Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

These two cupcakes were baked with the same amount of batter. Not all batters are alike and sometimes I have had a hard time with lighter batters that want to sink or overflow without doming up. All it takes is heating the oven up to 204 degree and putting the cupcakes in the center. They will cook for less time but the higher temp causes them to rise up faster. I have also lowered the temperature (after about 8 minutes of baking) back down to 170 degree and that works well too. Watch them well the first time you try this to determine how your oven bakes them. Why does this happen?? Over-beating the batter:  By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature:  If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it. Opening the door:  In the early stages of baking, opening the door to check on...

Perfect Chocolate Buttercream Frosting This Chocolate Buttercream is perfection! It is light and fluffy and has the perfect chocolate touch!  It is my go-to chocolate frosting recipe! Ingredients 1 cup butter, softened 4½ to 5 cups powdered sugar 4 Tablespoon cocoa 1 teaspoons vanilla 5 Tablespoons heavy cream or milk,  I prefer heavy cream ¼ teaspoon salt Instructions In a medium bowl combine butter, powdered sugar, cocoa, vanilla, cream/milk, and salt and beat for 5-7 minutes until light and fluffy. Add more powdered sugar to thicken and stiffen up frosting or more cream/milk to thin frosting out depending on use. If you are frosting cookies or a cake use less powdered sugar. Notes If you are using the frosting to decorate, use more powdered sugar for a stiffer frosting.

Winter means orange season, and what better way to enjoy it than with this Eggless Milkmaid Orange Sponge Cake? It’s light, fluffy, and bursting with fresh orange flavour. Made with condensed milk and Eno, this cake needs no eggs or curd and comes together in under an hour. Soft and spongy eggless orange cake made with condensed milk and fresh orange juice. No eggs, no curd. Perfect winter bake. Eggless Milkmaid Orange Sponge Cake Prep Time: 10 mins Bake Time: 40-45 mins at 180°C Tin Size: 7-inch round Ingredients: Condensed Milk (Milkmaid) ....   1/2 tin - All-purpose flour (Maida): 1 1/2 cup - Butter: 50 g, melted - Orange juice: 3/4 cup, fresh - Baking powder: 1 tsp - Baking soda: 1/4 tsp - Eno fruit salt: 1/4 tsp - Orange food colour: few drops, optional - Powdered sugar: 2 tbsp, optional Method: 1. Preheat oven to 180°C for 10 mins. Grease and dust a 7-inch cake tin. 2. Sift flour, baking powder, and baking soda together twice. Keep aside. 3. In a blender, mix co...

Piping Gel That Works Ingredients 1/3 cup sugar 1 Tbsp. cornstarch (cornflour) 1/4 cup lemon juice 1/4 cup water Instructions Whisk sugar and cornstarch (cornflour) in a small saucepan.Gradually add juice and then the water. Make sure there are no lumps.Stir over medium/high heat until mixture boils and thickens.Color as desired.Will last about a month or so in the ‘fridge.

Soft, creamy Eggless Blueberry Cheesecake with no baking + no gelatine! This no-bake cheesecake sets perfectly with agar and tastes just like bakery style. Made with paneer + condensed milk for Indian kitchens. Learn easy eggless no-bake blueberry cheesecake recipe with agar. No oven, no gelatine. Creamy paneer cheesecake perfect for Indian kitchens. Step by step  Perfect for birthdays, parties, or when you want a fancy dessert without oven. **Prep Time**: 30 min | **Setting Time**: 3-4 hrs | **Total Time**: 4 hrs | **Serves**: 8 INGREDIENTS: For Biscuit Base: - Digestive Biscuits: 24 pieces, crushed - Melted Butter: ½ cup For Cheesecake Filling: - Condensed Milk: 1 tin / 400g - Fresh Cream: 200ml, chilled - Paneer / Chenna: 200g, grated smooth - Blueberry: 400g + extra for topping - Agar: 2 tbsp + ½ cup water [75ml] - Whipped cream: for decoration METHOD - STEP BY STEP : STEP 1: Biscuit Base 1. Grind digestive biscuits to fine powder in mixer. 2. Mix with melted butter till it ...

INGREDIENTS (measuring cup used, 1 cup = 250 ml) 3 cups 100% whole wheat flour/atta 1 to 1.25 cups water - i used 1.25 cups water 1 tsp instant yeast or ½ tbsp dry active yeast 1 tsp rock salt 1 tbsp unrefined cane sugar or regular sugar 2 tbsp ghee or butter or oil 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar mix the whole wheat with salt and add in the instant yeast. step by step 100% whole wheat bread  2. add in the yogurt, ghee/butter/oil. 3. first mix well and then knead into a soft dough adding water at intervals. the dough will be slightly sticky but after the initial rise, it will be fine. 4. keep the kneaded dough in a wide bowl and just lightly brush water all over it. 5. keep covered for 30-35 minutes. the bread dough after the first rise. 6. later punch and lightly knead the dough. make a log of the dough and seam the edges. 7. place the dough log in a greased loaf pan of 9 x 5 inches and let it rise for 40-45 m...

Its PIZZA time, yup PIZZA time.  Firts time i have tried whole wheat pizza and it went perfect. my son 4 years old loved very much, infact my husband was telling that this is really great and yummy pizza to have a such a healthy pizza at home. taste like outside pizza, infact much much better than outside. Immediately got in mind why should i not share with you all, yes that you all also can make pizza at home and enjoy. Ingredients: Whole wheat Flour              1 1/4 cup Active Yeast Powder            1 tsp Sugar                                       1 tsp Salt                                           1/2 tsp Olive oil         ...