Hyderabadi Dum Biriyani and a tribute to my Grandpa

If you set the scene back to 90′s and walk into our house in Hyderabad you will find a bunch of kids and adults at the dinning table getting ready to eat. Observe closely and you will see everyone on the table including the adults, are nervous as if they were in a very serious game show. The last person to join the table is an elderly man in his white Kurta pyjama, with a television remote in his hand and a bottle of buttermilk. As he settles at the table, he maintains his stern look but does not make eye contact with anyone. The food is served and everyone is trying hard to focus on their meal, eat quickly and escape whatever is going to happen soon. But, you cannot avoid the inevitable and a deep voice cuts the silence. ‘Who is the current irrigation minister?’ is the first question put to the kids and the vein of questions follow during the course of the meal. The adults are expected to answer, when the kids fail to give the correct answer. That person who terrified us with his voice, looks and questions is my most beloved grandpa.

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A retired air force personnel, grandpa is a hero for us in the family. He enjoyed narrating stories and jokes from his service days. Although most of the times he used to burst into laughter  even before he finished the joke and we used to stand there waiting for the joke to be finished . Meanwhile, my grandmother used to get so annoyed waiting that she used to sulk and walk away. Sometimes, he used to take control of TV for hours which again annoyed my grandma. But there are times he showed how  protective and caring he could be of her that really wowed many of us. He is, just in that matter a typical indian husband who does not express his love for his wife but definitely show it when the time comes. He was very fascinated by the world affairs. He followed the news and read so much about the west that he spoke about the brands and the local brands, habits and people as if he lived there. Tinned sardines and tuna from london were his favourite.

One of the positive side effects of old age is, people get more relaxed and open up as the years pass by. Exactly, the same thing happened with my Grandpa. I was so shocked, when my son, who my grandpa calls ‘Napoleon’ said ‘ I am not afraid of Grandpa the great’ ….I was like what do you mean you are NOT afraid, everyone is scared of Grandpa :) ..But then I realised the bond they had was completely different. Grandpa’s face used to lit up when he saw his great grand son. He starting showing the numerous stamps and coins he collected all his life, which he never let anyone see them, let alone touch them. Napoleaon also admired ‘Grandpa The Great’ (that’s what he calls my Grandpa) and was amaze by the fact that he was in air force. The duo even had a flying lesson via skype.

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I am dreading this years visit to India where I will not get to see grandpa anymore. The last 45 days have been very difficult for me since he passed away. I thought living far away from them and not being a part of the rituals and ceremony’s would be good in a way because I can keep myself busy in my daily routine and forget about everything.But I was wrong, being far away, you don’t get the closure you need, the wound never heals.Making plans to go to India has never been so painful.

Coming back to Grandpa and the things he loved, he had admirable passion towards food. He used to declare his desire to eat a specific dish from a specific place and sometimes at specific time. He loved his food. Fish and chicken especially were his favourites and one of them have to be cooked on sunday. He always made sure coconut rice and potato kurma was prepared on a certain day. He declared himself  Mulslim only to celebrate Ed and eat biriyani. We kid is actually  believed him to some extent. He tried all the biriyani places in Hyderabad and secunderabad. He could even tell from where the biriyani came.

On his 90th birthday today, I am sharing his favourite Hyderabadi chicken Dum Biriyani recipe. Hyderabadi biriyani is the most popular Biriyani’s ever. People from all over the world visit Hyderabad to try the Biriyani. They say it is a blend of flavours from Moughul and telugu kitchen which was invented by the Nizams. The recipe itself  is usually kept very much under covers by most chefs. So, I never got the recipe from the person whose Biriyani I liked. So I just tried and tested so may recipes untill I hit the nail (I think I did) last month. This a Kacchi Biriyani where the meat is marinated at least for 5 hours and layered raw with rice which is cooked on ‘Dum’ ie., steam.


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This recipe makes enough biriyani for 10 people.

Ingredients:

For the marinade: 

1.5 kilos Chicken

5 Tbsp Yogurt

3 Tbsp Chilly powder

4 Tsp Cumin powder

4 Tsp Coriander powder

2 Tsp salt

4 Tsp Garam Masala powder

3 Tsp Ginger Garlic Paste

For The Rice  : 

750 Grams Rice

12 Cloves

12 Cardamom

3 Tsp B lack Cumin

6 Bay Leaves

6 Cinnamon sticks

5 Star Anise

5 Mace

For the rest of the method : 

3 Onions

Orange Food Color

Juice of 1 lemon

Few strands of Saffron soaked in 2 Tsps of milk

8 Green Chillies

5 Cloves

5 Cardamon

5 Cinnamon

3 Mace

3 Star Anise

4 Bay Leaves

1 Tsp  Black Cumin

5 TBsp Oil

Oil for frying Onions

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Method : 

Slice the Onions and deep fry them in oil till they turn light brown in color. Keep them aside.

