Deserts are the way to celebrate any occasion and if that’s cupcakes then it can’t get better. But hey, It CAN get better when they are shared with fellow bloggers and when you get to taste quiet a selection of them. It gets even better when you are feeding your brain aswell in the process by learning how to photograph those delicious cupcakes. That is exactly what had happened at the bloggers buzz photography club session which was led by Nisha Thomas of Look who’s cooking too and hosted by Suchismita Mazumdar of Kitchen Karma . A very informative session which had focus on diffused lighting and post processing. The videos for the post processing are up on Blogger’s Buzz website which, for me, is a feast. I have been cupcake fed all the tips and tricks of using lighting for your advantage and of course lot’s of insight on how to finish up your photo using picmonkey.
Here are some photos I clicked during the session and have been processed using picmonkey.
Beautiful Cupcakes by Vinnetha Sush of Ruchi
Delicious Cupcakes by Manjiri Chitnis of Sliceoffme also
Also Joined by Vaishali of Cloves & Capers
It was ‘world cupcake week’ and we were asked to bring some cupcakes to photograph. I had this fusion cupcake concept in mind for a while now and I thought , who else could be better judges than some of the food blogging experts. The whole idea was inspired from the pooranpoli or bobbattu which is a paratha stuffed with sweetened yellow lentils. This is a must for us, in the family for Diwali. I remember my grandmother used to soak the plain flour dough in oil in the morning and make the pooranpoli in the evening after we returned from the community diwali celebrations. I never used to like the stuffing which is too sweet for me. My granny always made a couple of plain ones with very little the stuffing and my brother demanded for the stuffing on its own. So, that compensated the amount she had to cook. The pooranpoli’s also have a very significant flavour of cardamom.
This fusion cupcake has got almost all the major ingredients and especially the cardamom and the yellow lentils. I started off with the basic Hummingbird cupcake recipe but, by the time I developed the entire recipe, the ingredients and the measurements have changed. I used mascavado sugar which gives you really earthy flavour which most of the Indian deserts have.
To make 12 these amazing cupcakes you will need:
140g Plain Flour
160g Dark Mascavado Sugar
1 1/2 Tsp Baking Powder
40g Unsalted Butter
1 Tsp cardamom Powder
110ml Whole Milk
1/4 teaspoon vanilla extract
Pinch of salt
For the Lentils and creamcheese Frosting
30g Yellow lentils boiled and mashed (drain all extra water)
150g Cream cheese
300g Icing Sugar
20g Unsalted Butter
For the cupcakes: Combine the flour, butter and the mascavado sugar. Don’t worry if the sugar is slightly lumpy. It will caramilze and give a very good texture to the cupcake. Add the cardamom powder, baking powder, salt and give it a quick mix.
In a separate bowl, combine milk vanilla extract, egg and start adding the flour mixture slowly while beating the mixture in medium speed.
Line the cupcake tray and fill the cupcake cases half way. Bake for 25 minutes or untill the skewer comes out clean when you run it through the cupcake. Cool the cupcakes.
For the frosting : Beat the Icing sugar, butter and cream cheese untill well combined and add the smoothly mashed lentils and mix it.
Pipe the frosting on the cupcakes, and wait for the compliments and praises!! I have even caramalised some lentils after dry roasting them and sprinkled them on one of the cupcake. They were crunchy, delicious and make a great garnish for your cupcake.