My favorite red velvet cupcakes with cream cheese frosting recipe.  These red velvet cupcakes are light, have the trademark red color with a hint of chocolate flavor and a little tang from the buttermilk.  They are perfectly moist with the most delicious cream cheese frosting

Red Velvet Cupcakes with the best cream cheese frosting {Video Recipe}

When I was working on my home based baking venture The Pink CakeBox, these red velvet cupcakes were the most requested cupcake flavor and I always got a great feedback from whoever received them. Even after I stopped baking for orders, there are a few customers who still come and request these red velvet cupcakes.

I have made this recipe at least a 100 times, if not more and it has never failed me. I do a mix of oil and butter in the batter. The oil makes these red velvet cupcakes moist, and the butter gives that great butter flavor that just oil cakes lack.

The highlight of these cupcakes is of course the cream cheese frosting, which I have perfected over the years. Its not overtly sweet, perfect amount of tang from the cream cheese and frosts well too. The trick to not getting a runny frosting is to make sure you don’t beat the cream cheese too much. That is why I always beat the butter separately to make it light and fluffy first, before adding the slightly beaten cream cheese and then once the cream cheese is added only beat for another minute or so.

Red Velvet Cupcakes with the best cream cheese frosting {Video Recipe}

I know I have posted a recipe for red velvet cupcakes before but for the past couple of years I have been using this recipe, so thought will post the recipe here. Since, its Valentine’s Day on the 14th, I thought these would be perfect for you to make for your loved ones or just for yourself, because why not!

I also did a video for the cupcakes. My friend helped me shoot it and I then edited it. I am planning to do more videos for the blog. Hopefully, between client shoots, I do get time to work on the videos I have planned. Let me know what you think of this one.

If you do make these cupcakes, please make sure you tag me on instagram, facebook or leave a comment here. While the recipe yields 12 cupcakes, it easily doubles to make 24.

Red Velvet Cupcakes Recipe Video from Shumaila Chauhan on Vimeo.

Video: Anubhav Sood

Edit and recipe: MuddyChoux Photography

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Healthy granola recipe. The best base granola recipe to play around with and super easy to make. Will become your favorite granola recipe. 

Homemade Granola- easy, quick recipe. Made with oats, naturally sweetened and your favorites nuts and dried fruits.

I have always been a breakfast person. Like I can eat breakfast for lunch, dinner and snack kind of a person.

While I love a breakfast with buttermilk biscuits, scrambled eggs, aloo parantha even, and now have the luxury on most days to have a leisurely breakfast, but when I am on the run, granola and milk/yogurt has always been my go to option.

When I was in the US, granola was a favorite breakfast of mine. I always used store bought granola since I thought it was more convenient than making your own. I was absolutely wrong. Believe me when I say making this granola is the easiest thing you could do. Everything mixes together in one bowl. You can customize the granola to your liking by adding or subtracting whatever mix-ins you want (or dont want). And it is so much better (and cheaper too) than any store bought granola you have ever had.

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Peach curd tart with basil whipped cream-All the goodness of lemon curd but with peaches. Served with a generous serving of basil flavored whipped cream, makes these peach curd tarts a great dessert.

Peach tarts with basil cream

I love pies, tarts and the likes. I love anything sweet basically. Today I am sharing this recipe for peach curd tarts with basil whipped cream. Peaches are no longer in season (and to be honest this recipe for peach curd tartlets was made in August and only now have I got around to posting it), but the recipe (inspired from here) works great with canned peaches, which is what I have used here.

You could sub the peaches with fruit that is in season. Strawberries would be a great thing to make this tart with and would go beautifully with the basil whipped cream.

The basil cream is the real star here. I couldn’t stop licking it when I made it. And paired with the peach curd, this tart was a winner.

Peach tarts withs basil cream

I have been binge watching on a lot of Amazon and netflix series. I just finished with Trial and Error on Amazon prime and I loved it. The series has two of my favorite genres- courtroom drama and comedy rolled into one, in the form of a spoof on crime documentaries. John Lithgow ( from 3rd rock from the Sun) is delightful as always, and everyone else in the series has done a brilliant job. Somebody on IMDB described it as Law & Order meets Parks and Recreations and I couldn’t agree more. Have you seen it?

What are the current Netflix/Prime series or even movies you are watching? Would love some suggestions.

And if you get to try this recipe, please tag me in your pictures on instagram, facebook, twitter or leave a comment here.

5.0 from 3 reviews
Peach Curd Tarts with Basil Whipped cream
 
All the goodness of lemon curd but with peaches. Served with a generous serving of basil flavored whipped cream, makes these peach curd tartlets a great summer dessert.
Author:
Recipe type: Dessert
Serves: 1 full sized tart or 4 tartlets
Ingredients
For tart shells:
  • 250 grams flour
  • ½ tsp salt
  • ½ tsp sugar
  • 125 grams cold unsalted butter, cut into small pieces
  • ¼ cup very cold water plus 1 tsp vinegar mixed in
Filling:
  • 1 cup peach puree (you can use canned or fresh peaches)
  • 4 egg yolks
  • ⅔ cup sugar
  • 2 tsp vanilla
  • 5 tbsp butter, at room temperature
  • 2 tbsp lemon juice
To serve:
  • 1 cup unsweetened whipping cream
  • 1 tbsp icing sugar
  • ¼ cup basil leaves
  • ½ tsp vanilla
Instructions
  1. Puree the peach halves in a blender until smooth.
  2. In a heat proof bowl set over a pan of simmering water, place the pureed peach, sugar, yolks and lemon juice. Cook for 20-30 minutes, stirring occasionally, until thickened and a back of spoon gets coated. Remove from heat, and add the butter a tbsp at a time, mixing well after each addition. Add the vanilla. Mix well. Remove into jar, cover with cling film and let chill for an hour at least. Make the tart shell.
  3. Sift the flour, salt and sugar together. Add the butter to the sifted flour mixture and cut it into the flour with a pastry scraper, working until the pieces of butter are the size of dried lentils.
  4. Pour the water-vinegar into the butter-flour crumb mixture. Working quickly and smoothly incorporate the liquid until the dough holds together, adding additional water, if necessary. Do not overwork the dough.
  5. Gather the dough together, form into a disk and wrap it in plastic and refrigerate at least for 30 minutes before rolling it out into the required shape.
  6. When ready to bake roll the dough out to a 10 inch circle (1/4th inch thick), or if making tartlets make smaller circles to fit your tartlet shells. Transfer the rolled out circle to the tart pan. Using your fingertips, gently press the dough into the pan to make a neat fit. Pinch any excess dough off. Prick base with fork. Cover with cling wrap and refrigerate for 30 minutes to chill.
  7. Preheat oven to 180 C. Line the tart shell with parchment paper, and fill dried chickpeas or rajma beans. Bake for about 15 minutes, then remove the beans and cook for about 5 minutes more, until crust is golden brown. Let cool.
  8. Rinse and dry basil well. In a food processor, purée the basil leaves. Beat the cream till soft peaks form. Add the basil puree, sugar and vanilla, and beat a few minutes more till stiff peaks are formed.
  9. Fill cooled pastry shells with the peach curd. Spoon or pipe the whipped cream on top. Garnish with basil leaves and sliced peaches.

Peach tarts withs basil cream