Marshmallow Cupcakes Blogiversary Giveaway Contest

Thank you everyone for all the lovely wishes that you sent me on my 1st blog anniversary. Yesterday was a really really special day and I am extremely happy.

Moist and Light Chocolate Cupcakes topped with melted marshmallow and sprinkles. These couldn’t be better.

Hello Lovely Readers.

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If you love marshmallow’s you are going to adore these cupcakes. These cupcakes are light, fluffy and topped with melted marshmallow as the frosting for the cupcakes. Could it sound better than this?? I guess not. The marshmallow frosting is extremely easy to do unlike others and just takes about 5 mins. All you have to do is pop in the marshmallow 5 mins before the cupcake is baking in the oven and this beautiful marshmallow cupcake is ready 😀

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I stumbled on these by accident, a sort of kitchen experiment! I was craving to eat cupcakes and was too lazy to whip up a frosting. I had a bag full of marshmallows with me. I thought why not try these as a frosting for my cupcakes. I was so pleased with how they turned out them. I used pink marshmallows and they look absolutely gorgeous. Once cooked the marshmallows give the cupcakes a soft, molten texture. It makes a lovely contrast against the crumbly cake surrounding it. Minimal or no icing is needed as these are already quite sweet. If you wish you can add these on top of your butter cream frosting too…but for me these were enough.

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P.S- These are really addictive. Make sure you make a huge batch 😛

These cupcakes are a savior when you are running out of time and want to bake something out of this world. Also, no matter how much I love cupcakes with frostings, this one is my all new favorite. If you are fond of marshmallows then this one is definitely a must try for you. Also, if you are a beginner and are not to pro in making cupcake toppings and piping them then you should definitely start with this one. If you are using mini marshmallows then you need to use 3 to 4 marshmallow per cupcake but i used a bigger one which suffices each for a cupcake.

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I have made a chocolate batter for these cupcakes. You can keep it plain with just vanilla flavor or give it any flavor you like. You can also add a lot of chocolate chips to these. The choice is entirely yours.

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So lets get started with the recipe now.

RECIPE: MARSHMALLOW CUPCAKES

Makes: 8 cupcakes

Prep Time: 15 mins

Baking Time: 30 mins

INGREDIENTS:

For the Cupcakes:

  • All Purpose Flour-1 1/2 cup
  • Butter- 1/2 cup
  • Sugar-3/4th cup
  • Baking Powder- 1 1/2 tsp
  • Baking Soda- 1 tsp
  • Buttermilk- 1 cup
  • Vanilla Extract-1 tsp
  • Cocoa Powder- 4 tbsp

For the Frosting

  • Large Size Marshmallows- I used Pink
  • Sprinklers

PROCESS:

Beat the Butter and Sugar in a bowl until it is light and fluffy. Add vanilla extract, buttermilk and mix until a smooth consistency. Now in a separate bowl, sift together flour, baking powder, baking soda,and cocoa powder.

Mix the wet ingredients in the dry one and whisk it with a spatula. Do not over mix.

Now line a cupcake tray or muffin tray with liners and pour the batter. make sure you fill only 3/4th of the tray. Bake these in a pre heated oven, for 20 mins at 180 degrees.

Once they are done, pop in one marshmallow on each cupcake and bake further for 5 mins until the marshmallows are soft…then put it in microwave mode for 3 mins. Once u put the cupcakes in microwave the marshmallows will rise really high. But don’t worry, it will come back to normal.

Now your cupcakes are ready with a frosting. Let it cool down. Add sprinklers or you can also top it with your favorite topping.

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As you guys know, it was my Blog Anniversary yesterday. And I am thankful to each one of you for all your love and support. 

I am holding a GiveAway Contest on Facebook & Instagram. Please participate and you could get a chance to win amazing goodies from Propshop24.

#CONTEST Details
Now most of you send me the pictures of what you cook from the blog. Its time to get awarded for that.

Enter the contest and get a chance to win these quirky and fun baking essentials from PropShop24 (Owl cake mould, Owl Spatula, Chocolate Mould and Doughnut Diary). To Enter the Contest:

1. Follow & Like @cookingdiarybyshruti on instagram and facebook.
2. Make anything of your choice from my blog and post the picture.Tag me and also use a hashtag#CDBSturns1
3. One of you who tries maximum number of recipes from the blog and whose pictures I like the most will win these amazing gifts.

