Preheat oven at 150 deg C. Grease muffin pan with butter or cooking spray and set aside.

Blend fresh milk and dragon fruit to smooth and add corn oil into it, blend well again.

In a mixing bowl, whisk eggs, sugar, lemon juice and vanilla extract at high speed till thick and fluffy, for about 5-7 minutes.

Sieve the flour into the egg mixtures the second time in 2 portions until combined at low speed, Then use a rubber spatula to fold well the batter.

Lastly stir the dragon fruit puree mixture again before pouring it into the batter and fold well with a rubber spatula.

Scoop the batter into the muffin pan and gently tap the pan to release air bubbles. Then bake in the preheated oven for about 30 minutes or skewer inserted in the cake comes out clean.

Release the small cakes from muffin pan once it is out of the oven