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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Warm spiced plum muffins recipe-N'OVEN Muffins (pressure cooker)

Warm spiced plum muffins recipe-N'OVEN Muffins (pressure cooker)



This is nothing as new Muffins, this is going to be same like Traditional Christmas Plum cake, 

This is an excellent recipe to use up a few leftover ripe stoned fruits. Juicy and beautifully spiced, these easy muffins are the perfect afternoon tea treat.


I love baking along with my daughter since she too love baking.
I BAKED THIS MUFFINS WITHOU OVEN 
I USED HEAVY BOTTON PAN 

 PRESSURE COOKER
REMOVE THE GASKET AND WHISTLE FROM THE COOKER LID AND COVER AND BAKE. IF YOUR USING COOKER LID DONT ADD ANY WEIGHT ON IT.
PRE-HEAT BY PLACING THE STAND FOR 15MINS AND COVER WITH LID AND PLACE SOME HEAVY OBJECT ON IT SO THAT HOT AIR DOESNT ESCAPE 



They are so sweet and delicious and perfect for packing in school lunches!

Lets cook with step-by-step pictures.

Now lets see how to cook:

N'Oven- PLUM CAKE (traditional Christmas cake) -RUM PLUM CAKE-Pressure cooker




Prep time
Cook time
1 hour
Total time
2hour
They are so sweet and delicious and perfect for packing in school lunches!

Author: Shalini
Recipe type:Dessert
Cuisine: Indian
Serves: 12 servings
Ingredients:
  1. Wheat flour/ maida - 2cups
  2. Unsalted butter -1 cup
  3. Brown Sugar -1 1/2 cups
  4. Eggs - 4
  5. Baking soda - 1/2 tsp
  6. Baking powder- 1 tsp
  7. Salt- 1/2 tsp
  8. Vanilla extract -1 tbsp 
       For soaking :
  1. 1Cup nuts(raisins, almonds,cashew)
  2. 1Cup cherry
  3. 1Cup tutty fruitti
  4. Rum/Grape juice -2cups
          For Spice mix:
  1. Cinnamon - 2 inch
  2. Cloves -4
  3. Cardamon -3
  4. Sugar -1/2 cup
     For Sugar Caramalization:
  1. Sugar - 1/2 cup
  2. Water- 1/4
  3. Boiling water - 1/2 cup
Instructions:
Preparation of fruits
  1. Chop dry fruits n nuts into bite size pieces, and transfer to a dry glass container. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.
  2. Soak the fruits for at least 2 days, you can even preserve them up to 6 months; I soaked mine for 2days. Shake the jar every alternative day and keep refilling it with extra rum as the fruits start absorbing it.
  3. You can use 2 to 2 ½ cups of soaked fruits and nuts while baking a cake.
  4. For soaking instructions and other tips, refer the notes section below.

Preparation of caramel syrup
  1. Add the 1/2sugar and 1/4cup water into a pan and heat on a medium flame.
  2. As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When the color changes to dark brown, switch off the flame and take the pan off the heat.
  3. Now carefully 1/2cup of boiling  water a tablespoon at a time and stir. Your dark colored caramel syrup is ready. Keep it aside to cool down, stir in between. This is to prevent from crystallizing the sugar syrup.

Preparation of spice mix
  1. Add 1/2 cup of sugar with 2 inch cinnamon,4cloves, 3Cardamon
  2. In a mixer make into fine powder.
Preparation of Cake
  1. Pre-heat the heavy bottom pan/cooker by (removing gasket and whistle) placing small stand or plate into it for 15min.
  2. Take a large bowl, add 4 eggs,2 cups of Wheat flour/ maida, 1cup melted unsalted butter, 1 1/2 cup brown sugar, 1/2cup of mix spice powder, caramelized sugar,soaked fruits, 1tsp of Vanilla extract, baking soda 1/2 tsp, baking powder 1 tsp, salt 1/2 tsp.
  3. Mix all well
  4. Line a muffin pan with muffin paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.
  5. Pour the batter carefully into the prepared baking pan,place inside the heated pan and bake for 35-40 minutes, until a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
  6. Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar (optional).
  7. Once cooled you can remove the paper, and the cake is now ready to be served.
  8. To store, you can wrap the cake in an aluminum foil and keep in an air tight container at room temperature for a week. Refrigerate thereafter.
Notes
  1. Soak dry fruits in alcohol to enhance the flavour. I recommend soaking for at least 48hrs but you may do so for days, weeks, or even up to 6 months. The more it soaks, the better it tastes.
  2. Chop the fruits to be soaked into bite sized pieces. Use a clean air tight glass container to soak and store. Shake the jar or stir every alternate day as it helps to rehydrate the fruits and not dry out. Fill with extra rum as needed.
  3. After draining the soaked dry fruits before baking the cake, coat them in a few spoons of flour. This helps the fruits to stick on to the batter while baking and prevents from setting down to the bottom.
  4. Be cautious while preparing the caramel syrup, the melted sugar is very hot and will boil intensely when water is added. It can burn you if not carefully handled, also ensure to remove the pan from the flame when adding water.
  5. After removing the baked cake from the pan, allow it sit on a wire rack to cool down at room temperature. Do not remove the parchment paper from the pan when the cake is hot, it might crumble.
  6. Wrapping the cake in an aluminum foil helps it to retain moisture and prevent drying out.
  7. You can keep the cake in an air tight container at room temperature for a week. Refrigerate thereafter.
  8. If you want to make your cake boozy, you can brush the left over drained rum from the soaked fruits over the cake, once it is cooled from the oven. For those who prefer an aged/matured cake, you can bake it in advance and daily brush it with the remaining rum and wrap it back in the foil, until the day of serving / Christmas. 



Pictorial:

               Pre-heating the pan 
Take a heavy bottom pan and place a stand into it.

Cover with a plate and place some heavy object on it. so that the hot air dont go out.

                               Preparation of soak fruits
Take all items.

Add into bowl.

Add 2 cups of rum/fruit juice.

immerse all well into rum.

mix well.


soak it for 2 days.


Preparation of sugar caramelized 

Add 1/2 cup sugar with 1/4 cup water 

let it boil until it turn brown colour and off the flame

Now add 1/2 cup of boiling water n mix well.

                              Preparation of cake batter
Take all items for baking cake.

In large bowl add 4eggs.

add 1cup melted unsalted butter.

add 1 1/2 cup of  brown sugar.

Add Spice mix sugar powder.

Add 2 cups of wheat flour/ maida.

add 1/2tsp  baking soda, 1tsp baking powder,1/2 tsp salt.

Mix all.

Mix all ingredients.

Add in sugar caramelized

Add in 1tsp vanilla extract.

Add in soaked fruits along with the rum which we used while soaking.

Mix again well.
 
              
Take muffin tins 

Apply oil fully.

or keep muffin liners.

Pour the batter.

Sprinkle chocolate chips.

Place it in pre heated pan n bake for 30mins


Remove from the muffin once it it cooled,by scrapping around the corner with the knife.







MERRYYYY CHRISTMAS AND HAPPY NEW YEAR TO ALL!!!
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