CupCakes With Desi Frosting Workshop At Paparazzi, Royal Orchid Central

2) The ingredients used to make the cup cakes were measured by the cup.

Earlier times cup cakes were not that popular around. The cake made of regular ingredients like Normal cake. But, today cup cakes have expanded to a worldwide.Nowadays the cup cakes are uniquely topped with various frosting’s.

Cup cakes are convenient because, they get cooked much quicker than larger cakes. Cup cakes also look similar to Muffins. But, there is huge difference between Cup cakes and Muffins. Muffins are dense with texture closer to bread. They can be savory or sweet. These are never topped with frosting. Cupcakes are very light and sweet.These are topped with toppings and frosting’s and these are served as dessert on special occasions.

We waited for some other bloggers and then Chef kick-started the event. We learnt to make 7 varieties of cupcakes with a desi twist. These are

We first did the basic cupcake recipe and than we went ahead with decorating it. The frosting’s were already kept ready for the event.

Let me share with you the basic cupcake recipe which makes 2 kg’s that is approximately 50 cupcakes. This recipe was shared by the Chef during the event:

Basic CupCakes

 

                                                    BASIC CUPCAKE RECIPE

Butter -500gm

Castor sugar -500gm

Eggs -9nos

All Purpose Flour/maida  -450gm

Baking powder -10gm

Milk -250ml

Vanilla essence -2ml

 

 

During this time, he also showed us how to make chocolate cupcake and red velvet cupcake. For the chocolate cupcake, just add 1 cup or 250 gm of melted chocolate to the basic cupcake batter.

For the red velvet cupcake add food grade red color to the cupcake batter.

No Age Is Too Less For Learning

 

Spoon the mixture into paper cases.

Bake for 18 to 20 minutes until risen, golden and firm to the touch.

Cool down to room temperature at least for 10 minutes.

We got a break when the cupcakes went to the oven. We were served with mocktails and snacks. The chef also did a lot of chit-chat with us during this time and answered all our queries related to baking.

Snacks And Mocktails

 

After the snacks, the baked basic cupcakes arrived and we all went to see how these were given a desi twist with the various frosting and toppings. One by one I will brief you with the various frosting recipes:

Right: My little one learnt some cupcake decoration from the chef; Left: Chef Decorating Cupcakes

 

                                                PEANUT BUTTER CREAM

Unsalted Butter 50 gm

Icing sugar 100 gm

Peanut Butter 100 gm

Whip Cream 50  ml

Rainbow Sugar Balls for Garnish

 

1) Keep Butter at room temperature. Should be soft in texture not be Melted.

2) Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.

3) Finally add the whip cream on high speed until the Mixture is light and Fluffy.

                                                    KESAR KHOYA CREAM

Whip Cream 50 ml

Sweet Khova 100 gm

Kesar(Saffron) 0.5  gm

Few Silver Sugar Balls for garnish

Few Saffron Threads for garnish

 

1) Beat Whip cream with electric beater until smooth, light and Fluffy.

2) Blend Sweet Khova in whip cream without lumps.

3) Dissolve Saffron in hot cooking cream add along with mixture.

                                                       GULKAND FROSTING

Whip Cream 50 ml

Gulkand 100 gm

Few Rose Petals for garnish

Few Chocolate Vermicelli for garnish

Procedure:

1) Beat Whip cream with electric beater until smooth, light and Fluffy.

2) Blend Gulkand Compote (Available in Market) in cream.

Unsalted Butter 20 gm

Icing sugar 20  gm

Philadelphia cream cheese 100  gm

Lemon zest 1 number

Whip Cream 50  ml

Gulab Jamoon for Garnish

Pistachio Slices for Garnish

1) Keep Butter at room temperature. Should be soft in texture not be Melted.

2) Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.

3) Finally add the whip cream on high speed until the Mixture is light and Fluffy.

                                               MASALA CHAI FROSTING

Whip Cream 50 ml

Masala Chai Extract 100ml

Icing Sugar 50  gm

Few Cadbury Gems for Garnish

MASALA CHAI EXTRACT

Water 300 ml

Tea Leaf  50 gm

Cinnamon 2gm

Cardamom 5gm

Cloves 1gm

Fresh Ginger 5gm

Combine all above ingredients and keep it on Simmer for 30 mins, Bring down masala Extraction to 1/3, Strain it and Cool it down in refrigerator.

 

1) Beat Whip cream with icing sugar in electric beater at medium speed.

2) In co-operate Masala chai extraction slowly into it.

3) Garnish it with Gems.

                                                   KAHLUA OREO FROSTING 

Unsalted Butter 50 gm

Icing sugar 100 gm

Espresso Coffee 50 ml

Sunrise Coffee Powder 2 gm

Kahlua Liquor 50  ml

Whip cream 50  ml

Few Oreo Cookies for garnish

 

1) Keep Butter at room temperature. Should be soft in texture not be Melted.

2) Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.

3) Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.

4) Garnish it with Oreo Cookies

Dark Chocolate 200  gm

Heavy Cream 100  ml

Unsalted Butter 75  gm

Dried Red Chilies 1 gm

 

1) Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.

2) Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.

3) Allow it cool in Refrigerator till the time it becomes thick and firm.

The frosting recipes were shared with us by the chef. We tasted all the cupcakes. Though all the cupcakes were par excellence, I loved the Kesar Khoya Frosting cupcake. My little one loved the gulkand one as it was pink in colour. We got to take some cupcakes home for our family too.  We all had a wonderful time at the workshop. The kids enjoyed the most as they loved decorating cupcakes. I also discovered my little one’s hidden talent. She was the smallest one to attend this event and really took lot of interest to learn the process of making cupcakes.

Thanks to Royal Orchid Central for hosting and organizing this event.