Lemon Cake

  

Ingredients:-
For the Cake :-
✔️All purpose flour- 1cup
✔️Granulated sugar - 1/2 cup
✔️Baking powder- 1tsp
✔️Baking soda - 1/2 tsp
✔️Salt as per your taste
✔️Unsalted butter softened - 1/2 cup or 1 stick
✔️Egg, large - 2
✔️Milk - 1/4 cup
✔️Vanilla extract- 1 tsp

For the Lemon Buttercream frosting:-
✔️Butter , softened and unsalted- 1 cup
✔️Powdered sugar - 1/2 cup
✔️Milk or heavy cream - 2-3 tbsp
✔️Vanilla extract- 1 tbsp
✔️Food color (yellow color) - as required
✔️Lemon juice - 4-5tbsp
✔️Pinch of salt

  

Instructions:-

✔️Place the all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
✔️Add the butter and eggs mixing on medium-low speed for 2-3 minutes.
✔️Add milk and vanilla extract and mix on medium speed for 2-3 mins or until like a thick batter.
✔️Preheat the oven to 350 degrees F, mist 4inch and 6inch cake pans with non-stick spray, and line them with circles cut from parchment paper.
✔️Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
✔️Cool completely before filling and frosting.

  

For Lemon buttercream frosting:-
✔️In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
✔️Transfer food color , lemon juice, vanilla extract and salt to whipped butter and blend mixture until combine. Stir in heavy cream or milk followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.
✔️Spread it on the cake .

  

Red Christmas tree Cupcake

 

Ingredients:-
For the Chocolate Cupcake :-

•  Sugar- 1/2 cup (as per your taste)
•  Vanilla extract - 2 drops
•  All purpose flour - 1 cup
•  Butter - 5- 6 tbsp
•  Condensed milk - 1 cup
•  Chocolate , melted- 1/4 cup

For frosting :-

• Butter , softened and unsalted- 1 cup
• Powdered sugar - 1/2 cup
• Vanilla extract- 1 tbsp
• Food color -red
•  Pinch of salt

For Christmas tree:-

• Sugar Cone - 1
• Confectioners ' Sugar for dusting

  

Instructions:-

Recipe for Cupcakes:-

• Utilizing an electric mixer, whisk the butter and sugar into the another large bowl. When they start to creamy and add flour and then gently and slowly add the condensed milk.
• Combine the melted chocolate and vanilla and mix. Continue steadily to beat till stiff peaks form.
• Pour the mixture into the cupcake pan.
• Let them bake at 300 F for 13-15 minutes. Let them chill totally before taking away from cupcake pan.

For the frosting:-

• In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
• Transfer food color , vanilla extract and salt to whipped butter and blend mixture until combine. Stir  powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.

  

For Christmas tree:-

• Apply a thin layer of red buttercream to the surface of the cone.
• Transfer the remaining frosting to a pastry bag fitted with the star-shaped pastry tip.
• Place the sugar cones a top the cupcakes then pipe leaves onto the trees. 
• Sift confectioners' sugar onto the cupcake and it's ready to serve!

  

Mini banana loaf cake with chocolate drip

 

INGREDIENTS
* Vegetable oil - 1/2 cup
* Ripe bananas, mashed-2
* Milk -1/2 cup
* Eggs -2
* Vanilla extract-1/2tsp
* All purpose flour-1 1/2 cup
* Granulated sugar -1cup
* Baking soda -1/2tsp
* Ground cinnamon- 1/4 tsp
* Salt as needed
* Melted chocolate ( any ) - 1 cup

DIRECTIONS
1. Preheat the oven to 350°F . Spray the Mini loaf pan with oil.
2. In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, sugar, baking soda, cinnamon powder and salt in a small bowl.
3. Pour the batter into the Mini Loaf Pan.
4. Bake for 25 minutes, or until Skewers inserted into the centers comes out clean.
5. Then chill the cake for 30 minutes before adding the drip.
6. Pour the melted chocolate on the top of the cake , close to the edge and then leave to set.
7. You can now decorate the cake however you like.

  

Lemon layered cake with blue buttercream frosting

  

Ingredients:

For the Cake:
———————
💎All purpose flour - 1cup
💎Unsalted butter- 1 sticks
💎Lemon extract- 1tsp
💎Sugar-1/2 cup
💎Eggs-2
💎Baking powder-1 tsp
💎Vanilla Essence- 1tsp
💎Yellow food color - 1 tsp
💎Salt a pinch

For the buttercream Frosting:
———————————————
💎Butter- 1 cup
💎Powdered sugar -1 cup
💎Vanilla essence -1tsp
💎Food color(blue) -2 to 3drops
  

Method:
————
To prepare lemon cake:
————————————
💎Preheat the oven to 350F.
💎Place a baking paper on a baking pan and set aside.
💎In a large bowl, whip together the butter and sugar until it becomes a white fluffy.
💎Then add egg , flour, salt, lemon extract and vanilla essence on a high speed until smooth and creamy.
💎Pour the batter into the baking pan and make smooth. Bake for 20 -30 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. 
💎Remove from the oven and allow the cake base to cool in the pan set on a wire rack. Cool completely.
💎After the cake is completely cooled,  cut into small square or rectangle shape . Set aside.

To prepare buttercream frosting:
—————————————————
💎In a large bowl whisk  the butter and powdered sugar.
💎Now add food color and vanilla essence into it. Mix the mixtures carefully and transfer into a pastry bag.
💎Pipe the frosting over a layer of cake, top with another layer of cake, followed by the last (top ) layer of cheese frosting. 


💎Refrigerate at least one hour before serving.

