Happiness is always a cupcake away.

I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.

Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.



1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence



  1. Preheat the oven at 180°C for 10 minutes.
    Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
  2. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.picsart_11-04-041580833908417007204.jpg
  3. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.picsart_11-04-047309027630061452356.jpg
  4. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
  5.  Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.picsart_11-04-046887490026341800125.jpg
  6. Decorate with chocolate Ganache.
    GANACHE recipe How to make Chocolate Ganache (Truffle)

If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.


  • Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
  • Don’t skip the vinegar, as it gives fluffiness to the cupcake.
  • Vinegar can be replaced with lemon juice or apple cider vinegar.
  • Use any odourless/neutral oil only, otherwise, the cupcake smells different.
  • Don’t over whisk the batter, else the cupcakes turn hard.
    Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
  • Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
    Stays good for 2 to 3 days outside and 1 week under refrigeration.
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Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.

1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream


Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
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Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.



1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
  • you can decorate cupcakes as per your choice
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Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mint leaves

Whipped Cream – 1/2 CUP


  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.

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This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)


  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
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I always want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted some recipes with watermelon and I have one more to share.

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. So here are the soft and yummy watermelon Cupcakes.


Refined flour or maida – 1 cup
Milk powder – 1/4 cup
Powered sugar – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Watermelon juice – 1/2 cup
Vanilla – 1/2 teaspoon
Lemon juice – 2 teaspoon
Lemon zest – 1/4 teaspoon
Oil – 1/4 cup
Choco chips – 1/4 cup
Red food colour – as required, optional


  1. Preheat the oven at 180°.
  2. Grease the muffins tray or cupcake moulds.
  3. Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. c3481b5d-4aca-45de-9763-9c3f6d9e0d6d
  4. In a large bowl add powdered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolves completely. ce58ac5f-d4df-415b-b6ef-2f5d2dcd87b1
  5. Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like the strong flavour of lemon. Mix well.
  6. Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well.
  7. Fold the choco chips in the batter.
  8. Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.ef490d8b-8ba1-4b16-a5b3-c4134dddbe78
  9. Bake in a preheated oven at 180° for 20 minutes or until the toothpick comes out clean.
  10. Let it cool down.
  11. Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs.
  12. Decorate with whipped cream and watermelon.
  13. Enjoy……..



  • I have used olive oil, you can any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin.
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