Happy Valentine with Chocolate Strawberry Rose Cupcake...

Happy Valentine with Chocolate Strawberry Rose Cupcake...
Humorous Anniversary...❤️❤️
It was a small funny incident which happened 2 years back on my anniversary day, I had just woken up from my sleep, I saw my husband walking in side the room towards me, trying to tell me some thing and he was very excited.  I was in my own world. There was a big bunch in his hand which I though was a big bunch of roses, I very happily went to take it from in his hand and was wondering that in 18 years of our married life he never got me any surprise gifts, how come today he got roses that too early in the morning... I became very... very happy.  But no, it was not roses,  it was a big bunch of fenugreek leaves and spring onions which he had picked up on the way back after dropping our daughter to school. He wanted me to make Meethi Aloo for lunch... He loves to shop for vegetables and he loves to eat... So for Valentine's Day Strawberry roses for him...

Chocolate Strawberry Rose Cupcake
Strawberry filling
Ingredients
5 medium size strawberries  sliced
1/4  cup Sugar
1 tbsp Cornstarch mixed with 1 tbsp Water

Method
Put the  strawberries in a small saucepan over medium heat. Stir constantly and cook for 5 minutes,  then add the sugar and cornstarch mix. Stir  4 to 5 minutes more until mixture thicken slightly. Remove from heat and allow it to cool.

Chocolate Strawberry Rose Cupcake  
Ingredients
1 cup All purpose Flour
2 tbsp Coco powder
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
    OR
1/2 cup Curd + 1/2 cup Milk ( Mix )
Any Frosting
6 Strawberry Roses
1 tbsp of Golden Sugar sprinkles

Method
In a large bowl sieve together flour, coco, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping consistency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely. Make a hole in each cupcake in the centre  and spoon the strawberry filling in each. Pipe the frosting on the cupcakes. Decorate with strawberry rose and some golden sprinkles.

Coconut Jelly Hearts

Enjoy this delicious dessert on this valentines day with your loved ones 💕💕💕
For the colour  layer
Ingredients
1 pandan leaf knotted 
1 tbsp agar agar powde
2 1/2 cups water
200 grams  white sugar
Colour of your choice

For the coconut  layer
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt

Method
To make the colour layer place the agar agar powder and water in a small  pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice  separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely.  Next, make the coconut  layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid  and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and  place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full.  Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.