Toast cups

Toast cups or mini quiches as they look like are a quick way to upgrade a simple toasted sandwich to look like a gourmet snack . It is a very easy dish to make. Bread is rolled, cut, and baked into cups, filled with different savory filling, topped with cheese, and baked into delicious hot snacks.

Vegetarian Toast cups ingredients

You can practically fill the toast cups with any filling you like. I like this Mexican filling with corn, capsicum, and paneer. The Mexican taco spice mix or the chili spice mix adds a new flavor and spice to the filling. It also makes it quick to cook.

Toast cups procedure

You can choose to cut the edges of the bread if you like. Rolling the bread will make it easier to cut it and fit in the muffin mould. To add flavor to your toast cups, you can brush the cups with olive oil mixed with dried herbs like oregano, basil, thyme etc. You can use any cheese you like to top the toast cups. If you want to prepare the dish in advance, you can prepare the filling and toast the cups lightly. Assemble and bake the cups just before serving. This snack tastes best when it is hot.

Vegetarian Toast cups

Ingredients

  • 12 slices of bread with the edges cut
  • ½ cup boiled/steamed sweet corn
  • ¼ cup mixed bell peppers chopped
  • ¼ cup paneer chopped
  • ¼ cup onion finely chopped
  • 35 gms Taco seasoning/any Mexican seasoning
  • 5 tbsp olive oil
  • 2-3 tbsp water
  • Cheese to taste ( used cheddar cheese)
  • Salt to taste

Recipe

Heat oil in a pan. Add onions and sauté for 1-2 minutes. Add the bell peppers, paneer, and sweet corn. Mix well and cook for 1-2 minutes. Add the taco seasoning and 2 tbsp water and mix well. Taste and add salt if required. Cook for 3-4 minutes mixing in between. Transfer to a bowl and keep aside.

For the toast cups, roll a bread slice using a rolling pin. Cut a circle using a cookie cutter or a sharp edged bowl. Divide the circle into two. Adjust the semi circles in a muffin tray to make a cup. Follow the same procedure for rest of the bread slices.  Spray the toast cups with olive oil. Pre-heat an oven to 180 degrees Celsius and bake the cups for 10-12 minutes.

Take the tray out of the oven. Add a table spoon of filling in each cup. Top it with grated cheese and bake for 8-10 minutes till the cheese melts. Serve hot.

Rainbow cupcakes

Cupcakes are my favorites when it comes to baking so when Hannah (my wonderful neighbor) offered me some cake flour and icing a day before Christmas, I already knew how I am going to use it. Unlike other parts of the world, Christmas is not cold and nice in Singapore. To add to my complain about bad weather, this year it was a super wet Christmas with the rain refusing to stop whole day. I wanted to add color to the cupcakes to make us feel happy and colorful in this gloomy weather.

Ingredients for eggless Cupcakes

I decided to make simple vanilla cupcakes with as many colors as I can to make them look even more prettier. You can also use sour Indian curd instead of the milk and vinegar mix. But this one needs less whisking than mixing the oil and curd.

Rainbow cupcakes

You can add as many colors as you like and you can even layer different colors, give a marble effect or try any other creative ideas instead of baking single colored cupcakes. Make sure not to over fill the liners.

Eggless Rainbow Cupcakes

After looking at these colorful cupcakes, icing was really not on my mind but thanks to Hannah again, I had a super delicious chocolate icing. Whipped cream, or cooked flour icing is ideal with these cupcakes. To add a festive touch, I tried icing couple of them with white icing and tried making Christmas trees with the icing too. These cupcakes can be enjoyed for up to 3 days when you store them in refrigerator. Remember to warm them up for not more than 10 seconds before eating.

Rainbow cupcakes with chocolate icing

Ingredients

Makes 24 mini cupcakes

  • 240 gms cake flour (you can use all purpose flour too but this helps to make the cake soft, and spongy)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 gms sugar
  • ½ cup oil
  • 5 tsp vanilla extract
  • 1 cup milk
  • 1 tbsp vinegar
  • Different gel colors ( I used blue, orange, pink, yellow, green, purple, and red)

Recipe

Mix the milk and vinegar in a bowl big enough to add the wet ingredients and keep aside for couple of minutes (1-2 minutes is enough). Combine cake flour, baking soda, baking powder, and salt and sift it 1-2 times so that the ingredients get mixed properly. Put the sifted flour in a deep bowl. Add the sugar and mix well.

Add the oil and vanilla extract to the milk and vinegar mix and whisk well (atleast 2-3 minutes) till all the ingredients are mixed well. Add this liquid to the dry ingredients. You can make a well in the dry ingredients and add the liquid ingredients and mix it using a whisk. Do not over mix this batter. Just mix it enough so that there are no lumps.

Divide the batter into 7 bowls. Add few drops of color to each bowl and mix gently till the color is incorporated into the batter completely.

Preheat the oven to 180 degrees celsius. Line the cupcake mould with cupcake liners and fill each mould with different color batter. Do not fill the liners more than 2/3rd with the batter. Bake the cupcakes for 15-18 minutes. The cupcakes are done when you put a toothpick in the center of the cupcake and the toothpick comes out clean.

Cool the cupcakes completely and ice with the desired icing. I have used chocolate butter cream icing. The cooked flour frosting goes very well these cupcakes.