Boil 1Ltr water with all the spices from the ingredients listed  for the rice. Let the spices boil in the water with the lid closed for at least 10-15 minutes. The idea is to extract all the flavours into the water.

Once the water is ready, add another 500 ml of water and the rice.

Add salt and 1 TBsp oil or purified butter.  Let the Rice cook for about 8 minutes or until the rice is half-cooked.

Drain the rice and cool it instantly by running cold water to stop it from any more cooking. keep the rice aside.

In a huge vessel , heat 5 Tbsp oil, add  half of the fried onions, green chillies, spices and saute them for 2 minutes

Add the marinated chicken and saute it again for not more than 2 minutes.

For the next few steps, keep the flame really low.

Remove all the chicken from heat except some to form the first layer.

Place the rice as the second layer, garnish the layer with 1 tsp of lemon juice, few fried onions.

Repeat layering chicken and rice alternatively while garnishing the fried onions and lemon juice.

On the top layer, sprinkle the saffron along with the milk . The color will be absorbed by the food vertically giving it a nice multi coloured rice.

Do the same with the orange food color. Sprinkle it on the top layer.

Now the tricky Bit – DUM

Dum is essentially cooking on trapped pressure or steam. In out kitchens we can use various tools to achieve this.

Keep the flame medium. Place a huge pancake pan and then place the vessel you are the biriyani in. This is moderate the heat and avoid the bottom getting burnt since it’s not direct heat.

Cover the lid and secure it with kitchen foil so the steam does not escape.Place a heavy utensil or a brink on the lid to make sure the steam does not escape.

Let the biriyani cook on dum for 45 mins. Check if the rice and meat has cooked. Pop everything back on if it isn’t and give it another 10 minutes. Serve the biriyani hot with raita. And when you serve make sure you  do not mix the layers . The proper way to serve Biriyani is in its layers.

Enjoy  making this mouth-watering ish from Hyderabad and do share your biriyani pictures. I would love to see how your Biriyani turned out an if you have any other tips to share.

xx

Plum Jam

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Hey hey my lovely readers. I hope you all had a great summer. Mine has been amazing because I took a break from work, from blogging, from even house keeping :) to spend the summer holidays with my son. I have had so many instances l couldn’t be around for him. Although, my gorgeous little boy (ok lets call him GLB) never complained, it does hurt when you have to miss a christmas production at school, or a concert because of work. So, to compensate all that, this summer was filled with multiple visits to various museums, lots of tennis, park visits, visits to ice cream parlours and numerous sleepovers with his cousins and friends. Ofcourse, I kept out of sleepover’s …err most of the time :). This super indulgence has gone so far, that now my GLB suggested that I should go back to work and also thought it would be good if the work hours are longer so he can spend some time with his friends. Oh well, kids are kids, they don’t understand the sacrifice we parents make. Staying at home and trying to be with them 24 hrs is not easy Hehe :P …(actually it is fun !!) . Ok so one of our summer outing was pick your farm. Now, kids love picking fruit an veg. Even the one, they don’t enjoy eating. It is a fun excercise for them and then the real test is when we are back home, you have plan all your meals for the next 20 days around the fruit and veg you brought home. Something like that happened to us. We picked huge quantities of plums. 3 Kilos to be precise. Now for first 1 kilo, I have managed to stuff it up my husband in the form of fruit and smoothies. He is our food disposal system most of the time. The rest of the plums, are going too ripe, so I had decided to go Jamming …which of course was a lot of Jam but everyone loved it.

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Now for the part of making the jam. I have used the most easy method I know. My mum’s mantra for Jam is equal amounts of sugar and fruit. But, if she was making this Jam she would have pealed the plums, but I didn’t bother. They were too many of them. But trust me, it is just fine…if you don’t have the time or patience, just leave the skin on.

