Friday, June 19, 2009

Cardamom Rosewater Cupcakes with Mango Frosting


I've had a craving for cupcakes for weeks. Since Cupcake Aunty's goodies cannot be bought in any shops, sis and I decided to try on our own. Although baking intimidates me, with the help of P, these were fairly easy to make. We started with a recipe we found online and modified to make it our own (added rosewater). Two modifications for next time: 1) decrease the amount of sugar in the batter; the amount recommended (3/4 cup) makes the cupcakes a bit sweet, like Indian pedha; 2) change the frosting recommended in the original recipe (meringue butter cream concoction). One variation for next time is to place the mango puree inside the cupcake and frost with fresh whipped cream. This truly was one delicious mistake!

Ingredients (makes 1 doz cupcakes):

  • ¾ stick unsalted butter (at room temperature)
  • ¾ cup sugar
  • 1 large egg (at room temperature)
  • ½ teaspoon pure vanilla
  • 1 teaspoon freshly ground cardamom
  • ¼ teaspoon salt
  • 1¼ teaspoons baking powder
  • 1¼ cups flour
  • ½ cup + 2 tablespoons whole milk
  • 1 teaspoon of rose water (optional)

Directions (cupcakes):

  1. Preheat oven to 350° F.
  2. Cream the butter and sugar in Kitchen Aid mixer.
  3. Beat in egg, vanilla, cardamom, salt, rose water and baking powder
  4. Add half the flour and mix to just combine with the wet ingredients.
  5. Add half the milk and mix to combine.
  6. Repeat steps 4 and 5. Beat on low speed until the batter is smooth and shiny, about 30 seconds.
  7. Place cupcake papers/foils in cupcake pan. Place the batter in papers. Bake for about 20-25 minutes. After 10 minutes, rotate the cupcake pan. The cupcakes are done when a toothpick comes out clean.
  8. Cool the cupcakes in the pan on a wire rack until the cupcakes come to room temperature, then remove the cupcakes from the pan.

Ingredients (Mango Whipped Cream frosting):

  • 5-6 tablespoons reduced mango puree
  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons granulated white sugar

Directions:

  1. To make mango puree: Place 2 cup of the fresh mango puree in small saucepan and simmer over low-medium heat until it is reduced to 1/3 of original amount. The reduction should be thick and dark orange. Let cool.
  2. In mixer bowl, put the whipping cream, vanilla extract, and sugar and stir to combine. Cover the bowl and chill with wire whisk for at least 30 minutes.
  3. When chilled, beat the mixture until soft peaks form. Then add the mango puree a little at a time and beat until stiff peaks form. Taste and fold in additional sugar or puree if desired.

Monday, June 15, 2009

Galic Edamame


I first had these at Citrus Club in San Francisco and loved them. I tried to replicate them at home as we don’t make it out into the City as often. I’ve come close to replicating it…and that will have to do for now.

Ingredients:
  • 1 bag frozen edamame (no salt, in pods)
  • 2 tablespoons of low sodium soy sauce
  • 1 tablespoon corn starch
  • 1 cup water
  • 3 cloves of garlic, finely chopped (use less or more depending on your preference)
  • 1-2 teaspoons of oil (olive or canola)
  • 1/8-1/4 teaspoon crushed red pepper (optional)
Directions:
  1. Prepare Edamame per directors on package. Drain and set aside.
  2. While edamame is cooking, heat oil in sauce pan or nonstick pan over medium heat. When oil is hot, add garlic and crushed red pepper. Let cook for ~1-2 minutes until fragrant.
  3. Mix soy sauce, corn starch and water. Stir to dissolve. Add to garlic and redpepper. Keep stirring over medium until sauce thickens (~3-4 minutes). Turn off stove.
  4. Pour sauce over edamame and toss to cover evenly. Enjoy!

Thursday, June 11, 2009

Mexican Rice

I've tried various ways to make Mexican/Spanish rice. This method is one of my favorties and is fairly easy to make. A quick/dirty way to make it is by adding your favorite salsa to the rice.

Ingredients:
  • 1 cup rice
  • 1 onion, diced
  • 2 Roma tomatoes or 1 large tomato or 1/2 can (15 oz) diced tomatoes
  • 1/2 bell pepper, diced (optional)
  • 1 jalapeno, seeded, diced (optional)
  • 1 teaspoon ground cumin (better if its roasted ground cumin)
  • 2 medium cloves of garlic, finely chopped
  • 2 cups of water (or veggie broth)
  • 1 tablespoon oil
  • salt to taste
Directions:
  1. Warm oil over medium heat in pan. Add onion, garlic and rice. Saute until onions are tender and rice is slightly browned (~10 minutes).
  2. Add bell pepper, tomatoes, and jalapeno and cook for 5 minutes.
  3. Add water or veggie broth, cumin, and salt. Bring to a boil and reduce heat. Cover and cook for 15-120 minutes or until rice is cooked.