Time to Cook Guys…Make me Happy 

The CONTEST is on upto 20th March 2015.

Contest open in India only!!

instagram contest

Choco Swirl Almond Fudge Muffins

My Choco Swirl Almond Fudge Muffins are the best I have made so far. These are a burst of flavors in the mouth and melts like cotton.

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My Banana Chocochip Loaf was a huge hit in the family. The cake was over the same day. Trust me. It was a 10 on 10 recipe and my family was craving more of it. But as we bloggers, keep trying something new, I didnt want to repeat it so early. Then I thought, why not…. But with a twist.

These Choco Swirl Almond Fudge Muffins are extremely moist. They melt in your mouth like cotton candy. And there are alot of flavors incorporated under one. There are almonds, walnuts, chocochips, chocolate pudding and what not. My muffins do sound a little complex but are super easy to make. If you loved my Banana Chocochip Loaf, you are going to love this one too.

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Usually, when you use a lot of ingredients in one, there is a possibility of losing out on flavors as all the flavors are mixed. But, these muffins are different. You can easily distinct out each flavor individually. I made two batches of my almond fudge muffins. One was without the chocolate swirl and one was with the chocolate swirl and lots of chocolate chips. Both tasted divine.

P.S- These muffins are extremely addictive.

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I doubled my recipe this time, because everyone keeps complaining about the fact that they get over so soon. But, even that didnt help. More han 70 % of my muffins got over the same day. These muffins are that addictive. LOL. So, please make them enough 😛

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The muffins are really rich in flavor. As I mentioned you can make them without the chocolate swirl too. I like the addition of chocolate flavor to it. It just enhances the smoothness and taste. Like all my recipes, this one is EGGLESS too.  They are on my hit list. I was surprised as too how easy they were while making but at the same time they tasted effortlessly amazing. I have again used ripe bananas in these muffins to bring out the flavors and moistness of the muffins.  Therefore, if you have an over ripe banana at home do try these muffins.

P.S- Never throw away over ripe bananas, use them in your cakes and muffins to bring moistness and to enhance the flavors.

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I have added lots of almonds to my muffins. I crushed the almonds and added them to both my batter and topped my muffins with almonds too. Well if you dont like almonds, you can try walnuts too. The choice is entirely yours. Make them the way you like.

Now lets begin with the recipe of the Chocolate Swirl Almond Fudge Muffins:

INGREDIENTS:

  • Ripe Banana- 1
  • All purpose flour- 1 1/2 cups
  • Almond Flour- 1/2 cup
  • Castor Sugar- 1/2 cup
  • Baking Powder- 1 tsp
  • Baking Soda- 1/2 tsp
  • Butter- 60 gms
  • Salt- A pinch
  • Yogurt- 3/4 cup
  • Vanilla Extract- 1/2 tsp
  • Finely Chopped Almonds- 1 cup ( 1/2 cup for garnishing)
  • Chocochips- 1/2 cup ( Optional)

For the Chocolate Pudding:

  • Fresh Cream- 1 cup
  • Dark Compound Chocolate- 40 gms
  • Sugar- 1 tsp
  • Corn Syrup- 1 tbsp
  • Vanilla Extract- 1/2 tsp

PROCESS:

Makes about 15 muffins

Prep Time: 10 mins

Baking Time: 20 mins

Preheat the oven for 10 mins at 180 Degrees

1. Sieve together All purpose Flour, Almond Flour, Baking Powder and Baking Soda and keep aside.

2. In a bowl, mash the bananas. Add sugar and butter and beat until its smooth in consistency.

3. Add vanilla extract.

4. Now, add the dry ingredients in batches, alternatively with yogurt. Make sure you do not over beat the mixture.

5. Once everything is combined, add the finely chopped almonds and chocochips.

6. Fold them in with the help of  a spatula.

7. Line your Muffin tray with muffin liners or simply grease them.

8. Pour the mixture. Make sure you only fill 3/4th of the muffin tray. Now add 1 tsp Chocolate Pudding on top of each muffin batter and just spread it with the help of a toothpick. Read the recipe to make Chocolate Pudding here.

