Chocolate Cupcakes with Strawberry Frosting


These homemade Chocolate Cupcakes are super moist and fluffy. I frosted them with fruity and creamy strawberry frosting. This combination is perfectly delicious and looks very pretty.

These cupcakes are so fluffy and I never seen any crumb left inside the cupcakes. Creamy frosting is made up with the fresh strawberries, tastes super yummy.


Let’s see the step by step recipe.

Start by measuring dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix them in a bowl. DSC_0077

Then in a separate bowl whisk together an egg, vanilla extract, white and brown sugar and oil. mixing wet ingredients

Mix dry and wet ingredients by adding buttermilk in it. mixing all ingredients

Line a pan with cupcake liners and fill them with batter, halfway or little more. But NOT FULL. I fill them 2/3 full. i15_use image

Bake them for 18 -20 minutes. I baked them for 18 minutes. DSC_0104

To make frosting blend some fresh strawberries. Transfer the puree on hot pan and stir often until reduced to half. Refrigerate to cool completely.New Phototastic Collage1

In a separate bowl add powdered sugar, some butter, vanilla extract, salt and strawberry puree. Mix them together. i27_use image

Decorate the cupcakes right before serving. img2 (2)

Also you can refer another recipe for cupcake  egg-less chocolate cupcakes


Preparation time Cook time Total time
15 minutes 18-20 minutes 32-35 minutes
  • Course: Dessert
  • Yield: 6 cupcakes

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For Cupcake:

  •        1/2 all-purpose flour / maida
  •        1/4 cup unsweetened cocoa powder
  •        1/2 tsp baking powder
  •        1/4 tsp baking soda
  •        1/8 tsp salt
  •        1 large egg, room temperature
  •        1/4 cup white sugar (50 gm)
  •        1/4 cup brown sugar (50 gm)
  •        1 and 1/2 tbsp vegetable oil
  •        1 tsp vanilla extract
  •        1/4 cup buttermilk


For Strawberry Frosting:

  •        6-7 fresh Strawberries
  •        2 tbsp unsalted butter, room temperature
  •        1 cup powdered sugar / confectioners sugar
  •        1/4 tsp vanilla extract
  •        Salt to taste




To make Cupcakes:

  1.     Preheat the oven to 350°F (177°C)
  2.     Line a pan with 6 cupcake liners.
  3.     In a big bowl first mix following dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt.
  4.     Set aside.
  5.     Then whisk wet ingredients – an egg, white sugar, brown sugar, oil and vanilla extract.
  6.     Pour this mixture into the dry ingredients.
  7.     Add 1/4 cup buttermilk and stir well.
  8.     Batter will be thin. Pour this batter into the 6 cupcake liners.
  9.     Bake in the oven at 350°F (177°C) for 18-20 minutes.


To make Strawberry Frosting:

  1.     In a blender add Strawberries and make a smooth puree.
  2.     Heat the pan on medium heat. Transfer strawberry puree into the pan.
  3.     Stirring often. Bring to a boil until puree reduced to a half.
  4.     Immediately transfer puree to another bowl and refrigerate to cool.
  5.     Now in a bowl add unsalted butter, powdered sugar, vanilla extract and salt. Mix well.
  6.     Finally add 1 tablespoon strawberry puree. Combine well.
  7.     Now decorate the cooled cupcakes with Strawberry frosting before serving only.
  8.     Garnish with slices of fresh strawberries.



  1.     Cupcakes without frosting can be stored at room temperature for 2-3 days, cover tightly.
  2.     Leftover frosting can be refrigerated for 2-3 days.




Strawberry Oats Pancakes

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Today I am going to share with you fruitier and fluffier pancakes recipe. These pancakes are basically made up with oats, buttermilk and strawberries. Oats gives a pancake a wonderful texture. Strawberry makes them moist and juicy.

While serving can be topped with maple syrup, whipped cream or chocolate syrup. Yummy. .



Preparation time Total time Course Yield
15 minutes 35 Breakfast 7-8 pancakes


  1. 1/2 cup instant oats
  2. 1/2 cup buttermilk
  3. 1/2 cup fresh strawberries, chopped
  4. 1/2 all-purpose flour / maida
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 1 egg
  8. 2 tbsp sugar
  9. 1 tsp vanilla extract
  10. 1 or 2 tbsp milk (add as required)
  11. 2 tbsp vegetable oil



  1. In a bowl mix together oats and buttermilk. Set aside for 10 minutes.
  2. In another bowl whisk an egg. Then add vegetable oil.
  3. Pour this mixture on soaked oats, add vanilla extract and combine well.
  4. In another bowl combine dry ingredients all-purpose flour, sugar, salt, baking powder.
  5. Add this dry mixture on oats and mix until incorporated.
  6. If batter is too thick then add 1 or 2 tbsp of milk.
  7. Then add chopped fresh strawberries in the batter. And mix in gently with strawberries.
  8. Heat a non-stick pan over medium heat.
  9. Once pan becomes hot, drop 1/4 cup of batter onto the hot pan.
  10. Cook about 1-2 minute until the edges look dry and bubbles begin to form OR cook until bottom looks brown and golden then flip the pancake.
  11. Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown.
  12. Do it for all the pancakes.
  13. Serve with maple syrup, whipped cream or chocolate syrup.

