Mother’s Day Cupcakes
- Preparation: 20min
- Cooking Time: 15-20min
- Serves: 12 cups
INGREDIENTS
Dry Ingredients
Wet Ingredients
METHOD
Step 1
Preheat oven to 175°C . Grease and flour a 12-cup muffin pan (or Two x 3-cup mini Bundt pan), taping out the excess flour.
Step 2
In a large mixing bowl, whisk the dry ingredients together.
Step 3
In a stand mixer fitted with the whisk attachment, cream the EVOO and sugar on medium-high speed until light and fluffy, 3 to 5 minutes.
Step 4
Add the eggs, one at a time, beating until incorporated after each addition. Add the vanilla extract and beat just to combine.
Step 5
Add the flour mixture and mix just until no streaks of flour remain. Add the greek yogurt and mix just until combined.
Step 6
Divide the batter evenly into the muffin wells. Bake for 15-20 minutes or until a tester inserted into the center comes out clean.
Cool and serve.