JOIN USGrowing up, I had no idea that I would be entering the field of baking, that too professionally. Although I used to help my mum bake as a kid, I never really took it seriously, it was just a way for me to spend some time with my mum. My favourite memories as a kid would be my sister, mum and I baking at home; those were such happier and simpler times.
I actually gained interest in baking later on when my little sister started baking. She used to be so engrossed in her little baking world, always experimenting and coming up with new flavours and ideas that
even I started baking along with her. This is when I started baking passionately, I even started using my degree in design to make my bakes more interesting.
What I like best about baking is the creative challenge that it offers. It allows me to think freely, use my talent and come up with new ideas. I believe the creativity that goes into my specialities is what helped me establish my baking business.
Turning my passion into my profession is the best decision I've ever taken, It's so much fun being able to wake up everyday and do what you love most.
However, it's not always a bed of roses, there are times when you mess up. Once I ended up confusing two orders and another time, I tried making a bouquet of cupcakes for my aunt on her birthday and it initially didn't turn out the way I wanted it to.
But it's important to remember that it's all part of the game and no matter what everything will work out in the end. My recipe today is that of 'Chocolate Orange Cupcakes'. It is very dear to me not only because they are delicious but also because when I started baking, these cupcakes would never turn out the way I wanted these to. I spent a lot of time perfecting the recipe. Now that I have perfected the recipe, I'd like to share it with others.
Recipe:
Chocolate Orange Cupcakes
Ingredients
180g flour
100g powdered sugar
85g brown sugar
30g cocoa powder
1/2 tsp soda bi-carbonate
Pinch of salt
1 tbsp finely chopped orange zest
1/2 cup orange juice
125g melted butter
1/2 cup buttermilk
2 eggs
1/2 tsp vanilla extract
For the icing
(Chocolate ganache)
250g dark chocolate
200 ml cream
1 tbsp finely chopped orange rind
For the decoration
Cream biscuit
Orange food colour
Method
For the cupcakes
Preheat oven to 180 degrees.
Line a cupcake tin with paper cases.
In a large bowl, sift the flour, baking soda and cocoa powder together.
Add salt, both the sugars and orange zest. Mix well and set aside.
In a large measuring jug, melt the butter. Add in the orange juice, buttermilk, eggs, and vanilla extract.
Make a well in the centre of the dry ingredients and pour in the liquid mix. Whisk together until evenly mixed without any lumps. Spoon in cupcake cases till 3/4th full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before icing.
For the ganache
Finely chop the chocolate and set aside.
Heat the cream and orange zest in a medium saucepan till bubbles start appearing on the edges. Do not let it boil. Pour the hot cream over the chopped chocolate. Cover and set aside for two minutes. Then mix until the mixture is uniform. The mix will be fairly liquidy. Set aside to cool.
Once cool, spread or pipe onto cupcakes
Decoration
Gently twist the cream biscuit to open it. Using the side that has the cream, paint an orange segment design using a new paint brush and orange food colour. Use these to top the cupcakes.
Namita Baindoor