There are some days where nothing seems to go your way. Its as if the universe is conspiring against you, blocking everything. This morning was one such day.
Kitchen Conspiracies – A whole lot of them and unfortunately, all at once!
I woke up to a beautiful morning and soon entered the kitchen. Everything fine, until that moment. That’s when I noticed a small vessel sitting in the corner.
Yogurt! I forgot to refrigerate it…oh oh!! That meant really sour curd. And soon, it was followed by an under-cooked cabbage poriyal, overly salty sambar, flat hard rava idlis for breakfast and rotten pomegranates(for which I spent a fortune) for my son’s snack .
What a start to the day!
Not one to succumb easily to pressure, I got back at all these by just sleeping off the entire morning. That way, nothing can go wrong, you see! Now, I am refreshed and can face anything in this world.
Even those flat rava idlis!
Talking about things going wrong, this cake too falls somewhere in that border line. I made this for last month’s Daring Baker’s challenge. Hidden Veggies in dessert cakes was the theme. The cake came out fine, tasted wonderful right out of the oven and smelt nice. But I don’t know what I did wrong, cos the next day, it just became thick and sticky. May be I should have refrigerated them? No idea!!
Anyway, I didn’t get around posting on time for the Daring Baker’s challenge. So finally, here it is…a week late, but at least late than never!
Blog-checking lines: Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
Recipe Source: Beet Cake
Makes : About 20-24 cupcakes
- All purpose Flour : 2 cups
- Baking powder : 2 tsp
- Baking Soda : 1.5 tsp
- Cinnamon : 1 tsp (I didn’t use this)
- Eggs : 4
- Oil : 1 cup
- Sugar : 2 cups
- Vanilla essence : 1 tbsp
- Beetroot : 2.5 cups, shredded
- Walnuts : 1 cup (I didn’t use this)
- Whisk flour, baking powder, baking soda and cinnamon together. Add a pinch of salt. Keep aside.
- Beat oil, eggs and sugar together, until light and fluffy. Add vanilla essence. Mix.
- Add the dry ingredients to the wet. Mix until combined. Add the grated beetroot and nuts, if using. Beat for a minute until combined.
- Line cupcake liners and bake for about 25 minutes or until done, keeping an eye on it after 20 minutes.
- Frost, if you wish, and serve.
Check out the Blogging Marathon page for other participants. This month is special, because its a 30 day marathon – ie, a recipe a day!