Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"I love baking. It's my self care activity."
- 1 1/3 cups flour
- 1/3 cup cocoa powder
- 1 cup sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup melted butter
- 1/4 cup hot black coffee or hot water
- 1 teaspoon vanilla essence
- 1 teaspoon red food colouring
- 1/4 cup oil
- 2/3 cup cream cheese
- 6 tablespoons butter, softened
- 1 1/2 cup icing sugar
- a drop of vanilla essence
- Preheat oven to 180 degrees celsius.
- Arrange cupcake liners in your cupcake baking tray
- Whisk the coffee and cocoa powder together. Cover and set aside.
- In a separate bowl, mix in flour, baking powder and baking soda. Mix these dry ingredients together.
- Take another large bowl and whisk together the sugar, melted butter and oil.
- Add in the egg to this and continue whisking until it is well mixed.
- Add in the vanilla essence and food colouring, continue whisking.
- Now take the coffee mixture prepared earlier and mix it into this as well.
- Sift in the flour to this mix now, in batches. Keep whisking to ensure batter remains smooth and not too thick.
- Scoop the batter into the prepared cupcake liners.
- Bake for about 20 minutes, or until the cupcakes are springy to touch. You can also use the toothpick test method, like in normal cakes, where you insert a toothpick into the center of a cake, and if it comes out clean, the cake is done.
- Let the cupcakes cool before frosting them.
- With an electric cake mixer, beat the cream cheese and butter until it becomes smooth and creamy.
- Add in the vanilla essence and continue mixing.
- Gradually add in the icing sugar, ensuring clumps are not formed, and beat until the frosting becomes light and fluffy.
- Transfer the frosting into a piping bag and pipe it onto your cupcakes once they are cool.
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