Cupcakes Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Put all the cake ingredients into a large bowl and beat until smooth. Divide the mixture evenly between the paper cases. Bake at 180 degrees C for 20-25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
Make the icing: put the butter, vanilla essence, two tablespoons milk, half the icing sugar in a bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. Put half of the icing into another bowl and color it pale pink. Carefully spoon this down one side of a piping bag fitted with a star-shaped nozzle, then spoon the non-colored icing down the other side of the bag. Twist the end of the bag to seal the icing in. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts, or sprinkles, to decorate.

Method:
Chop one onion and slice the remaining two. Soak saffron in warm milk. Cook the rice with water and salt. Drain and set aside. Fry sliced onions in oil till golden and set aside. Add chopped onion, ginger, cumin seeds, green chilies, black cardamoms, green cardamoms, cloves, cinnamon and bay leaf. Mix in peas, carrot, cauliflower, French beans, tomato, coriander leaves, yogurt, red chili powder, coriander powder, turmeric powder, salt and water. Cook covered until done. To assemble, put half the rice in a deep pan and add half the vegetables, add the rest of the rice. Sprinkle saffron, browned onions, mint leaves and screw pine water on rice and simmer on low heat. Serve hot with a raita.