Sunday, April 21, 2013

Baked Eggs: For the lazy Sundays

There are some days when the thought of a breakfast is just too much. You are just out of bed and the thought of standing at the stove scrambling eggs or even whisking the eggs seems like a torture. You wish you were home, where your mother would have had breakfast hot and ready for you when you woke up. You mentally slap yourself for the thought, you are a strong and independent woman (man) who chose to live by yourself. So you trudge into the kitchen trying to wake yourself up enough, so you can think of something easy.

These baked eggs are so easy you can make them half asleep. Seriously, you can. All you need are some chopped veggies and some herbs.

Throw them all in, sprinkle salt and pepper on top, bake in the oven to how jiggly you want the eggs to be and Voila! You can also whisk the mixture a bit, it will look like a mini omelette.

Like them? Make them!

Baked eggs

easy peasy eggs for one lazy bum


  • 1 egg (or how many every u like)
  • chopped bell pepeprs
  • chopped onions
  • mixed herbs
  • salt and pepper to taste
  • butter to taste


  1. Mix in onions and bell peppers with butter and herbs and microwave (or saute) for a minute or two
  2. Break egg into the bowl and add the veggies
  3. Bake in an oven at 160 C till desired amount of jigglyness of egg
Yield: for 1 person
Prep Time: 00:03
Cook time: 00:05
Tags: eggs, breakfast, quick

Monday, February 25, 2013

Colour Blocked Cupcakes and a fresh start

I know have been kind of MIA on the blog. But post-graduate life does that to you. I have hardly been cooking much even when I go back home and P.S Cupcakes has kind of died out due to lack of time and unavailability of an oven on campus.

My Hakuna Matata tattoo and the neon cupcakes. 
But now in a month I will have my degree in my hand and will be pushed out into the real world, with a real job. And I am terrified! So terrified that when I went home this time, I sought refuge in the kitchen and in an old friend.
These cupcakes are Oscar approved

She wanted to bake multi-colour cupcakes and bake them we did. Being a fashion blogger she called them colour blocked cupcakes. And guess what? We had a bunch of them which had pastel colours and a bunch which had neons, so much for me keeping track of fashion trends huh?
Pretty cool huh?
There is very basic physics required to get these right. Place colours which have similar wavelength together. These colours won't mix together to form other weird browns or blacks. Bunch them according to the order they appear in a rainbow: VIBGYOR. Which is why I had Violet, Green and Blue together and Pink, Orange and Yellow together.

You can make rainbow cupcakes as well, but put very less amount of batter of every colour while filling them in. Also make sure you spread the batter evenly, you don't want random blobs of colour. Or, may be you do. I would.

 These cupcakes are lemon cupcakes which were filled with a lemon curd and had a lemon butter-cream frosting.
Don't be afraid to core cupcakes, just fill them with yumminess and put back the top.  It will get covered with icing. 
There can you make out that the cores were out? 
I used Martha Stewart's Lemon Meringue Cupcake recipe for the cakes. And David Leibovitz's recipe for the lemon curd. Feel free to use use Martha's but it just asked for more eggs. I made the butter-cream icing myself, the recipe for which will follow.

I am always going to paint my nails before I take food photos with my hands. I like how happy painted nails look. 

I am going to be posting pretty regularly now, so stay in touch. 

Aditi, writes a fashion blog, The Colour Whisperer. Do follow her.

All the pictures in the post have been taken by her.

Lemon Buttercream Frosting


  • 100 gm butter
  • 200 gm icing sugar
  • 1 tbsp milk
  • 1 tbsp lemon/lime juice


  1. Beat butter till light.
  2. Add sugar in batches and keep beating till the volume increases and the sugar is well incorporated.
  3. Add milk and lemon juice.
  4. Add more milk to thin out the icing, if you want it to spread easily.
  5. To firm up the icing, add more icing sugar. You can now pipe it out.
Yield: Enough to lightly frost 24 cupcakes
Prep Time: 00:10
Tags: lemon, icing, butter-cream