Makes 12 Small - 10 Large
Ingredients
1 cup of Full Cream Milk
Juice of 1 Lemon (about 1/4 cup) + Zest
1.5 cups SR Flour*
1/4 cup Oil
1/3 cup Raw Sugar
1 Egg
1 tsp Vanilla
1/3 cup or so of Blueberries or other fruit
Method
Preheat your oven to Fan Heat 180°c.
Add the Lemon Juice to the Milk and let it sit for a few minutes till the Milk curdles.
Beat together the Oil, Egg, Sugar, Vanilla and Zest till the mixture fluffs up - about a minute and then mix in the Milk.
Gently mix in the Flour till combined.
You can mix your Blueberries through the batter or add them on top. If you're using frozen berries I'd recommend putting them on top so they don't turn your batter blue!
Spoon the mixture into your cupcake liners and put the tray into the oven. Timing will all depend on the size of the cupcakes you are making. Small ones should take about 15 minutes and larger ones 20.
When the cupcakes are ready they should be golden brown, they should spring back when you press down on them and you test skewer should come out clean.
Let them cool and dust with icing sugar.
Enjoy x
My Tip: If you don't have SR Flour you can use 1.5 cups of Plain flour sifted together with 3 tsp of baking powder.
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