Monday, December 21, 2015

Dry Fruit Cupcake Recipe / Cupcake Recipe

On the Special Occasion of Christmas, today i am going to share you a Tasty and Delicious Dry fruit Cupcake. This Dry Fruit Cupcakes are so soft, spongy texture with lots of nuts and dryfruits coming through each bite and are so delicious too...:)  This is so simple and easy to prepare with in less point of time and can make with everyday ingredients that are available at home...:)

Dry fruits are the star players of the cupcake and to get perfect result of dry fruit cupcake it is always to Measure out all the ingredients exactly while baking and even beginners can learn it very fast by following below steps.

You can store this Dry Fruit Cupcakes for about 7 to 10 days in an airtight container, make sure they are at room temperature before storing it.

Me and my family members love this delicious Dry Fruit Cupcakes a lot...:)Make this Dry Fruit Cupcake for Christmas or on any Special occasions and celebrate with your family & friends...:)


Author: Nagaharisha
Recipe Type: Dessert
Cuisine: Indian
Serves or Yields: 12 to 15

Ingredients:

  • 2 Cups All-Purpose Flour
  • 5 Eggs (Room Temperature)
  • 1 1/2 Block Butter (3/4 Cup Butter which is at Room Temperature)
  • 1 Cup Sugar or (Powdered Sugar)
  • 1 Tsp Cardamom Powder
  • 1 Tbsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 1/8 Teaspoon Salt (when you are using salted butter skip this ingredient)
  • 1/4 Cup finely chopped Cashews 
  • 1/4 Cup finely chopped Almonds
  • 1/4 Cup finely chopped Walnuts
  • 1/4 Cup finely chopped Pistachios 
  • 1/2 Cup Tooty Fruity
  • 1/2 Cup Raisins
  • 1/8 Teaspoon Nutmeg Powder (optional)
  • Cup cake Mould

Procedure to make Dry fruit Cupcake:

  • Heat a heavy bottom pan on a low to medium heat, Dry roast chopped Cashews, Almonds, Walnuts until you get nice aroma and light golden brown colour. Turn off the flame and allow them to cool down completely.
  • Into large mixing bowl, add All-Purpose Flour, Cardamom Powder, Baking powder, Salt, Nutmeg Powder, Roasted Nuts, Pistachios, tootyfruity, raisins. Mix it well completely until they are well combined and set aside.
  • Now break the eggs, Separate egg whites and egg yolks into two separate bowls. Make sure the bowls are clean and dry, eggs are at room temperature.
  • Transfer the Egg whites into a large clean dry bowl, whip the egg whites by using the hand mixer until Firm or Fluffy. Make sure the hand mixer blades are clean and dry. Beat until it stabilizes and adds in volume as shown in the video.
  • When your egg whites get fluffy...STOP beating it, If you overbeat them, they will liquify again. when you lift the beaten egg whites with the spoon or spatula, it shouldn’t fall down, that is the right consistency as shown in the video.
  • Into a another large mixing bowl, add Butter (should be at room temperature) and add sugar or (Powdered Sugar). Now beat it well until creamy texture by using the hand mixer and while beating gradually increase the speed of hand mixer.
  • Now add vanilla Extract, mix it once and start adding egg yolks one by one (do not add egg yolks at a time) and beat for 5 minutes or until creamy texture.
  • It is best to begin at a slow speed and gradually move up to high while beating.
  • Now alternatively incorporate the Dry ingredients mixture and the beaten egg whites. Slowly mix it in Cut & Fold method as shown in the video (Do not overmix the batter or it will deflate).
  • Now preheat the oven to 350°F or 180°C and grease the cupcake pan with some butter and spread it and also dust with some flour or even you can line up with cupcake paper liners.
  • Spoon the mixture for about 2/3 full. Do not overfill them, they are going to raise. 
  • Now place the cupcake pan in the center of the preheated oven, bake in preheated oven for about 15 to 20 minutes or until the toothpick inserted into the center of the cake comes out clean.
  • Remove the cupcake pan from the oven and let them sit for about 3 to 5 minutes and transfer them onto wire rack. Do the remaining in the same procedure.
  • Here our Yummy and tasty dry fruit cupcakes are ready and also this is so colourful with the nuts and dry fruits as shown in the video. you can store in an airtight container for about 7 to 10 days, make sure the cupcakes are at room temperature before storing it.
  • Serve this Yummy and Tasty dry fruit cupcake as a evening tea time snack or starters. 

Note:

  • For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more
  • You will get more volume when beating egg whites if you first bring them to room temperature.
  • You can bring egg whites to room temperature by setting the eggs out on your counter for at least 30 minutes in advance of your preparation.
  • For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl, in a pan of warm water
  • Egg whites beaten with sugar combined will not peak as firmly.
  • It is best to begin at a slow speed and gradually move up to high when beating egg whites
  • When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)
                               

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