Cupcake Day: Here are easy recipes to make during the holiday season

National Cupcake Day is celebrated in the US on December 15 every year. In line with the upcoming holiday season, city chefs have been experimenting to offer the widest variety of cupcakes across flavour profiles. If you are someone who adores these binge-worthy delights, and like to spend time in the kitchen, we've got city chefs to share easy cupcake recipes that can be mastered in no-time.

Christmas Cupcakes by Chef Amit Sharma, Love and Cheesecake

Ingredients

150 gm maida
150 gm castor sugar
59 ml milk
108 gm buttermilk
Pinch of salt
50 gm unsalted butter
2.5 gm baking soda
Cheese frosting on top

Method
1. Mix milk and sugar until it dissolves. Add buttermilk and mix it.
2. Add all dry ingredients and mix it well.
3. At the last add melted unsalted butter and mix it well.
4. Keep it in the refrigerator for 2 to 3 hours then bake it in a desired mould for 200°c for 20 to 25 minutes.

Eggless Nutella Cupcakes by Shreya Gupta, founder and pastry chef, Essange

Ingredients

140g yoghurt
1.5 tbsp oil
50g sugar
2 tbsp nutella
90g all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1 tbsp milk
15g chopped hazelnuts
Nutella Buttercream
200g vanilla buttercream
35g nutella

Method

1. Start by taking yoghurt, oil and sugar in a bowl and whisk it well until it's all well incorporated.
2. Then add nutella and whisk again until you have a smooth mixture.
3. Add dry ingredients, fold them in gently, until they are all well combined
4. Lastly, add some milk and make a smooth pourable batter.
5. Then pour this batter into a cupcake tray that is lined with cupcake liners and top it with your hazelnuts.
6. Bake at 180 degrees Celsius.for 12 to 15 minutes.
7. Then while they are cooling, make your butter cream.
8. Once the cupcakes are cool, pipe your buttercream with a nozzle and top with some extra nutella.

Rudolph Red Vanilla Cupcake by Chef Sunil Singh, Blue Bop Cafe

Ingredients

30 gm refined flour
10 gm yoghurt
0.5 gm baking powder
15 gm castor sugar
5 ml oil
0.5 ml vanilla essence
10 gm butter cream
20 gm white chocolate
1 gm red gel colour
1 gm snowballs

Method

1. Mix together refined flour, baking powder, yoghurt, castor sugar, oil, vanilla essence in a cake mixer on medium speed for 5 minutes till all the ingredients are well mixed to form a smooth batter.
2. Preheat the oven to 150'C.
3. Grease the cupcake mould and pour the mixture evenly in it.
4. Bake the cupcake for 15 minutes.
5. Mix together butter cream, white chocolate, and red gel colour and pour in a piping bag.
6. Once the cupcakes are done remove from the oven and let it cool for 30 minutes.
7. Once cupcakes are cooled, design with rudolph red using the mixture in a piping bag.
8. Garnish with snowballs.

Dulce de Leche by Nitish Pawaskar, pastry sous chef, JW Marriott Mumbai Sahar

Ingredients

Cupcake

240 gm refined flour
374 gm castor sugar
4 gm baking powder
4 gm baking soda
1 gm salt
60 gm cocoa powder
40 ml oil
213 gm curd
140 ml water
2 eggs
4 gm coffee

Dulce de leche

135 gm brown sugar
780 gm condensed milk
4 gm evaporated milk
60 gm butter
1 gm salt
Chocolate ganache
10 gm fresh cream
100 gm chocolate 54%

Method

Cupcake
1. Mix all the ingredients together.
2. Portion the batter to 60gm each in a cupcake mould.
3. Bake in the preheated oven for 25 minutes.

Dulce de leche

1. In a pan, add brown sugar and heat till it turns golden in colour. Use a wooden spoon to mix if required.
2. Once the caramel reaches your desired colour, take the pan off, and add the condensed milk and evaporated milk while whisking constantly.
3. Add the butter in part and mix to emulsify.
4. Lastly add salt to combine.
5. Transfer to a clean bowl and let it sit at a temperature.

Chocolate ganache

1. Heat the cream and pour over the chocolate. Let it rest for a minute and stir to combine.

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