Pumpkin Nutella Swirl Muffins

Posted in Breads, Breakfast, Cupcakes, Random shizz by Spatula in My Pocket

It may not feel like fall yet but summer is definitely over. College starts tomorrow and I am, needless to say, already heading towards depression.

Last year of college! Can you blame me?

Oh the jitters. Which would justify why I’ve been hankering down in the kitchen everyday all day long. Nothing like some good fall baking to make everything better.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. Bursting with fall flavors, these muffins will make your house smell like the most glorious bakery in Italy.

Pumpkin and Chocolate were meant to be together and when that chocolate is in the form of luscious Nutella, you know the muffins are bound to be out-of-this-world good.

They’re soft, tender, and extremely moist.

You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

For my fellow Pakistani peeps who aren’t accustomed to the pumpkin ecstasy, let me tell you that it is d.e.l.i.c.i.o.u.s!

Pumpkin puree makes everything silky, soft and extremely moist. It doesn’t have a very distinct flavor which is why you add spices like cinnamon and nutmeg to amplify it.

I have yet to see pumpkin puree being sold here in the supermarkets of Islamabad, which is why I made my own pumpkin puree from scratch. I’ll do a step by step post on it if you like. It’s very simple, just slice a pumpkin up, de-seed it, and roast in the oven till fork-tender. Cool and then scoop out all the soft bits. Chopperize or blend till smooth. Fill up disposable Ziploc bags with it and freeze. It lasts for up to a year.

Be it the classic Pumpkin Chocolate Chip Bread or Pumpkin Fettuccine, homemade pumpkin puree can be used for all sorts of things; both sweet and savory.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Give pumpkin a try. You won’t regret it. 🙂

Pumpkin Nutella Swirl Muffins

Prep Time: 15 minutes Yields: 18 muffins

Cook Time: 20 minutes

Ingredients:

1 cup pumpkin puree (read description above)
2 eggs, at room temperature
1/2 cup oil
1 cup sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 cup whole milk, at room temperature
1/2 cup Nutella spread

Directions:

Preheat oven to 180 degrees C. Line a muffin pan with paper liners or grease the tray well with cooking oil.

In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, and oil until well-combined. In another bowl, sift together the flour, baking powder, salt, cinnamon powder, and nutmeg. Add the flour mixture and milk to the pumpkin mixture alternatively, starting and ending with the flour, until everything is just combined. DO NOT OVERMIX.

Spoon batter into the muffin tray cavities, filling about 3/4 of the way full.

Place the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.

Bake for 25-30 minutes or until set and golden brown. Best served warm!

*Store leftovers in an airtight container. Warm in microwave before serving.

Recipe source: Inside BruCrew Life

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

9Aug2016

1st Blogiversary + CHOCOLATE CAKE

Posted in Cakes, Cupcakes, Random shizz, Uncategorized by Spatula in My Pocket

This time last year, I sat with my laptop; editing, tweaking, hesitating and finally hitting ‘publish’on the first post on spatulainmypocket.com. dundundun

With that one click, I gave permission to everyone in the world to read what I had written and see what I had made. That’s the day Spatula in My Pocket was truly born. It started as a hobby and in the space of an year, has become a part of my identity. A part that I am immensely proud of. So, in this post I am going to indulge myself and talk about my magnificent journey so far (lots more to come, InshaaAllah!)

There is special surprise at the end for you, so start scrolling!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Spatula in My Pocket has opened new worlds to me, found me new friends, a sense of purpose, and above all, it has given me confidence to overcome the crushing fear of failure and TO TRY.

The year has passed by so quickly.

From interviews, shoutouts, being mentioned in Buzzfeed, Parade Magazine, winning the Foona best blogger competition and baking bazillion cakes. This year has been a roll coaster ride.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Some of my favorite posts from this year have been:

This decadent red velvet cake with whipped cream cheese frosting + its Halloween rendition

An all-time family favorite, Chicken Karhai

S’mores. Brownies. PIE. >>> S’mores Brownie Pie

First post, the rich gooey molten lava cake

Chocolate Chip Banana Bread, also involving a mention of my first ever attempt at a Wedding Cake

First Bake Stall!! Sigh. Memories.

This to.die.for Salted Caramel Chocolate Tart

The ultimate comfort food…Fettuccine Carbonara

My brother’s birthday cake: strawberries and cream cake

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Also can we just admire these pictures?

