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CHOCOLATE CUP CAKES WITH SUNFLOWER FROSTING
Ingredients
Maida - one and a half cup
Baking powder - one and a half tsp
Baking soda - half tsp
Salt - half tsp
Cocoa - three fourths cup
Cream milk - 1 cup
Vanilla essence - one and a half tsp
Sugar - one and a half cup
Butter - one and quarter cup
Eggs - 2
Muffin-pan cups - 24
For sunflower frosting
Ingredients
Icing sugar - 450 gm
Butter - half cup
Vanilla essence - one and a half cup
Milk - 4-6 tbsp
Food yellow colour - few drops
Method: Preheat oven to 175?C. Line 24 muffin-pan cups with fluted paper lines. Sieve maida, cocoa, baking powder, baking soda and salt together and keep aside. In a large bowl, beat sugar and butter just until blended. Increase speed of blender to high, and beat for three minutes or until mixture is light and creamy. Add eggs, one at a time, and beat well. Add maida mixture alternatively with milk mixture, beginning and ending with maida. Beat until combined. Spoon batter into muffin-pan cups. Bake for 22-25 minutes until tooth pick inserted into the centre of cup cakes comes out clean. Immediately, remove from pan and cool on wire rack. When the cupcakes are cool, you can frost them as desired.
In a large bowl, beat icing sugar, butter, vanilla essence, yellow food colour and 4 tbsp milk until thick and smooth. Then increase speed of blender and beat until frosting is light and fluffy. Add additional milk if needed to achieve easy spreading consistency. Using small star tip and yellow frosting, pipe petals round edge of cup cake. Pipe the frosting in centre; pile chocolate chips in the centre.
Ingredients
Maida - one and a half cup
Baking powder - one and a half tsp
Baking soda - half tsp
Salt - half tsp
Cocoa - three fourths cup
Cream milk - 1 cup
Vanilla essence - one and a half tsp
Sugar - one and a half cup
Butter - one and quarter cup
Eggs - 2
Muffin-pan cups - 24
For sunflower frosting
Ingredients
Icing sugar - 450 gm
Butter - half cup
Vanilla essence - one and a half cup
Milk - 4-6 tbsp
Food yellow colour - few drops
Method: Preheat oven to 175?C. Line 24 muffin-pan cups with fluted paper lines. Sieve maida, cocoa, baking powder, baking soda and salt together and keep aside. In a large bowl, beat sugar and butter just until blended. Increase speed of blender to high, and beat for three minutes or until mixture is light and creamy. Add eggs, one at a time, and beat well. Add maida mixture alternatively with milk mixture, beginning and ending with maida. Beat until combined. Spoon batter into muffin-pan cups. Bake for 22-25 minutes until tooth pick inserted into the centre of cup cakes comes out clean. Immediately, remove from pan and cool on wire rack. When the cupcakes are cool, you can frost them as desired.
In a large bowl, beat icing sugar, butter, vanilla essence, yellow food colour and 4 tbsp milk until thick and smooth. Then increase speed of blender and beat until frosting is light and fluffy. Add additional milk if needed to achieve easy spreading consistency. Using small star tip and yellow frosting, pipe petals round edge of cup cake. Pipe the frosting in centre; pile chocolate chips in the centre.
z...thnx for another one fo your amazing recipes!!! ..keep up the gr8 effort aswathy!!! 
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