Red Velvet Cupcakes with Cream Cheese Frosting (Mehezabin and Shraddha)

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

yield: 12 cupcakes

 

prep time: 15 minutes

 

cook time: 20 minutes

 

total time: 35 minutes

INGREDIENTS:

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Mocha Cupcakes with Espresso Buttercream Frosting (Mehezabin and Shraddha)

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

(Cupcake recipe adapted from My Baking Addiction)

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

IRISH CAR BOMB CUPCAKES (Mehezabin and Shraddha)

IiRISH CAR BOMB CUPCAKES

yield: 24 cupcakes

 

prep time: 40 minutes

 

cook time: 17 minutes

 

total time: 1 hour

INGREDIENTS:

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

DIRECTIONS:

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(Recipe adapted from Smitten Kitchen)

DARK CHOCOLATE CUPCAKES (Mehezabin and Shraddha)

DARK CHOCOLATE CUPCAKES

yield: 12 cupcakes

prep time: 30 minutes (active), 45 minutes (inactive)

cook time: 18-20 minutes

total time: 50 minutes

INGREDIENTS:

For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
⅓ cup heavy cream

DIRECTIONS:

1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

7. To make the Peanut Butter Frosting: Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

6 Foods to Avoid When Trying to Burn Belly Fat (Mehezabin and Shraddha)

Exercise may not be enough when you need to burn belly fat. Belly fat is the toughest fat to lose on your body. A variety of things influence belly fat, including stress. Stress is one of the biggest factors, but some foods you eat increase this type of fat as well. Before you continue to indulge in the bad stuff, here are 6 foods to avoid when trying to burn belly fat.

1.  Soda

Soda is not only unhealthy for you, it increases belly fat. It has empty calories that add excess weight. Soda also provides large amounts of sugars. This sugar comes in the form of high fructose corn syrup and other additives. Your body has a hard time burning this sugar off, especially in the mid-section. High fructose corn syrup is known to make you obese. This obesity is more apparent in your abdomen. You may think that diet sodas are better, but they also contain artificial sweeteners that contribute to bad health. It's best to drink pure water to lose your belly fat.

2.  Dessert

Dessert may be your favorite part of eating any meal, but it can add many calories to your diet. Even low calorie and reduced fat desserts should be eaten in moderation. Most desserts have refined sugars. These sugars lead to weight gain. Consider eating healthy fruits instead of cakes, cookies and candies.

3.  Fast Food

Fast food is the worse type of food to eat when you're trying to lose belly fat. Those burgers, shakes and fries have large amounts of calories, fat and carbohydrates. None of these things are nutritious. Most fast food is cooked in fatty oils. This type of oil contributes to obesity, a leading cause of health problems.

4.  Whole, Low Fat and 2% Milk

Whole milk is an excellent source of calcium and other nutrients, but it also has a high fat content. As an adult you really don't need whole milk unless you have problems gaining weight. You should drink skim or 1% milk to avoid belly fat and maintain your healthy weight. Low fat milk or 2% milk both have a significant amount of calories and fat. Whole milk has about 9g of fat.

5. Potato Chips

One of your favorite snacks may be giving you belly fat. Most potato chip brands are cooked in hydrogenated oils. This type of oil is called a trans fat. Trans fat is known to increase cholesterol, contribute to heart disease and increase weight. Chips that don't contain hydrogenated oil may have high amounts of fat from other oils they're fried in. There are baked and low fat potato chips on the market that make better choices. However, be aware of the calorie count. High calories still contribute to belly fat.

6.  Pancakes

Pancakes make delicious breakfast items, but they have large amounts of calories and fat. Eating this food is worse when you top it with syrup. Even light pancakes contribute to belly fat. Avoid this food and enjoy whole wheat waffles instead. Whole wheat helps lower belly fat.

 

 

Men’s Involvement in Breastfeeding (By Mehezabin and Shraddha)

                           

                    Men’s Involvement

The first thing the man can do is to generate a helpful family environment toward breastfeeding.
If he views breastfeeding as making a positive difference in the health and well-being of his baby and as
a main concern for his wife and child, this attitude will set the tone for achieving success. A father who
views a baby's continual presence as intrusive will weaken breastfeeding. The father who assumes that
his baby will accompany the couple to all social interactions has given breastfeeding his strong approval.
But there's a big difference between a man who agrees to let his wife breastfeed and one who
consciously creates an atmosphere of success.
Giving Support and Encouragement:
Breastfeeding can be psychologically challenging, bodily very tiring, and uncomfortable at times.
Almost all new mothers experience doubts about their capability to care for a dependent newborn.
Breastfeeding mothers harbor extra fears about the sufficiency of their milk supply or the accuracy of
their breastfeeding method, or their skill to surmount lactation troubles. Fathers can play a key role in
supporting their breastfeeding wife's self-assurance by praising their efforts and offering words of
encouragement.
Providing Practical Help:
A father can help in so many ways that it's hard to imagine why many men feel left out when
their wives breastfeed. A father can go to the baby when he or she awakens and bring the hungry infant
to his wife. After the first feed on one side , he can burp the baby and help arouse the infant for the
second side. When the feeding is complete, the father can change the infant and put him or her down to
sleep.
Building a Relationship with the Baby:
Although the mutual interaction between a breastfeeding baby and her mother is one of the
strongest bonds in nature, this doesn't lessen the significance of a baby's early relationship with her
father. Instead of feeling left out of the nursing bond, fathers can cultivate their own exclusive bond with
their baby. Much has been written recently about the problem of "father hunger" among American
children. As a result of divorce, single parenthood, and emotionally distant fathers, innumerable children
grow up with little or no contact with their fathers. Today, nearly 40 percent of America's children do not
live with their father. Not only has fatherlessness becomes the single most important determinant of
child poverty, fatherless children are at increased risk for violent behavior, unlawful doings, drug misuse,
school failure, joining a gang, and other social problems. Children ought to have the right to have a
healthy, loving relationship with two parents, and fathers deserve to know the truth about their crucial
role.
As a father, the man can begin by connecting with his child through touch, one of the most
strongly developed senses at birth. He can hold, carry, rock, caress, massage, and stroke his baby and let
her fall asleep. When the baby is in a quiet alert state, it is most receptive to engage visually. It prefers to
look at the human face over any other visual stimulus. Within a few months, babies already perceive
their fathers as principal sources of play and motor movement, different-but no less important thanmothers.
If the wife is more skillful at comforting, bathing and entertaining the baby, it isn’t necessary
for the man to let her be the chief infant custodian. Instead, the man can explain that he wants to
become proficient at caring for and nurturing the baby. Mothers need not come to their husband’s
rescue as soon as the baby starts to cry. Instead they can allow the husband opportunities to soothe or
entertain the baby or sing her to sleep. One prudent mother decided not to correct her husband when
he put the newborn's disposable diaper on rearward the first time. An affectionate father's genuine
attempt to contribute in infant care was more important than whether the clothing breaks are in proper
position.