And for the sugar, normal sugar is ok to use but it is easy to find Sugar with pectin in the super markets these days. It speeds up the process and thickens the Jam quickly. Pectin is a jelling agent that is found is citrus fruits. So, if you can’t find sugar with pectin, just add a little extra lemon juice to compensate. Now for the procedure :

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Ingredients : 

1 kg Plums (Yield will be  close to 1.5 kG)

1 Kg Sugar with pectin  (if you don’t have pectin – then add about 1 TBsp. lemon juice)

25 grams unsalted butter

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Method: 

Halve  the plums and remove the seed. Put them in a deep pan on medium heat to cook slowly. Once they release all the liquids in them and start to cook completely, add the sugar and lemon juice. Let the mixture cook again on medium heat untill all the sugar is dissolved.

Keep stirring occasionally making sure the jam at the bottom is not getting burnt. After about 10 minutes, reduce the heat to low and leave it to cook again for 10 min. The jam should start to thicken at this point. Leave it to cool and repeat the process two more times of bringing the jam to boil on medium heat and cooling it down.

I do not use the thermometer to check the setting point etc. I don’t have the tools and everyone has their own preferences when it comes to how think or runny Jam should be. I check the consistency of the jam when it gets to room temperature. It should be obviously start to look like …’Jam’, and when you run your finger through it should form a definite line. If you are in a hurry to do this test, then just pop a spoon of the mixture in a bowl, put it in the freezer for a min and check the consistency. If you are not happy with the consistency, just place the Jam back on heat and bring to boil again untill you get the desired thickness.

I hope you like my a little tedious but easy peesy summer fruit Jam recipe and I really would like if you try it and share your thoughts on this post.

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A Quick Recipe to Make Kalakand!!

We all like simple and easy recipes. Every now and then, we want to be able to whip something up in minutes, treat the unexpected guests, celebrate the sudden success, and reward the husband on a rare occasion when he delivers (haha) . Everyone would like an impromptu treat. I don’t have massive sweet tooth but I would definitely go for a small serving just to remind myself of that fact.

Some of the Indian sweets I do like to dig in though is Kalakand. I have found that texture and the look bear a great deal of significance and factor into my tastes. Kalakand is usually not very sweet and has that brown ombre effect. Kalakand is usually a very long winded recipe, from reducing the milk, condensing and sweetening it and then setting it in trays. It takes hours of hard work and labour to get to the final delicacy.

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What I have today for you is a short and quick recipe to make this sweet. A recipe that is passed on to me by my mum. I have always counted on it during crisis when you NEED a desert. The recipe leads you to a quick easy and delicious sweet meat which you will love!!

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You will need:

370 grams  can of condensed milk (not sure why the weight is so odd and not rounded off on my can)

2 Tbsp. Full Fat Yoghurt

1 ½ Tbsp. Ghee

Appliances/tools :

Microwave

Tray

Greaseproof paper

Makes : 10-12 small Squares of kalakand

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Method:

Empty the condensed milk in a microwave safe bowl, add the yoghurt and ghee.

Give it a good stir and microwave at high speed for 10 minutes. Stirring at least twice in between.

You will see the milk has curdled and all the liquids have reduced. You should end up with a gooey, kalakand with its gorgeous aroma. Remove from the microwave, spread it in a tray lined with greaseproof sheet and let it cool and set

Now, I like it a bit gooey so I usually remove it from microwave in about 12 minutes maximum. You can always microwave for couple more minutes if you rather prefer a drier version. Once the kalakand is set, cut it up and enjoy.

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Story of Parental Guilt & Butternut Squash Recipe!!

Our Diet – Let me start this post with an honest statement. Both my husband and I struggle to eat healthy. We can eat light but just can’t eat healthy. We are, however trying very hard to change this lifestyle and be kind to our bodies. While we are at it, I am trying my hands on some delicious soup that I always thought looked good but never made them because there were simply no takers at home. One of them I was so impressed with was the butternut squash soup. Lovely colour and tempting flavours, and above all it was to my five year Old’s taste as well.  I have to admit that it is challenging at times to please all the taste buds in the family. As much as the fact that our diet is not an ideal one, we as parents have always passed on the good eating habits to our son. Well, maybe not pass on but at least preached all the healthy mantras. As they say practicing is a lot harder than preaching…….or rather preaching is waaa…y easier than practicing J  . Having said that, I am really proud to say that my five year old does not drink any fizzy drinks or even the sugary stuff that they sell for kids which they call juice except on rare occasions at a friend’s birthday party where all the kids are having it. But the fact is that he knows chocolate and sweets doesn’t have to be an everyday affair and the important part of meal is the greens. I have loads of instances where he doesn’t eat his greens, but I have never had an occasion where he wanted Mc Donald’s, extra servings of deserts or fizzy drinks. Fast food especially is a big no for him and I really hope he sticks to these habits when he grows. He even knows the difference between how healthy homemade food can be in comparison to frozen and fast foods. Of course, I thought him all that, but as I said I literally preached what little facts I know as casually as I taught him numbers and alphabets. And I honestly didn’t foresee the consequences

