A Healthy And Easy Chocolate Cupcake Recipe

A simple, delicious and easy chocolate cupcake recipe! This is what I kept searching for it for long time. My children are completely fond of eating chocolate cupcakes since they ate such cupcakes at a birthday party. I used to buy chocolate cupcakes for some time then I decided to make my perfect chocolate cupcake at home after finding the best and easiest chocolate cupcake recipe ever!

Chocolate cupcake recipe

This chocolate cupcake recipe can be made in 30 minutes; 15 minutes for preparation and the same for cooking. For making this chocolate cupcake recipe, you will need these following ingredients:

• ½ tea spoon of baking soda
• 1 ½ cups of flour
• 1 table spoon of baking powder
• 1 cup of unsweetened cocoa powder
• ¼ tea spoon of salt
• 4 table spoons of butter, softened
• 2 cups of sugar
• 2 eggs
• 1 tea spoon of vanilla extract
• 1 cup of milk

Follow this chocolate cupcake recipe step by step

1. Preheat the oven to 180 degrees C.
2. Prepare 12 hole muffin pan or 24 hole mini muffin pan.
3. Line the muffin pan with foil liners.
4. Sift the flour, baking soda, salt, baking powder and cocoa into a large mixing bowl.
5. Set this mixture aside.
6. In another bowl, mix butter softened and sugar well until they get light and fluffy.
7. Add the eggs to the mixture one by one, and keep beating with each addition.
8. Add the vanilla extract to the bowl and stir well.
9. Add the flour mixture and the milk alternately to the bowl and beat well.
10. Put two table spoons of the mixture in the muffin cups until they get 2/3 full.
11. Bake cupcakes for 15 to 20 minutes in the oven or till a toothpick inserted into a cupcake comes out clean.
12. Leave cupcakes for 10 minutes in order to chill.

I View Carrot Cake Ice Cream As A Kind Of Summer Reward

Carrot Cake Ice Cream Ingredients

2 cups heavy whipping cream

1 can sweetened condensed milk

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 to 2 cups carrot cake crumbles, plus another cup for garnishing

1/4 cup golden raisins

Instructions

Using a stand mixer with the whisk attachment, beat your cream until stiff.

Fold in your sweetened condensed milk.

Add in remaining ingredients.

Transfer to a freezer-safe container and freeze for 6 hours.

I’ve made healthier versions such as Elana’s carrot cake with almond flour several times before, subbing honey for the agave and coconut oil for the grapeseed with delicious results! It’s been awhile since I made a cake (which I need to put on my list “to make soon”) but when I was recently craving my beloved carrot cake, I went with a cooler treat during the summer heat. Plus, it’s egg-free, dairy-free, sugar free and still creamy and delicious!

I put my ice cream maker to work and made a creamy, frozen dessert that didn’t include cake itself but incorporated the flavors that I love so much. A carrot and cinnamon-spiced ice cream base of dairy-free coconut milk is sweetened with medjool dates (reminiscent of raisins) and speckled with chopped pecans for a bit of crunch. I topped the ice cream off with unsweetened shredded coconut and more chopped nuts but rum-soaked raisins and/or crushed or dried pineapple would also be yummy!

While the cream mixture is cooling, combine the brown sugar and butter in small pot over medium heat. When the sugar and butter are melted, stir in the carrots and raisins. Continue to cook for another 5 minutes until the mixture thickens. Remove from heat and allow to cool to room temperature. Fold this mixture into the cream mix with a rubber spatula.

When everything is sufficiently cold, give the mix a good stir to distribute all the bits evenly and add to an ice cream maker. Churn the mix according to the manufacturers directions.

Serve alone or with a bit of caramel sauce. Enjoy!

Do You Want To Have The Bacon And Banana Burger Below

Ever tried a Bacon and Banana Burger? Tastes Great!

1lb/500g ground beef (how to grind your own meat)

A little pepper, fresh ground is better

A little salt, none if the bacon is salty

1 hand fresh bread crumbs

1 egg lightly beaten

1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water

To cover the Patty

8 strips or enough bacon to enclose 4 patties

Some toothpicks

For the Rolls:

4 rolls

2 bananas

A little butter

Mix all the patty ingredients thoroughly, leaving the bacon for later. (how to season meat).

Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).

Wrap the bacon around the patties entirely covering it in as thin a layer as possible and secure by either tucking the edges under or by using toothpicks.

Peel the 2 bananas and split each in half by cutting down the full length from top to bottom. You now have 4 long 'half' bananas. Cut these diagonally in half and you have 8 shorter pieces. Heat a pan and fry the bananas in a little butter over low to medium heat for a minute or two, turning, until heated through and softish in texture. Set aside.

Cook the bacon wrapped patties on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Place 2 pieces of banana on each of the bottom halves. Remove the toothpicks and put the patties on top of the bananas and cover with the top halves of the rolls. I hope that you will enjoy this somewhat different bacon and banana burger.

If you have already visited my Burger Making Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes please ignore the (links) below.For best results you should get your hamburger meat from a local butcher and avoid prepackaged patties at all costs! Prepackaged hamburger patties are uneven in flavor and taste. Use a meat which has about 15% fat for a nice balance between flavor, health, and price.

Good luck and let me know how it works out for you!

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.

Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.

Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten!

Roti Prata Is Originally A Traditional South Indian Food

Roti Prata, a popular breakfast dish in Singapore, is originially a traditional South Indian food. It is somehow comparable to a fried pancake that you cook over a level grill. More often than not, Singaporeans eat Roti Prata with banana, chocolate, cheese, egg, mushroom, onion, vegetables, or meat-based curry, amongst many others.

