A Little Taste of Home 🤎 | Coffee Cupcakes, Hyderabadi Gosht & Pakistani Mom Life in Canada

#cookedbysabeen #ourpakistanilifeincanada #cozyday #pakistanirecipesmealprep #fullbusydaymomlife SALAM, A cozy day in my life as a Pakistani Canadian mom 🤎 Today I’m making coffee-flavoured cupcakes with coffee buttercream — coffee goes into both the cupcake batter and the icing for that delicious coffee flavour. ☕🧁 Then it’s off to Costco before coming home for some Pakistani-style meal prep, including comforting Hyderabadi gosht and reshaydaar kabab. A happy, cozy day filled with cooking, errands, nostalgia and little moments that feel like home. 🤎 Thank you for spending some time with me and welcome to another vlog from Cooked by Sabeen. ☕ Moist & Fluffy Coffee Cupcakes Yield: about 12 cupcakes Oven: 350°F (175°C) Texture: soft, moist, fluffy and tender — not dry Flavor: rich coffee with a subtle brown-sugar sweetness and vanilla Ingredients ½ cup (120 ml) neutral vegetable oil ½ cup (100 g) granulated sugar ½ cup (110 g) brown sugar 2½ tsp instant espresso powder/instant coffee 1 tbsp warm water 2 large eggs, room temperature 1¾ cups (210 g) all-purpose flour ½ tsp baking powder ½ tsp baking soda ½ tsp kosher salt ¾ cup (180 ml) buttermilk 1 tsp vanilla extract @Cookedbysabeen Heat oven to 350°F (175°C) and line a 12-cup muffin tin. Dissolve coffee/espresso powder in 1 tbsp warm water. Whisk oil, granulated sugar and brown sugar until combined. Add dissolved coffee, eggs and vanilla; mix for about 30 seconds. Add flour, baking powder, baking soda and salt; mix lightly. Add buttermilk and mix just until combined. Do not overmix. Fill liners ⅔ full. Bake 16–18 minutes, checking at 16 minutes. They're ready when the tops spring back lightly and a toothpick has a few moist crumbs. Cool completely before frosting. ☕ Fluffy Coffee Buttercream Thick frosting: ½ cup (113 g) unsalted butter, softened 1¾–2 cups (210–240 g) powdered sugar(I took only 1 cup) 1½–2 tsp instant espresso powder 1 tbsp hot water 1 tsp vanilla 1–2 tbsp heavy cream or milk Pinch of salt Frosting Dissolve espresso powder in hot water; cool slightly. Beat butter for 3–4 minutes until pale and fluffy. Gradually add powdered sugar. Add coffee mixture, vanilla and salt. Beat another 2–3 minutes until light and fluffy. Add cream/milk ½ tsp at a time if too thick. Pipe with a large open-star tip (1M) for a pretty dimpled/swirl finish. Optional: dust with a tiny amount of espresso powder or finely grated chocolate. Chicken reshaydar kabab Chicken: 1 kg boneless breast, cut into large pieces — better for that reshaydaar texture. 1 cup chana dal, soaked 2 hours & drained 1 medium potato 1 tbsp ginger-garlic paste 1½ tsp salt, or to taste 1 tsp red chili powder 1 tsp black pepper 5–6 dried button chilies 1 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 2 black cardamoms 2 bay leaves 1 tsp garam masala 1 egg 1 small onion, very finely chopped ¼–½ cup coriander, chopped 2–3 green chilies, chopped Cook: Boil everything except egg/onion/coriander/green chilies with just enough water until chicken, dal & potato are tender. Dry well: Cook uncovered until absolutely no water remains. Remove whole spices and cool completely. Grind/crush: Pulse or crush so the chicken remains slightly coarse and reshaydaar, not a smooth paste. Mix in egg, onion, coriander & green chilies. Taste and adjust salt/spice. Shape into kababs and chill 30–60 min. Shallow-fry until golden on both sides. For medium-hot: this spice level is good. For hotter, increase dried chilies rather than chili powder. #PakistaniMom #PakistaniCanadian #PakistaniFood #CoffeeCupcakes #MomVlog Follow me on Instagram   / cookedbysabeen_   Join me on Facebook   / cookedbysabeen