I threw myself a little blogiversary party.

Nothing much.

Just some mini cupcakes, normal cupcakes, donuts, and a giant pink ombre cake topped with MORE DONUTS. ^.^

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Lastly, thank you all so much for your continued support and love!

I appreciate everyone who visits this humble website even when weeks go by without any new posts (guilty as charged).

Spatula in My Pocket is for you guys.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

I hope and pray with all my brownie-loving heart that the next year and the years to come bring endless prosperity and joy and rainbows and sprinkles to the domains of Spatula in My Pocket. I vow to be a better blogress and update more exciting recipes and answer all queries diligently!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

And now, without any more sentimental words, here’s the recipe for THE CHOCOLATE CAKE my inbox gets flooded with requests for. MUCH LOVE!

Classic Chocolate Cake with Swiss Meringue Buttercream

Serves 12

Ingredients:

For the Cake

2 ½ cups all-purpose flour
¾ cup cocoa powder
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1/2 teaspoon salt
½ cup plus 2 tablespoons canola oil
2 cups granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla essence
1 ½ cups whole milk, at room temperature
1 cup hot strong-brewed coffee

For the Swiss Meringue Buttercream

1 cup granulated sugar
4 large egg whites
250g softened unsalted butter
1 tsp vanilla essence

Directions:

Chocolate Cake

Preheat oven to 180 degrees C. Grease and flour two 8-inch cakes pans and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
In the bowl using a hand mixer, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolks, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee and mix just until combined.
Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before frosting.

Swiss Meringue Buttercream

Place the egg whites and sugar in an extremely clean heatproof bowl. Place over a pan of simmering (not boiling) water and whisk with a hand whisk until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes.
Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled. This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract. Keep cool in the fridge till ready to use

Assembling

Place the bottom layer of cake on a cake plate or serving dish. Spread on about ½ to ¾ cup of the buttercream with an offset spatula. Top with the next layer of cake.
Frost the cake with the remaining buttercream. Refrigerate until set, about 15 to 20 minutes.

*For the ombre effect; divide the buttercream into three bowls. Color to of the bowls with varying shades of pink. Starting from the bottom, spread the darkest color frost. Then spread the lighter pink above it. Cover the top layer with the white frosting. With a cake scraper, smooth the sides.

18Jun2016

Black Forest Cupcakes

Posted in Cakes, Cupcakes, Ramadan by Spatula in My Pocket

Father’s Day is just two days away!

I get really ecstatic when such days come near… getting rolled up in their preparations and planning, coaxing my sisters into making beautiful cards and water paintings, getting my brother to go get flowers. Planning the perfect celebratory cake is my part, and obviously, the most fun part.

I had planned out what I’d make for Father’s Day 2016 ages ago!

Something seasonal. Something mango. First attempt. We’ll see how it turns out. You can keep me company and see it being created in all its(hopeful) glory on Snapchat. Follow me @noora559

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

When it comes to baking for my father, fruits are a must. No fancy schmancy, monstrous, chocolate dripping cakes for him. He’s more of a keep it light and simple type of person. His favorite creation of mine so far is this Strawberry and Cream Cake I made in March. Along with the cupcakes I am sharing today!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Black Forest Cupcakes is what we surprised our father with last year. He had bought in a box of black cherries and I had leaped at the chance to make something Black Forest.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Sharing with you this year because every father deserves to be surprised with a batch of these stunning cupcakes. Just talking about them is making me want to grab some cherries and make them right away!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

The intense chocolate flavor was perfectly balanced by the tart cherry compote and paired with the light and airy whipped cream frosting…they were divine.

You can obviously skip the cherry compote filling, but then they’ll just be plain dark chocolate cupcakes (delicious but not with the magic that is Black Forest).

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

I studded the tops with whole cherries, plucked in a Baba ❤ topper, and voila! Ready to surprise the best man I know and love.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

They are quick and simple, and a perfect way to use fresh cherries.

.

Make these and show your dad how much you love him.

Black Forest Cupcakes

Yields: 15 cupcakes

Ingredients:

CHOCOLATE CUPCAKES

1 and ½ cup all-purpose flour

½ cup cocoa powder

1 tsp baking soda

1 tsp baking powder

½ tsp salt

8 Tbsp. (113g) unsalted butter, melted¹

1 and ¼ cup sugar

1 Tbsp. vegetable oil

1 large egg, at room temperature

½ tsp vanilla extract

½ cup buttermilk, at room temperature²

½ cup hot coffee³

WHIPPED CREAM FROSTING (for the recipe click here)

CHERRY COMPOTE FILLING

3/4 cup fresh cherries, chopped

2 tablespoons honey

1 teaspoon lemon juice

Directions:

Preheat oven to 180 degrees C.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt, Set aside.

