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For me, the month of May is all about mangoes. Growing up in India, the month of May is the peak of mango season; my mind is flooded with memories of “aamras and puri” (mango pulp and fried mini roti), mango milkshakes, “amrakhand” (the traditional shrikhand, a thick, sweetened yogurt, with a mango twist) and countless mango-based desserts and cakes that my mom made for our birthdays (my sister and I are both May-born).
So for the month of May as part of my cupcake project, the fruit of the month just had to be Mango. It didn’t matter what else is in season in California at the moment, it had to be mango! I’m always looking for delicious vegan recipes for my mom to bake in India with the ingredients easily available in India, so I decided to make these mango cupcakes vegan (and while I was at it, whole grain, with the use of whole wheat pastry flour)!
These cupcakes are light and moist with a great mango and cardamom flavor, and the mango frosting (made vegan with the use of Country Crock plant butter instead of regular dairy butter) is like cardamom-scented ball of fluff!
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This post is a PSA for the glorious combination of blackberries and coconut. Try these out, and you too will wonder why we don’t see these two ingredients together more often! Strawberries and raspberries, sure – but why not blackberries! It’s baffling.
Here I’ve adapted a simple, dairy-free coconut muffin recipe into one that has pops of plump blackberries, that are almost jammy when baked. These are totally delicious and satisfying unadorned, but I couldn’t resist making a gorgeous lavender colored blackberry buttercream to show them a little extra love!
The cupcakes come together in no time, with no beaters or special equipment! I added some coconut flour in addition to the coconut oil, coconut milk and shredded coconut (okay – these are VERY coconut-y), that I think lends a nice bite to these treats!
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An ultra-luxe pound cake recipe adapted to cupcake format, with a lemon flavor so bright and cheerful, it will make all the zesting and juicing well worth the effort! The citrus plays beautifully with the buttery poundcake here. As a poundcake purist I can safely say that if you are going to mess with a classic, you better do it right!
We start by zesting and juicing a whole lot of lemons for this cake. 8 lemons sounds like a lot, but you are doing the work for the batter, the syrup (to soak the cupcakes and make them extra moist and lemony) and the sharp, tart glaze that will wake you up!
Put on some nice music and get right to it!
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Last Updated: May 25, 2021
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
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A delightful citrus combination, that can be taken to the next level with the addition of orange liqueur to the cupcake batter and/or the chocolate ganache frosting! These cupcakes (which I often make into bundt cakes or mini bundt cakes with the ganache draped over, or round cakes filled with the frosting) are one of my most frequent bakes all year round – turns out many of my friends dig the chocolate and citrus combination!
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I’d been eyeing Smashed Potatoes on Instagram forever, and I will never understand why I was waiting until now to put them together with a cheesy corn and pepper topping (reminiscent of “corn chili cheese toast” we used to have growing up in India).
These smashed potatoes (baby potatoes that are first boiled, then smashed, and then baked till crispy, almost frittered) are excellent by themselves, dipped into a nice garlicky aioli, or under a soft boiled egg (you know I try to put an egg on everything!). I imagine they would make a wonderful base for a “chaat” (savory Indian street food), topped with spiced yogurt, tamarind chutney and chaat masala (you’ll see that soon enough on the blog). A great side with meat or fish, too, although I have yet to try it.
Make just the potatoes, or top with anything that strikes your fancy, and enjoy the salty, fatty goodness of it all!
Continue reading “Smashed Potato and Corn Bites”