N e i v e d y a m: October 2014

On the festive season of Diwali Royal Orchid Central had invited me along with family for a fun cup cake making session. What more can kids ask for!! These cup cakes were very different from the regular ones. The frosting was all desi tasting ingredients and was very innovative. For example, Gulkand, kesar (saffron), Masala chai and many more..

CUP CAKE WITH DESI TWIST in TOPPINGS:

Peanut Butter cream
Kesar Khoya Cream
Gulkand Frosting
Jamoon Pistachio Cream Cheese Frosting
Masala Chai Frosting
Kahlua Oreo Frosting
Dark Chocolate Ganache chili Frosting

Chocolate Ganache

Other toppings like Gulab Jamun, Oreo cookies, Pistachios, chilli flakes and many colorful kid friendly toppings!

CUP CAKE

History

The cup cake evolved in earlier 19^th century in the United States. According to food historians have yet to point, exactly where the name of Cup cake originated. There are two Theories coming up… 1) the cake were originally cooked in cups 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. In modern trend cup cakes were uniquely topped with various frosting.

Cup cakes were convenient because, they get cooked much quicker than larger cakes.

Chef Hafizullah Baig

Chef Baig was a very friendly and creative person. He showed us the step wise procedure of making a good cupcake and also gave me alternatives of eggless cup cakes!

Mix and match of different colors!

Mixing chocolate!

PEANUT BUTTER FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Unsalted Butter	gm	50
Icing sugar	gm	100
Peanut Butter	gm	100
Whip Cream	ml	50
Rainbow Sugar Balls	Garnish

METHOD

Keep Butter at room temperature. Should be soft in texture not be Melted.
Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.
Finally add the whip cream on high speed until the Mixture is light and Fluffy.

KESAR KHOYA FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Whip Cream	ml	50
Sweet Khova	gm	100
Kesar(Saffron)	gm	0.5
Silver Sugar Balls	few	Garnish
Saffron Threads	few	Garnish

METHOD

Beat Whip cream with electric beater until smooth, light and Fluffy.
Blend Sweet Khova in whip cream without lumps.
Dissolve Saffron in hot cooking cream add along with mixture.

GULAB JAMOON & PISTACHIO CREAM CHEESE FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Unsalted Butter	gm	20
Icing sugar	gm	20
Philadelphia cream cheese	gm	100
Lemon zest	No	1
Whip Cream	ml	50
Gulab Jamoon		Garnish
Pistachio	Slices	Garnish

METHOD

Keep Butter at room temperature. Should be soft in texture not be Melted.
Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.
Finally add the whip cream on high speed until the Mixture is light and Fluffy.

MASALA CHAI FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Whip Cream	ml	50
Masala Chai Extract	ml	100
Icing Sugar	gm	50
Cadbury Gems	few	Garnish

MASALA CHAI EXTRACT

*INGREDIANTS*	*UNIT*	*QTY*
Water	ml	300
Tea Leaf	gm	50
Cinnamon	gm	2
Cardamom	gm	5
Cloves	gm	1
Fresh Ginger	gm	5

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

METHOD

Beat Whip cream with icing sugar in electric beater at medium speed.
In co-operate Masala chai extraction slowly into it.
Garnish it with Gems.

KAHLUA OREO FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Unsalted Butter	gm	50
Icing sugar	gm	100
Espresso Coffee	ml	50
Sunrise Coffee Powder	Gm	2
Kahlua Liquor	ml	50
Whip cream	Ml	50
Oreo Cookies	Few	Garnish

METHOD

Keep Butter at room temperature. Should be soft in texture not be Melted.
Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.
Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.
Garnish it with Oreo Cookies

GULKAND FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Whip Cream	ml	50
Gulkand	gm	100
Rose Petals	few	Garnish
Chocolate Vermicelli	few	Garnish

METHOD

Beat Whip cream with electric beater until smooth, light and Fluffy.
Blend Gulkand Compote (Available in Market) in cream.

DARK CHOCOLATE GANACHE CHILLI FROSTING

*INGREDIANTS*	*UNIT*	*QTY*
Dark Chocolate	gm	200
Heavy Cream	ml	100
Unsalted Butter	gm	75
Dried Red Chilies	gm	1

METHOD

Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.
Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.
Allow it cool in Refrigerator till the time it becomes thick and firm.