In a large bowl, beat together the melted butter and sugar till the sugar dissolves. Add oil and mix well. Now add the egg and vanilla extract and beat for a minute, scraping off the sides. Whisk in the in the buttermilk.

Fold in the flour mixture into the wet ingredients gently till just incorporated. Do not over mix. Add hot coffee to the batter and whisk well again.

Divide it into cupcake pan filled with cupcake liners till ¾ full.

Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Cool completely before filling.

While the cupcakes are cooling, make your cherry compote by combining the cherries, honey, and the lemon juice in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will thicken as it cools.

Using a knife, remove a quarter size piece from the top of the cupcake. Don’t cut in too deep or the filling will ooze out the bottom..

Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.

Top with some whole cherries.

Notes

1. If using salted butter, then omit the salt in the recipe

2. DIY Buttermilk: ½ Tbsp. vinegar and enough milk to make ½ cup.

3. Coffee just help intensify the chocolate flavor. You can sub with plain hot water. I used ¼ tsp instant coffee mixed in ½ cup boiling water.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

28Oct2015

A Red Velvet Murder

Posted in Cakes, Cupcakes by Spatula in My Pocket

All of you witches, elves, goblins, werewolves, zombies and…pumpkins get your Halloween jazz on with this cake because…it’s nearly Halloweeeeen! Favorite day for most of you is JUST THREE days away!

The classic Red Velvet, that I made earlier this week, has now been murdered, splattering blood all over! gasps

The two layered moist Red Velvet cake, all covered with a creamy luscious whipped cream cheese frosting is splattered with edible blood to give it that spooky touch.

This blood splattered cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

Make the cake. {A detailed post on how to make this cake can be seen HERE.} Spray on some blood, :3 Then, all there’s left to do is to grab a knife and dig in!

Happy Halloween everyone! 😀

A Red Velvet Murder

Ingredients:

Red Velvet Cake with Whipped Cream Cheese Frosting (RECIPE)

Edible “Blood”:

1 Tablespoon water

2 Tablespoon corn flour (or corn starch)

1 teaspoon red food coloring

2 drops green food coloring

1 teaspoon honey

Directions:

Prepare and frost cake as directed HERE.

For the blood: combine all the ingredients, and mix well. Adjust water and corn flour according to thickness.

Assembly: Place cake on a piece of parchment paper or newspaper. Dip a toothbrush in the prepared blood and run your finger across the bristles of the brush in order to create a spray effect onto the cake. Flick the brush to create drops of blood.

Stick a knife in and serve.

23Oct2015

Red Velvet Cake with Whipped Cream Cheese Frosting

Posted in Cakes, Cupcakes by Spatula in My Pocket

*Please excuse the colors in the pictures. The sun kept coming in and out.

**If you’re wondering why the top of the cake is bare and not that smooth, that’s because it is yet to be dressed! You’ll know why in a couple of days. :3

I’ve never really liked Red Velvet.

The truth is, Red Velvet and I have never really gotten along together. Our relationship has always been rocky. The first time I attempted to make a Red Velvet cake was 4 years ago for Father’s Day. The cake was huge and yummy and definitely velvety in taste, but red? Not so much. It was half maroon and half brown (grrrh).

The next time, I attempted red velvet cupcakes. This time the cakes were perfect, but the frosting was too runny. So runny that I literally just dunked the cupcakes in it, like a donut being dunked to glaze it. My dream of a thick, lush cream cheesy frosting was still a dream.

This one. This time, I can proudly say that this is in fact one of the best cakes I’ve ever made. It is soft and moist; sweet with a hint of tanginess. The crumbly texture along with the smooth creamy frosting makes for one hell of a cake.

Need more evidence than just my word? My up-nosed brother, the pickiest eater of all, asked for more cake again and again. AND he liked my frosting! He never compliments my frosting! Or anything for that matter! (The memory of his compliments still makes me giddy).

It was a two layered, 9 inched beauty. It rose majestically, light and airy, and sprinkled the world with fairy dust (not really).

