Waiting (impatiently) for the Diwali holidays to roll around can be a lonely affair. That's why we're swooping in to save the day by setting you up on a Tuesdate with these wonderfully spongy Spiced Cupcakes by Needa Khan of @foodbossindia and Head Pastry Chef @chantillythecafe. Featuring a cupcake batter that's sweet but not diabetically so, balanced with a kick of spice (à la cinnamon and nutmeg) and heaped with smooth, melt-in-the-mouth cream cheese frosting, these bite-sized babies make for the perfect weekday companions! Diwali can wait just a little longer.... Ingredients:- For the Cupcake Batter: - All-purpose Flour, 80g - Baking Powder, 1/4 tsp - Baking Soda, 1/4 tsp - Salt, 1/4 tsp - Cinnamon, 1/4 tsp - Nutmeg, a pinch (or two) - Butter, 60g - Castor Sugar, 50g - Brown Sugar, 45g - Egg, 1 - Vanilla Extract, 1 tsp - Yoghurt / Sour Cream, 60g For the Cream Cheese Frosting: - Unsalted Butter, 110g - Philadelphia Cream Cheese, 226g (or 1 brick) - Lemon Juice, 2 tsp, freshly squeezed - Icing Sugar, 500g, sifted Method:- For the Cupcake Batter: • Preheat the oven to 175°C. Line a cupcake tray with paper cups and set aside. • Brown the butter in a pan over medium heat until it's a light, toasty brown. • Combine both the sugars in a mixing bowl. Pour in the browned butter and whisk well. Allow the mixture to cool before adding in the egg. Whisk till well-combined. • Now add the dry ingredients and yoghurt and combine thoroughly. • Divide the batter into six cavities of the tray and bake for 18-20 minutes, or until a toothpick pierced through the centre comes out clean. • Let cool completely before frosting. • Finish with a dusting of cinnamon powder and stick in a tiny cinnamon quill for presentation. For the Cream Cheese Frosting: • In a large mixing bowl or stand mixer, beat the butter, cream cheese, and lemon juice until creamy. • With the mixer on low speed, add in the icing sugar one cup at a time, until fully incorporated. • Beat until the mixture is light and fluffy before heaping it on the cupcakes.

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Waiting (impatiently) for the Diwali holidays to roll around can be a lonely affair. That's why we're swooping in to save the day by setting you up on a Tuesdate with these wonderfully spongy Spiced Cupcakes by Needa Khan of @foodbossindia and Head Pastry Chef @chantillythecafe.

Featuring a cupcake batter that's sweet but not diabetically so, balanced with a kick of spice (à la cinnamon and nutmeg) and heaped with smooth, melt-in-the-mouth cream cheese frosting, these bite-sized babies make for the perfect weekday companions! Diwali can wait just a little longer....

Ingredients:-
For the Cupcake Batter:
- All-purpose Flour, 80g
- Baking Powder, 1/4 tsp
- Baking Soda, 1/4 tsp
- Salt, 1/4 tsp
- Cinnamon, 1/4 tsp
- Nutmeg, a pinch (or two)
- Butter, 60g
- Castor Sugar, 50g
- Brown Sugar, 45g
- Egg, 1
- Vanilla Extract, 1 tsp
- Yoghurt / Sour Cream, 60g

For the Cream Cheese Frosting:
- Unsalted Butter, 110g
- Philadelphia Cream Cheese, 226g (or 1 brick)
- Lemon Juice, 2 tsp, freshly squeezed
- Icing Sugar, 500g, sifted

Method:-
For the Cupcake Batter:
• Preheat the oven to 175°C. Line a cupcake tray with paper cups and set aside.
• Brown the butter in a pan over medium heat until it's a light, toasty brown.
• Combine both the sugars in a mixing bowl. Pour in the browned butter and whisk well. Allow the mixture to cool before adding in the egg. Whisk till well-combined.
• Now add the dry ingredients and yoghurt and combine thoroughly.
• Divide the batter into six cavities of the tray and bake for 18-20 minutes, or until a toothpick pierced through the centre comes out clean.
• Let cool completely before frosting.
• Finish with a dusting of cinnamon powder and stick in a tiny cinnamon quill for presentation.

For the Cream Cheese Frosting:
• In a large mixing bowl or stand mixer, beat the butter, cream cheese, and lemon juice until creamy.
• With the mixer on low speed, add in the icing sugar one cup at a time, until fully incorporated.
• Beat until the mixture is light and fluffy before heaping it on the cupcakes.

Waiting (impatiently) for the Diwali holidays to roll around can be a lonely affair. That's why we're swooping in to save the day by setting you up on a Tuesdate with these wonderfully spongy Spiced Cupcakes by Needa Khan of @foodbossindia and Head Pastry Chef @chantillythecafe. Featuring a cupcake batter that's sweet but not diabetically so, balanced with a kick of spice (à la cinnamon and nutmeg) and heaped with smooth, melt-in-the-mouth cream cheese frosting, these bite-sized babies make for the perfect weekday companions! Diwali can wait just a little longer.... Ingredients:- For the Cupcake Batter: - All-purpose Flour, 80g - Baking Powder, 1/4 tsp - Baking Soda, 1/4 tsp - Salt, 1/4 tsp - Cinnamon, 1/4 tsp - Nutmeg, a pinch (or two) - Butter, 60g - Castor Sugar, 50g - Brown Sugar, 45g - Egg, 1 - Vanilla Extract, 1 tsp - Yoghurt / Sour Cream, 60g For the Cream Cheese Frosting: - Unsalted Butter, 110g - Philadelphia Cream Cheese, 226g (or 1 brick) - Lemon Juice, 2 tsp, freshly squeezed - Icing Sugar, 500g, sifted Method:- For the Cupcake Batter: • Preheat the oven to 175°C. Line a cupcake tray with paper cups and set aside. • Brown the butter in a pan over medium heat until it's a light, toasty brown. • Combine both the sugars in a mixing bowl. Pour in the browned butter and whisk well. Allow the mixture to cool before adding in the egg. Whisk till well-combined. • Now add the dry ingredients and yoghurt and combine thoroughly. • Divide the batter into six cavities of the tray and bake for 18-20 minutes, or until a toothpick pierced through the centre comes out clean. • Let cool completely before frosting. • Finish with a dusting of cinnamon powder and stick in a tiny cinnamon quill for presentation. For the Cream Cheese Frosting: • In a large mixing bowl or stand mixer, beat the butter, cream cheese, and lemon juice until creamy. • With the mixer on low speed, add in the icing sugar one cup at a time, until fully incorporated. • Beat until the mixture is light and fluffy before heaping it on the cupcakes.

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