Are we going to have one of those sugar-free days today, my husband asked this morning. Don’t let the innocent tone deceive you. It translates to: you better make something sweet!
It turned out to be a good idea. Because I had leftover squash and carrots, I made cupcakes. In addition to cake-flour, I used potato-starch and wholegrain spelt in the batter. Potato-starch is excellent in cakes. It makes them light. Because I added more wet ingredients than usually, I thought wholegrain flour would bind and give structure to the batter. It did. The cupcakes were perfect: airy, buttery and moist. The recipe would make a beautiful cake, too. Because there are vegetable jam and spices – cinnamon, cloves, cardamom and ginger – it would be tasty even without a filling or frosting.
While the cupcakes were baking, I cooked down the rest of the grated carrots and squash into a thick paste with butter, milk, raw sugar and vanilla. It took about an hour and by the time the fudge was ready, the cupcakes had cooled down. I cut a circular cone out of the top of the cupcakes, filled them with the paste and placed the cones upside down back on the top. The cupcakes were so tasty by themselves that you can omit this step. As plain, they are good enough.
I forgot to write down the measurements for the frosting. Sorry! Once you know the ingredients, you’ll be able to improvise. If you want to make more representative cupcakes with a decent piping, make the frosting less wet than I did! For some reason, I like things to drip and drop, and look a bit messy. Aren’t we always attracted by the opposites?
The cupcakes don’t preserve well. They dry up quickly. It is better to eat them as soon as they are ready. It’s not a problem, is it?
A tip: You can make cupcake liners by cutting decorative paper cups into a proper size.
Thank you.
oooh loving the new look Lakshmi....!
ReplyDeleteOMG Lakshmi, you never disappoint, lovely recipe a less guilty when eating is a good thing.
ReplyDeleteBeautiful cupcakes that really do bring out of the fall. I would never have thought of adding squash to the mix.
ReplyDeleteOhh wow, these are simply gorgeous! You knock me flat again, Laxmi. Really, I can't stop using superlatives whenever I visit this beautiful space. I want to meet you & learn from you. Soon, I hope!
ReplyDeleteJust saw the food links. I'm delighted to see my blog listed here--many thanks! xo
ReplyDeleteThe cupcake liners look royal! You are one very creative person. I would never think of making my own. and what a delicious way to have cupcakes, topped with carrot fudge. Yummm. My favorite part of baking is use of zest and spices and mostly ginger, esp. during this time of the year. I do not bake that often, but I do need to make my fav. ginger cake soon. the dripping frosting makes me want to take a cup and lick, just like my daughter wld. do.. and I don't even like frosting. this entire post puts me in the winter mood:)
ReplyDeleteWonderfully addictive cupcakes! I never thought of putting squash in the batter - it's a great moist factor, right?
ReplyDeleteThose photos are so gorgeous, Lakshmi! And the new blog look, it's stunning :)
I repeat it: mouthwatering! I really like the airy atmosphere of your photos and, in these, the detail of flowers... Unique and wonderful.
ReplyDeleteYour blog is gorgeous -Glad to find you through Flickr. Love the melting icing,soooooo tempting
ReplyDeleteI called my guy in to look at these and his comment was, "Scheisse, she's such an artist," and then he walked out kind of dumbfounded. That's a great idea with the liners! And I had no idea about the potato starch. I sometimes see it in German cookie recipes and am perplexed.
ReplyDeleteI can't stop scrolling up and looking at the pictures! Amazing.
Wow. Gorgeous shots! And what a recipe. Yum!
ReplyDeleteOh, I just adore your cupcakes, everything looks so delicious and refined. You are indeed an artist, I am totally inlove with your blog.
ReplyDeleteI could take a bite RIGHT NOW
ReplyDeleteI simply LOVE your blog, photos, recipes, styling, writing... everything! You amaze me every single time :)
ReplyDeleteIt feels like Christmas in November... so amazingly gorgeous :D
ReplyDeleteAbsolutely stunning! Feels like christmas has come early this year :)
ReplyDeleteLaksmi, I fainted!!!
ReplyDeleteThey look gorgeous with the dripping frosting. It makes me want to lick them :-)
ReplyDeleteWOW!! What lovely presentation..love the feel of your blog! And those cup cakes look gorgeous.
ReplyDeleteI agree with every comment: this is an amazing display of creativity and innovation. May I ask, what is Quark? <3 I'm going to be sure to visit often! I hope that my blog can be half as wonderful as yours-once I finally get around fully starting it up!
ReplyDeleteCould these be more gorgeous! Your blog is beautiful--did you do a site redesign? If so- I would love to know who helped you with it.
ReplyDeleteYou are so creative. Love it!
Thanks everyone for visiting!
ReplyDeleteJessica, I didn't realize quark may not be a common ingredient or name around the world! It is a common milk-product in Finland, and many European countries and Russia. I found this page about it, which may enlighten you more. It is called cheese by the source, but I never thought of it as such. It is thicker, lower fat and a bit more sour substance than yoghurt. I suppose it is made with a different type of culture than yoghurt. It is excellent in baked cheesecakes. You can substitute it with strained yoghurt (thick one) in the recipe.
Laura, thanks for asking...yes, I designed the site, the previous and this one. Internet helped me :-). I've learnt everything I know about HTML and CSS from the Web. It isn't much but enough to put up a blog. It is technical information mainly. I have a crazy notion in life that we are able to learn anything and everything we want. It is just a matter of becoming interested enough in a subject and educating ourselves. When we are motivated, we can learn quicker by ourselves than going to school or taking a course. Especially if it is a question of a skill that doesn't require deep philosophical maturity :-).
Darling cuppies! Darling you! You keep out shining yourself!
ReplyDeleteI am in love with your vision of these cupcakes! They are so gorgeous.
ReplyDeleteThank you.
ReplyDeleteMadhu, you are as sweet as madhu.
Amazing! these cupcakes are simply beautiful
ReplyDeleteThese muffins are wonderful, delicious, and this blog is very very nice
ReplyDelete:-)
Lakshmi you managed to droll me every time! I usually like my cake plain without any frosting but when the frosting is this soft and airy .. i doubt if I can deny it :)
ReplyDeleteAnd that cupcake liner .. gorgeous! I need to learn how to do it on my own.
Thank you for the info!
ReplyDeleteI get carried away by the imagery you create in each of your posts. Feels like a winter morning in Tokyo.
ReplyDeleteThank you for sharing. I am so inspired by you.
ReplyDeleteGorgeous!
ReplyDeleteWow -just stumbled onto your blog and been blown away. Wonderful recipes and lovely pictures.
ReplyDeleteMina
www.givemesomespice.com
I'm really awed by your photos. I can't wait to try out this recipe. Thank you for sharing.
ReplyDeleteI'm gonna die of admiration. Simply Beautiful!
ReplyDeleteThank you Mina, Julie and Pratiba
ReplyDeleteYour pictures are amazing. I really can't stop looking at them. The recipe is definitely on my list but your pics... whoah.... mouthwatering!
ReplyDeleteWow! I cant imagine a better way anyone could have clicked your pretty cupcakes! Just amazing!
ReplyDeleteLove your work and recipes! Lovely!
ReplyDelete