Super Simple Cup Cakes
These don't require you to beat together any ingredients. A quick stir and these are ready to go with whatever fillings you like best!
1 cup thickened cream
1/2 cup natural or Greek yoghurt
1 cup white or castor sugar
2 cups SR flour
1 cup blueberries and the zest of a lemon /-
1 cup chock chips + 1tsp vanilla bean /-
Strawberry jam and whipped cream for fairy cakes.
Preheat oven to 180 degrees. Line 15-18 cup cake tins with cup cake papers.
Whisk together cream, yoghurt and sugar. Add eggs. Stir in flour and your filling of choice, blueberry or chocolate, or just vanilla bean paste for fairy cakes.
Divide between tins and bake for 18-20 minutes. The blueberry ones are beautiful served with lemon curd. The choc chip ones drizzled with extra chocolate. For the fairy cakes cut a circle out of the top, fill with cream and jam. Cut the top in half and pop back on as fairy wings on top of the cream and jam.
The blueberry and chocolate version freeze really well. Wrap individually and pop in the freer for school lunches and emergency snacks.