Strawberry Mini Cupcakes
(for 24 tiny cakes)
Soak about half cup of dried-fruit mix (cherries, dates, pineapple, raisins) in one cup of water for atleast 30 minutes.
Pick about 10 to 12 ripe strawberries. Take them in a blender and puree to smooth. We need a cup of strawberry puree.
Preheat the oven to 350° F. Put 24 paper baking cases in mini cupcake pan.
Take 6 tablespoons of melted butter and one cup of sugar in a bowl and beat together until light and fluffy.
Gradually beat in two eggs and then stir in quarter cup of milk.
Sift in one and half cups of all purpose flour and a teaspoon baking powder. Using a large spoon, fold them into the mixture.
Gently add the strawberry puree, the dried fruit mix and the water they soaked in. Combine well.
Spoon the batter into the paper cases.
Bake the cupcakes for about 15 to 20 minutes or until golden brown. Cool and serve.
What I love about mini cupcakes is that they are so tiny and there will be little guilt after indulging in one. And they look so cute coming fresh out of the oven, it’d be like looking at a bunch of adorable baby chicks. That’s why I bought this 24-cupcake pan last November, but I keep forgetting that they don’t require much baking time like regular cakes. See, I baked this batch more than 30 minutes and the edges were little bit over baked. But they tasted good, and for appearance sake, may be I will cover them up with some frosting or honey-walnut mix.
Strawberry Mini Cupcakes ~ For Easter Celebrations