Salmon & Dill Cupcakes
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?
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
- 275gAllinson's Self Raising Flour
- 1pinchCayenne pepper
- 150mlNatural yoghurt
- 125mlMilk
- 6 tbspSunflower oil
- 1Egg(s) (free range)
- 100gSmoked salmon (finely chopped)
- 1 tbspDill ((1 tsp dried or 1tbsp fresh))
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?