Chocolate Cupcakes are an iconic dessert that is loved by all. Try this awesome recipe out today!
Watch this Masala TV video to learn how to make Chocolate cupcakes and Sweet n sour pumpkin with Tomato Puri Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 13 April 2020.
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Chocolate cupcakes:
Ingredients:
Flour 1 ½ cups
Caster sugar 1 ½ cups
Cocoa powder ¾ cup
Baking soda 1 ½ tsp
Baking powder ¾ tsp
Salt ¾ tsp
Eggs 2
Butter milk ¾ cup
Warm water ¾ cup
Oil ¼ cup
Vanilla essence 1 tsp
Buttercream ing:
Unsalted butter 1 ½ cups
Cocoa powder ¾ cup
Vanilla essence 1 tsp
Icing sugar 3-4 cups
Method :
Mix together flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth. Fill each cupcake case 2/3 full. Bake at 180 degrees C for 20 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool completely. To make the frosting, beat butter until fluffy. Add in cocoa powder and vanilla essence. Beat in icing sugar, 1 cup at a time. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Sweet n sour pumpkin with Tomato Puri :
Ingredients :
For Tomato Puri
Tomato 300 grams
Whole wheat flour 300 grams
Caraway seeds 1/2 teaspoon
Red chili 1/2 teaspoon
Salt 1/2 teaspoon
Semolina 30 grams
Coriander 1 tablespoon
Ghee 45 milliliters
Water 100 milliliters
Oil for frying
For pumpkin:
Oil 1 tbsp
Cumin 1 teaspoon
Dry fenugreek seeds 1/2 teaspoon
Fennel seeds 1 tablespoon
Dry red chili 4
Ginger paste 1 tablespoon
Turmeric 1/2 teaspoon
Pumpkin 500 grams
Salt 1 teaspoon
Red chili 1/2 teaspoon
Paprika 1/2 teaspoon
Coriander 1/2 teaspoon
Dry mango powder 1/2 teaspoon
all spice powder 1/2 teaspoon
Lemon juice 1
Sugar 2 tablespoons
Method :
For Dough : Boil the tomatoes. Peel the skin and transfer tomatoes to a blender. Blend into a smooth puree. Mix wholewheat flour, caraway seeds, red chili, salt, semolina, coriander, ghee, blended tomato puree and mix it well. Add 100 milliliters water and knead it into a smooth soft dough. Rest the dough for 25 minutes. Take a ball from dough and flatten it with the help of a rolling pin. Heat oil and deep fry these until golden brown and crispy. Drain on absorbent paper. Serve hot with pumpkin.
For the pumpkin: Heat oil, add cumin, dry fenugreek seeds, fennel seeds, dry red chili, ginger paste, turmeric and chopped pumpkin. Cook till half done. Add salt, red chili, paprika, coriander and water and cover with lid and cook Add dry mango powder, all spice powder and mix. Add lemon juice, sugar and serve.
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