Pista-Strawberry Mini Cakes

Ok so this dish turned out to be successful only on my third attempt. So if this doesn’t come out well the first time, don’t you get disheartened. This is actually a cake recipe but for a change I have made these mini treats in my muffin pan. You can store these mini treats in a tight container for about a week.

Ingredients

• 2 large eggs, at room temperature
• ½  cup ( 125 g) granulated sugar
• ½  cup ( 125 ml) milk, at room temperature
• ½  cup ( 125 ml)  Veg oil ( canola is fine)
• 1 cups (150 g) plain flour
• ½  tsp. vanilla essence
• ½  tbsp. baking powder
• 1 tsp. pista essence
• 1 tsp. strawberry/raspberry essence

Lightly grease the cupcake trays or line with cupcake cases.

 In a large mixing bowl, combine eggs and sugar. Using electric mixer or wire whisk, beat until the mixture is creamy and light in colour.

 Add milk and oil, and continue beating until well blended.

 In a separate bowl, combine and mix flour, vanilla and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. 

 Divide the mixture into 3 equal portions. Keep one portion plain. Add pista essence to one portion and raspberry essence to the other one and mix well.

 Preheat the oven to 350°F /180°C.

 Scoop 1 heaped tablespoons of plain batter (you can also use a ladle) into the middle of cupcake cases. Then scoop 1 tablespoons of pista batter and pour it in the centre on top of the plain batter and then 1 tablespoon of raspberry batter onto the top of pista batter.

Please note that you don’t stop and wait until the previous batter spreads – Keep going!!

Bake for about 40 minutes until a toothpick inserted comes out clean. Remove from the oven.

Transfer to a wire rack and let it cool. Remove the cases and enjoy!!!!!!