Come spring break and my 8 yr old daughter is after me to bake something nice. I was anyway planning to bake either the mango cup cakes from Vaishali or the strawberry cup cakes from Mahanandi. But I neither had mango puree nor strawberries. What I had were some frozen mixed berries! So I thought I could use the frozen berries, but my 8 yr old was dead against using the frozen berries. Picky eater as she is, I understood her predicament and promised her I wouldn't force her to eat them if she doesn't like. So nervously in my mind, I was praying that she should like them! My 8 yr old is genuinely interested in baking and so asked me if she could bake them. So I let her do the major task of measuring, mixing and arranging the cups, pouring the mixture in the cups etc. She was very happy and excited when I placed them in the oven(She was pacing up and down the kitchen !). She tasted them and they passed the test!! Hurray!!! And I thought there wouldn't be any left for the pictures!! I secretly thought that it was a good idea to let her do the prep work !!
Dry ingredients -
Whole wheat flour 1 cup
All purpose flour 1 cup
Baking powder 2 tsp
Cardamom powder 1 tsp
Salt 1/4 tsp
Cashews, Almonds, Walnuts (chopped) fistful of each
Wet ingredients -
Mixed berry puree (Strawberry, Blueberry and Raspberry) 1 1/2 cups
Canola Oil 4-5 Tbsp
Sugar 3/4 - 1 cup (as per taste)
Milk 4 Tbsp
Method of preparation -
Sift all the dry ingredients except the nuts. Add the nuts after sifting :)
Beat all the wet ingredients until well blended.
Mix the wet and dry ingredients and beat them (for a min or two) to get a smooth batter.
Add 3-4 Tbsp of milk/water if the batter seems a little stiff.
Preheat the oven to 350 degree F.
Gently spoon the batter into mini cups (If using cup liners, place them in a muffin plate and spoon the batter). I used silicone (heart shaped) mini cups which don't need liners or a muffin plate.
Arrange the batter filled cups on a cookie sheet (or the muffin plate as is) and place in the preheated oven. Let it bake for 25-27 min or until a toothpick comes out clean upon piercing the center of the cup cake.
Devour upon cooling!!
Dry ingredients -
Whole wheat flour 1 cup
All purpose flour 1 cup
Baking powder 2 tsp
Cardamom powder 1 tsp
Salt 1/4 tsp
Cashews, Almonds, Walnuts (chopped) fistful of each
Wet ingredients -
Mixed berry puree (Strawberry, Blueberry and Raspberry) 1 1/2 cups
Canola Oil 4-5 Tbsp
Sugar 3/4 - 1 cup (as per taste)
Milk 4 Tbsp
Method of preparation -
Sift all the dry ingredients except the nuts. Add the nuts after sifting :)
Beat all the wet ingredients until well blended.
Mix the wet and dry ingredients and beat them (for a min or two) to get a smooth batter.
Add 3-4 Tbsp of milk/water if the batter seems a little stiff.
Preheat the oven to 350 degree F.
Gently spoon the batter into mini cups (If using cup liners, place them in a muffin plate and spoon the batter). I used silicone (heart shaped) mini cups which don't need liners or a muffin plate.
Arrange the batter filled cups on a cookie sheet (or the muffin plate as is) and place in the preheated oven. Let it bake for 25-27 min or until a toothpick comes out clean upon piercing the center of the cup cake.
Devour upon cooling!!
Makes 32 mini cup cakes
Preparation Time 15 min ; Baking Time 27 min
Preparation Time 15 min ; Baking Time 27 min
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Wat a beautiful cupcakes, looks pretty..
Priya - Thanks for your feedback. We all love them too! We should make it a regular now at home!
Cup cakes looks yummylicious...thanks for sharing!!
Leena , You are most welcome!!
beautiful cupcakes....looks yummy
Cup cakes are very yummy. We all liked those.