Cup cakes in Saladmaster!

Equipment: 11" skillet and egg cups. If you do not have egg cups, use the rims of mason jars or something that can fit cupcake liners like salsa cups.

Ingredients:

Paper towel

1/2 box of cake mix (I used white cake)

1 egg

6-oz yogurt (I used pineapple flavored; 1-2 tsp. vanilla extract is also good if you use plain yogurt)

Water as needed

Cup cake liners, optional

**For a whole box of cake, use 3 eggs and 2, 6-oz yogurts

Directions:

1. Preheat 11" skillet on medium-low (when the flame is just below the skillet (More on the medium side unless you have a hot stove). Add a very wet paper towel to the bottom. I would add even a little bit of water the skillet (~3 tablespoons). Place lid on top.

2. Mix cake, egg and yogurt. Add a little bit of water to the mixture until it is smooth and just slightly thinner than yogurt put not as thin as pancake batter. Fill cups 2/3 to 3/4 full. Any more and your cupcake will rise funny and look like a puff cake. (See the picture of cupcakes on a plate.) If not using the cupcake liners, spray with non-stick spray.



3. Slightly tap the lid of the skillet to see if it is hot. Lift lid and place 8 cupcakes inside. Wait 12-14 minutes and voilà! The most moist cupcakes ever!