"Healthier" being without the butter, instead I use extra light olive oil. Trust me nobody will ever know. ;-)
I make these without a mixer- just a large bowl, whisk and spatula ..too easy
Preheat oven to 170C (or 150C fan forced).
Line a 12 cup muffin pan with paper cases.
In a large bowl, mix the oil and sugar until it's combined thoroughly and looks a little creamy. (here i use the whisk)
Add the eggs one at a time and beat well after each addition.
Stir in the vanilla.
Combine the self raising and plain flours and gently fold it into the egg mixture alternating with the milk and ending with the flour. (here I fold ingredients with a spatula)
Spoon the batter into the cases until about 3/4 full.
Bake for about 20-22mins until the cupcakes are lightly golden and spring back when pressed, or toothpick comes out clean when inserted.
Cool in pan for 5 minutes or so and then transfer to wire rack to cool completely.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
These are delicious with flavoured butter cream icing or traditional icing for the kids.. but I love them as is with a cup of coffee.
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