Eggless Cupcakes with Buttercream Frosting

I wanted to send some cupcakes for my husband's team at his office after a successful project, but didn't have any eggs at home. A quick search led me to this recipe which I altered a little. It was easy to make and very tasty.

For the cupcakes:
1 cup flour
1/4 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 tbsp cornstarch
*1/2 cup sugar 
1 tbsp vanilla extract
1/2 cup yogurt (don't use the whey)
1/2 cup butter
1/2 cup milk

*(It's low on sugar because the frosting is very sweet - if making only cupcakes, add 1/4 cup more sugar)

Cream the butter and sugar well - just over a minute, then add the vanilla and mix some more.
Sift all the dry ingredients into a separate bowl.
In another bowl, mix the yogurt and milk.

Add the dry and wet ingredients into the creamed butter alternately, starting and ending with the dry ingredients.

Once all ingredients are incorporated, put into cupcake moulds and bake in a pre-heated oven at 180 deg Celsius for about 20-25 minutes. Remove from oven and let it cool completely before topping it with the frosting.

It gave me 12 medium cupcakes.

Frosting:
200 gm unsalted butter at room temperature
200 icing sugar (sifted properly)
Food colouring (optional)

Cream the butter and sugar well. Make sure there are no sugar lumps as it will interfere when you pipe the frosting. I used a piping bag, but you could also lather it on with a spoon, or improvise and use a ziplock bag with a tiny cut in the corner.

Add sprinkles for joy!

Spiced Pumpkin and Lentil Soup

Just in time for the 'winter' months. Although it is not really winter here, it does get a little chilly in the evenings with strong breezes.

I made this in 2 parts - first the lentil then the pumpkin - then mixed it together for a nice drink on a chilly evening.

You'll need:
*1/4 cup uncooked split mung lentil or red lentil
1 cup of water
1 tsp turmeric
*250 gms pumpkin, peeled
1 large carrot
2 tomatoes
Salt to taste
2 tbsps roasted cumin, crushed
Cream to garnish (optional)
*You can adjust the quantity of the lentil and pumpkin depending which flavour you want dominant

Wash then cook the lentils in the water with the turmeric and some salt. I use a pressure cooker and leave it for just one whistle. Microwaving takes longer (about 15 minutes), and if using an open pot, then add some extra water. The lentils should be cooked thoroughly, and for a smoother texture, just blend it for 10 seconds. Keep aside.

In another cooker, boil the pumpkin, carrot, and tomatoes. Once it is soft enough, blend it in a mixer then sieve and season it with salt. Mix it in with the lentils.

While serving, reheat if necessary and garnish with cream (optional) and the crushed roasted cumin.