  

Mini Pistachio layered Cakes

 

For the Cake:

• All purpose flour - 1cup
• Unsalted butter- 1 sticks
• Pistachio powder -1tsp
• Sugar-1/2 cup
• Eggs-2
• Buttermilk-2tbsp
• Baking powder-1 tsp
• Vanilla Essence- 1tsp
• Salt a pinch

For the cheese Frosting:-

• Cream cheese "Philadelphia" - 1/2 cup
• Butter- 1/4cup
• Powdered sugar -1 cup
• Pistachio powder- 2tbsp
• Vanilla essence -1tsp
• Food color( turquoise , teal food gel) - 1 or 2drops

 

Method:

🌲Preheat the oven to 350F.
🌲Place a baking paper on a oven size tray pan and set aside.
🌲In a large bowl, whip together the butter and sugar until it becomes a white fluffy.
🌲Then add egg , flour, salt, pistachio powder , buttermilk and vanilla essence on a high speed until smooth and creamy.
🌲Pour the batter into the tray pan and make smooth. Bake for 20 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. 
🌲Remove from the oven and allow the cake base to cool in the pan set on a wire rack. Cool completely.
🌲 After the cake is completely cooled,  cut into small square or rectangle shape . Set aside.
To prepare frosting:-
🌲In a large bowl whisk  the butter and powdered sugar.
🌲Now add cream cheese into it. Mix the mixtures carefully and transfer into a pastry bag.
🌲Pipe cheese frosting over a layer of cake, top with another layer of cake, followed by the last (top ) layer of cheese frosting. 


🌲Refrigerate at least one hour before serving.
🌲Enjoy!

  

Rosemilk Cake

Ingredients for the cake:
—————————————
🌸 All purpose flour - 1 cup
🌸 Baking powder- 2tbspWhole milk - 1/2 cup
🌸 Rose syrup- 4tbsp
🌸 Sugar -1/2 cup
🌸 Salt as required
🌸 Eggs - 2
🌸 Unsalted butter- 1 stick (1/4cup)
🌸 Pink food color - 1 tsp

Ingredients for the rose milk:
———————————————
🌸 Condensed milk-1/2 cup
🌸 Rose syrup - 10tbsp
🌸 Sugar- 2tbsp

Ingredients for topping:
————————————-
🌸 Whipping cream (optional)
🌸 Pistachio (nuts) -2tbsp
🌸 Dried Rose petals- few
 

Method:
————-
🌸 Combine the milk , sugar and rose syrup in a small bowl and set it aside.
🌸Preheat oven to 350 degrees .
🌸Beat together the eggs, sugar and butter until you get a creamy texture.
🌸 Add the flour and baking powder to the egg mixture and mix until the flour is fully incorporated.
🌸 Then add milk , rose syrup and pink food color mix until combined. You can just use a spoon for the mixing and do it gently being careful not to over mix.
🌸 Gently pour the mixture into the cake pan.
🌸 Bake until the top is golden brown and a toothpick inserted into the centre comes out clean.
🌸When the cake is baked, let it cool down completely in the pan. Use a fork to make holes on top of the cake.
🌸 Pour the rose milk over the cake.
🌸 Cover the cake and keep it in the fridge for at least an hour so that the cake can absorb all that rose milk.
🌸 Finally, spread the some pistachio and dried rose petals on top of the cake.
🌸 Refrigerate for a few hours and serve chilled.

  

   

White chocolate Lava cake (Warm dessert)

 

Hello December 🌲🎁

 

Recipe

Ingredients
✔️Butter - 1/2 cup
✔️White chocolate-8 ounce
✔️Powdered sugar - 1/2 cup
✔️Eggs -4
✔️All purpose flour- 6 tbsp or 1/4 cup
✔️Vanilla extract- 1 tsp
✔️Sweet Chocolate , cut into pieces (for filling)- 2 ounce
✔️Chocolate- to garnish
Instructions
✔️Preheat oven to 390 degrees F and prepare souffle cups by brushing with melted butter. Set aside.
✔️Add the butter and white chocolate to a large microwave-safe bowl and microwave in 20-30 second , making sure to stir well or until melted and smooth.
✔️ Remove from the microwave and whisk in the powdered sugar until well combined, then add in the eggs and vanilla and then stir. Add flour and mix until fully combined.
✔️ Pour batter equally in souffle cups .
✔️And drop in the Chocolate pieces and allow to sink completely into the white chocolate mixture .
✔️Bake for 12-15 minutes until the sides are set.
✔️Allow to rest for a few minutes then transfer them on serving plates.

Green velvet Cupcake with orange buttercream frosting

Recipe ⤵️

Ingredients
For the Cupcake :-
* Sugar- 1/2 cup (as per your taste)
* Vanilla extract - 2 drops
* All purpose flour - 1 cup
* Butter - 5- 6 tbsp
* Condensed milk - 1 cup
* Food color , green - 4-5drops
For the Buttercream
* Butter , softened and unsalted- 1 cup
* Powdered sugar - 1/2 cup
* Vanilla extract- 1 tbsp
* Food color -orange
*Orange extract - 4tsp
* Pinch of salt
  

Instructions:-

Recipe for Cupcakes:-
🧁Utilizing an electric mixer, whisk the butter and sugar into the another large bowl. When they start to creamy and add flour and then gently and slowly add the condensed milk.
🧁Combine the food coloring (if you want) and vanilla and mix. Continue steadily to beat till stiff peaks form.
🧁Pour the mixture into the cupcake pan.
🧁Let them bake at 300 F for 13-15 minutes. Let them chill totally before taking away from cupcake pan.
 
For buttercream frosting:-
🧁In the bowl of an electric hand mixer, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes.
🧁Transfer food color , vanilla extract and salt to whipped butter and blend mixture until combine. Stir in orange extract followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy.
🧁pipe the frosting onto the cupcakes.