Raspberry Cupcake (Eggless & Microwaved)

 Now its time for baking some fresh cup  cakes... Tried egg less raspberry cake... Believe me it came out so soft and fluffy.... I used silicon moulds which is so easy to use and clean.  In case you didn't get raspberry, replace it with strawberry . The seeds of raspberry gave nice crunchy taste to the cup cake.

 

Ingredients:

All purpose flour (Maida) - 1 Cup

Sugar - 1 Cup

Milk - 1/2 Cup

Melted butter - 3/4 Cup

Raspberry(crushed & pulped) - 3/4 Cup

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp
Almond / Cashew flakes - 1/2 Cup (Optional)

 

How to make:

 

1. Mix the melted butter and sugar until the sugar dissolves. Now mix all other ingredients 1 by 1.

 

2. Pour the mixture in the mould to half of it, so that there is enough space to raise. In case you don't have silicon moulds, you can any ceramic or microwaveable bowls also...

 

3. Microwave it for 2 mins. Generally it will be done in 2 mins. But each microwave is different. So check if it is cooked. If not microwave it for another 30 seconds. Allow it to cool for 5-10 mins and demould it....