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The consequences – I was a regular cola drinker .And I know it can be difficult to stay away from it, if you are used to it. Trust me, it was easy to stick everything ill about fizzy drinks in the little brain of my son, but when he started talking or rather started questioning, that’s when I realised I am in a great trouble. My son started asking me questions like ‘cola is not good for me now …can I drink it when I grow up? ‘Or ‘if it’s not healthy, why are you drinking?’  And then one day I confessed to him …saying ‘Mamma also wants to avoid and is trying to’…  The amount of embarrassment we (the hubby or I) went through after that was both hilarious and enlightening. Every time we shamelessly ordered cola in a restaurant or picked up a crate at the grocery store we found ourselves in an embarrassing situation where a little boy is shouting at the top of the voice asking us to keep it back because cola is not good. It was hilarious at first and then you look up and find that we have now caught the attention of the fellow shoppers. I know they are now all looking at us waiting to see if I’d put the cola back or continue to buy it. After the embarrassment, it was the immense shame being told by a five year old followed by guilt and parental responsibility. I had many choices to deal with the situation- Ignore him, shush him, say that this is a grown up’s deal and that he can’t question a clever grown up, or even worse, let him drink fizzy drinks OR get my act right and step out of denial mode. I chose the latter!

And Finally – Kids are innocent!  They go by the rules until YOU mess it up. We have decided we won’t mess it up and are now slowly progressing towards a cola free life. I am amazed how my thirst actually gets quenched after drinking a glass of water.  The late night sips of cola just because my son was sleeping, making sure you get enough cola into your system at work so you won’t feel the need for it at home, the occasional excuses and pretence of giving it up have disappeared.  I have to admit that honest attempts of saying ‘no’ to cola are my proud moments. I know this is just a start and I have to make a lot of changes like this if I want to see my son have a healthy and active life.

Ok …..I have baffled a lot now! Coming back to our soup, I have looked at several recipes and explored the various flavours/techniques used and finally went with a mixture of ingredients that I liked and something that works for me and my kitchen. That is how I usually cook anything.  So, here goes the recipe!!

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You will need:

2 Medium sized Red onions

2 Red Chillies

3 Garlic pod

½ of a Fresh Rosemary Bunch

3 Tbsp. Olive Oil

3 Celery Sticks

3- 4 Carrots

2 Medium sized Butternut Squash

2 litres Chicken Stock

Salt to taste

Fresh Ground Pepper

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Method:

Chop the butternut squash, celery, onions, carrots, red chillies roughly.

Heat about 3 spoons of olive oil in a big pan and sweat the Onions, Garlic and Red Chillies. Add the chopped Celery and Carrots and let them cook for 5 minutes. Add the butternut squash along with the Rosemary and cook for another 2 min. Add the chicken stock , season it and let it cook for at least 30 -40 minutes. Here, I took a fast approach and pressure cooked the vegetables.
Remove the pot from heat and using a hand blender puree the mixture into a soup. Check for seasoning.

Serve with a dollop of crème fraiche, freshly ground pepper and crunchy croutons.

Enjoy the soup steaming hot!

Here’s to a healthy lifestyle!!

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Pancakes with Berry Compote

I have only recently learnt that Pancake Day or Shrove Tuesday is celebrated on a day before Lent day before starting the 40 day fasting and eating not so rich foods like eggs, meat and dairy products. It’s interesting to see how we have embraced just the pancake bit as a tradition and overlooked the fasting bit. Oh, well, I guess that is how it rolls these days. It’s a pick n mix kind of culture. And moreover who doesn’t like pancakes??

