We all crave for dessert – dessert doesnot go to the stomach, it goes to the heart. However, the calorie gained from dessert most certainly adds to the body. Sometimes this is the reason which makes us refrain from meeting our dessert cravings. Cakes and cupcakes are most of ours’ soft spot. A bite into a spongy cupcake with the frosting of our choice can fix a day or make it better. But the concern of gaining calories from maida makes us worry. What if we told you we have a besan fix to the problem?
Yes, you read it right! Chef Kunal Kapur shared a super easy recipe of making cakes at home and he replaced maida with besan. Now we don’t just need to not worry about calories, but every bite of the cake will also give us amazing health benefits. Check out the recipe here:
Ingredients:
Sugar Powdered – ¾ cup or 170gm
Butter – ½ cup or 80gm
Curd – 1 cup or 250 ml
Besan – 1½ cup or 180gm
Baking Powder – 1¼ tsp
Baking Soda – 1 tsp
Cardamom Powder – a pinch
Vanilla Essence – 1 tsp
For Chocolate ganache:
Whipped Cream/Cream – 2cups
Dark Chocolate – 1½ cup or 250gm
For Butter Cream:
Butter – ½ cup or 100gm
Sugar Powdered – ¼ cup or 65 gm
Whipping Cream/Cream – 1 tbsp or 15 gm
Vanilla Essence – ½ tsp
Method:
In a bowl, beat butter and sugar together till it becomes fluffy. Then add curd in small amounts and whisk it. Add vanilla essence to the mixture. In a separate bowl, sieve besan, cardamom powder, baking soda and baking powder. Then add the dry mixture to the wet mixture in small amounts and use a spatula to combine everything together. Grease the baking tins and add the batter in each mould. In a preheated oven at at 180C, bake the cakes for 20-22 minutes. For making the chocolate ganache, in a double boiler, melt the chocolate and add whipping cream to it. Mix everything together and let it cool down. Then transfer the ganache to piping bags and refrigerate it till it reaches the pipe-able consistency. For making the butter cream icing, whisk powdered sugar and soft butter in a bowl and add cream and vanilla essence to it. Whisk everything together. Then, fill the piping bags with the mixture and refrigerate for 30 minutes. Then, garnish the cupcakes with the icing of your choice and serve.
