Preheat the oven to 180° C. Arrange the cupcake liners and keep aside. Cream the butter and sugar well. Add egg one by one into it and combine. Mix the self rising flour and all purpose flour. Slowly add it into the egg mixture, alternating with milk in four batches. Pour the vanilla essence. Pour the batter into the cupcake liners and bake it for 20 to 22 minutes.
Butter cream Frosting :
Butter : 1 cup
Milk : ½ cup
Powdered sugar : 6 to 8 cup
Vanilla essence : 2 Tsp
Pink food colour : few drops
Add ½ of the powdered sugar into the butter and beat it on medium speed for couple of minutes. Slowly add milk and rest of the sugar and beat it for 2 to 5 mins. Mix vanilla essence and combine well.
Chop the onion, ginger, green chilly and coriander leaves together. Add a little salt into this and keep it aside. Pour dosa batter on the tawa. Spread it and put the chopped ingredients on the top. Pour little ghee and cook. Then flip it and cook the other side.
For the coconut chutney:
Coconut 1 cup
Green chilly 2 to 3
Ginger 1 piece
Curry leaves few
Grind together all the ingredients without adding water. Transfer it to a bowl.
Heat the milk with condensed milk and sugar. Remove it from fire and cool it. Then melt the gelatin using double boiling method and pour it into the warm milk mixture. Combine well. Add vanilla and fresh cream into it and stir. Pour it into a bowl or to a pudding dish. Freeze it for one hour and then transfer it to the lower rack.
Soak almond in hot water for 30 mins, then peel off the skin and keep it aside. First grind the almond with little milk into a fine paste and add the rest of the ingredients into a mixer and beat it well. Serve it cold.