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Cupcakes with ‘Chikki’ Cream Cheese Frosting

Pin it, bookmark it, share it on my timeline or ‘favourite it’ – that’s how I’m used to saving recipes and clippings online. I don’t mean to sound archaic, but that’s such a far cry from the very first time my ‘Amma’ made me jot down a recipe in a diary that Papa had designated as one I was allowed to scribble in. On a totally related / unrelated note, my handwriting continues to look pretty much the same as the scribbles in said diary. To meander back from this slight digression, last year, my Mum brought me a little treasure of recipes from my grand-aunt’s collection… and that’s when the stark difference hit me… Her bulky diary of hand-written recipes, notes from trials and failures and newspaper clippings that progressed from black white to colour.

From choux pastry to tips on making the perfect sambhar, some recipes appear to have been written in a hurry, others are neater, as though to indicate a more leisurely pace while writing. I do read my share of recipes in newspapers, but storing clippings… wow, I think I gave that up since the onset of e-papers! My mantra- read the paper, save the recipe online! That’s exactly how I’d saved this recipe that had originally appeared in Pamela Timms’ fortnightly column in ‘Mint’. Her recipes are meticulously explained and always take into account Indian ingredients. These cupcakes with peanut ‘chikki’ frosting, a sort-of praline made from jaggery and peanuts, sounded adorably Indian-ish for me to try immediately!

I did make a few changes to the recipe, predominantly the frosting, which has more cream cheese than butter and a slight scaling down of the icing sugar. Cream cheese makes for a smoother textured frosting, one that I feel makes for the perfect contrast when the ‘chikki’ bits are folded in. But like any baker would know, making frosting in the Indian heat comes with its own challenges. I find that using the cream cheese at a cold temperature, just out of the refrigerator, mixed with butter that’s only slightly at room temperature and beaten with icing sugar in one go, works well to keep the frosting from curdling or melting in our weather.

So there you go, my way of chronicling my kitchen adventures, clipping recipes and noting changes isn’t too bad either!

Adapted from Piece of Cake, Mint

Print Recipe
Cupcakes with 'Chikki' Cream Cheese Frosting
Pin it, bookmark it, share it on my timeline or ‘favourite it’ – that’s how I’m used to saving recipes and clippings online. I don’t mean to sound archaic, but that’s such a far cry from the very first time my ‘Amma’ made me jot down a recipe in a diary that Papa had designated as one I was allowed
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre-heat the oven to 180 degrees Celsius.
  2. In a medium-sized bowl, sift together the flour and baking powder. Set aside.
  3. In a large bowl, use an electric hand-held mixer or large whisk to beat together the butter and caster sugar until pale and fluffy.
  4. In a small bowl, whisk together the eggs with vanilla extract. Gradually add this whisked mixture to butter-sugar mix, beating well after each addition until it has been incorporated.
  5. Add the flour in 2 batches to the wet ingredients, mixing well after each addition. Scrape down the sides of the bowl and mix. If you find that the batter has not attained “dropping consistency” then sparingly add the milk and mix into the batter until it does.
  6. Line a muffin tray with 9 cupcake liners. Spoon the batter evenly into the liners. Tap the tray on the counter to even out the batter. Bake in pre-heated oven for 10 to 15 minutes or until a skewer inserted in the centre of the cupcakes comes out clean.
  7. Place the cupcakes on a wire rack and allow them to cool completely.
  8. While the cupcakes are cooling, prepare the frosting. Place the chikki in a sealable plastic bag and bash it with a rolling pin until it is broken into tiny pieces, but not powdery. In a bowl add the unsalted butter, cream cheese and sifted icing sugar and gently beat together to combine. Be careful not to overmix. Fold in the tiny pieces of chikki. If you find that the frosting is slightly runny, then refrigerate it for about 10 minutes. Spoon the icing on each cupcake and smooth it out. Sprinkle some crushed chikki on each cupcake.
Recipe Notes

Makes 9 cupcakes

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6 Comments on “Cupcakes with ‘Chikki’ Cream Cheese Frosting

nandoos Kitchen
March 25, 2014 at 9:01 pm

lovely cupcakes.

Reply
Avani
November 4, 2014 at 10:17 am

Hi Tarika Do you make your cream cheese at home?

Reply
Tarika Singh
November 4, 2014 at 10:31 am

Thank you 🙂

Reply
Tarika Singh
November 4, 2014 at 10:34 am

Hi Avani! Nope! I’ve used the unsalted Britannia Cream Cheese here and drained the water from it completely. I usually find it easily at grocery stores, just be sure that the salesman doesn’t give you cheese spread instead! They tend to get confused sometimes 🙂

Reply
Kushi S
May 14, 2015 at 2:00 am

Frosting with chikki.. WOW This is interesting:)Looks very beautiful too.

Reply
Tarika Singh
May 14, 2015 at 1:30 pm

Thanks! It was a first for me too 🙂

Reply

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