I was away from blogging but not away from the blogging world. Was visiting all my favorite blogs. It was due to a quick and short planned travel and the related work which occupied all of my time. But should I update you all on where I went and whom I met.
Its a short official trip to Broomfield, Colorado. I happened to stay in a hotel and complete some trainings. Both the stay and the warmth given by the people around made me stay warm amidst the coldest days in CO. And will I forget to mention that I met her ? We both planned to meet before I left India and the added bonus she gave is to bring her little angel along. It was a pleasure to chit chat and go for a drive and eat in her favorite restaurant. Its the only treat I had in this shortest trip which made it a lifetime memory.
I behaved as a conservative foodie there as myself and my friend who traveled together took all quired utensils and groceries and cooked South Indian food all three times in a day ? Believe me I was making sambar with butternut squash, kootu with carrots and chayote, vathal kuzhambu, tomato rasam and what not ? But I am sure if I were not able to cook during this entire stay, it would have become a great punishment as I can’t live on burgers and pizzas.
But my friend took me to a mexican restaurant “Quidoba” where I loved their soup with chicken and a spicy chicken taco.
I was so excited to see snow (first time in my life) but with a shivering body I managed to enjoy it. And tried different veggies and fruits which I have drooled upon reading various blogs. The butternut squash which is Sunita’s favorite veggie truned to taste like the red pumpkin which we get in India. But I loved its simple taste and silky texture. The one which dissapointed me is the Grapefruit. I once made a pudding cake substituting it with Kamala orange and hence could not resist myself to pick one for a taste from the rocery. OMG, its so sour and I don’t know what to do with that. Might be it would have tasted better in a pudding cake 🙂
And coming to the recipe as part of the shopping in this shortest trip I managed to buy few things for my baking obsessions. One among them are these cutie mini muffin pans and th sprinkles. I made some lemon cup cakes using these. They turned to be absolutely delicious and I saw them disappear right before my eyes when I was clicking few pics 🙂
Recipe Lemon cupcakes (Adapted from Baking bites)
2 cups all purpose flour
2/3 cups all corn flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest
2 large eggs
2 tsp vanilla extract
1 cup milk
Preheat oven to 350F. Grease the muffin tray with little butter.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
My oven baked these cuties in less than 12 minutes. Cool completely on a wire rack.
I added sprinkles to the top of the batter before baking and they were looking very nice. But they were too sweet so I made another batch without them.