Lemon Cupcakes- Light, lemony and so delectable!

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”  Ron White

When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…

Adapted from the Primrose bakery cupcakes book.

 Ingredients: At RT please 🙂

  • Unsalted butter : 1stick =8 Tbsp.
  • Sugar : 1 cup
  • All purpose flour : self rising – 1 cup
  • All purpose flour : 3/4 cup + 1 Tbsp.
  • Eggs : 2
  • 2% Milk : 1/3 cup
  • Fresh squeezed lemon juice : 2 Tbsp.
  • Lemon Extract : 1 Tbsp.
  • Grated zest of 1 lemon : 1 tsp
  • Sour cream : 1 Tbsp.

Method :

  • Sift the two flours and keep aside in a separate bowl.
  • In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  • Add the eggs, one at a time and whip it in.
  • Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  • Add in the sifted flour and beat well.
  • You will notice a nice, smooth, shiny, cupcake batter.
  • Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
  • Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  • Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  • Remove from the oven and cool it before frosting.
  • I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.

Tip : bake this in a mini muffin pan to make it truly bite sized !

 

[yumprint-recipe id=’17’]

Cashewnut Burfi or Kaju Burfi – Fudgy, Pudgy Squares Of Ambrosia Joy!

And bang it begins. Amidst all the craziness of kids being kids, Halloween parties and older one’s FLL meetings, I craved for “me” time. Usually it would mean that I would slink away with a book to my room . It has a nice cozy spot overlooking the backyard and I would love watching the birds and the occasional deer that would venture out nearer. Sometimes it would mean trying to look for the “yet – to bloom-leaf” on the apple tree or simply purging stuff from the closet. Any and all of the above is done with music. It is amazing how many cues I can give . MS Subbalakshmi soothes my soul and AR Rahman might perk me up. But Ilayaraja can give me company anytime on my “me” time and punk music accompanies me when I am scrubbing things out. But today was different. It has been a crazy day so far and I yearned to make something which required minimal ingredients, but gave great results. In simple words, I was looking for instant gratification –  amazing results with minimal effort for Diwali preparations:-)

All  of my kids love kaju katlis. But seriously I craved for the melt in the mouth kind of ones. I mean kaju katlis are wonderful, but i just wanted that extra crunch and bite in my mithai this time. So in mash-mash of requirements with simplicity as the theme, here we have Mom’s favorite nut burfi.

Prep time : 10 min

Cook time : 30-40 min

Yield : about 36-40 burfis ( depending on the size). Caution : constant sampling will cause zero yield.

Ingredients:

  1. Raw cashew nuts, coarsely powdered : 2.25 cups
  2. White sugar : 2 cups
  3. Water: 2 cups
  4. flavorless oil or 2 tsp ghee to coat the plate or baking pan in which you would pour out the fudge to settle.

Method:

  • Coarsely powder the raw cashew nuts to yield about 2.25 cups of yield.
  • In a large, thick bottomed pan add in the sugar and water and let it boil to create sugar of single thread consistency. I just maintained the heat in medium flame and this was achieved in about 12-15 minutes.
  • Add in the coarsely powdered cashews and stir in to avoid lumps.
  • The gooey, bubbling mass of goodness will soon thicken and will sort of roll in . I altered the heat setting s between low – medium as I did not want to brown the bottom of the burfi.
  • In about 10-15 minutes or so you would notice the mixture leaving the sides of the pan and sort of come together. If in doubt stir in a bit longer.
  • Now dump out the contents on your greased setting surface, even out the top layer using a greased flat spatula  and using a greased knife, cut in the still hot burfi mass to yield desired shapes. The burfi should set in about 15 minutes, depending on the thickness of the cut.
  • Cool it to room temperature and store in an airtight container.

Notes:

  • The cashew nuts powder easily at room temperature.
  • I used a nonstick heavy bottomed pan, therefore no grease was used in the cooking process.
  • Cut in the squares or diamond shapes quickly before the fudge settles in. Obviously you are not going to be successful, if it hardens .
  • Using a square baking tray will give you uniform pieces. But I just wanted mine to have diversity.