Enough with me being a parrot about my wonderful cake, now for the educational part:

Red Food Coloring:

I used liquid food color. But you can use whatever you can find. I’ve listed a few points here about each of the choices.

Gel food color:

Not available in any shops here in Pakistan. Can be bought online, bit pricy though.
Gives the best results.
Use a whole 1-ounce bottle.

Liquid Food Color:

Available in some supermarkets here in Pakistan.
Reasonably priced.
Results are meh. Doesn’t give that bright of a color.
Use an entire bottle to get the right shade of red, around 2-3 Tablespoon.

Powdered Food Color:

Available in almost all supermarkets in Pakistan.
Very cheap.
Least desired result.
Can be harmful if used in large quantities.
You’ll need around 2 teaspoons for this size of cake.
Mix it in the buttermilk before adding into the cake mix.

Cream Cheese Frosting:

For the perfect cream cheese frosting you need to use THIS…brick-style cream cheese:

NOT THIS…cream cheese spread:

BUT, the brick form is rarely available and I have been blessed only twice with it.

So, the cream cheese “spread” can be used instead. BUT (warning) it leads to a very runny frosting which is not pipe-able at all. So you need to adjust the ratios accordingly.

Instead of the classic cream cheese frosting made with butter, I decided to make the much lighter and fluffier whipped cream cheese frosting. I, personally am not a huge fan of tons and tons of frosting slathered on my cake. A thin layer does just fine. You can see in the pictures, the frosting is just enough to hold the two layers together, and to cover the entire thing without any crumbs showing.

The whipped cream cheese frosting is very easy to put together and compliments the red velvet purrrfectly. You need to first whip your cream till stiff peaks form. (You know why I love autumn most? Because I can whip my cream. Yayyy. And it doesn’t turn into a gloppy mess.) Peaks form. I’ll be making a lot of whipped cream recipes these few months, making the most of the cold.

Anyhow, whip the cream. In another bowl beat your cream cheese, I used Puck’s cream cheese spread, with icing sugar. Then “gently” fold in the whipped cream. Chill for a bit to firm it up a bit. And voila! You’ve got your heaven of a frosting. It’s smooth, and velvety, not cloyingly sweet like buttercream. It’s light and spreads like a dream.

Butter and Oil:

This recipe does not use a copious amount of oil, because there’s butter in there too. Butter adds flavor. Oil helps keep the cake moist. Yes, you need them both! No substituting or eliminating!

And that’s pretty much all you need to know to make the perfect red velvet (and the recipe of course!). Now that you know everything you need to know, you know what you have to do… It’s the perfect weather for baking. Make this, and enjoy with friends and family. Or just yourself, with a nice cuppa tea.

Red Velvet Cake with Whipped Cream Cheese Frosting

Ingredients

· 2 3/4 cups (365g) all-purpose flour

· 1/4 cup (25g) cocoa powder

· 1 tsp baking soda

· 1/4 tsp salt

· 2 cups (403g) granulated sugar

· 3/4 cup (6 oz) unsalted butter, softened

· 1/3 cup vegetable or canola oil

· 3 large eggs

· 2 large egg yolks

· 1 oz liquid red food coloring

· 1 1/3 cups buttermilk¹

· 1 tsp vanilla extract

· 1 1/2 tsp vinegar

Frosting

· 8 oz cream cheese, softened

· 1 pack, or 1 ½ cup heavy cream

· 1 tsp vanilla extract

· 1 cup powdered icing sugar

Directions

For the cake:

·Preheat oven to 180 degrees. Grease 2 3-inch round baking pans, then line bottom of each with a round of parchment paper and butter parchment, set aside.

In a bowl add flour, baking soda, salt, and cocoa powder. Mix together. Set aside.

In another bowl, beat together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.

In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated. Divide mixture evenly among two prepared baking pans. Spread into an even layer and bake in preheated oven 26 – 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Whipped Cream Cheese Frosting. Store cake in an airtight container in refrigerator.

For the frosting:

In a bowl whip the cream on high till stiff peaks form.

In another bowl, beat together the cream cheese and sugar until combined. Then, gently fold in the whipped cream till fully combined. Keep chilled till ready to use.

Notes:

To make homemade buttermilk: Take 1 Tbsp + 1/4 tsp vinegar in a measuring jug. Add enough milk to make 1 1/3 cup. Let it sit for 15 mins at room temperature. Stir and then use.

*If using salted butter, omit salt.