Furthermore, Roti Prata is a traditional dish in the countries of India, Malaysia, and Singapore. For instance, the Singaporean dish is known as Parantha or Prata in India, and Roti Canai in Malaysia. Each country has a distinct version of the dish, and its way of cooking Roti Prata has been influenced by its taste and food history.

For instance, in Singapore, the dough of the dish is principally composed of egg, fat, flour, and water, and is commonly served with curry. Despite the fact that Roti Prata is a favorite dish among Singaporeans, there is still a level of mystery about the dish, since its procedure of cooking may seem difficult for one to do at home, particularly the flipping of the dough.

However, if you will try to learn how to cook the dish, you will realize that it is easier than you think, and that you can do it anytime at your own place. In order for you to make a six inch-wide Roti Prata, you will need the following ingredients - 100 grams of sugar, 100 grams of melted margarine, 500 grams of sifted plain flour, 2 tablespoons of milk, water, oil, and rolling pin.

You could try the taste of some Indian cuisine too. Indian roti prata is hugely popular here, served with a curry for dipping. The prata contains egg or cheese, but it can be oily at times.

At Indian restaurants you could find a mix range of cuisines. Indian dishes could be rasam or sambar along with rice, and also murtabak. Murtabak is an Indian version of the pizza; it contains a filling of meat (chicken, mutton) some vegetables and spices all rolled into a prata.

Firstly, you need to combine and mix the flour and sugar in a bowl. You need to make a well in the middle of the bowl, and put the margarine and milk afterward. Subsequently, massage the combined ingredients, and add water until you form soft dough. It is advisable that you leave the dough at rest for a minimum of 2 hours, though you should evenly lubricate its surface with oil in order to prevent it from drying off.

After 2 hours, split the dough into six balls, and massage each piece as necessary. In order to level and compress the balls, use a rolling pin, and use your hands in extending the dough as thin as possible. Consequently, crease the rims of the dough inward, and create a square-shaped pie from it.

Lastly, cook the dough on an oiled grill or a frying pan until it turns into golden brown on both sides. Know that you may eat the dish in any way that you prefer - be it adding egg, fruits, ice cream, or sugar.

Singapore offers one of the most savory breakfast cuisines in the world. Roti Prata, which is a dough-based flat pancake, is a popular breakfast dish and snack in the Lion City. The dish had its origins in India, and it has a number of variations in several neighboring Asian countries like Malaysia and Indonesia. Typically, the dish is served with curry, sprinkled with sugar, or consumed plainly by visitors and locals alike. Furthermore, there are a number of ingredients that you can add in the dish, and it includes fruits, vegetables, sweeteners, and so on.

Indian food in Singapore can be found with both Southern and Northern Indian styles. Southern India style typically is spicier than Northern Indian style, and typically vegetarian options are in abundance with both types of Indian foods. Furthermore they also have a localized twist using various South East Asian ingredients. Must try Indian foods include roti prata (a flat type of pan fried pancake served with curry), chicken briyani (chicken curry rice served with fragrant rice), and fish head curry.

When traveling to Singapore, be sure to sample a little bit of cuisines from each of the above major ethnic backgrounds to get the most complete experience of Singapore. You will be definitely spoilt for choice by enjoying the great selection of food in Singapore.

Ways To Baking A Lobster Tail

Baking a lobster tail is one of the easiest ways to cook lobster tails. This method can be done with the standard oven and results in a juice lobster tail. This technique is also more forgiving than broiling a lobster tail if you overcook it.
　　
Ingredients
　　
1 cup panko bread crumbs
　　
1/2 stick butter, melted
　　
4 sprigs fresh thyme, leaves only
　　
2 tablespoons, chopped fresh flat-leaf parsley
　　
4 or 5 cloves fresh garlic, peeled and gently smashed
　　
Kosher salt and freshly ground black pepper
　　
2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
　　
Extra-virgin olive oil, for drizzling,1 lemon, cut into large wedges, plus more for drizzling, for serving. Mixed lettuce, for serving
　　
Directions
　　
Preheat oven to 425 degrees F.
　　
In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
　　
Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.
　　
Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people.—Taste of Home Test Kitchen.
　　
When buying frozen lobster tails, read the package and avoid ones that are soaked in Sodium trioyphosphate. This is a preservative and it adds weight to the tail. More weight means higher cost. Thaw tails completely to ensure even cooking.
　　
Steam-Baked Lobster Tails
　
2 (6-8 ounce) lobster tails, thawed completely, butterflied, and piggy-backed
　　
Clarified butter
　　
Kosher salt
　　
Chopped fresh parsley
　　
Lemon wedges
　　
Preheat the oven to 400º F. Place the lobster tails in a baking dish and brush the tail meat with clarified butter. Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. Bake until the internal temperature of the tail meat reaches 135º-140º F, about 10-12 minutes. For larger tails, increase the baking time. A 10-12 ounce tail will take about 12-14 minutes and a 12-14 ounce tail will bake for approximately 14-16 minutes.
　　
Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges. Enjoy!
　　
Gently lift the meat up and out of the shell and lay it directly on top of the shell. This is called piggy-backing. Place the tails in a baking dish, brush the meat with clarified butter and add 1 cup of tap water. Cover with foil and bake in a preheated 400º F oven until the internal temperature reaches 135º-140º F, about 10-16 minutes depending on the size of the tail. Season with salt, fresh chopped parsley, lemon wedges and clarified butter.