These are delicious!! The yummiest cupcake recipe ever- beautiful texture and flavour Thanks so much for sharing- I'm going to try the frosting too. Just made a batch of mini cupcakes and about to make up a 2nd batch of mix for normal sized cupcakes. I scoffed so much of the first lot that Im feeling a bit ill but it was SO worth it

eta- i added about 3 Tbsp milk to my mix- could probably even done with a little more than that as it was very thick and I also used butter instead of marg

My never fail mayo is to have everything at room temperature, use vinegar instead of lemon juice as Tenina so kindly let us know (love that woman  ) then "cook" the egg and mustard on 37^o for 2 min to ensure everything is the same temp. Then add timer for 5 min at 37^o and add oil. have NEVER had a fail this way. DH even added the oil in less than 2 min the other day. I was horrified but it worked. I think the key is the temp at 37^o Even with everything sitting at room temp, the stainless steel bowl is colder than an egg or vinegar in a plastic bottle same as oil in a glass bottle. Well that is my take on it anyway lol. All I know is that it works and we go through heaps of mayo as the teens like mustard mayo on their veg 

THANKYOU KATHRYN! After 2 fails where I followed the EDC recipe exactly and used vinegar rather than lemon juice- I tried adding in the temp and it was PERFECT! YUM :-)