Here they are once again, the festive occasions of Raksha Bandhan and Friendship Day. As part of the celebrations, I am certain you will have made (or are pondering to make) interesting and tasty traditional sweet recipes. However, I have for you a modern recipe which is moist and sweet, and easy to make. This modern sweet recipe that I am going to describe is based on the Chocolate Muffin Recipe.
There are many people who don’t like to eat chocolate directly, but there are very few who can refuse a soft chocolate muffin or a chocolate cupcake. Usually, on the occasion of Raksha Bandhan, people prepare Coconut Laddoos, Coconut Burfi, or Coconut Rice. Now, you can stand out from the crowd by preparing this Festive Cupcake Recipe for your loved ones.
To convert the muffin recipe to my Festive Cupcake Recipe, you will need to use some colored whipped cream, whose preparation I have described below, and you will need to use a rakhi or friendship bands as inspiration for the cupcake design.
Though I am not an artist, I have come up with a few festive looks to this cupcake recipe, and I think they look quite nice. Also, they are actually very easy to make, and I am eager to see the pretty designs that you come up with when you prepare this recipe for yourself and others. Do share your designs with me. 🙂
Follow along then, to make this Festive Cupcake Recipe, which looks beautiful and tastes great.
Equipment and Utensils
Handheld electric cake mixer
Rubber scraper spatula
2 Big mixing bowls
Stainless-steel or plastic sieve
Cupcake mold with paper liner
Digital kitchen scale
100 grams Maida (All Purpose Flour)
15 grams Corn flour
20 grams Cocoa Powder
150 grams Powdered Sugar
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 teaspoon Instant Coffee Powder
pinch of Salt
45 ml Vegetable Oil
110 ml Buttermilk
1 teaspoon Vanilla Essence
80 ml Hot Water
100 ml Heavy Whipping Cream
1 tablespoon Icing Sugar
Edible Colors of your choice
Edible Sugar Balls
Edible Sugar Dust
Take heavy whipping cream in a bowl.
Add icing sugar to it. With the help of an electric blender, blend for 8 to 10 mins until hard peaks are formed.
Now keep this bowl of whipped cream in the fridge until you are ready to decorate the muffins.
Preheat the oven at 170oC for 10 minutes.
Line the cupcake molds.
Sieve maida, corn flour, cocoa powder, salt, baking soda and baking powder together.
Keep the sieved mixture in a large bowl. This is the dry mixture.
Crack the egg in a small bowl and add sugar to it.
Beat the mixture at a low speed until mixture becomes fluffy.
Now add buttermilk, oil and vanilla essence.
Mix well until mixture is well combined. This is the wet mixture.
Add instant coffee powder to warm water ( water should not be boiling hot).
Then add the wet mixture to the dry mixture, in that order, along with the coffee water.
Use the spatula and mix this (maida) mixture with cut and fold method.Don’t over mix
Be careful not to over mix
Then add the folded mixture to the molds.
Keep them for baking in the oven on the center rack.
Bake for 18-20 minutes at 170oc.
After baking, let them cool completely before frosting.
Now divide your whipped cream into 4 to 5 parts. Add different colors to each part and mix well.
Add cream into the disposable piping bag with nozzle or piping tips available with you.
Pipe flowers or any desired design on the muffins and decorate them with sugar balls.
Refrigerate the muffins until you are ready to eat them.
Preparation Time: 90 minutes
Cooking Time: 20 minutes
Number of Servings: 12 (medium cupcakes)