White Chocolate Cupcake with white chocolate frosting

After much effort…By effort I mean my colleagues effort, I am finally able to connect to my blogJ
I am in Shenzhen and enjoying the novelty of being a novelty here!! Haha
In the past , most places , may be exception of Cambodia, there was always a long queue in immigration for foreigners. But to my surprise, in Shenzhen immigration, I am the only foreigner in the queue.
The awkwardness started with the officer going through all my passport pages one by one.Later in the evening when I went out with my colleague I started to notice that people are really starring at me! I mean not in a bad way, guess that they r just curios.
2 days here, I am yet to see a foreigner, let alone an IndianL
Anyways that is not going to stop me from exploring the shopping districts during the weekend.

Coming to today’s recipe, it’s a decadent white chocolate cupcakes. Made a batch on these during last weekend for the birthday of my friends daughter.

White Chocolate Cupcake with white chocolate frosting.

Recipe Adapted from: Baking bites 

1 Cup Flour
1 tspn baking powder
Pinch of salt
125 gms milk chocolate
60 gms butter
1/3 Cup sugar
1 egg+1 egg white
1 tspn Vanilla essence -optional
1/3 Cup milk

For icing
60 gms white chocolate
1 tbspn butter
1 tspn milk-optional
Wilton coloring-optional

Sift together the dry ingredients- Flour, baking powder and salt.
Cream the butter and sugar. Beat it well until the color turn lighter.
Add in the egg+egg white and mix well.
Meanwhile melt the white chocolate chips in a microwave. Stir it well using a spoon. Let it cool down a bit
Add the melted white chocolate and vanilla essence to the egg/butter mixture and beat well .
Add the dry ingredients and milk in 3 alternating additions to the batter and mix until no more flour is visible.
Bake in a 170 degress preheated oven for 15 minutes.

For preparing the icing, add the butter to the melted white chocolate and stir well.
I added some pink colouring for the birthday girl .
If you are preparing the icing in advance, you will need to add in a little milk to get the pipping consistency as the icing will be quite thick.

Mango Oats Fudge

I scratched my head quite a bit thinking what to name this lip-smacking sweet!
It looks very similar to the Laddu but the texture is very chewy and fudgy so nailed down on this name!
It’s a simple ,3 ingredients recipe but tastes just yummm!

Mango Oats Fudge

1/2 Cup Mango Purée
1/4 Cup condensed milk
1/3 Cup Instant oats

Mix the mango puree and condensed milk in a nonstick wok and heat it on low flame .
keep stirring , that is the key
The mix  will start to thicken and change into a slightly darker color in 5-10 minutes.
You can powder the Instant oats for few seconds in a mixer.
Add the powdered oats to the mango mix and continue to stir until it starts to leave the sides and have become a fairly thick mix.
Let it cool down a bit and roll into balls.
You might need to add little less or more oats depending on the consistency of your mango puree to get the desired thick consistency.

Fig and Dates slice -Eggless and whole meal

Back in my home-town,  we usually get dates which are ultra dried , really hard and are super sweet and push you into a Sugar comma!
You have to chew those forever and you would get a jaw ache after eating few of those!
Later once I got the real taste of the fresh ripe dates and the semi dried ones, there was no looking back. I became a buff.I always have a box of dried dates in my pantry, I don’t mean the rubbery ones but the soft, juicy ones!

As I am on a healthy wholesome baking spree, here is a eggless, whole meal, nutritious  snack 

Fig and date slice -Eggless and whole meal

100 gms Whole meal flour
100 gms Instant Oats
60 gms Brown sugar
75 gms butter melted
75 gms Milk
Juice of half Orange
 For the filling
150 gms Figs/Dates
50 ml water
1 tspn Sugar
Flavoring- I used some ginger syrup
Juice of half Orange

Chop the dates and figs , add water, sugar, flavoring and orange juice and let it simmer for about 10 minutes until is very soft and mushy. Let it cool down
Meanwhile mix together the dry ingredients- Whole wheat flour, Oats, brown sugar and mix well
Add the melted butter and milk , orange juice and mix well.
Spread half of the mix in a square pan and spread it evenly using a spatula
Spoon the dates/fig mix on top of it and spread it out.
Add the remaining batter and spread using a fork .
Bake in a preheated oven for 25-30 minutes until it is golden brown on top
Once cooled down, cut it into slices and enjoy.

Nonya Acar/Spicy Vegetable Pickle

Are you guys having a good weekend?
We are having a long weekend yeyyyy! I had a great start, pampered myself at a local spa and later had a blast at Russell Peter show here!Man, I have seen his youtube videos but the live show is no match! I actually got a tummy ache after laughing non-stop for 2 hrs!

 It’s been some time since I have posted something here! Let me put the blame on my day job and not on my lazinessJ
So let me share a lovely Nonya recipe which I made few weeks back.Nonya cuisine or Pernakan cuisine is a unique blend of Malay and Chinese flavors.Although I live in Singapore, which has a wide array of Nonya Cuisine options, being a vegetarian makes my choices limited!But I can make up on the Nonya desert sectionJ
This is a very unique combination of Spicy, sweet ,sour and crunchy Pickle.You can go ahead and add vegetables of your choice like cabbage,long beans etc. Here I am sticking to basic one

Nonya Acar/Spicy Vegetable Pickle

1 Cucumber
1 Carrot
1 Small  Pineapple cut into 1/2 inch cubes                                                           
2 tbspn Sesame seeds
1/4 Cup roasted peanuts,pounded
1 tspn Tamarind soaked in 3 tbspn water
1 tspn Brown Sugar
Salt to taste
2 tbspn Sesame Oil

To ground to paste
2 Red Chilies
1 Dried Red Chili
4 shallots
1 Clove Garlic
Ginger a small Piece

Slice cucumber and carrot to 3 mm long slices.
Rub some salt to the cucumbers and set aside for 30 min and pat dry with kitchen towel to drain the excess water.
Heat 2 tbspn sesame oil in a wok and add the ground paste and sauté until the raw small is gone
Now squeeze the tamarind and add the juice to the wok along with salt and sugar.
Let it come to a boil. Switch off the flame and add the vegetables and mix well
Add the sesame seeds and peanuts and let it cool.
The pickle is best eaten the following day.


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