herbs, spices & a bit of madness ;)

1. Preheat oven to 180°C. Ready your muffin tray by lining it up with paper muffin cups.
2. Sieve the maida and baking powder in a large bowl. Mix tutty fruity.
3. Beat the eggs. Add the margarine, vanilla essence & sugar into the mixture and beat until it turns fluffy. Slowly add maida into the bowl & mix well until the batter is of the right consistency.
4. Pour the batter into the prepared muffin cups. Do not fill the batter upto the rim, just a little more than ½ cup should suffice.
5. Bake the batter at 180°C for 20-25 minutes or until you see a golden-brown crust.

• I should have prepared muffin tray. Simultaneously, preheated the oven
• I just added the egg without beating it first. The cupcakes smelt slightly of raw egg.
• I powdered the sugar before using it in the recipe. The cake didn't turn brown the way a cake should :)  

• Add demerara sugar to get the wonderful golden-brown colour. It also gives a crunchy taste to the cupcakes.

My First Post...

Eggless Tutty-Fruity Cake

Here's what you need:

Here's how:

1. Preheat oven to 180°C. Grease a 13×9×5-inch baking pan.
2. Boil the dry fruits. Add cooking soda, cover the vessel & boil the mixture for 10 mins.
3. Sieve the maida and baking powder in a large bowl.
4. Add tutty-fruity, oil, condensed milk & the boiled dry fruit till the batter is of the right consistency, neither too thin nor too thick. Pour the batter evenly into the prepared pan.
5. Bake the batter at 180°C for 30 minutes or until a knife inserted in the center comes out clean.
6. Remove from the pan and cool completely.