I checked my blog after a long time today and was greeted with this cheery notification.
4 fabulous years of sharing recipes!
Here’s to another year of not so perfect posting regime, making plans, forgetting to schedule, feeling guilty. There have been more days (than I anticipated) this year where I have procrastinated posting drafts on the blog over curling up on the couch with hot chocolate in hand and flipping cookbooks, thrown more dinner parties, cooked new cuisines and worked with new ingredients. The best was I got to travel a lot more than I have since 2013. It made a good change of pace in schedule.
Visiting new places brought me new ingredients, new insights and allowed me to sample new food and explore new cultures. Will share more of my travel diaries in the weeks to come.
To celebrate my blog’s 4th anniversary, I am posting my dear friend Syesha’s divine chocolate cupcake recipe. Her constant encouragement makes her my biggest cheerleader and her warm camaraderie keeps me sane.
I asked her to guest blog this recipe the day she posted this delicious looking cupcake on Instagram. She sweetly sent me the recipe and pictures the very same day despite her busy schedule. She is a great restaurateur and a hospitality consultant to reckon with in Mumbai.
So all these weeks later, it seems like a perfect day to celebrate my blog anniversary with her amazing recipe. An ode of our friendship!
Read on and bake this delectable treat for your loved ones over the weekend.
Recipe and picture credits – @SyeshaK (Lots of love)
Prep Time: 15 mins
Baking Time: 18 mins
Makes 8 cupcakes
1 cup unsalted butter softened at room temperature
1/2 cup sugar
1 1/2 cup all-purpose flour or almond flour or oat flour
3 tablespoon plain yogurt in half a cup of water/ Plain Buttermilk
1 tsp baking soda
1 tsp baking powder 1 tsp
1 1/2 tsp vanilla essence
30 gm Godiva chocolate (85% cocoa)
1 Tbsp unsweetened cocoa powder
A pinch of salt
Pre-heat oven to 180 degrees Celcius for 15 minutes.
In a large mixing bowl, add butter and sugar. You can use brown sugar or sugar-free instead, however, measurements will change in that case.
If using brown sugar, you will need 3/4th cup and if you using sugar-free, it will be 1/3 cup.
Cream the sugar and the butter and slowly add the buttermilk. Beat the mixture until well combined.
In a separate bowl, sieve the flour, cocoa powder, salt, baking soda and baking powder together. Keep aside.
Melt Godiva chocolate using a double boiler.
Combine the flour mixture to the wet mixture, add in the vanilla essence and melted Godiva chocolate.
Lightly grease the cupcake moulds with butter and add the batter.
Bake for 18 minutes at 180 degrees Celcius.
Allow cupcakes to cool for 15 mins and remove them carefully from bake ware.
Unmould and serve warm with a steaming up of coffee!
Until next time happy baking!