Dalgona Coffee Vanilla Cupcakes have a delicious combination of coffee and vanilla. The cupcakes are moist and delish and make a great teatime treat. 


The Sun rises early in the hills. As it climbs up, the East part of the hill gets illuminated with its rays. Every tree wears gold and the Poplar tree becomes a giant chandelier as its leaves twist and twirl in the morning breeze. A great Barbet screams and dives down into the valley and disappears into the other side of the hill where the Sun has not yet reached and is dark, grey and cold.

Our morning walk comes to an end as we reach the outer periphery of our fields. A pair of Striated Laughing Thrush are huddled together on a branch of the pear tree.  The pair croons softly and sweetly.




Back home, daily chores begin. An energizing morning walk gives a good start to the day. In the second half, we made Dalgona coffee and vanilla cupcakes.




Dalgona coffee took the food world by storm last year. Our favourite beaten coffee got so much attention and popularity that every coffee lover made it hot or cold or used it in some avatar.




We used it in our favourite Eggless  Vanilla Cupcakes.

The cupcakes get a brown coffee top that goes very well with vanilla.




 Dalgona Coffee And Vanilla Cupcakes (Vegan)

Ingredients

  • 2 teaspoons coffee
  • 4 teaspoons sugar
  • 1-1 ½ teaspoons water
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 1 cup plant-based milk (room temperature) or milk for a non vegan version
  • 1 tablespoon apple cider / white vinegar
  • 1/3 cup neutral oil
  • 2 teaspoons vanilla extract

Instructions

  1. In a large mug, take the coffee powder, sugar and add water. Beat till creamy, pale and thick. Keep aside.
  2. In a large bowl, whisk together all the dry ingredients. Keep aside.
  3. In another large bowl, take milk, add vinegar. Stir and keep for 5-8 minutes.
  4. Add oil and vanilla extract to this mixture and mix well.
  5. Preheat oven to 180 degrees C. Oil one 12 cavity cupcake tray or line them with paper liners. Or, take 12 silicone cupcake moulds.
  6. Add the dry ingredients to wet ingredients and mix until well incorporated.
  7. Fill up ½ of the prepared cupcake moulds with the batter.
  8. Now add beaten coffee to the remaining batter. Mix well to get a batter of uniform consistency.
  9. Add the coffee batter on top filling the mould to ¾ of its capacity. We have vanilla batter in the bottom and coffee batter on top.
  10. Bake for 20-25 minutes.
  11. Cool in the rack. 

 Spicy Onion Buns are a perfect bake for cold rainy days. Warm garlicky buns with spicy tones taste heavenly with just butter. Spicy Onion Buns make a great accompaniment to a cup of hot soup



Our rendezvous with clouds, fog, rain and rainbow continues for the third consecutive month. Rain falling in a rhythm on soft grass, on green ferns, through leaves, on the forest, on the pond, on the roof feels like a lullaby. It is monotonous, sonorous and soothing. Rain is a balm for the soul.




Clouds of myriad hues look like blotches of paint on the sky, seeping into each other, creating shades and tints that are magical. Sometimes, the Sun peeps through the gaps in the clouds, filling up a patch of the forest in chequered light.  A huge rainbow after a downpour definitely becomes a show stopper making us run out with our cameras to capture its beauty. Monsoon is magical and mesmerizing.




On wet and cold days, the heart craves to have something, spicy and savoury that would compliment a cup of hot soup. 




Spicy Onion Buns are a perfect bake for rainy days. Warm buns with spicy tones taste heavenly with butter. The buns make a great snacking option too.



One can adjust the spiciness according to preference. The buns fill up the home with a heavenly aroma while baking.




Spicy Onion Buns (Vegan)

Ingredients

  • 3 tablespoons oil
  • ¼ cup minced onions
  • 2 tablespoons minced garlic
  • 3 ½ cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 1 -2 tablespoons Italian spice mix
  • 1-2 teaspoons chilli flakes
  • 1 green chilli chopped finely (optional)
  • 1 ¼ cup warm water
  • 2 tablespoons unrefined sugar
  • 2 teaspoons instant yeast
  • 2 tablespoons plant-based milk/milk (non-vegan version)
  • 2 tablespoons poppy seeds

Instructions

  1. Heat oil in a wok. Add onions. Sauté until the onions turn translucent.
  2. Add minced garlic. Sauté for another 3-4 minutes. Turn off the heat.  Let the mixture cool.
  3. Whisk together flour, salt, spice mix, chilli flakes, chopped chillies in a large bowl.
  4. Add fried onions and garlic. Mix well.
  5. Add sugar to warm water. Stir. Add yeast. Stir. Cover and keep for 10 minutes or until frothy.
  6. Add this mixture to the bowl with flour mixture. Knead for 8-10 minutes to get a very smooth and soft dough. Add more water if the dough feels tight or hard.
  7. Transfer the dough to an oiled bowl. Cover and keep in a warm place to rise for 1 hour.
  8. Line a baking tray with a parchment sheet. Preheat oven to 180 degrees C.
  9. Punch the dough and knead for 2-3 minutes. Cover and let rest for 5 minutes.
  10. Pinch out small pieces of dough and shape them into buns.
  11. Place on the baking tray keeping enough distance as the buns will expand and rise.
  12. Cover and keep in a warm place for 30-45 minutes or until double.
  13. Brush the top with milk. Sprinkle poppy seeds.
  14. Bake for 20-25 minutes or until the top turns golden.
  15. Cool on the rack. Enjoy warm buns with butter.




We baked the same buns with Whole Wheat flour.




Whole Wheat Spicy buns are soft, fluffy, very flavoursome and delicious. It makes lovely snacks for kids. It is nutty, substantial and filling. It is tastier than the regular buns.





Whole Wheat Spicy Buns (Vegan)

Ingredients

  • 4 tablespoons oil
  • ¼ cup minced onions
  • 2 tablespoons minced garlic
  • 3 ½ cups whole wheat flour
  • 1 ¼ teaspoon salt
  • 1 -2 tablespoons Italian spice mix
  • 1-2 teaspoons chilli flakes
  • 1 green chilli chopped finely (optional)
  • 1 ½ - 1 ¾  cup warm water
  • 2 tablespoons unrefined sugar
  • 2 teaspoons instant yeast
  • 2 tablespoons plant-based milk/milk (for non vegan version)
  • 2 tablespoons poppy seeds


If you want really soft buns, then I recommend that you go for overnight autolyse. Mix flour and salt mentioned in the recipe, add sugar to warm and make a dough that is neither too tight nor too soft. Cover and keep in the refrigerator overnight. Take it out in the morning and let it come to room temperature. Add some drops of water to yeast to get a paste. Add to the dough. knead for 2 minutes. Now add spice mix, chilli flakes, chopped chillies and fried onions and garlic. Knead to get a smooth dough.

If you find autolyse method cumbersome, you may avoid it.

Follow the instructions as above.


Linking to #Breadbakers

BreadBakers

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This month's Bread Bakers theme is Spiced Savory Breads and our host is Renu of Cook with Renu

 


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