Since N travels a lot and we are vegetarians, it gives me a chance to share a lot of funny stories about food, particularly, airline food. When I accompany him on his tours, more than the joy of seeing a new place, I have the issue of preparing food for the travel. Usually I make tamarind rice or podi idli(both can stay fresh for atleast 2 days without using a fridge) for him to take for the journey. It sounds funny that at this age of freshly brewed coffee and to-go food options, I still make those old recipes.
But it was a life saver once- when N was on a non stop flight to Japan last year, though we had mentioned Vegetarian option, he was served Shrimp and chicken(as it is they offered food twice on the flight). And the only alternate options the crew had was a bag of peanuts and ice cream to munch for the 14 hour flight! Luckily I had made a pack of tamarind rice and he had that on the flight 😀
It helps a lot to have a sandwich or something in hand, given the flight delays and the options for vegetarians. If good food is served on the flight it is OK if the prepared food goes as a waste, but if nothing is there, then comes the trouble.
So many times N and I have munched on a plate of fruits (kiwi and honey dew melon to be exact), sadly looking at each other and watching others enjoy a hot and cheesey pepperoni pizza. That is a pathethic situation, you know?
I always make a point to pack something for our travels and if N has a early morning flight to catch, I make some fresh cupcakes or muffins for him to take.
These cupcakes are very simple, actually very basic recipe for cupcakes. You can alter it, add any flavors or colors or frosting and enjoy them. I made a basic batter and then baked two batches of cupcakes, one with cocoa and nuts and other with coconut.
Ingredients (Makes 12 cupcakes)
All purpose flour- 1 cup and another 1/4 cup
Baking powder -1/2 tsp
Butter- 1/2 stick (6 tbsp)
Sugar- 3/4 cup
Almond essence- 1/2 tsp
Coconut flakes- 1/4 cup
Milk- just to add if the batter is too thick
Cup cake liners- 12
Keep the eggs and butter at room temperature for atleast an hour before baking. Use self rising flour or add baking powder to the all purpose flour and mix the flours together.
Pre heat the oven to 365 F.
Beat the eggs in a bowl till fluffy using a hand mixer, then add butter into it and beat well again. Add sugar and flour, alternating them and mixing them and folding them into the eggs as you go along. Mix gently, not like the egg beating!
Add almond essence, coconut flakes and mix once. If you feel the batter is too thick, you can add 1-2 tbsp of milk to thin it out.
In a muffin pan, arrange the cupcake liners and scoop about 2 tbsp of batter and place it inside the cups. Do not fill the muffin pan till the brim, give some space for the cake to rise.
Bake in a 365 F oven for just 14-16 minutes, or till a fork inserted into the cake come out clean. Remove from the oven, let it cool for a couple of minutes and transfer the cupcakes on to a plate.
Serve with tea or enjoy them as a breakfast. These cupcakes(muffins) are starting their journey for Versatile Kitchen’s Bake off event.