GB Baking - Vanilla Cup cake

Keto/Almond Flour Cupcakes - https://www.sweetashoney.co/almond-flour-cupcakes/#recipe-card

 

https://www.delish.com/cooking/recipe-ideas/recipes/a58184/perfect-vanilla-cupcakes-recipe/

 

Ingredients

1 c. (2 sticks) butter, softened

1 1/2 c. granulated sugar

3  large eggs

1 tbsp. pure vanilla extract

2 c. all-purpose flour

3 tbsp. cornstarch

1 1/2 tsp. baking powder

1 tsp. kosher salt

3/4 c. milk

 

Directions

1. Preheat oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
2. In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
3. Fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.
4. Remove from pan and let cool completely before frosting.

 

GB Baking - Sponge cake

 3 eggs, separated into yolks and whites (DO NOT throw either away, we'll be using both)
1 teaspoon salt

 1 tablespoon vanilla extract (or more, if you like vanilla)
 

1 cup flour, sifted
 

1 cup granulated sugar
 

Milk (3 tablespoons,  + more if needed to make the batter more moist)
 

3 tablespoons vegetable oil

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Directions / Steps:
Preheat oven to 350 degrees Fahrenheit
Divide the egg yolks from the whites (yolks in one bowl, whites in another)
Add 1 teaspoon of salt and 1 tablespoon of vanilla to the yolks – whisk it all together
In a different bowl, use the electric mixer on high to beat the egg whites until they’re foamy and fluffy
Slowly add ¼  - 1 cup of sugar as you continue to beat the egg whites until stiff peaks form – add more sugar, if needed, to create stiffer peaks
Add the egg yolk mixture to the egg whites, using mixer on low
Add the flour and fold it over & over with the egg mixture until the flour is completely mixed in

Place 3 tablespoons of milk and 3 tablespoons of oil in a microwavable bowl and microwave it for about 20 seconds to make it warm (but not hot)
Stir the milk and oil together (it’s okay if they separate from each other & Milk splits)
Take a couple of scoops of batter and put it into your oil and milk mixture and stir it up
Place that smaller mixture back into the big bowl with all the other batter
Mix that all together – batter is complete! 

Use oil or butter and "paint" the bottom and sides of the pan (you can also use cooking spray)
Pour the batter into your cake pan, using the rubber spatula to get all the batter out of the bowl – tap the pan a few times to get all the air bubbles out (you can also pierce the air bubbles with a skewer or knife or fork)
Place the pan in the oven for 20-30 minutes, baking a little longer, if it’s not done



Do a check of the cake after 20-30 minutes.  If it’s still runny, keep baking.Cake should be spongy (and not jiggle) when it’s done.  Test the cake by inserting a knife or skewer into the middle of it, then take it out to see if it comes out clean. Optional:  sprinkle powdered sugar on top of the cake

Instapot Mushroom masala

 

Recipe:

L1: 30 gm butter and 1 TBS H2O

L2: diced onions

L3: 2 tomatoes

L3: 1/4 tsp each (salt, coriander powder, garam masala, poppy seeds), coconut- small amount

PIP:

L1: ghee

L2; Mushroom (decent quantity) and 1 diced potato

L3: salt, coriander powder, garam masala - 1/4 tsp each

Set steam more mode for 2-4 min.

QR. Keep PIP aside.

Blend the items together.

Add PIP veggies

Close lid.

Let it cook in retained heat fir 5 min.

Instapot Pumpkin puree Mattar Paneer

 https://myheartbeets.com/pumpkin-matar-paneer/

 

Onion Masala - https://myheartbeets.com/indian-onion-masala/