of ( A lovely flavor brought from past to present ) The challenge that I have started to bake cupcakes inspired by local Emirate desserts,
"ka-meer" 5meer cupcakes Ka-meer is a traditional kind of bread Here in UAE , It's one of the most non bread we have in this region.. "ka-meer" is mainly made from flour , egg and it's sweetened by dates and the top is wiped with egg so it turns glossy and brown ,, "ka-meer" is cooked using special gadgets on charcoal. Throw years changes have been made to the "ka-meer" but it still have it's flavor and importance as a break fast , special occasions and even dinner ..
Next is the new edition of "ka-meer" that I have developed to be a cupcake .. Frosted with cream cheese and honey ..
This cupcake is part of ( A lovely flavor brought from past to present ) The challenge that I have started to bake cupcakes inspired by local Emirate desserts,
Cupcake batter :
60 g butter 150 g sugar 1 egg 150 g self raising flour 1/2 baking soda 1tbs cardamon Pinch of Salt
120 ml milk 100 g balalee6 cooked for 1 min in hot water Saffron
Preheat oven to 180C and line cupcake pan with paper - set aside. After Cooking the short Vermicelli , "ba.la.l.ee.t" balalee6 pour the milk and the saffron ,so it dose't dry and stick together . Cupcake batter Whisk butter with sugar until smooth then add egg , Mix together the dry ingredients flour , baking soda , cardamon and salt. add the dry ingredients to the mixture , Add the milk " balalee6 " to the rest of ingredients and mix it with a spatulas .. Pour into the prepared cupcake pan and bake for about 15 minutes or until golden all over and feels firm to touch. Let cool on a wire racks then add butter cream frosting ..
I started doing this chocolate cupcakes from the hummingbird cooking book , is so delicious. I wanted to add my touch to the cupcakes mix in the rich chocolaty flavor the the sourness of raspberries is a perfect match that a person can't have enough ,, Raspberries are placed in the middle of each cupcake and chocolate ganache is made for the topping .
40 g butter 140 g sugar 1 egg 100 g self raising flour 20 g dark chocolate powder 1tsp baking soda salt Vanilla extract 120 ml fresh milk Raspberries
Chocolate ganache Topping Around 125 ml wiping cream 300 g dark chocolate 1tbs light corn syrup