We are a small family of three and yet have to struggle when it comes to mealtimes because all three of us have very different tastes. And that is where my favourite breakfast comes into picture – Pancakes!  Pancakes are something where you can make the basic recipe and then everyone can choose their toppings right from sweet, savoury, meaty. My five year old likes the traditional lemon and sugar pancakes, I love my chocolate and anything fancy J and my guy wants it savoury. Yeah …..As I said .we do have varied tastes

I have an age old basic fool proof pancake recipe which I am going to share with you today. And if you have followed me on any social media sites, you will have noticed that it has been a busy week for me making pancakes for a wide range of friends and family. Thy have loved it and have been tagging me with their plate of pancake on social media sites. Again I give the credit to my fool proof recipe, which came to my rescue so many times when asked to make them impromptu, but the highlight was the pots of berry compote I have been making to serve my pancake with an of course the generous dollops of crème fraiche. Do give it a try …It is gorgeous!

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Ingredients:

For the pancakes:

300 ml Semi skimmed milk

140 grams plain flour

Pinch of salt

Pinch of sugar

2 large eggs

100 grams unsalted butter

For the Berry Compote:

150 grams Strawberries cut in quarters

100 grams Blueberries

50 grams Raspberries

200 grams Crème Fraiche

2 Tbsps Sugar(Optional)

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Method:

For Pancakes:

In a good size mixing bowl, beat the eggs and milk together. Add the pinch of salt and sugar. Slowly add the plain flour and keep mixing the batter until it is smooth and does not have any lumps.

Heat the pan and brush it with butter. Depending on the size of your pan, pour one or two ladles of batter. Use the handle of the pan to rotate and spread the batter as a thin layer. Once you have a thin pancake after spreading the batter, pour any excess batter into the bowl. Practice makes it perfect and your understanding of how hot your pan is. Once the bottom side of the pancake is cooked, flip it to the other side and cook for the next one minute and remove it to serve on a plate or place them as a stack.

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For the Compote:

Take a deep pan and place all the strawberries, raspberries and blueberries and cook on a low flame.

Let the juices of the berries ooze out and the raspberries are the first ones to disintegrate and hold the rest of the berries together in a sauce. Taste the sauce at this point and add the sugar if you need it. You can always leave it fresh and the berries you have used are sweet naturally.  Remove from heat and serve it as a beautiful topping with your pancakes along with generous helping of crème fraiche.

Variations:

  • Just sprinkle some chocolate chips before you fold the pancake for a pleasant surprise for whoever are digging into the pancake
  • For the pancake mix, if your are using whole milk, dilute it with about 100 ml water
  • Spread some cheese on the pancake before folding them for a savoury twist.

Have a delicious pancake day!!

 

Pumpkin and Courgette Croquettes

Hello my dear lovely readers, this morning I woke up to another gloomy day and here’s me wishing that I am tucked in bed, with huge mug of hot chocolate. But hey, after all life is about winter and summer. So I have decided I will just deal with it and get on with the day to day chores. But that’s easier said than done. Weather or weather related topics rather, are hard to run away from. We don’t have a way out apart from dragging our gloomy selves to work in the freezing cold, greet the other gloomy faced colleagues and talk about how bad it is outside.

The only thing that cheers our sick faces is of course piping hot deep fried food! It is almost customary in India to make something hot, spicy and crispy when it rains. Onions bajis are the most favoured on these occasions. I wanted to make something similar and so gawked at all the deep fried recipes available and was amazed of the ongoing croquettes craze going on all over. It was on the fine dining menus, the café menus and on almost all the food blogs. Now, my blogger instinct immediately ordered me to make some. This is of course way back during Halloween last year …err yes, I do leave my posts pending for months. If you have to ask me , this time I will blame it on a really busy work schedule, travelling to meet clients and working in their strange offices and of course a holiday to India which put a beautiful end to the year. And since I have started blabbering, a quick one about the strange offices I mentioned earlier. I said strange because, A. though I have worked with them from our office in London, I have never met anyone there, so it was always a weird ‘guess the face from the voice’ sought game on all the time. And B. there used to be an annoying alarm that would go off in regular intervals which I didn’t have a clue what it was about. Later I was told that the siren was to remind employees to take a coffee break, lunch break etc….how cool is that? Totally different from my big boss back in London office who I definitely think has a spreadsheet to keep record of our coffee and toilet breaks.

OK, so we were talking about me thinking about making some croquettes just after Halloween and for obvious reasons I had loads of pumpkin in the fridge. I have seem pumpkin croquette recipes on the web and it was just that day when all my creative juices were on a high and I whipped up a combination of Pumpkin, Courgette and Cream Cheese croquettes. Trust me, I loved it and was so proud of it.  With that cream cheese texture and the sweetness of pumpkin, they are a melt in the mouth. They are also very easy  to make (well, apart from the grating bit). The croquettes can be made till the last stage and frozen for those cosy evenings or unexpected visitors.