9. Top with lots of chopped Almonds.

10. Bake for 20 mins at 180 degrees in a preheated oven.

11. After 20 mins, Check the muffins with the help of a skewer. If it does not come out clean, Bake for 5 mins more.

Your Choco Swirl Almond Fudge Muffins are now ready.

 

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*You can also make plain almond fudge muffins as I have. All you have to do is skip the Chocolate Swirl and Chocolate chips

* Make sure you do not over beat the mixture.

* If you dont get ready made Almond Flour, you can substitute it with almond milk too. Or simply make them at home by crushing 100 gms of almonds in the mixer and sieving them.

* Use as ripe banana as possible for smoothness.

For more updates, follow me on Facebook, Instagram and Pinterest.

Keep Baking

Love

Shruti

Looking for similar recipes? Try my

Banana Chocochip Loaf
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Chocolate Cupcakes

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Lemon Cupcakes with Lemon ButterCream

Lemon 2

Strawberry Vanilla Chocochip Muffins

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Chocolate Cupcakes

Super Moist Chocolate Cupcakes with Pink Frosting

Screenshot_2014-05-27-11-34-51-1-1_wm

Screenshot_2014-05-23-22-37-56-1_wmWell this is not my first attempt of cupcakes. I am sure you have read my previous recipes: Lemon Cupcakes and Strawberry Vanilla Chocochip Muffins. But no cupcake list is ever complete without chocolate cupcakes. Chocolate cupcakes are the most sinful indulgence ever. And trust me you can make so much of variety in chocolate cupcakes itself. I have started with the basic one…. Simple Chocolate Cupcakes. I have a lot more to try and test but these are my ultimate favorite.

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I hardly know someone who doesn’t love cupcakes. I mean cupcakes are truly one of the finest creations. It is a blessing in the baking world. I simply ❤ Cupcakes. Honestly, I love cupcakes more for their decoration. Yeah, I know its a little weird but that’s me :P. Whenever I go to a Bakery, I eye on those gorgeous looking cupcakes…. “The color…The decor..The sprinkles” all of it attract me…… I would rather buy a cupcake which is gorgeous looking than my favorite flavor…Seriously!!!

P.S- ” I buy cupcakes which is more appealing to my eyes, and if they weren’t perishable I wouldnt eat them ever “.

If you are a regular reader of my blog, and follow my recipes religiously, you would know that I don’t use eggs in any of my baking or cooking. Surprised? Yes, its true. These chocolate cupcakes are so moist and fluffy that one fails to recognize that they are egg less. Try it on your own and you would be surprised by the end results. I promise. 🙂

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The best part about my chocolate cupcake recipe is that its so so easy. You don’t need any fancy ingredients and no extra amount of work in the kitchen. All you have to do  is mix the wet ingredients and the dry ingredients together and your chocolate cupcakes are ready…. Yes, its that simple.

If you are a beginner this recipe is just for you. Make it and you feel like a pro in the baking world. Impress all your friends and dear ones with these Yummmy cupcakes which are extremely easy to make.  For the cupcake frosting, I have used a basic Vanilla Butter Cream Frosting and added a drop of pink color to it. But you can use it without the color or add your favorite color…The choice really is yours. Not only this, you could make a chocolate frosting too… I have given the recipe for both the frosting although I made the vanilla one. 🙂

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The chocolate frosting isnt difficult. All you have to do it add unsweetened cocoa to the vanilla frosting. Also if you want to top it up with a chocolate ganache you can do that too.

Lets begin with the recipe of the cupcakes.

INGREDIENTS:

For the Cupcakes:

  • All Purpose Flour- 1 1/2 cup
  • Unsalted Butter- 50 gms
  • Vegetable Oil- 1/4 cup
  • Castor Sugar- 1 cup
  • Unsweetened Cocoa- 1/3 cup
  • Baking Powder- 3/4  tsp
  • Baking Soda- 1/2 tsp
  • Salt- 1/4th tsp
  • Vanilla Extract- 1 tsp
  • Buttermilk- 120 ml
  • Cooking chocolate- 50 gms
  • Sprinkles-( Optional)

For the Vanilla Buttercream:

  • Unsalted Butter: 150 gms
  • Icing Sugar- 100 gms
  • Vanilla Extract- 2 tsp
  • Heavy Cream- 1/2 cup
  • Pink Color- 1 Drop ( Optional)

PROCESS:

Makes about- 10 to 12 cupcakes

Baking time- 2o mins

Prep time- 15 mins

Preheat the oven for 15 mins at 180 degrees.

