Happy 3rd Birthday!!! Celebrating with Milk and Choclate Layer cupcake


Today, February 4th, my blog turns 3 years old. I cannot believe it that I have been blogging for 3 years now. The first two years were bit slow, but steady posting and love from all you dearies, kept me going. I gifted myself these silicon cupcake liners, so I needed a recipe, and Prathibha of THE CHEF and Her Kitchen posted a egg less marble cake recipe. I twisted and tweaked the recipe but kept her basic cake measures the same. I used little of milkmaid/condensed milk and little of almond powder. The recipe did not call for any almond powder, but since I had some, I used that. My mom gifted me these plates as a Blog Birthday Gift. It feels very good when your near one's appreciate that you are  a food blogger. For the exact recipe follow the link to Prathibhas blog.

I am copying and pasting Prathibhas recipe
Eggless Marble Cake Recipe:

(yields one 7" cake)
Recipe Source : Easy Cooking
1 1/4 cups Maida/All purpose flour
3 tbsp Milk powder(I substituted with 3 tbsp condensed milk)
1/2 cup Butter
3/4 cup Powdered sugar
3/4 cup Milk
2 tbsp Cocoa powder
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla essence
2 tbsp Hot water

Method:Preheat oven to 170 deg Centigrade.Grease a regular 7' round/square or ring tin.
  • Sift together flour with milk powder,baking powder and baking soda a couple of times until everything is well incorporated.keep it aside.If you are using milk powder ignore it at this stage.
  • Pour hot water on cocoa powder and mix well to form a paste and let it come to the room temperature.
  • Cream the butter and sugar using a hand blender until light and fluffy .
  • Add half the flour mix and half the quantity of milk to the butter mixture and beat well.
  • Add the remaining milk and condensed milk(if using instead of milk powder) and beat well and finally add the flour and beat to a smooth batter.
  • Take one third of the batter into another bowl and add the cocoa paste to it and mix well.
  • Add vanilla essence to the remaining white batter.
  • Pour all of the white batter into the prepared greased tin.Now top it with the cocoa flavored batter in patches.
  • Swirl the batter using a clean table knife or spoon.Do not mix it long otherwise you will end up not getting that beautiful marble effect.
  • Bake for 40 minutes or until a toothpick inserted comes out clean.Cool in the pan for 10 minutes.
  • Run the knife around the cake and then un-mould the cake on to a cooling rack.
  • Cool the completely over night or at least for 4-5 hrs.As the cake is extremely moist it will break up while cutting it,so handle it with care.
Cut into thick slices and serve it warm or at room temperature.

**Some changes I did to the recipe. I had saffron and milk mixture, so used that instead of Vanilla essence. And used Almond powder in the Maida and 1/4th Wheat flour to Maida. And I used oil instead of butter and I used ENO, Fruit Salt instead of baking powder and soda.

I did not get a lot of success with the swirl part as my elder son was my assistant in making this cake and we did what he wanted to do,, i.e. layers, he is all into patterns; so we used the basic milk cake as the lower base and poured a chocolate layer over that and baked in the new liners...

Sending these to Kavi's Kids Delight event. Originally Started by Srivalli and Srav's Culinary Concpets event.

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