In the age and place I live, people are strange. They do not drink tea. Even if they do, it is the weird stuff, the echinacea tea, the dandelion tea, "please-don't-drink-me" tea but very rarely ever the simmering on the stove-frothy-milky-sweet-dhaba-style Indian tea.
I like the last kind. I patiently wait for the milk and water to simmer and froth, to put a teaspoonful of Lipton Red Label, to soak an Earl Grey tea bag in it, to sweeten it with sugar or Truvia when feeling guilty and then dunking my Marie Biscuit in that hot tea before I take a sip.
I do that every afternoon disregarding cries from my neglected kids who haven't seen their Mother all day. But I just need my tea exactly so, I need my inner strength to face home after a long day and so I brew my tea. The kids get a Marie Biscuit each, they are allowed to dunk their biscuits in my steaming cup. Their baby hands falter and often a sliver of Marie sinks into my tea, it's lumpy form settling at the bottom of my cup. Some days I don't mind. On rough days I do, I want to sip my tea in peace without a lump of Marie in the dredges.
But I never have a tea party. I don't call people and invite them to one. Not that anyone would come if I asked. Unless I said I would fry some pakodis and promised a dinner after wards. I have great friends that way. People don't have time to sit down and talk over only tea, they would rather grab a coffee and go and call to chat.
People have changed. They don't call out for "duto half cha"(two half tea) to justify their sitting and smoking all day on the rickety bench by Montuda's canteen. They don't acknowledge your hard work. No one thinks twice about passing your Mom's recipe as their own.They don't give you credit if it was actually you who inspired them. Being polite is no longer the norm.
So I drink my tea all by myself. I like it that way better. Even with the sunken Marie.
These Raspberry Cup Cakes are from Madhuram's Vegan Strawberry Cup Cakes. It was HC's raspberry cup cakes which had actually pushed me towards baking some. But I wanted an eggless version, and I wanted raspberry. Madhuram's strawberry cup cakes came to the rescue. They have vinegar. Can you believe...VINEGAR ? I was so awed by vinegar in the cake thing that I simply had to do it. And it is amazing, those cakes actually rise and are so moist inside without the buttery richness.
Since I used raspberry and not strawberry the measures were a little off for me. I added almost 3/4 th cup of milk and 2 tbsp of oil extra because my batter had become very thick. But those cakes were awesome. While serving I slathered some raspberry jelly on top and made a butter cream frosting like Happy Cook does. Only mine weren't as pretty as hers. Thanks Madhuram and Happy Cook.
I don't have any measurements so the recipe I have here is exactly like the original . But I did have to make some adjustments and I will add that as a Note.
Cup Hanger from Mother's Day
And yes I did have them with my tea, only I had my tea in under 6 minutes and that cup that you see in the first pic does not have tea. It is so pretty, a friend got me a pair from Italy and I don't drink from it. I just stare at it while I drink from my regular cup, that one I got from the job fair, the job fair which never resulted in a job...ok whatever.
Does this make this post good enough for a Tea Party at Anita's ? If yes, over there it goes.
Raspberry Cup Cakes
Preheat Oven to 350F
In a saucepan put about 20 raspberries, sprinkle with 2tbsp sugar, a little lime juice and let it sit for 30 mins. Then make a raspberry filling like this, only I didn't make mine very thick. Or else just puree the raspberrys.
In a mixing bowl combine together
1 & 3/4 cup flour,
1 tsp baking soda and
1 cup sugar.
In another bowl, mix
1/2 cup oil,
1 tbsp white vinegar/apple cider vinegar and
1 tsp vanilla extract
Add the raspberry filling that you made to above and mix. It won't mix well but try.
Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not over stir.
Note: At this point my batter was very thick. So I added almost 3/4 cup of Milk and 1-2 tbsp of oil. I did this gradually starting with little milk so that I did not add excess milk.
Grease 12 muffin cups or cup cake liners. Pour the batter in them
Bake for about 22-24 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and place on a wire rack to cool. When cool, slather the cupcakes with raspberry preserve, butter cream and top each with a whole raspberry.