Explored an eggless sponge cake and then that took me to this recipe...
- Home Curd 1 cup, 1/2 cup white sugar, 1/2 cup avocado oil - blend well
- Add 1.5 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Blend well, then add rose essence few drops
- Transfer to disposable baking cups (from Michaels)
- Top with crushed pistachios
- Heat oven at 350 or 335 Farenheit, bake for 15 to 20mins
- Yummy sponge Rose Pistachio Cup Cake is ready!!
