Makes: 18 regular sized cupcakes
- nut free, vegetarian -
- nut free, vegetarian -
Ingredients
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Method
Preparation
Muffins
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Notes
- Best served fresh on the day of baking when still a little warm.
- The cakes don't tend to hang around long enough to be iced, but occasionally when time permits I will spread a little Lovely Lemon Butter on top.
- *If using Greek style natural yoghurt, I tend to use 200g of yoghurt instead and then also add 50g milk, otherwise the cake mix tends to be too thick and I struggle to get the flour to mix through nicely.
- I usually bake a combination of regular sized cupcakes and mini cupcakes, as the mini cupcakes are perfect for school lunchboxes.
- Can be stored in fridge or freezer.