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  1. Tastes good if eaten fresh. Leftover pancakes can be keep in the fridge for 2 days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
  2. You can make a batter and store in the refrigerator for next day breakfast.


Tomato Cucumber Avocado Salad

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Classic salad with a light dressing. Addition of creamy avocado in common cucumber tomato salad makes it more satisfying. The lemon juice keeps the avocado from browning and makes salad flavorful when tossed with red onion and fresh coriander. Good side dish with lunch or dinner. Easy and delicious salad!!



Preparation time Total time Course Servings
10 minutes 10 minutes Salad 2



  1. 2 tomatoes, chopped
  2. 1 cucumber, diced
  3. 1 avocado, diced
  4. 1 small red onion, sliced
  5. 1/8 cup fresh coriander
  6. 1 tbsp lemon juice
  7. 1/8 tsp black pepper powder
  8. 1 tbsp extra virgin olive oil to drizzle
  9. 1/4 tsp Salt to taste


  1. In a big bowl add chopped tomatoes, diced cucumber, diced avocado, sliced red onion, fresh coriander and fresh lemon juice. Seasoned with black pepper powder and salt. Drizzle some extra virgin olive oil.
  2. Toss to combine well.
  3. Serve fresh.

Whole Wheat Bread (no-egg)

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Baking bread by our own is one of the wonderful thing. It’s much simpler than you think. This is one of the easy bread recipe with whole wheat flour without eggs.


Preparation time Cook time Total time Yield
1 hour 25 minutes 30 minutes 1 hour 55 minutes 12 slices



  1. 2 cups whole wheat flour
  2. 1/2 cup all-purpose flour
  3. 1/4 cup additional all-purpose flour for kneading
  4. 1 tsp salt
  5. 1 packet / 2tsp/ 7 grams instant / active dry yeast
  6. 2 tbsp honey / sugar
  7. 1 cup water / 1% / 2% milk, warm
  8. 2 tbsp oil



  1. In a large mixing bowl add wheat flour, all-purpose flour and yeast. Combine well. DSC_0468
  2. Then mix in warm water / milk, oil and honey / sugar.
  3. Knead until forms a soft dough. soft dough (2)
  4. Now place dough on floured surface. Use additional all-purpose flour for kneading. And knead approximately 100 turns until dough becomes smooth and elastic.
  5. Cover and let rest for 10 minutes.
  6. Now place dough onto a floured surface and shape into a loaf, do not knead.
  7. Place the dough in a greased 5 x 4.5 x 2.75-inch loaf pan. DSC_0479
  8. Cover and let rise in a warm spot for 1 hour. It should rise up to 1 inch taller than the pan. DSC_0487
  9. At the meantime preheat oven to 375° F (190° C)
  10. Place the loaf pan into the oven and bake at the same temperature.
  11. Bake for 30 minutes or until it becomes golden brown. DSC_0490 (2)
  12. Cut into slices.DSC_0542 (2)



Chocolate cupcakes with vanilla frosting (egg-less)

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Today’s recipe is for chocolate lovers “Chocolate cupcake”. Vanilla frosting gives more classic and simple taste. This recipe is so simple. You don’t need a mixer to make a batter or frosting.

This cupcakes are moist, spongy and eggl-ess. The reason behind the moist cupcakes is an oil. And the thin batter makes it spongier.


Now let’s see the recipe in detail.

Preparation time Cook time Course Yield
20 minutes 14-15 minutes Desserts 4 cupcakes



For cupcakes:

  1. 1/2 cup all purpose
  2. 1/3 cup sugar
  3. 1/8 cup unsweetened cocoa powder
  4. 1/2 tsp baking soda
  5. 3 tbsp vegetable oil
  6. 2 tbsp milk
  7. 3-4 tbsp water
  8. Salt to taste

For Frosting:

  1. 2 tbsp unsalted butter
  2. 1/2 powdered sugar
  3. 1/4 tsp vanilla extract
  4. 1/4 tsp milk
  5. Pinch of salt



 To make cupcake:

  1. Preheat oven to 350 F
  2. Line a muffin tin with 4 cupcake wrappers. Set aside.
  3. In a bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. DSC_0384
  4. In a mixture add vegetable oil, milk and 2 tablespoon of hot water. And whisk together until completely smooth. DSC_0388
  5. If batter is thick then add one more tablespoon of hot water. Mix it. Here we need thin batter for spongy cupcakes. Do not overmix.
  6. Fill the cupcake wrappers halfway full with batter. DSC_0390
  7. Bake at 350 F for 14-16 minutes.
  8. Let it cool completely before frosting. DSC_0407 (2)


Vanilla frosting :

  1. In a bowl take unsalted butter. Make it smooth with a fork.
  2. Add powdered sugar and mix until it becomes creamy.
  3. Mix with vanilla extract, milk and salt. frosting image
  4. Add more milk if you want to make it thinner.
  5. Apply frosting on top of the cupcakes. DSC_0428 (2)



  1. Leftover cupcakes can be keep in refrigerator up to 4-5 days.



Ripe papaya and Avocado salad

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WATCH VIDEO: Ripe papaya and avocado salad

Papaya is a seasonal fruit in India. People are used to eat ripe papaya as a fruit. In India you will found it as a street food – Ripe Papaya Chat.

This salad is the combination of ripe papaya, creamy avocado, juicy tomatoes, and your favourite green and dressed with tangy pink salt and lemon juice, pepper powder and crunchy peanuts. This ripe papaya salad is another delicious way to include papaya in your meal.

Whenever ripe papaya is available, this quick and healthy salad is often on my dinner table.

Preparation time

Total time Course Servings
5 minutes 5 Salad




For Salad

  1. 1/2 cup diced ripe papaya
  2. 1/4 cup diced avocado
  3. 1/4 cup tomato slices
  4. 1/4 cup chopped lettuce
  5. 4-5 baby carrots, chopped
  6. 8-10 fresh leaves of baby spinach

For dressing

  1. 3/4 tsp Pepper powder
  2. 2 tsp lemon juice
  3. 1/4 tsp pink salt
  4. 2 tbsp roasted peanuts (optional)
  5. 1 tbsp extra virgin olive oil


  1. Add papaya, avocado, tomato slices, lettuce, carrots and baby spinach in a big plate or bowl. DSC_0006
  2. Dressed with pepper powder, lemon juice, and pink salt.
  3. Drizzle some extra virgin olive oil.
  4. Add some roasted peanuts.
  5. Toss all the ingredients with fork. DSC_0025 (2)
  6. Serve immediately. DSC_0056 (2)

Banana Pancakes using wheat flour

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Today I am sharing a healthy recipe with you – banana pancakes. I am not that much crazy about banana but my kid is. Instead of making plain pancakes I have added some mashed banana. My kid loved that!!

These pancakes are actually very simple to make. A pancake is a flat cake, often thin and round. I have used just our everyday ingredients whole wheat flour, mashed banana, eggs, milk and yogurt. Flavored with cinnamon and lightly sweetened with brown sugar.

This is a good, morning breakfast not only for kids but everybody can enjoy it.


Preparation time Total time Course Yield
10 minutes 30 minutes Breakfast 7-8 pancakes



  1. 1 cup whole wheat flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 1 tsp ground cinnamon
  5. 1 large ripe banana (about 1/2 cup)
  6. 1 large egg
  7. 1/4 cup plain yogurt
  8. 2 tbsp brown sugar
  9. 1 cup milk
  10. 2 tbsp vegetable oil / butter (I used vegetable oil)
  11. 1 teaspoon vanilla extract (optional)

 DSC_0006 (2)


  1. Mix the flour, baking powder, salt and ground cinnamon together in a bowl. Set aside.
  2. In a separate bowl mashed banana using dinner fork Continue mashing until no  lumps remain; a few small lumps are OK.New Phototastic Collage1
  3. Then add an egg and whisk together. Whisk in yogurt, milk and brown sugar until combined. If using vanilla extract add in it. In this pancake I did not used vanilla extract but if you want you can add. New Phototastic Collage2
  4. Make a well in the dry flour mixture and pour the wet banana mixture in. Stir gently until just combined. DSC_0047 (2)
  5. Heat a non-stick pan over medium heat. Coat with oil. Once pan becomes very hot, drop 1/4 cup of batter onto the hot pan.
  6. Cook about 1 minute until the edges look dry and bubbles begin to form on the center or sides. Lift a corner and check if bottom looks brown and golden then flip the pancake using spatula. New Phototastic Collage3
  7. Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown. Coat pan with oil for each pancake.
  8.  Serve immediately with maple syrup, honey or jam.DSC_0085 (2)
  9. These pancakes are tastes best right after they are made and eaten warm. Leftover pancakes can be keep in the fridge for fey days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack. DSC_0116 (2)
  10. Video for recipe : Banana pancakes