You need:
2 cups plain flour
2 teaspoons baking powder
1 cup caster sugar
2 eggs
¼ cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
250g ricotta cheese
100g strawberry, diced (fresh preferable)


How to:

Turn the oven to 180C. Put cupcake papers in a 12-hole muffin tin. Sift flour and baking powder into a big bowl. Throw in the sugar, eggs, oil, milk, chocolate powder and vanilla. Mix well with a wooden spoon. Add the ricotta and mix in gently. Once it mixed, add strawberries, mix it using wooden spoon.

Spoon the mixture into the muffin tin and bake for 20 minutes. Poke the muffins with a skewer. If it comes out clean, they’re ready. If the skewer is sticky, bake the muffins for a little longer. When it's turn golden brown, move to wire rack and let them cool.




Makes about 12 mini-cakes.