Mango Loaf Cake

Last weekend I stocked up some extra mangoes to try out some bookmarked recipes with them.....The first was this Mango Loaf Cake, which I found on Divya's blog.....And speaking about her blog, I like it for its simplicity...Also, she's got a pictorial representation of each steps too!, which I haven't seen in any other blog....I have tried out many of her recipes like the Biscuit Pudding, Black Forrest Cake, Coffee cake with Coffee Buttercream Icing, Butter cake with Chocolate Icing, and the Marble Cake....and planning to bake her Whole Wheat Garlic Pull-apart rolls pretty soon!!


Below are the ingredients I used to baked this cake...

Ingredients:
Recipe Source: Easycooking

All purpose flour - 1 1/2 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Eggs - 2
Sugar - 1 cup
Fresh Mangoes chopped - 1/2 cup
Yogurt -  1/2 cup
Vanilla extract - 2 tsp
Butter - 1/2 cup


Method:
  • Preheat the oven to 180 C for 15 mins and butter a loaf pan.
  • Melt the butter and keep aside.
  • Sift together the flour, baking powder and salt. Keep aside.
  • Blend together the mango cubes and the yogurt to a smooth paste.
  • Whisk the eggs, sugar, yogurt-mango puree and vanilla essence together until well blended.
  • Add the dry ingredients and stir until smooth. 
  • Finally, pour the cooled butter and gently fold it into the batter.
  • Pour the batter in the loaf pan and bake for 50-55minutes or until a skewer inserted comes out clean.
  • Cool in the pan for 5 mins, unmold and cool to room temperature.





 

Banana Muffins


I had few over-ripened bananas left in my fruit bowl and so I was searching for ways to put them into use. I was browsing through few blogs for a banana cake recipe, when I came across this banana muffins recipe on Sharmis Passions.....I haven't baked a muffin to date, so when I saw this extremely easy recipe, I decided to bake it.....This was my first try with muffins and I totally loved baking it...More 'cos it involved less fuss (unlike cakes!) and the entire procedure was quite simple too....And, believe me it was tasty (reminded me of Bonda which we get in Kerala)....yum!!



Ingredients:
Recipe Source: Sharmi's Passions

Flour - 3/4 cup
Banana - 2 big sized
Oil/Butter - 1/4 cup
Granulated sugar - 1/4 cup + 2 tbsps
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1/2 tsp
Walnuts/Almonds/Raisins - 2 tbsps, finely chopped

Method:
  • Sieve flour, baking powder and baking soda at least twice and keep aside.
  • Peel the skin of the banana and grind them in a blender/mixer to a smooth paste. Add oil and vanilla essence to the banana puree and mix well. Fold in the sugar and mix well until sugar dissolves completely.
  • Add the sieved ingredients and mix well until a creamy mixture is formed. Add the chopped nuts and reserve a few for the topping. {I used almonds and dark raisins}
  • Preheat oven to 190 C. Spoon the mixture in a muffin tray till 3/4th. Add the remaining nuts on the top and bake for 20 mins.






 

Chocolate cupcakes with fondant centres

This cupcake recipe is similar to the "Warm-molten centered chocolate cupcake" but in a different title!!!




Ingredients:
Recipe Source: Easy Chocolate by Parragon Books

Butter/Margarine (softened) - 175 gms
Caster Sugar - 175 gms
Large eggs - 3
Self-raising flour - 250 gms
Cocoa powder - 3 tbsp
Plain chocolate - 175 gms
Icing sugar - for dusting

Method:
  • Preheat the oven to 190 C. Arrange a muffin pan with paper baking cases.
  • Put the butter, caster sugar, eggs, flour and cocoa powder in a large bowl and using a handheld electric mixer, beat together until just smooth.
  • Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly and place a piece on top of each indentation. Then spoon the remaining cake mixture on top.
  • Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to touch. Leave the cupcakes to cool for 2-3 minutes, before serving warm, dusted with sifted icing sugar.






 

Warm molten-centered Chocolate cupcakes

Hi buddies.....I am back! So, how are you enjoying your kids vacation???Me and my kids had a wonderful time back at home...We had actually planned for a 2weeks hols, but it extended to a month....The best part of the hols was the unexpected wedding of my cousin sister.....So it was shopping, shopping and more shopping.....*phew*.....I had to shop for 3 functions- for the fixing, the engagement and the marriage!!And choosing sarees and jewels for the bride was quite tough; she was totally confused and seemed to like everything the salesman showed her.....*smiles*.....

Tales apart....back to the present...My son was persuading me to bake a cake for him ever since we came down from our hols!!But I was in no mood to bake anything....Finally, yesterday I baked these cupcakes for my kids.....


Found this cupcake recipe from one of my books. I even found a similar recipe but with a different title in another book. However, both the recipes yielded the same cupcake though!

Ingredients:
Recipe Source: Chocolate by Parragon Books

Margarine/Butter (softened) - 4 tbsp
Superfine sugar - 1/4 cup
Large egg - 1
Self-rising flour - 1/2 cup
Unsweetened cocoa - 1 tbsp
Semisweet chocolate - 55 gms
Confectioner's sugar - for dusting

Method:
  • Preheat the oven to 190 C. Put paper baking cases in a muffin pan.
  • Put the butter, sugar, egg, flour and cocoa in a large bowl and using a handheld electric mixer, beat together until just smooth.
  • Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the center of each cake. Break the chocolate evenly into squares and place a piece in each indentation, then spoon the remaining cake batter on top.
  • Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to touch. Leave the cupcakes in the oven for 2-3 minutes before serving warm, dusted with sifted confectioner's sugar.