Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, and baking powder. This ensures the dry ingredients are well combined and free of lumps.
Cut in the Margarine:
Add the cold, grated Rama margarine to the dry ingredients. Use a pastry cutter, fork, or your fingers to rub the margarine into the flour mixture until it resembles coarse crumbs.
Mix the Wet Ingredients:
In a separate bowl, beat the 2 eggs, then mix in the emasi and vanilla essence until well combined.
Combine Wet and Dry Ingredients:
Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cakes tough.
2. Shape and Bake the Cakes
Fill the Tin:
Spoon the batter into the prepared mini cake or muffin tin, filling each cavity about 2/3 full.
Brush with Egg:
Beat the remaining egg and lightly brush it over the tops of the cakes. This will give them a beautiful golden-brown finish.
Bake:
Place the tin in the preheated oven and bake for 18-22 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
3. Cool and Serve
Cool:
Allow the mini cakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve:
These golden brown mini cakes are perfect for serving warm with a dollop of cream or a drizzle of honey. They also make a delightful snack with a cup of tea or coffee.
Tips for Success
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