Chikki Cupcake - Nut Brittle Cream Cheese Frosting | My Recipe Book By Tarika Singh | Get Curried

Learn how to make Cupcake With Nut Brittle Cream Cheese Frosting, a delicious cupcake recipe By Tarika Singh.

Christmas is around the corner and food blogger Tarika Singh is up with a delectable cupcake recipe with an Indian twist. She stirs up some chikki on the snow like the frosting of cream & cheese over the cupcakes and we bet, it's all that you need on a Christmas eve.

Ingredients:

125 grams unsalted butter at room temperature
125 grams caster sugar
125 grams all-purpose flour
1 tsp baking powder
2 large eggs
1 tsp vanilla extract
2 to 3 Tablespoons milk (only if required)
For the icing
30 grams unsalted butter, slightly cold, not fully at room temperature
70 grams cream cheese, the cold kept out of the refrigerator for only a minute
150 grams icing sugar, sifted
75 grams peanut chikki
Few extra pieces of chikki, crushed to sprinkle on top

Method:

- Preheat the oven to 180 degrees Celsius.
- In a medium-sized bowl, sift together the flour and baking powder. Set aside.
- In a large bowl, use an electric hand-held mixer or large whisk to beat together the butter and caster sugar until pale and fluffy.
- In a small bowl, whisk together the eggs with vanilla extract. Gradually add this whisked mixture to butter-sugar mix, beating well after each addition until it has been incorporated.
- Add the flour in 2 batches to the wet ingredients, mixing well after each addition. Scrape down the sides of the bowl and mix. If you find that the batter has not attained “dropping consistency” then sparingly add the milk and mix it into the batter until it does.
- Line a muffin tray with 9 cupcake liners. Spoon the batter evenly into the liners. Tap the tray on the counter to even out the batter. Bake in preheated oven for 10 to 15 minutes or until a skewer inserted in the center of the cupcakes comes out clean.
- Place the cupcakes on a wire rack and allow them to cool completely.
- While the cupcakes are cooling, prepare the frosting.
- Place the chikki in a sealable plastic bag and bash it with a rolling pin until it is broken into tiny pieces, but not powdery.
- In a bowl add the unsalted butter, cream cheese and sifted icing sugar and gently beat together to combine. Be careful not to overmix.
- Fold in the tiny pieces of chikki. If you find that the frosting is slightly runny, then refrigerate it for about 10 minutes.
- Spoon the icing on each cupcake and smooth it out.
- Sprinkle some crushed chikki on each cupcake.

Host: Tarika Singh
Copyrights: REPL
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