"Healthier" being without the butter, instead I use extra light olive oil. Trust me nobody will ever know. ;-)

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  • 90 ml Extra Light Olive Oil

  • 1 cup/ 225 g Castor Sugar

  • 2 Eggs

  • 112 g Self Raising Flour, sifted

  • 94 g Plain Flour, sifted

  • 0.5 cup/ 125 ml Milk

  • 1 tsp vanilla


  • 1.

    Preheat oven to 170C (or 150C fan forced).

  • 2.

    Line a 12 cup muffin pan with paper cases.

  • 3.

    In a large bowl, mix the oil and sugar until it's combined thoroughly and looks a little creamy. (here i use the whisk)

  • 4.

    Add the eggs one at a time and beat well after each addition.

  • 5.

    Stir in the vanilla.

  • 6.

    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)

  • 7.

    Spoon the batter into the cases until about 3/4 full.

  • 8.

    Bake for about 20-22mins until the cupcakes are lightly golden and spring back when pressed, or toothpick comes out clean when inserted.

  • 9.

    Cool in pan for 5 minutes or so and then transfer to wire rack to cool completely.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 213kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 32g
  • Sugar 19g
  • Sodium 15mg

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.

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Make sure eggs and milk are at room temperature- it makes for a fluffier cupcake/muffin.

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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Posted by jackicamReport
This sounds like a great recipe! It's perfect as a base to add different flavours if you want. Now I can make my own batch and hoard it without guilt : )
Posted by MissEmReport
Want to go healthier still, Sub the oil for No fat greek yogart works a treat!