Cupcake Day: Here are easy recipes to make during the holiday season

National Cupcake Day is celebrated in the US on December 15 every year In line with the upcoming holiday season city chefs have been experimenting to offer the widest variety of cupcakes across flavour profiles If you are someone who adores these bingeworthy delights and like to spend time in the kitchen wersquove got city chefs to share easy cupcake recipes that can be mastered in notime Christmas Cupcakes by Chef Amit Sharma Love and CheesecakeIngredients150 gm maida150 gm castor sugar59 ml milk108 gm buttermilkPinch of salt50 gm unsalted butter25 gm baking sodaCheese frosting on topMethod1 Mix milk and sugar until it dissolves Add buttermilk and mix it2 Add all dry ingredients and mix it well3 At the last add melted unsalted butter and mix it well4 Keep it in the refrigerator for 2 to 3 hours then bake it in a desired mould for 200degc for 20 to 25 minutesEggless Nutella Cupcakes by Shreya Gupta founder and pastry chef EssangeIngredients140g yoghurt15 tbsp oil50g sugar2 tbsp nutella90g allpurpose flour12 tsp baking soda34 tsp baking powder1 tbsp milk15g chopped hazelnutsNutella Buttercream200g vanilla buttercream35g nutellaMethod1 Start by taking yoghurt oil and sugar in a bowl and whisk it well until itrsquos all well incorporated2 Then add nutella and whisk again until you have a smooth mixture3 Add dry ingredients fold them in gently until they are all well combined4 Lastly add some milk and make a smooth pourable batter5 Then pour this batter into a cupcake tray that is lined with cupcake liners and top it with your hazelnuts6 Bake at 180 degrees Celsiusfor 12 to 15 minutes7 Then while they are cooling make your butter cream8 Once the cupcakes are cool pipe your buttercream with a nozzle and top with some extra nutellaRudolph Red Vanilla Cupcake by Chef Sunil Singh Blue Bop CafeIngredients30 gm refined flour10 gm yoghurt05 gm baking powder15 gm castor sugar5 ml oil05 ml vanilla essence10 gm butter cream20 gm white chocolate1 gm red gel colour1 gm snowballsMethod1 Mix together refined flour baking powder yoghurt castor sugar oil vanilla essence in a cake mixer on medium speed for 5 minutes till all the ingredients are well mixed to form a smooth batter2 Preheat the oven to 150rsquoC3 Grease the cupcake mould and pour the mixture evenly in it4 Bake the cupcake for 15 minutes5 Mix together butter cream white chocolate and red gel colour and pour in a piping bag6 Once the cupcakes are done remove from the oven and let it cool for 30 minutes7 Once cupcakes are cooled design with rudolph red using the mixture in a piping bag8 Garnish with snowballsDulce de Leche by Nitish Pawaskar pastry sous chef JW Marriott Mumbai SaharIngredientsCupcake240 gm refined flour374 gm castor sugar4 gm baking powder4 gm baking soda1 gm salt60 gm cocoa powder40 ml oil213 gm curd140 ml water2 eggs4 gm coffeeDulce de leche135 gm brown sugar780 gm condensed milk4 gm evaporated milk60 gm butter1 gm saltChocolate ganache10 gm fresh cream100 gm chocolate 5437MethodCupcake1 Mix all the ingredients together2 Portion the batter to 60gm each in a cupcake mould3 Bake in the preheated oven for 25 minutesDulce de leche1 In a pan add brown sugar and heat till it turns golden in colour Use a wooden spoon to mix if required2 Once the caramel reaches your desired colour take the pan off and add the condensed milk and evaporated milk while whisking constantly3 Add the butter in part and mix to emulsify4 Lastly add salt to combine5 Transfer to a clean bowl and let it sit at a temperatureChocolate ganache1 Heat the cream and pour over the chocolate Let it rest for a minute and stir to combineAlso ReadHere are two Korean street food recipes for you to try