Sweet Punch challenge for this month went for savoury quiche and was hosted by Ria..I was really happy to see this savoury bake once i came back from vacation, We love quiche lorraine which quite famous here and its basically prepared with leek chunks, eggs, cream and cheese, this golden onion quiche went for onions,chicken or else paneer or veggies with a homemade pastry sheet...I was really excited to try out this delicious quiche  and enjoyed making them before a week, we loved having this quiche with a simple cucumber salad for our lunch... Its really a filling quiche to enjoy along with a simple salad or soup for dinner or else for lunch with a fruit dessert, i went for a medium sized quiche using a regular cake tin and they turned out really awesome..I made few changes, i skipped the beaten egg in pastry dough and used less butter also used less milk and egg in the filling otherwise i prepared as same as the original recipe went for..



For Pastry Dough:
200gms Maida
50gms Butter (frozen)
1/4tsp Baking powder
Salt
Iced cold water (if required)

Sieve maida,salt and baking powder together, grate the butter and mix it with flour using ur finger tips till it ressembles as coarse sand..add the water and gather into soft dough..roll it in a lightly floured surface and line it over the baking sheet lined in a baking tin..arrange in fridge until u prepare the filling..

Onion & Chicken Filling:
1/2cup Boiled and shredded chicken
2nos Onions (chopped)
3/4cup Milk
100grms Cheese
2nos Beaten eggs
Salt
Pepper
Oil

Heat oil and fry slightly the chicken till its turns golden brown, add the onions and fry until the onions turns caramalised..put off the flame and let this chicken-onion mixture gets cool...Add the milk, cheese, beat eggs,salt and pepper, whish everything well...spread the chicken and onion over the already prepared pastry sheet and pour the prepared milk-egg-cheese mixture..Bake for 25minutes at 350F until the crust turns brown..

 Cool it completely and serve it in wedges..

My passion for baking never stops me to try out many various bakes, when i saw last month's Sweet punch challenge with tiramisu cake, i was really sad, dunno how i missed that challenge and dont want to miss anymore those beautiful bakes and immediately i send a mail to the SP group, Divya was kind enough to accept my request and send me immediately this devil's food cupcakes recipe along with the revealing date, i prepared this marvellous, delicious cupcakes before few days ago, its completely a hard task for me to keep this cupcakes away from my family until i take some clicks, yeah they loved it much and they didnt even let me alone to take some clicks before they get vanished, my H had this beautiful cupcakes for lunch as dessert and for breakfast along with coffee, the same happened with my teddies too, they enjoyed each and every bite of the fabulous, droolworthy devil's food cupcakes..I was very happy and really enjoyed making this fantastic challenge, thank god i didnt missed this month's challenge..Coming to the filling, i found this vanilla cream filling very much interesting which is quite light, super delicious and not too fatty when compared to the whipped cream filling, this filling is definitely gonna be a keeper for me to try out with chocolate or any other flavour as filling while am gonna make some cupcakes or muffins next time..



Recipe Source: Baking Bites
For Cupcakes:
1/2 cup butter( room temperature)
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full) -can be substituted with yogurt or cream mixed with a tsp of yogurt (i used yogurt)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water( boiling)

Method:

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract..In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling:
2 tbsp all purpose flour
1/2 cup milk (low fat)
1/2 cup butter
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Butter Cream Frosting:
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

To Assemble:
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.

If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.

I baked 2 dozen of this cupcakes and i didnt change anything from the original recipe except the flour used in vanilla cream filling...This devil's food cupcakes were extremely moist, delicious and prefect for chocoholic peoples like me to enjoy anytime...

Who will say no to this droolworthy cake, definitely not me..I prepared this molten lava cake sterday for the fourth time, everytime i prepared these cake, its vanished even before they get slightly cooled, yep we enjoyed them hot once they came out from the oven, sometimes i almost burned my tongue while enjoying these droolworthy cake..While they were warm, nothing will beat this yummy cake...Everyone at home enjoyed and asked me to prepare often, thats y sterdary was my fourth trial...Everytime i enjoyed making and having them..This molten lava cake was choosed by Divya for this month's sweet punch and its our's october Sweet Punch bakes..This molten lava cake goes for quick baking as the centre of the cake shouldnt be cooked well..Since i used the dark chocolate for making this cake, its was quite dark else they tastes really marvellous, i just went for more sugar else i followed as per the original recipe..Thanks to Divya for choosing this yummyilicious ooey gooey cake, we loved it..



Recipe Source: Show Me The Curry
113grms Dark baking chocolate
113grms Butter
2nos Eggs
1/2cup Sugar
1/4cup All purpose flour
Butter for greasing

In a double boiller,melt the chocolate, preheat the oven to 350F..once the chocolate melts completely add the butter and stir well, in a mixing bowl beat together the sugar and eggs until they turns light anf fluffy..Add in the chocolate butter mix and flour, beat everything together until they turn smooth..grease the ramekins with butter and pour this cake mixture in the greased ramekins..

Arrange the ramekins over a baking tray and bake for 10-15minutes (mine took exactly 12minutes)...Enjoy warm!