Caramel Chocolate Cupcakes

My friend made these quick and easy cupcakes for his kids and they are a very favourite of this... the attractive colour of these cupcakes happily bring them together... the mixing of caramel in this cupcake batter, and a butter cream frosting give excellant taste in each and evey bite...

Kids love this colourful cupcakes we can top it with any colour butter frosting cream as per your kids choice... my daughter sprinkle the sugar balls on the top of the cake and she enjoy when i decorating these cup cakes... Somebody fill the top with caramel syrup frosting which also amazing pair with this cupcakes...

So, there you have it an incredibly moist, amazing chocolate cupcake with just a hint of caramel and topped with Butter cream frosting... drizzle some sugar balls you can ever tasted these cupcakes....So hope you that you can make these cupcakes at you home and get the wishes from your kids....

Preparation time : 20 mins

Baking time : 15 to 20 mins

Makes - 10 cupcakes...

INGREDIENTS :

All purpose flour / Maida - 1 cup

Sugar - 3/4 cup

Egg - 2

Butter - 80 grams

Cocoa powder - 2 tbspn

Baking powder - 1 tspn

Caramel essence - 1 tspn

Vanilla essence - 1 tspn

FOR DECORATING :

Butter cream frosting - 1 cup

Sugar balls - few

METHOD :

• Preheat oven for 200 degree C.
• In a mixing bowl add eggs and sugar beat well till sugar dissolves about 3 mins..
• Then add in baking powder, flour, cocoa powder and beat till creamy consistency..Now add in vanilla essence and mix well..
• Now add in caramel essence and Fold gently then the colour will be change into dark brown...
• Now the batter is ready to bake..
• Lined your cupcake tray with cupcake cases...
• fill the cupcase with batter..
• Don't over fill it will rise a lot..
• Once every thing is filled....Bake them for 15 to 20 mins...
• Now the cake is ready to serve..
• I decorate the cake with some Butter cream frosting...
• Now take some sugar balls sprinkle and top it over...

PICTORIAL :

 Take your ingredients

 Add eggs to a bowl

 Add some sugar

 Beat well

 Till the sugar dissolved

 Add a spoon of baking powder

 Add flour

 Beat continiously and add in cocoa powder

 Now stop beating

Add caramel essence

 Add in vanilla essence

Fold evenly

 Fill it with batter

 Now it done

 Let them to cool

 Take a piping and place your favourite tip

 Fill with some butter cream

 Start decorating

 Sprinkle some suger balls

 Serve 

Enjoy...

Restaurant Style Egg Fried Rice

Egg fried rice is a very simple and popular indo chinese recipe... It can be prepared in a jiffy if you have cooked rice ready.. It can be prepared with leftover rice also... When it comes to eggs, I prefer only omelet and egg scramble, so I love this egg fried rice very much.... 

Fried rice is one dish I have been making even before I started blogging and now I can confidently say, it comes out well every time an dits quite easy too.... Hubby is fond of fried rice especially egg fried rice... Each time i learnt from my mistakes and after few plus and minuses... I got the knack of making a perfect fried rice as in restaurants... 

Now going to learn how to make egg fried rice recipe in simple ways... and the best sidedish for this fried rice is Mushroom munchurian semi gravy, Restaurant style chilli paneer, Mushroom munchurian dry....So try this recipe and comments about taste...

Preparation time : 20 mins

Cooking time : 20 mins

Recipe cuisine : Chinese

Serve - 3

INGREDIENTS :

Cooked basmati rice - 1 cup

Onion - 2 (finely chopped)

Capsicum - 1/2 (sliced)

Beans - 15 (chopped)

Carrot - 1 (sliced)

Eggs - 3

Ginger garlic paste - 1 tspn

Butter or olive oil - 1 tbspn

Fennel seeds - 1/2 tspnb

Salt - as needed

Ajino motto - 1/2 tspn (optional) I didn't use

Pepper powder - 1tspn

Spring onions - few (chopped)

METHOD :

• First cook the basmati rice with requied water till the grains seperated...
• Chop and keep all veggies ready...
• Now heat a pan with butter and add in fennel seeds..
• Now add in ginger garlic paste and toss well in the butter..
• Then add in onions and capsicum till it became transparent..
• Now broken the eggs in the pan and mix along with the onions...
• When the eggs scramble add in salt and pepper powder, toss well.
• Add in beans and carrot and mix well for 5 ins..
• Now add in cooked rice and mix evenly.
• Then add in chopped spring onions and fluffy the rice evenly..
• Serve hot with any veg or non veg gravy...

PICTORIAL :

Prepare your veggies

Heat a pan with butter

Add in fennel seeds

Add in ginger garlic paste

Toss well in the butter

Now add in onion and capsicum

Toss till transparent

Now add in eggs

Scramble the eggs

Mix continiously

Add in salt

Some pepper powder

Some veggies

Mix together for 5 mins

Now add in cooked rice

Fluffy evenly and add in spring onions

Done

Serve hot

Enjoy...

Kala chana Sundal...

Kala chana sundal a simple and easy black chickpeas recipe often made during Ganesh Chaturthi or Navratri Festivals....Various sundal can be made with different legumes or lentils like black eyed peas, sweet corn, moong beans, bengal gram, peanuts... More or less the method to prepared sundal is same with minor variations here and there...

I have alreay posted recipe with channa dal in my blog....

Punjabi chole masala
Kerala chenna kurma
chola masal recipe

I have soaked the dried black chickpeas overnight so that they became easier to pressure cook... I am making any dish from chickpeas or rajma, i soak them for 8 to 9 hours or over night.... Soaked chickpeas are easier and faster to cook... Hope you try this sundal recipe for evening snacks are festival time... 

Preparation time : 8 to 9 hours

Cooking time : 30 mins

Recipe : snacks

Serve - 3

INGREDIENTS :

Kala chana / Black chickpeas - 1 cup

Water - 3 cups

Salt - as needed

Coconut - 4 tbspn (grated)

FOR TEMPER :

Oil - 1 tspn

Mustard - 1/2 tspn

Broken dry chilli - 4

Asafoetida - 1 pinch

Curry leaves - few..

METHOD :

• Soak the chana over night,..
• Cook the chana in a pressure cooker for 3 whistled along with water and salt... 
• And then strain the kala chana and keep aside..
• Heat a pan with oil, add mustard seeds..
• Allow to crackle and add in broken dry chilli, asafoetida and curry leaves..
• Fry it for few secs.. Now add in cooked kala chana and saute for  a min..
• Switch off the flame and add the coconut... stir well..
• Now serve hot as prashad or neivedyam...

PICTORIAL :

Take kala chana

Soak it for 8 hours

Add soaked chana in a pressure cooker

Add some water

Add some salt

Whistled it for 3

Now it's cooked

Drain it

Heat a pan with oil and add in mustard

Some broken dry chillies

Add in curry leaves

A pinch of asafoetida

Toss well for 3 mins

Add in cooked chana

Toss well for 2 mins

Add some fresh coconut

Give a mix

Transfer it into a plate

Serve as prashad or neivedyam