Procedure for tricolour cupcake/tiranga cake:

Cake batter:

1. Break one egg and add to the batter.

2. For eggless cake replace 1/4 cup of milk.

3. Whisk egg for a minute.

4. Add 1/2 cup of sugar powder, 1/2 cup of curd, and 1/4 cup of oil/butter.

5. Also, add 4 drops of vanilla essence and mix well until sugar melts.

6. Make a smooth mixture without lumps.

7. For a quick process using a mixer or blender.

8. Sieve 1 cup of all-purpose flour(maida) and 1 tablespoon of baking powder.

9. Mix well without lumps and make a smooth batter.

10. Perfect batter consistency.

Colouring:

1. Divide the batter into 3 equal portions.

2. Add 4 pinches of red-orange food colour in one portion of batter.

3. Mix well until the colour melts in the batter.

4. In the same way, add 4 pinches of green food colour to another portion of batter and mix well.

5. The 3-colours batter saffron, white and green is ready.

Pouring batter in the moulds:

1. Take a muffin tray or cups.

2. Place pepper cups and spread a spoon of oil.

3. Firstly, pour the green batter, next pour the white batter and finally, pour the saffron batter.

4. Similarly, fill the batter in all the moulds.

5. Tap the mould twice to remove air bubbles.

Baking:

1. Heat a pan and add salt/sand. Place the stand to elevate height.

2. Preheat the pan for 10 minutes.

3. Place the mould, cover and bake for 20 minutes over a low flame.

4. Insert the toothpick and check whether it is clear or not.

5. let them cool, Tricolour cupcakes are ready.

6. Remove cake from the mould

7. Also, remove paper cups and Just eat them.