1. Sieve together flour, baking powder, baking soda, cocoa powder, sugar and salt and keep aside in a large bowl.

2. In a bowl, melt together butter and cooking chocolate for 30 seconds in microwave. If not melted completely, stir and keep for 30 seconds more. Make sure you dont heat it for more than 30 seconds else the chocolate will burn.

3. Now add this melted chocolate to the dry ingredients and beat it with the help of a electric beater. Use it at low speed. Remember, we don’t want to over beat the mixture.

4. Add vanilla extract and oil.

5. Add buttermilk to get a smoother consistency. Do not over beat.

6. The mixture will be thick. Stop using buttermilk once you get the desired consistency.

7. Line your muffin tray with cupcake liners and add the mixture with the help of a scoop. Make sure you will the cupcake liners only 3/4th.

8. Bake for 15 mins at 180 degrees. Check after 15 mins with the help of a skewer. If it comes out clean, your cupcakes are ready. If not bake for 5 mins more.

9. While the cupcakes are baking, make your frosting.

10. Whip butter until its light in color. Add icing sugar and beat till its fluffy. Add vanilla extract. Now slowly fold in heavy cream with the help of a spatula. This will give it a smooth finish.

11. Add a drop of food color. I added PINK. You can add your favorite color.

12. Once the cupcakes are completely cooled, Use a piping bag to swirl in the frosting and top it with sprinkles. If you dont have a piping bad to it with the help of a spoon.

Your chocolate cupcakes are now ready.

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* Do not over bake your cupcakes. Or it will become way to dry.

* You can add more chocolate and unsweetened cocoa if you prefer dark chocolate.

*Let you cupcakes cool down completely before you can add the frosting on.

*Either use a piping bag or a spoon to add the frosting.

*Do not over stir the mixture as it will spoil the cupcakes once you bake.

*Fill the cupcake liners only 3/4th else they wont rise.

Write to me for any queries.

You can connect with me on Facebook, Pinterest and Instagram for more updates.

Keep Baking

Love

Shruti

Looking for similar recipes. Try my:

Lemon Cupcakes

Lemon 2

Strawberry Vanilla Chocochip Muffins

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Double chocolate fudge Muffins

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Cake Poppers

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Lemon Cupcakes with Lemon Buttercream

Summer Is Equal To- Lemon Cupcakes 😀 This is an amazing  recipe to kick off summers. Lemons just scream summers to me, and lemon desserts are are one of my Favorites. And it’s almost here!

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I was out of town and its been so long I havent posted anything. Gawd I missed this soo much…. I have missed you guys and I have missed Blogging……Blogging is like a daily therapy now…..  I have been craving to blog all this while…. And i am sorry readers for the delay in the new post….Hope I dont dissappear again for soo long *Sigh*

These amazing cupcakes are the perfect snack for a weekend, a party, or special dinner dessert. They are wonderful for a summer evening. Spread the frosting or pipe it to make the cupcakes look like they came from the local bakery.:D

I ❤ lemon desserts, they are one of my favorites. I like my lemon desserts FULL of lemon. I need my lemon flavor strong. These cupcakes reflect that. The cupcakes themselves have a great straightforward lemon flavor. The buttercream is also full of lemon. This frosting would be great on white cupcakes ( I added color to mine to give it that lemony look) or even white chocolate cupcakes, yum!

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If you are using another flavor of  frosting and you like a really strong lemon flavor for the cupcakes, I would even say they could be a bit stronger, so I’ve added instructions in the recipe to do that.On the other hand, if you want the flavor a little more toned down you can always decrease the lemon juice and zest to do that. 

Speaking of zest and juice, these are very important aspects to this recipe.

