Chocolate cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert

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.

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.