Vanilla Buttercream Frosting

Preparation Time: 15 minutes


Ingredients:
1/2 Cup - softened butter
4-1/2 Cup - confectioners' sugar
1-1/2 tea spoon - Vanilla essence
5 to 6 tablespoon - 2% milk

Directions:

1. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Change up the flavor. Prepare the recipe as directed making the following substitutions:

Almond: Add 1/2 to 3/4 teaspoon almond extract instead of the vanilla. 
Chocolate: Use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. 
Lemon: Use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. 
Orange: Use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. 
Peanut Butter: Use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
Peppermint: Use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. 

Egg-less Butter-less Orange Muffins With Whole Wheat Flour and Jaggery

Preparation Time: 15 minutes
Cooking time : 45 minutes


Ingredients: Measurements used - 1 cup =200 ml

• 2 1/2 cup whole wheat flour
• 1 cup orange pulp 
• 1cup powdered jaggery
• 1 cup curd
• 1/2 cup refined oil
• 2 teaspoon vanilla essence
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon orange zest
• Pinch of Salt

Method:

1. Preheat the oven at 180 degree Celsius or 350 degree Fahrenheit for 10-12 minutes. Grease the cake pan with butter or oil or line them with paper cups.
2. In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. Add orange zest to it and set aside.
3. You can use store bought orange pulp if you wish to. I have used fresh oranges. To extract the pulp, cut 2 oranges in quarters , peel and cut the segments into small chunks. While doing do remove the seeds. Put the orange chunks into a grinder and get the puree. Do not strain the puree.
4.  In a large mixing bowl, take this orange puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree.
5. To this add curd followed by oil and stir well. Lastly add vanilla essence and give a quick stir. Our wet ingredients are ready.
6. Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter.
7. Spoon the batter into the cake pan until 3/4 full. Tap the cake pan and transfer it to a preheated oven (PRe-heat the oven at 180 Celsius / 350 degree Fahrenheit for 10 minutes.
8. Bake the cake at 180 degree Celsius / 350 degree Fahrenheit for 45-50 minutes or until the tester tooth pick comes out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven. 
9. Let the cake cool down on a wire rack. Cut and enjoy them as it is or with a cup of tea or coffee.

Make the frosting at home:

http://houseofmasala.blogspot.com/2017/03/vanilla-buttercream-frosting.html