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Salmon & Dill Cupcakes

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About the bake

These are perfect to take on an open air picnic or for your lunch box. Why not make mini ones to serve as canapés too?

45Total Time
20Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Set the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.

  2. Step 2:

    Place the flour, and cayenne pepper in a mixing bowl.

  3. Step 3:

    In a jug beat together the oil, yoghurt, milk and egg then beat into the flour mixture with the salmon and dill until well mixed, but don’t worry if it's a little lumpy.

  4. Step 4:

    Divide the mixture between the paper cupcake cases and bake for 20-25 minutes until golden and just firm to the touch. Allow to cool completely.

  5. Step 5:

    If you would like to decorate try blending up a few slices of smoked salmon with the cream cheese and lemon zest until smooth. Place in a piping bag, snip the end and pipe a swirl on top of each cake. Decorate with a tiny piece of smoked salmon and a sprig of dill. Store in the fridge for up to 1 day.

Ingredients

  • For the cupcakes

    • 275g Self-raising white flour
    • 1pinch Cayenne pepper
    • 150ml Natural yoghurt
    • 125ml Milk
    • 6 tbsp Sunflower oil
    • 1 Egg(s) (free range)
    • 100g Smoked salmon (finely chopped)
    • 1 tbsp Dill ((1 tsp dried or 1tbsp fresh))

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