For the muffins:
Preheat the oven to 180°c. Sift all of your dry ingredients, give them a good old whisk and set aside.
Cream the sugar with the egg and mayo, followed by the water and vanilla. Slowly combine the flour mix with the other ingredients and pipe this batter into mini muffin cases. Bake at for 12-15 minutes until firm to the touch (careful, they will be hot!)
Top with mini white chocolate chunks, let these melt a little and then squash them down to “glue” them in place.
TOP TIP: Use a sharp knife to make a butterfly cupcake version of these, filling the centre with one of the frostings from our other recipes.
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