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Ingredients:

1 Cup grated Pumpkin

1 ½ Cup grated Courgette

150grams Cream Cheese

1 Tsp Cumin powder

1 Tsp Ginger powder

1 Egg

1 Cup breadcrumbs Seasoned

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Method:

Mix the grated pumpkin and courgette. Try to use fresh ones, and squeeze all the moisture out of the pumpkin and courgette. Add the cumin powder and the ginger powder. Add the cream cheese and season well.  Now depending on the mixture, if you feel it is a bit runny to make the shapes, feel free add any binding agent like soft white bread or corn flour.  Shape the croquette using your palm. Do use some oil on your hands so the mixture doesn’t stick to your hands and makes shaping the croquettes easier.

Dip the croquettes in beaten egg and then generously toss them in breadcrumbs.

Deep fry them in hot vegetable oil until golden brown and serve with any sauce.

To Freeze:

Make the croquettes and place them in the fridge for at least one hour before freezing so they will hold their shape together.

Variations:

  • Add some crushed Chillies for some fiery treat!
  • You can use some boiled peas in them for extra texture
  • Add a herb if you like that fresh flavour
  • Milk or just plain flour can be substituted to egg to coat the croquettes with breadcrumbs

Do let me know if tried these !!

Cafe Mocha Cupcakes

Coffee is one of the few things that tastes great both hot and cold. The chilled frappuccinos in hot summer and piping hot cuppas in the more chilly weathers just lift your mornings. Coffee was not one of my favourite beverages until 2005. It was only a ‘cool’ thing to do during the happy college days. Coffee shops were then the most favoured hangouts.  They used to be perfect both to catch up with friends and for those cheeky mini dates. Your group is cool if you hang out in coffee shops. It’s romantic to chat away with boyfriend  sipping cold coffee. And thanks to these coffee shops, sitting alone with a book and a huge cuppa is no longer weird.  I never liked the hot coffee though. Just for the fact that they had steaming milk in them and although I love cold milk I’d literally throw up if I drank boiled milk. And coffee in India is mostly served with lots of milk. So, in one way it is a good thing I didn’t drink as much coffee as everyone around me did and so I didn’t get addicted like many others.

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 ‘I am very efficient at work. I have never missed a coffee break’  

Coming to London, and having looked at a completely different way to consume tea and coffee without boiling the milk lead the way for me to give caffeine a try again. Initially I drank to literally have a coffee break and to stroll away from my desk. Then I fell in love with the fresh aroma of coffee and now I kind of relish a nice big mug of black coffee almost every day. Having said that  I am fine if I don’t get one for the day. I think I am fortunate in that way.

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I was to make some cupcakes for the BBPC #2 assignment and looked up for some nice cupcake recipes. As usual I was running up to the photo submission deadline and the focus was on the photography (cough cough) Yes…Me and photography …..  I chose a very simple coffee cupcakes recipe. But I was more than pleased with the result. I took them to work and three people commented that I was in the wrong profession,  Bless ‘em.  The recipe was adapted from here, I did add this and that, here and there till I got some not so strong coffee flavoured cupcakes with just the right amount of coffee and chocolate in the butter cream icing.  And you know what I am pleased with the pictures too thanks to BBPC. I submitted the below picture for the assignment.

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To make 6-8 of these gorgeous cupcakes you will need : 

100g Sugar

100g Unsalted butter

2 eggs

100 grams self raising flour

2 Tsp Espresso (I used Precol medium)

Coffee beans for garnishing

For the icing : 

120g Butter

120g Icing Sugar

1 1/2 Tsp Espresso

75g Melted Chocolate

Method: 

Pre heat the oven up to 180 degrees.

Beat the Sugar and butter until fluffy.

Add the eggs and beat them.

Slowly start adding the flour and the espresso.

Mix everything well and spoon them into the cupcake cases. These will rise well so only fill the cases about half way. Bake them in the oven for 15-20 mins and Let them cool

For the Icing:

Mix the butter, and icing Sugar

Add the espresso

Add the melted chocolate and beat well.

Finishing:

Pipe the icing onto the cupcakes and decorate with coffee beans and serve, Trust they are simple but have a very luxurious and elegant taste.

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