In a mixing bowl, add all the wet ingredients and mix everything nicely.
In a separate bowl, add dry ingredients and make sure you sieve everything before adding. Mix all the dry ingredients together.
Add dry ingredients gradually over the wet ingredients and mix until everything combines. Don't over-mix the batter after adding dry ingredients to the wet; otherwise, it will lead to a dense cake.
Grease the katori/ mould with oil and dust it with flour or line cupcake moulds.
Preheat the oven for 10 mins at 170°C before baking. (Do this while preparing cake batter)
Bake the cupcakes at 170°C for 15-22mins
Decorate it with whipped cream, rose and white chocolate.
Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
Saran’s approachable style has helped demystify Indian cuisine in America and formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking.
