Monthly Archives: August 2014

Cupcake discovery!

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Hey hey! Remember me? 😀 Hope all of you are having a fab summer vacation in different parts of the world … I myself just got back from a US/Canada tour, and although am still pretty much jet-lagged, was itching to bake as it had just been too long! But before I get to today’s recipe, must tell you guys about something amazing I discovered in Downtown Chicago … a cupcake ATM machine by Sprinkles! I clearly wasn’t the only one amazed by this brilliant concept as there were long queues outside waiting to explore too …. my turn came eventually and man was I impressed by the long list of flavours to choose from! At first I thought it was probably just someone sitting behind the counter but much to my surprise it was a completely automated system. You could actually see the whole process on the screen too. To top it all, the cupcake was incredibly moist and delicious. I did record a video of the whole thing which i will upload here soon, but in the meantime if you are headed to Downtown Chicago, you must try out these cupcakes by Sprinkles.

Coming back to todays recipe, thought it would be best to start off with something simple to get back into the baking groove … thus today I have for you Vanilla Crumb Cake. I personally love crumble toppings on desserts and if you do too, then this recipe is perfect for you. I thought of using a pie dish for this cake just for a different look, but if you prefer to use a cake tin for it then please make sure it is the springform one as otherwise it would ruin the look of the cake. This cake is best served warm and can be stored in an airtight container for a few days. You can either serve it alone or I always prefer having it with some custard on the side. The choice is entirely yours! …. Ahhh, feels good to be back on the blog again! 🙂

Vanilla Crumb Cake

Ingredients:

All Purpose Flour: 2 and 1/2 cups
Caster Sugar: 1 cup + 2 tbsp
Unsalted Butter (cold): 160 grams
Baking Powder: 1/2 tsp
Bicarbonate Soda: 1/2 tsp
Vanilla Essence: 1 and 1/2 tsp
Buttermilk: 1/2 cup
Eggs: 2

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