm water and stir these in, only whisking in one direction
- The batter will start to turn bubbly and frothy. When it does, spoon it into lightly oiled muffin cups.
- Place the muffin tin on a trivet in a pan of boiling water. Cover with a cloth and then a snug lid on top of that.
- Steam the cupcakes for about 8 to 10 minutes. When a toothpick poked into them comes out clean, you're done.
- Take the muffin pan out and cover it with the cloth for about 10 minutes. As you can see, I overfilled my muffin cups .
- But once they were unmolded, I was able to trim them into proper mini cupcake shape.
- I put put the sirkhand into a pastry tube and swirled it onto the cupcakes.
- I then sprinkled the tops with a bit of chopped pistachio. This is a cupcake "cheesecake" shot.
- I loved these little mini bites. Everybody got three of them. I think I'll fiddle with the recipe a bit and see what else I can do with them. They're not super duper sweet, just pleasantly spicy sweet which is more to my taste, and they're so tiny they're hardly calories.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 104 | 61% |
| Total Fat 11.82g | 15% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.26g | |
| Cholesterol 5mg | 2% |
| Sodium 774mg | 32% |
| Potassium 84mg | 2% |
| Total Carbs 15.91g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 15.26g | 10% |
| Protein 1.46g | 2% |
Evaluaciones
13 de Mayo de 2010
I made these cupcakes and they are fabulous! The only thing I did different was use my All Purpose Gluten Free Flour with Sorghum that I sell in my web store. Love them and Love Love Love they are mini!!! Thanks for sharing!Yo he cocinado/probado esta recetaEsta es una variación
22 de Mayo de 2010
Just finished making these and i add chopped nuts to the recipe and did 1 cup gram flour and the other 1/2 cup of Millet flour. They where still great. Would like to try grated carrot in them or make into a choc chip muffins.
Love the moist textureYo he cocinado/probado esta receta