*Cake can be made in 9-inch cake pans too.

*To whip cream, chill the blow and beaters in the freezer an hour before whipping. Also make sure the cream is cold. The colder the cream, the faster it whips.

·

· Recipe source: Cooking Classy

25Aug2015

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Posted in Cupcakes by Spatula in My Pocket

Chocolate. Vanilla. Oreos….doesn’t get better than that.

These cupcakes are the perfect balance between light and dense. The cake batter, with bits of Oreos mixed in, is light and airy. It’s the yogurt that helps in making the cake supremely soft and moist. I always use, and recommend, Nestle Unsweetened Yogurt in my baking. It’s thick and creamy, and doesn’t smell like the open yogurt you buy from local shops do. Bring it to room temperature and beat it a little before using.

Made just with butter, sugar, cocoa, and milk; the milk chocolate frosting swirled on top is jam-packed with chocolate flavor, and is so smooth and satiny it’s almost like mousse.

Top it all off with some more Oreos and you’re good to go.

Make these! Now!

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Prep Time: 15 minutes Yields: 18 cupcakes

Cook Time: 20 minutes

Ingredients:

CUPCAKES

1 and 2/3 cups (210g) flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (200g) granulated sugar

1/2 cup (115g) butter, melted

2 egg whites

1/4 cup (60g) plain yogurt*

3/4 cup (180ml) milk

2 teaspoons vanilla essence

1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

MILK CHOCLATE FROSTING

6 tablespoons (90g) butter, softened to room temperature

2 and 1/2 cup (330g) icing’ sugar

2/3 cup (80g) cocoa powder

1 teaspoons vanilla essence

6 Tablespoons milk

4-5 crumbled Oreos

Directions:

To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.

In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.

In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.

Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.

Gently fold in the Oreos.

Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.

Notes:

*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.

Recipe source: Sally’s Baking Addition

14Aug2015

GREEN VELVET CUPCAKES

Posted in Cupcakes by Spatula in My Pocket

It’s 14^th August!

Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!

If you’re lying bored and thinking of making a last minute tasty treat this 14^th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.

The cupcake is your standard red velvet cupcake turned green in spirit of the 69^th Independence Day of Pakistan. The frosting is plain vanilla because

I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes
Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.

So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!

Happy Independence Day Pakistan! May your day be filled with green and white!

And firecrackers…and fairy lights…and freedom and joy.

Mostly freedom.

And joy.

While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!

Green Velvet Cupcakes

Yields: 25 cupcakes

Ingredients:

Cupcakes

2 ½ cup all-purpose flour

1 ½ cup sugar

1 Tablespoon cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup oil

1 cup buttermilk¹

1 Tablespoon vinegar

1 teaspoon vanilla extract

2 Tablespoon liquid green food coloring²

Frosting

½ cup (115 g) butter, softened at room temperature

2 ½ cup icing sugar

1 teaspoon vanilla extract

1 Tablespoon milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.

Line a muffin tray with cupcake liners.

In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.

In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.

Add the wet ingredients into the dry ingredients. Mix till just combined.

Spoon batter into the prepared muffin tray, 3/4^th of the way full.

Bake for 20-22 minutes.

Cool completely before applying frosting.

For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.

Notes:

1. Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk

2. Gel food color can also be used (a 1 oz bottle)

Adapted from Love from the oven

It may not feel like fall yet but summer is definitely over. College starts tomorrow and I am, needless to say, already heading towards depression.

Last year of college! Can you blame me?

Oh the jitters. Which would justify why I’ve been hankering down in the kitchen everyday all day long. Nothing like some good fall baking to make everything better.

These pumpkin Nutella swirl muffins are the BOMB. Bursting with fall flavors, these muffins will make your house smell like the most glorious bakery in Italy.

Pumpkin and Chocolate were meant to be together and when that chocolate is in the form of luscious Nutella, you know the muffins are bound to be out-of-this-world good.

They’re soft, tender, and extremely moist.

You won’t be able to stop at one!

For my fellow Pakistani peeps who aren’t accustomed to the pumpkin ecstasy, let me tell you that it is d.e.l.i.c.i.o.u.s!

Pumpkin puree makes everything silky, soft and extremely moist. It doesn’t have a very distinct flavor which is why you add spices like cinnamon and nutmeg to amplify it.

Be it the classic Pumpkin Chocolate Chip Bread or Pumpkin Fettuccine, homemade pumpkin puree can be used for all sorts of things; both sweet and savory.