You really do need to use fresh lemon juice and the lemon zest needs to be really fine. The best way to do that is to use a Microplane, this is one of my most favorite kitchen tools. I use it to grate Parmesan cheese and chocolate as well as zesting citrus. It allows you to take off only the top layer of the yellow peel, don’t get any white pith into your zest or it will be bitter.

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The great thing about this recipe is how easy it is. Seriously you really just throw it all into a pot and stir. This is the easiest cupcake recipe I’ve ever made. Which is great for a beginner, or for children. Or for those who don’t like a lot of work, but appreciate a great homemade cupcake. (I fall into the last category.) 😛

Another thing I love about these cupcakes is how moist they are. They really are super moist and tender. The Butter Cream recipe is a standard Butter Cream, “A butter and powdered sugar base”. Which usually doesn’t excite me and which most people think is way too sweet. But when you add something tart like lemons to all of that sugar, it really balances out the sweetness and turns this frosting into something special. I could eat this frosting with a spoon, I love it so much. In fact I needed to put the bowl in the sink and rinse it so I would stop licking the bowl. Gawd !

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Like I mentioned in the post, this recipe has a great lemon flavor and the buttercream also has a strong lemon flavor, I believe they pair very well together as written. But if you are using a different flavored frosting recipe and want the cupcakes to have a really strong lemon flavor, I would increase the lemon juice to 3/4 cup, and decrease the water to 1/4 cup. If you want them with less lemon flavor I would use less zest, about 1 Tablespoon. 

INGREDIENTS:

Prep Time: 30 to 45 mins

Baking Time: 15 mins

Makes about : 10 cupcakes

For the Cupcakes

  • All purpose Flour- 2 cups ( 300 gms approx)
  • Unsalted butter- 1 cup
  • Castor Sugar- 1 1/2 cup
  • Salt- A large pinch
  • Baking Soda- 1/2 tsp
  • Baking Powder- 1 tsp
  • Vanilla Extract- 2 tsp
  • Fresh Lemon Juice- 1/2 cup
  • Fresh Lemon Zest- 2 Tbsp
  • Yogurt- 1 cup
  • Lemon Yellow Color- 2 drops(Optional)

For the Buttercream Frosting

  • Unsalted Butter- 2 Cups
  • Icing Sugar- 1 1/2 Cup
  • Vanilla Extract- 1 tsp
  • Lemon Zest- 1 Tbsp
  • Lemon Juice- 60 ml

PROCESS:

Preheat oven at 180 degrees for about 15 mins.

1.  Beat butter and sugar together until they are light and fluffy. Once it turns pale add in vanilla extract, lemon zest and lemon juice.

2. In a separate bowl sieve together the dry ingredients- Flour, Baking soda, Baking Powder and salt.

3. Now fold in the dry ingredients to the wet ingredients. Add in yogurt a

alternatively to maintain the consistency.

4. The batter should be smooth and consistent. Add in a drop of yellow color if you like to give it that lemony kick 😉

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5. Once the batter is ready, Line your cupcake tray or simply grease it with butter. Fill the batter. Dont overfill.

6. Bake until lightly golden for about 15 mins. Check with a skewer, if not done bake for 2 mins more.

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7. Once out of the oven let the lemon cupcakes rest on a stand before you start putting the butter cream. Dont they look gorgeous 😀

P.S – I couldnt even resist to take a bite. 

8. While the cupcakes are getting ready make the buttercream. For the butter cream whisk in butter and sugar together until light and fluffy. Add in the remaining ingredients and whisk until its peaky and fluffy.

9. Use a piping bad or just a spoon to top the cup cakes with the icing and make peaks.

10. Your lemony and buttery cupcakes are now ready 🙂

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Tips you can follow:

* Lemon Cupcakes are a perfect summer kick.

* Use Fresh Lemon Juice and Fresh Lemon Zest for the awesome flavor.

*Adding color is totally optional.

*You can use a plain buttercream frosting if you dont like too much lemon flavor. Just add more vanilla.

* Dont overbake these cupcakes. They are meant to be soft and moist.

*Do not refrigerate the icing for longer as the butter will start setting again.

For further queries do contact me.

Enjoy Baking :*

Love

ShRuTi

XOXO