Food photography by Bree-Ann Merritt Photography Design

e07You will need… 

2 cups pastry flour

2 tsp baking powder 

1 tsp salt 

1 cup canola oil 

1 1/2 cup sugar 

3 eggs 

1 cup milk 

2 tsp lemon zest 

1 tsp lemon extract 

The juice of 1/2 lemon 

First preheat your oven to 350 degrees Celsius. Place large muffin cups in each tray cup.

Now prepare the batter…

In a large bowl combine eggs, sugar and canola oil. In a separate bowl combine flour (spoon flour into measuring cup until over flowing. Then level the top off to level the cup), baking powder and salt. Add dry ingredients into the large bowl and combine. Add milk, lemon extract, lemon juice and zest. Combine until smooth.

NOTE: The batter will be very thin! This is exactly what you want. Pour the batter into the muffin cups. Bake for 16-20 minutes.

Top your cupcakes with a dollop of plain Greek yogurt and mixed berries. Enjoy!

Makes 18 cupcakes or a 13 x 9 inch cake.