Salmon and dill cupcakes - recipe

Ingredients

Recipe , Cupcakes , Dill , Salmon

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1

Set the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.
2
Place the flour, and cayenne pepper in a mixing bowl.

For this step you'll need:
- 275g Self-raising white flour
- pinch Cayenne pepper
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.

For this step you'll need:
- 6 tbsp Sunflower oil
- 150ml Natural yoghurt
- 125ml Milk
- 1 Egg(s) (free range)
- 100g Smoked salmon
- Dill a few sprigs
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.
5
To decorate; blend most of the 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.

For this step you'll need:
- 50g Smoked salmon
- 150g Cream cheese full fat
- Lemon zest from 1/2 lemon
- Dill a few sprigs

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