Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Treat yourself to moist and fluffy red velvet cupcakes topped with buttercream frosting. No one can guess these light and delicious cupcakes are egg-free and nut-free. These Eggless Red Velvet Cupcakes are amazing and will soon become your favorite too! Make your Valentine’s day more sweet and perfect with these soft and velvety red velvet cupcakes. These tender and super moist cupcakes are one of my all time favorites. They are that good! These eggless red velvet cupcakes are my favorite because of two reasons – First, it’s the most easiest cupcake recipe that you will ever bake. And secondly, the other best thing about these cupcakes is they are easy to put together and are made without butter – yet so moist and fluffy. These cupcakes gets its name from the red color that goes in the recipe. Color plays a major role. So, if you add less color you will end up having a blood red cupcake – that’s so unappetizing. Now, onto the recipe...

Most people make it with maida and besan but this one is with  wheat flour/ Atta.  This will be really a perfect snack for you kid’s snack box, its healthier than the store bought cookies and handmade with lots of love . And for this festival season, this is perfect for gifting, just bake it in batches, pack neatly in cute gift boxes and gift for your near and dears for this Diwali. They will be amazed for sure. So Bake this easy cookies and send me your pictures to my email ID.   How to make atta nankhatai recipe  Spread the Joy of Cooking -  Share the recipe with your friends.   Nankhatai are basically indian shortbread cookies. The recipe shared in this post shows how to make nankhatai with whole wheat flour or atta.  Sharing these nankhatais made with whole wheat flour as i had got a few requests for the recipe. I have already posted the nankhatai recipe made with all purpose flour or maida. Wherever possible, i prefer to bake ...

Soft & crispy Gluten Free Eggless Coconut Ragi Cookies made with ragi flour + coconut! No maida, no eggs, no baking soda. This healthy millet cookie is perfect for kids lunchbox, diabetic-friendly snack & Diwali gifting. My 5-year old who hates ragi asked for "MAMMA MORE!" 😊 Prep Time: 15 mins + 15 mins chilling | Bake Time: 20 mins | Total: 50 mins | Yield: 20 cookies Ingredients: Ragi Flour / Finger Millet Powder - 200 gms / 1.5 cups Desiccated Coconut - 55 gms / 1 cup Butter - 100 gms / 1/2 cup, soft Icing Sugar / Powdered Sugar - 100 gms / 3/4 cup Milk / Water - 2 tbsp [Use water if dairy-free] Vanilla Essence - 1 tsp Oven: Preheat 10 mins at 160°C | Bake: 20 mins at 160°C Method: Cream: Beat soft butter + icing sugar + vanilla till creamy & light. Mix dry: Add ragi flour + desiccated coconut. Mix to form soft dough. Add liquid: Add milk/water 1 tsp at a time. Bind soft dough. Don't over-mix. Chill: Wrap dough, refrigerate 1...

Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft bun is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas. Old-timers will go to the extent of preparing the yeast also at home to make Laadi Pav but this version made with instant dry yeast is more common and very effective. You will love the outcome. It is so soft and tasty, you will look forward to making it – and of course, eating it – again and again! Preparation Time: 10 mins   Baking Time:  25 minutes   Baking Temperature:  200°C (400°F)     Total Time: 35 mins     Makes 12 laadi pav Ingredients 3 cups...............   All purpose flour  2 tbsp.................  warm water 1 tbsp.................  sugar 1 tbsp.................  instant dry yeast  2 tbsp.................. oil 1/2 tbsp........

The Best and Easiest Homemade Salted Caramel Sauce. I've found this salted caramel sauce to be the best, easiest, least fussy, and it's ready in 15 minutes. The sauce is creamy, buttery, rich, thick, smooth, and blows away anything you'll ever buy. Even if you don't want it 'salty', a pinch of salt helps balance the sweetness so the sauce doesn't taste overly sweet. There are pleasant vanilla undertones, but the vanilla can be omitted or swapped with bourbon, rum, Grand Marnier, or a favorite liqueur. Depending on your pot and stove, the boiling time could range from about 5 minutes on the low end to about 10 to 12 minutes on the high end. The caramel sauce makes great gifts and keeps for months, but I doubt it will last long enough to give away. Yield: about 1 1/4 cups Prep Time: 2 minutes Cook Time: 5 to 12 minutes, or until caramel-colored Total Time: about 15 minutes Ingredients: 1 cup granulated sugar 1/4 cup water 1 teaspoo...

Ingredients  Maize flour - 1/2 cup (75 grams) Refined flour - 1/2 cup (60 grams) Powdered sugar - 1/2 cup (75 grams) Baking powder - 3/4 tsp Baking soda - less than 1/4 tsp Curd - 1/2 cup Butter - 1/4 cup (60 grams) Vanilla essence - 1/2 tsp Tutti fruity - 1/2 cup Method How to make Cornmeal Muffins Take maize flour, refined flour, powdered sugar, baking powder and baking soda in a big bowl. Mix everything really well. Now take curd, butter and vanilla essence in another bowl and whisk. Now add dry ingredients into it and mix really well. Also add tutti-fruity into it and mix. Batter for making muffin is ready. Take muffin molds. Now pour the mixture Preheat oven at 180 degree centigrade and place the muffin tray into it. Set the oven for 25 minutes on 180 degree centigrade. Check after 20 minutes. Muffins have turned golden brown in color. Muffins are now ready. When muffins get bit frigid, separate them out from the tray and place over a plate. ...

How to Store Your Decorated Cakes : Being in the business of cakes, I get asked only too often … How do I store this cake? Even if I get asked this, I give the advice out upon pickup or delivery, as a fair few people know how to store their cakes for their appropriate icing. And why should they? Customer are not the experts. The cake decorator is. I need to share this with my customers to help them get the best result after exchanging hands. So I thought that I would write up a short article with tid bits of information on how to store your decorated cakes. I’m going to cover buttercream and fondant Cakes,  Fresh whipped Cream Cakes,  as these are the main types of cakes I deal with. Storing Buttercream Cakes Buttercream is a mixture of icing sugar, butter and a touch of vanilla essence. Different colourings and flavourings can be added, but this is essentially the base block of any buttercream recipe. Buttercream ...