Give pumpkin a try. You won’t regret it. 🙂

Pumpkin Nutella Swirl Muffins

Prep Time: 15 minutes Yields: 18 muffins

Cook Time: 20 minutes

Ingredients:

1 cup pumpkin puree (read description above)

2 eggs, at room temperature

1/2 cup oil

1 cup sugar

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

1 cup whole milk, at room temperature

1/2 cup Nutella spread

Directions:

Preheat oven to 180 degrees C. Line a muffin pan with paper liners or grease the tray well with cooking oil.

Spoon batter into the muffin tray cavities, filling about 3/4 of the way full.

Place the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.

Bake for 25-30 minutes or until set and golden brown. Best served warm!

*Store leftovers in an airtight container. Warm in microwave before serving.

Recipe source: Inside BruCrew Life

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This time last year, I sat with my laptop; editing, tweaking, hesitating and finally hitting ‘publish’on the first post on spatulainmypocket.com. *dundundun*

There is special surprise at the end for you, so start scrolling!

Spatula in My Pocket has opened new worlds to me, found me new friends, a sense of purpose, and above all, it has given me confidence to overcome the crushing fear of failure and TO TRY.

The year has passed by so quickly.

From interviews, shoutouts, being mentioned in Buzzfeed, Parade Magazine, winning the Foona best blogger competition and baking bazillion cakes. This year has been a roll coaster ride.

Some of my favorite posts from this year have been:

This decadent red velvet cake with whipped cream cheese frosting + its Halloween rendition

An all-time family favorite, Chicken Karhai

S’mores. Brownies. PIE. >>> S’mores Brownie Pie

First post, the rich gooey molten lava cake

Chocolate Chip Banana Bread, also involving a mention of my first ever attempt at a Wedding Cake

First Bake Stall!! Sigh. Memories.

This to.die.for Salted Caramel Chocolate Tart

The ultimate comfort food…Fettuccine Carbonara

My brother’s birthday cake: strawberries and cream cake

Also can we just admire these pictures?

I threw myself a little blogiversary party.

Nothing much.

Just some mini cupcakes, normal cupcakes, donuts, and a giant pink ombre cake topped with MORE DONUTS. ^.^

Lastly, thank you all so much for your continued support and love!

I appreciate everyone who visits this humble website even when weeks go by without any new posts (guilty as charged).

Spatula in My Pocket is for you guys.

I hope and pray with all my brownie-loving heart that the next year and the years to come bring endless prosperity and joy and rainbows and sprinkles to the domains of Spatula in My Pocket. I vow to be a better blogress and update more exciting recipes and answer all queries diligently!

And now, without any more sentimental words, here’s the recipe for THE CHOCOLATE CAKE my inbox gets flooded with requests for. MUCH LOVE!

Classic Chocolate Cake with Swiss Meringue Buttercream

Serves 12

Ingredients:

For the Cake

For the Swiss Meringue Buttercream

1 cup granulated sugar 4 large egg whites 250g softened unsalted butter 1 tsp vanilla essence

Directions:

Chocolate Cake

Preheat oven to 180 degrees C. Grease and flour two 8-inch cakes pans and set aside.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.

In the bowl using a hand mixer, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolks, vanilla, and almond extract. Stop the mixer and scrape down the bowl.

Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee and mix just until combined.

Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before frosting.

Swiss Meringue Buttercream

Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract. Keep cool in the fridge till ready to use

Assembling

Place the bottom layer of cake on a cake plate or serving dish. Spread on about ½ to ¾ cup of the buttercream with an offset spatula. Top with the next layer of cake.

Frost the cake with the remaining buttercream. Refrigerate until set, about 15 to 20 minutes.

*For the ombre effect; divide the buttercream into three bowls. Color to of the bowls with varying shades of pink. Starting from the bottom, spread the darkest color frost. Then spread the lighter pink above it. Cover the top layer with the white frosting. With a cake scraper, smooth the sides.

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This time last year, I sat with my laptop; editing, tweaking, hesitating and finally hitting ‘publish’on the first post on spatulainmypocket.com. dundundun

1 cup granulated sugar
4 large egg whites
250g softened unsalted butter
1 tsp vanilla essence

8 Tbsp. (113g) unsalted butter, melted¹

½ cup buttermilk, at room temperature²

½ cup hot coffee³