The magic of cup cakes
Cupcake defines a small cake individually baked and served for a single person. Who really knows how cupcakes originated? Right now, two possible theories are circulating in the food world. Both theories are based on cupcake recipes found in cookbooks from eras long ago.
The first theory is that cake batter was cooked in teacups and other small containers since it took such a long time to cook cakes in hearth ovens. The small teacups cut the cooking time of cakes dramatically. The second theory is based on how the ingredients in the cupcake recipes were measured. (1 cup flour, 2 cups sugar, etc.)
However they first came about, these wonderful creations we call cupcakes are still near and dear to everyone’s heart whether we’re young or just young at heart. Cupcake recipes are here to help you recreate your fondest childhood memories or to create new memories. Originally cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, large tea cups, or other small ovenproof pottery-type dishes for baking cupcakes.
Cherry vanilla cup cake
Ingredients
Flour 3 cups
Baking powder 2 tsp
Salt ¾ tsp
Unsalted butter 12 tbsp
Cinnamon powder ½ tsp
Vanilla extracts 1 tsp
Sugar 2 ½ cup
Eggs 4 no
Whole milk 1 ¼ cup
Cherry fruit glaze 1 cup
Whipping cream 1 cup
Dark cherry ½ cup
Method
Sift together flour and baking powder in a mixing bowl, stir in salt and keep aside.
In a mixer beat butter, cinnamon and sugar at medium speed.
Add one egg at a time waiting for one minute after every egg is added.
Stop mixing once the mixture is pale and thick which is around 5 minutes.
Gradually add milk and flour mixture half by half, continue mixing over medium speed.
Pit and chop cherries into halves and fold in the prepared mixture.
Meanwhile pre heat the oven at 350 degrees and line 24 cups with paper liners.
Divide batter evenly among prepared pans. Bake in preheated oven until cake springs back to the touch, about 20 minutes.
Whip the cream in a mixer till light and fluffy, pipe the whipped cream on top of the prepared cup cakes.
Garnish with cherry fruit glaze, serve cold.
Shrimps
Shrimps are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimps have well developed swimming fins and slender walking legs, they are more adapted for swimming than walking. There are more than 2,000 different species of shrimp worldwide, all of which are invertebrates which means that shrimps do not have a backbone. Instead, they have a hard shell which is often transparent and colourless making it difficult to see in the water.
Shrimps live on the river beds and ocean floors around the world, filtering sand and particles in the water. Shrimps are known to stay in schools, and are able to adapt easily to changes in water conditions.
Shrimps are omnivorous animals and therefore ingest a variety of both plant and animal species. They mainly feed on algae and other plant particles along with tiny fish and plankton in the water. One species of shrimp is known to stun its prey before eating it by making a loud noise with one of its claws that makes a snapping sound through the water.
The shrimp is very closely related to the prawn and the thing that makes the shrimp and prawn stand out from other species of crustacean is the fact that they are able to swim through the water. The main difference between a shrimp and a prawn is they have different gill structures. There are different interpretations all around the world as to which species is a shrimp and which is a prawn that are often based on size and the water type where they are found.
Skillet garlic shrimps
(Serves 2)
Ingredients
Shrimps 600g
Garlic 4-5 cloves
Lemon zest 1/2 tsp
Lemon juice 1tsp
Olive oil 2tbsp
Rosemary herb 2-3 sprigs
Salt to taste
White pepper to taste
Method
Wash peel and devein shrimps leaving the tail on and keep aside.
Prepare a marinade with olive oil, chopped garlic, lemon zest, lemon juice, salt and pepper.
Marinate the shrimps with the prepared marinade and refrigerate for 30 minutes.
Heat some olive oil in a heavy-bottomed skillet over medium heat.
Align shrimps on rosemary sprig.
Sear the shrimps in the skillet gently tossing the shrimps to cook evenly.
Once the shrimp turns pink and curls up remove from skillet and serve hot.
* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
