The Great British Bakeoff is back on our screens and on the new TV channel, Channel 4 with the exception of old blue eyes; Paul Hollywood, new presenters. I did find that the last years series on BBC One wasn’t has good as the previous series so thought the revamp and the current changes would be a good move, breath some new life into the programme. I was wrong. Presenter Noel Fielding has a witty personality which I just feel is being suppressed, it’s like he is on his best behaviour not to offend anyone, and I’m waiting for him to break free. It could just be me and maybe I’m being a little unreasonable but I don’t think the talent is has high as some of the bakers from past series, let’s face it no one has been able to top lion bread. There are a few bakers that have won me over, Yana, Julia and Liam. He was robbed of star baker, think someone needs to check that it is only tea in Pru and Paul’s mugs when they have to such an important decision. The introduction of Caramel week was interesting, though I think I will stick to buying stroopwafels, not a single baker was able to get the caramel right in the technical challenge, what was that all about?
I haven’t tried any of the bakes from the show but have been having my own little challenges. I back on the eggless baking trying to find a perfect go to eggless cake recipe. I personally don’t have any concerns baking with eggs but over the years I have come across people for whatever reason don’t eat eggs be it an allergy, religious or vegan or simply don’t like to eat eggs.
I am getting closer to reaching my goal with my recent attempt, think I may have found the ideal recipe from Carve your Craving. The mixture makes your own buttermilk by adding vinegar to milk and letting it curdle, I just bought buttermilk. I thought my mixture looked a bit too dry in the notes it says to add water but I didn’t read this part and added a few extra table spoons of buttermilk and chocolate chips. You can use an electric mixer but a trusty old hand whisk did the job.
In the eyes of my guinea pigs these cakes were success; the texture was that of an egg based cake and got thumbs up on the taste, I was a bit concerned they may not be sweet enough but I was wrong. I was just a bit disappointed with how the top of the cakes looked, I thought maybe I had overbaked them but the actual cake didn’t taste dry. With some icing on top no one who even see what the top of the cakes looked like!
One cake taste tester did say they had turned out nice but they did prefer the egg based muffin. I do think the egg based equivalent was that tad bit fluffier but that could also be down to over mixing the batter slightly. I am my own worst critic. I’ve added the recipe below but do visit Carve your Craving website for the original recipe as there are lots of accompanying pictures and helpful tips, plus lots of other recipes.
- All purpose flour – 1 ½ cups / 215 grams
- Granulated Sugar – 1 cup / 214 grams
- Cocoa powder – ½ cup / 43 grams
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Milk – 1 cup / 240 ml
- Oil – ½ cup / 118 ml
- Pure Vanilla Extract – 1 teaspoon
- Vinegar – 2 teaspoon
- Milk plus vinegar is nothing but buttermilk:) so if u don’t have vinegar use sour buttermilk ( chaas) 1 cup by replacing milk and vinegar
- Preheat oven to 350 degree F or 180 degree C.
- Line the cupcake tray with cupcake liners
- Sieve and Mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Always sieve from a height for tender crumb outcome
- Now time for liquids
- Add vinegar to milk and let it stand for a minute .. Stir in oil
- Use liquid measuring cup to measure the liquids for best results smile emoticon
- Mix liquid in the dry ingredients – whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps – don’t over beat – very important
- Mine is always ready within 30-40 secs.
- And bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs .. Don’t over bake
- Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
- Please follow the given tips – for the best tender moist cupcakes
Milk plus vinegar is nothing but buttermilk:) so if u don’t have vinegar use sour buttermilk ( chaas) 1 cup buttermilk in place of milk
As there may be difference in flour quality – if you think the batter is too thick add no more than 3 tbsp water – 1 tbsp at a time
use whipping attachment not beaters
Can be stored at room temperature unfrosted upto 3 days in a air tight container
1 week in the fridge
3 months in the freezer