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Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Ever since I have caught hold of Bakin’ Without Eggs, I am on a baking spree with both our b’days being this month. While I was going through this book, I came across this recipe of cupcakes using cream cheese as topping while baking. This immediately made me remember the leftover cream cheese from Eggless Banana Pound Cake. So I knew I had to bake it before I challenge the bacteria to spoil the cream cheese. I also wanted to use my new set of silicone cupcake moulds which my aunt brought for me from US. So when we made plans to visit my school friend who is in Indian Navy & posted nearby in Lonavala, I thought of killing all the birds with one cupcake.

Thankfully the cream cheese was perfectly edible as I’d frozen it. I quickly added some cornflour & chopped chocolate & the topping was ready. Pour the cupcake batter uptil 1/2 cupcake mold, then top it with cream cheese mixture & on top sprinkle some coarsely chopped almonds tossed in powdered sugar. I didn’t change the recipe except using the available cream cheese with me.

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

I made the mistake of filling the cupcake batter upto the mark of 2/3, whereas the recipe calls for filling only 1/2 with batter & rest with cream cheese topping. So the result was over flowing of the entire cream cheese layer on to the baking sheet. Due to this fiasco V didn’t want me to take these OVER THE TOP cupcakes to my friend’s house so I ended up eating almost all.

V liked them but wasn’t very keen with the cream cheese. I enjoyed them nicely chilled.

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Sending these Layered Cupcakes to Bookmarked recipe Tuesday by Priya of Mharo Rajasthan Recipes. I would like to take this opportunity to thank Priya for her encouraging comments. She makes it a point of commenting on almost all of my posts & which in turn makes me feel being read & appreciated somewhere in this world. Thank you so much Priya.

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Categories Cupcakes

Tender Coconut & Mint Ice-Cream – Blog Hop 3 – Without an Ice-cream Maker

31 Aug

Blog Hop Wednesday is here and my this Wednesday my blog partner is Prathima of Prat’s Corner. She has some amazing repertoire of recipes which are begging a reader to try. Radhika has made me go through this dilemma every fortnight. There are just too amazing bloggers there who enjoy cooking & eating as much as I do if not more. I love being a part of Blog Hop.

Coming back to Prathima, I chose Mint & Choco-chip Ice-cream which she had made for her mother. I felt that this was something I have never done before & the recipe was easy enough for someone like me to replicate. However, I did make slight changes – I replaced choco-chips with tender coconut & added vanilla essence for just the hint of flavor. Also I doubled the recipe & increased tender coconut as per my needs. I also added coconut before blending rather than after blending as it would give a uniform taste of coconut in the ice-cream. But if one is using choco-chips then they have to be added later.

Mint & Tender Coconut Ice-cream

Tender Coconut & Mint Ice-cream -

Recipe Source – adapted from Prathima of Prat’s Corner

Ingredients -

1 lt – Full Fat Milk
8 Tbsp – Sugar
2 1/2 Tbsp – Cornflour
200 gms – Fresh Cream
4 tsp – Crushed Peppermint (Polo/ Minto)
8 Tbsp – Finely Chopped Tender Coconut (the coconut flesh should neither be too firm nor too soft)
1/2 tsp – Vanilla Essence

Method -

Drink a coconut. Ask the vendor to remove & give you ‘malai’ or tender flesh of coconut. Bring it home, chop it into fine pieces. I loved writing this step.
Dissolve cornflour in 50 ml milk & set aside.
Boil the remaining milk in a thick bottom pan. When it is boiled, add cornflour-milk slowly, stirring continuously. Now add sugar & mix till uniform.
Simmer for another 4-5 mins, continue stirring.
Remove from flame and allow to cool completely.
When cool, add the cream, vanilla essence, peppermint & tender coconut. Mix. Transfer to a shallow container & freeze till slushy – about 7-8 hours.
Divide the ice-cream in 2 batches & churn each batch separately in a blender till smooth. Transfer back to the shallow container.
Freeze till set completely.

Serve chilled with wafers or in a waffle cone. The ice-cream was very good, with just a little hint of refreshing peppermint complimenting tender coconut beautifully. Also, it had perfect sweetness – just the way we like it. Though little ice-crystals were formed, the reason for which I have to do some R&D on, the ice-cream was still a hit. If any of you are aware why it happened & how to avoid in future please suggest.

Mint & Tender Coconut Ice-cream

Our friends had their 3rd Anniversary last week & we enjoyed this ice-cream with them to celebrate. Also she loves tender coconut so it became a perfect gift for them from us.

My next partner for Blog Hop is Radhika of Tickling Palates & I can’t wait to visit her blog & have fun. Catch other Blog-Hoppers here to see what they have been doing for their blog hops. If you wish to join contact Radhika of Tickling Palates. Happy Hopping!!