Red Velvet Cupcake
Servings - 12 - 15
INGREDIENTS
Cupcake
All purpose flour - 250 grams
Granulated sugar - 200 grams
Eggs - 3
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Cocoa powder - 1 teaspoon
Vanilla extract - 2 teaspoons
Butter - 80 milliliters
Vinegar - 1 tablespoon
Butter milk - 200 milliliters
Vegan red food dye - 30 milliliters
Oil - for brushing
For Frosting
Cream cheese - 230 grams
Butter - 120 milliliters
Icing sugar - 300 grams
Vanilla extract - 2 teaspoons
PREPARATION
1. In a mixing bowl, add all the cupcake ingredients and mix well.
2. Brush the cupcake wrapper with oil.
3. Fill the cupcake liners.
4. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
For Frosting
1. In a mixing bowl, add all the ingredients and whisk well until smooth
Rest of The Preparation
1. Pipe frosting onto cooled cupcakes and top with heart sprinkles.
2. Serve and enjoy!
Pizza Roses
Servings - 7 - 8
INGREDIENTS
Water - 100 milliliters
Yeast - 1 teaspoon
All purpose flour - 200 grams
Salt - 1/2 teaspoon
Pizza sauce
Mozzarella cheese
Tomato slice
Salt
Pepper
Dry base leaves
Oil
PREPARATION
1. Add 100 milliliters water in a jug, add 1 teaspoon yeast and mix well.
2. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt and mix well.
3. Add the yeast mixture in it and knead it into smooth soft dough.
4. Cover for 30 minutes.
5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to make a circle. Cut it into slices.
6. Spread pizza sauce over it, sprinkle mozzarella cheese over it.
7. Add tomato slices on the top.
8. Sprinkle salt, pepper and dry basil leaves over it.
9. Roll this to make a rose. (See Video)
10. Pace them on a baking tray and read some oil over it.
11. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes until crust is golden brown.
12. Serve.
Creamy Caprese Pasta
Servings - 3 - 5
INGREDIENTS
Water - 2 litres
Salt - 1 teaspoon
Pipe rigate pasta - 450 grams
Oil - 2 tablespoons
Cherry tomato - 180 grams
Tomato puree - 1 tablespoon
Milk - 60 milliliters
Salt - 1/2 teaspoon
Mozzarella cheese - 90 grams
Butter - 1/2 tablespoon
Basil leaves - 10 - 15
Mint leaves - for garnishing
PREPARATION
1. Add 2 litres water in a pot, add 1 teaspoon salt, 450 grams pipe frigate pasta and when it’s completely cooked, drain leaving a little water in the pot.
2. Heat 2 tablespoons olive oil in a pot, add 180 grams cherry tomato and stir. Add 1 tablespoon tomato puree and mix well again.
3. Pour 60 milliliters milk and stir.
4. Transfer the pasta into the pan, add 1/2 teaspoon salt and stir.
5. Add in 90 grams mozzarella cheese and 1/2 tablespoon butter and cover the pan. Let them melt in the pan for about 5 - 10 minutes. Finally toss in 10 - 15 basil leaves and stir to combine them all well.
6. Garnish with fresh mint leaves and serve hot or warm.
