Sieve the flour , baking powder and baking soda thrice. Keep aside.
In a mixing bowl add oil , powdered sugar and yoghurt. Whisk very well.
Add dry ingredient into this mixture spoon by spoon.
Next by cut and fold method ,make a smooth bater. Add vanilla essence and combine the bater.
Divide the bater into three parts.In one part add orange liquid food color and orange essence and mix. Next in other part add betel leaf paste ,green food color and mix well. Third part will remain as usual.
Preheat the pan for 10 minutes. Next grease the coffee fitler cup for the cake and pour the bater one by one, first pour 2 spoon of green color. Next pour white color and on the top pour 2 tbs of orange colour bater. Tap twice to release air bubbles and repeat the process for other cups.
Bake it for 25 minutes. When its done check with tooth pick. Cool it down completely and demould the cake.
Now heat the cream in a small sauce pan over medium heat. Bring just to a boil, watch it carefully because if it boils for a few seconds, it will boil out of the pan. When the cream has come to a boil, pour over the coco powder, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Fill it in a piping bag and decorate it on the top. Keep the cup cake in fridge for half an hour.
Now take the cup cake out spread some sprinkles.
Serve and enjoy.
