Method
Step 1:
Set the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.
Step 2:
Place the flour, and cayenne pepper in a mixing bowl.
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.
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.
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))
- 275g Self-raising white flour
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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))
- 275g Self-raising white flour