Queen cakes recipe | Vanilla muffins recipe | Vanilla cupcakes | South African

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option and margarine is more economical.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins offer similar sweetness and texture, while sultanas are often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrients, while all-purpose is widely available and cost-effective.

Preheat the oven to 180°C (350°F).

Grease a muffin tin or line with paper liners.

Cream butter and sugar together until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon zest.

Combine flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Fold in currants gently until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake for 15-20 minutes, or until a toothpick comes out clean.

Let the cakes cool in the tin for a few minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens