Recipe Ideas
Red Velvet Cupcakes
Ingredients
- 65g unsalted butter, softened
- 150g caster sugar
- 130g plain flour
- 125ml buttermilk
- 1tbsp cocoa powder
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 1/2tsp white wine vinegar
- 1tsp red food paste
- pinch of salt
Method
- Preheat oven to 160c and line a cupcake tray with 12 liners.
- Sift together flour, baking powder, cocoa powder and salt then, in a separate bowl, mix the buttermilk and red food colouring together. Set aside.
- In a bowl attached to an electric mixer whip the butter and sugar together until the mixture turns pale and creamy. With the speed up high, add the egg and whisk for a few minutes. Add 1/2 of the flour mixture followed by the buttermilk and colouring before adding the remainder of the flour. Mix well to combine.
- Working quickly mix the bicarb and vinegar together allowing it to fizz up slightly before adding it to the cake batter. Quickly fold in into the cake batter.
- Divide the batter between the cupcake liners and bake for 23 minutes until risen and a skewer inserted into the centre of each cake comes out clean. Allow to cool in the tin for five minutes before transferring to a cooling rack.
This fabulous Red Velvet Cupcake recipe is provided by foodie blogger Katie Cakes. More fantastic recipes by Katie can be found on her blog.
The adorable red car cupcake wrappers can be purchased from Just Bake.
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Gluten Free Mint Choc Chip Christmas Cupcakes
Ingredients (makes 12 cupcakes)
- 2 large eggs
-
185g gluten-free self raising flour - 125g unsalted butter, softened
- 150g caster sugar
- 80ml milk
- 150g dark chocolate chips
- 2 tbsp cocoa powder
- 1/2 tbsp vanilla essence
To decorate
- 142ml double cream
- 100g chopped chocolate
- 1 tbsp golden caster sugar
- 1/2 tsp peppermint extract
- ready to roll icing
- sieved icing sugar
- pearl white edible silk
- edible silver sequins
Equipment
- rolling pin
- star cutters in different sizes
- antique white foil cupcake cases
- white snowflake cupcake wrappers
Method
To make the cupcakes:
- Heat oven to 170c (fan 150c).
- Line a baking tray with baking paper.
- Line baking tray with cases.
- In a food mixer, beat the butter, sugar, eggs, vanilla essence and cocoa powder.
- Stir in sifted flour, chocolate chips and milk.
- Divide batter between the cases.
- Bake for about 25 minutes until cakes bounce back when lightly pressed.
- Place on rack to cool.
To decorate:
- Ganache: in a medium pan, heat the cream and sugar until it is about to boil.
- Remove from the heat and pour over chopped chocolate and stir until chocolate has melted.
- Add 1/2 tsp peppermint extract and mix until you have a smooth consistency.
- Pour chocolate ganache over cooled cupcakes and leave to set.
- Add a few drops of peppermint extract to roll on icing.
- Dust icing sugar onto a hard clean surface and roll out icing to 3mm thick.
- Cut out 8 stars in different sizes, for each cake.
- Layer up the stars to form a tree.
- Dust the top of the cakes with sieved icing sugar and place iced tree in the centre.
- Dust tips with edible silk using a damp brush.
- Sprinkle trees with edible sequins and glitter.
- Place completed cupcakes in white snowflake cupcake wrappers.
This recipe has been kindly provided by the blog Torie Jayne. Torie's blog is about all things pretty and creative, from shabby chic to fashion, via decorative crafts and stylish boutiques.
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Carrot & Cardamom Cupcakes
To make the cakes:
-
100g soft brown sugar
- 160ml sunflower oil
- 2 eggs
- grated zest of 1 orange
- seeds from 5 cardamom pods, crushed
- 1/2 teaspoon of ground ginger
- 200g self raising flour
- about 140g of fresh grated carrot
- 60g chopped pecan nuts
To decorate:
- 150g cream cheese
- grated zest of 1 orange
-
1 tsp of sqeezed lemon juice
- 50g icing sugar
- 12 hole muffin tin lined with muffin cases
Method
- Pre-heat the oven to 160c fan / 180c convection / gas mark 3.
- Mix the sugar, oil and eggs together.
- Stir in the ginger, cardamom and orange zest.
- Add the self raising flour, followed by the grated carrot and nuts.
- Once it's all mixed together, distribute the mixture evenly into the muffin cases.
- Bake in a pre-heated oven for 20 minutes. Insert a cocktail stick in the centre to ensure it comes out clean.
- Leave to cool.
To make the cream cheese frosting
- Add the cream cheese, orange zest, lemon juice and icing sugar together and mix until creamy.
- Spread over the cooled cupcakes, preferably with a small palette knife.
- Enjoy!
This recipe was kindly provided by Magenta Cakes who provide a fabulous range of cupcake classes in Surrey, England.
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Strawberry & Vanilla Cupcakes
To make the cakes:
- 200g butter
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- 1 tsp vanilla extract
- 25g strawberry pearls
To make the buttercream:
- 100g butter
- 200g icing sugar
- 1/2 tsp vanilla extract
- Strawberry pearls to decorate
Method
- Preheat the oven to 180c/gas mark 4. Put 12 cupcake cases in a muffin tray.
- Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla extract and beat until well combined. Fold in the flour.
- Add the strawberry pearls and mix until evenly distributed within the mixture.
- Divide the mixture between the 12 cupcake cases and bake for 20 minutes. Remove from the oven and then leave to cool for 10 minutes in the tin. Remove the cupcakes from the tin and leave on a wire rack to cool completely.
- To make the buttercream, put the butter and sieved icing sugar into a bowl and mix well.
- Add the vanilla extract and mix until smooth.
- Pipe the buttercream onto the top of the cupcakes in a beautiful swirl.
- Finally, sprinkle some of the remaining strawberry pearls on top of the buttercream.
- The cupcakes in this picture have been displayed in 'pink roses cupcake wrappers' that are available from Just Bake. The strawberry pearls are also available from Just Bake.
- Delicious!
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Orange Blossom Cupcakes with Vanilla Buttercream
Ingredients
- 225g butter
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- Half a tsp orange blossom water
- Grated zest of half an orange
- White chocolate stars
Method
- Cream the butter and sugar together until smooth, creamy and pale.
- Add the eggs one at a time, whisking as you go, until fully combined. If the mixture starts to split, add a tablespoon of your flour.
- Add the sieved flour and fold until just combined.
- Divide into cupcake cases (fill two thirds full).
- Bake for 25 minutes at 180c (tops should be golden and springy to touch).
- Let them cool completely and then top with buttercream. The buttercream swirls in this photograph have been achieved using a Wilton 1M.
- Decorate with white chocolate stars available from Just Bake.
This wonderful recipe has been kindly provided by 'Nelly's Cupcakes'. To gain more cupcake inspiration from Nelly, take a look at her wonderful blog - http://www.nellyscupcakes.co.uk/.
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Elegant Vanilla Cupcakes
To make the cakes:
- 250g unsalted butter, softened
- 250g caster sugar
- 4 eggs
- 1 tsp natural vanilla extract
- 185g self-raising flour
- 60g plain flour
- 185ml milk
To make the icing:
- 250g white chocolate chips
- 300ml soured cream
- Sprinkles, dragee, edible decorations to decorate
Method
- Preheat the oven to 180c/gas mark 4. Put 12 cupcake cases in a muffin tray.
- Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined.
- Sift the flours together and fold in while adding the milk. Stir until almost smooth.
- Divide the mixture between the 12 cupcake cases and bake for 20 minutes. Remove from the oven and then leave to cool for 10 minutes in the tin. Remove the cakes from the tin and leave on a wire rack to cool completely.
- While the cakes are cooling put the white chocolate in a bowl over gently simmering water.
- Once the chocolate has melted stir until smooth and remove from the heat to cool slightly. Gently beat in the soured cream until you have a thick creamy icing.
- Spread the cooled cakes with the icing and top with your choice of sprinkles, dragee, edible decorations, etc.
- Enjoy!
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Lemon Sensation Cupcakes
To make the cakes:
-
110g unsalted butter at room temperature
- 225g golden caster sugar
- 2 eggs
- 150g self raising flour
- 125g plain flour
- 120ml milk
- zest of 1 lemon
- 1 tsp lemon extract
To make the frosting:
- 250g unsalted butter at room temperature
- 500g icing sugar
- juice of 1 large lemon
- zest of 2 large lemons
- yellow food colouring
Method
Cakes:
- Cream the butter and sugar for about 5 minutes.
- Add the eggs one at a time, mixing thoroughly. You'll notice the mixture gatting paler and thicker (this is lots of air bubbles which makes the cake as light as a feather.
- Mix the dry ingredients in a separate bowl.
- Mix the milk, lemon zest and extracts in a jug.
- Add half of the milk mix and half of the dry mix to the creamed butter and sugar. Do this carefully with a folding action.
- Repeat until all the mix is incorporated being careful not to over beat the mixture.
- Divide the mixture between 12 cupcakes cases in a muffin tray. These are nice and deep and will give your cakes a straight side.
- Bake on gas mark 4/180c for about 30 minutes. You're looking for a well risen bun with a golden top.
Frosting:
- Allow the cakes to cool completely before frosting.
- Beat the butter for about 3 minutes to soften it. It will look considerably paler than when you started.
- Add adbout a quarter of the icing sugar and mix by hand with a spatula.
- Add the lemon juice, zest and the remaining icing sugar and mix again. It will be quite firm.
- Add your desired colouring (if any).
- Beat on a medium to high speed for about 5 minutes.
- You know it's done when the mixture is fluffy and paler than when you started. It should taste like a little bit of heaven...
Decorating:
- If your kitchen is very warm, you may need to pop the frosting in the fridge for 5 minutes. This makes the piping easier.
- Decorating is down to personal taste. The ribbon effect on the cupcake in the image above was created using a Wilton 1b nozzle.
- The white sugar daisy cupcake decorations are available from Just Bake.
- Feel free to browse our range of cupcake cases to compliment these delicious cupcakes.
This wonderful recipe was provided by the blog 'Dolly Bakes'. For more delicious baking ideas, have a browse through this fantastic blog - http://www.dollybakes.co.uk/.
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Chrysanthemum Cupcakes
To make the cakes:
- 200g butter
-
200g caster sugar
- 200g self raising flour
- 4 eggs
- 1 tsp vanilla extract
To make the buttercream:
- 100g butter
- 200g icing sugar
- 1/2 tsp vanilla extract
To decorate:
- Mini marsh mallows
- Decorating sugars
Method:
- Preheat the oven to 180c/gas mark 4. Put 12 cupcake cases in a muffin tray.
- Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla extract and beat until well combined. Fold in the flour.
- Divide the mixture between the 12 cupcake cases and bake for 20 minutes. Remove from the oven and then leave to cool for 10 minutes in the tin. Remove the cupcakes from the tin and leave on a wire rack to cool completely.
- To make the buttercream, put the butter and sieved icing sugar into a bowl and mix well.
- Add the vanilla extract and mix until smooth.
- Next, top with the buttercream ready for the petals.
- Use scissors to snip each marshmallow in half diagonally. This gives a sticky edge on the cut - dip this edge into the sugar and you have a petal.
- Use the flat edge to stick the petal onto the cupcake.
- Start with the outside edge and complete 3 rings. Finish with one marshmallow in the centre.
- You will need about 16 marsh mallows for each cupcake.
This fabulous cupcake decorating inspiration has been provided by the Great British Bake-Off Finalist, Yasmin Limbert. You can find this recipe and many other wonderful recipes on her amazing blog.
Mini marshmallows and decorating sugars can both be purchased from Just Bake.
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Almond & Lemon Crunch Top Biscuits
To make the biscuits (makes about 24 biscuits):
- 100g soft butter
-
150g caster sugar
- 100g plain flour
- 100g ground almonds
- 1/2 tsp baking powder
- zest of one large lemon
- 1 1/2 tbsp of lemon juice
To make the icing:
- 100g icing sugar
- 1 1/2 tbsp lemon juice
- lemon yellow crunch cupcake sprinkles
Method:
- Preheat the oven to 170c (fan 150c).
- Cream the butter and sugar until light and fluffy.
- Add the rest of the biscuit ingredients and mix to a stiff dough.
- Take heaped teaspoon's of the mixture, roll into balls and place on a greased baking sheet. Flatten slightly.
- Bake for about 20 minutes until light golden.
- Leave on a baking tray for a few minutes and then transfer to a cooling rack.
- Once the biscuits are cool, it's time for the icing!
- Sieve the icing sugar into a small bowl, add the lemon juice and mix well to form a smooth icing.
- Spoon on the biscuits and spread around. Then, sprinkle with sprinkles!
This fantastic recipe has been provided by Sams Kitchen. If you love amazing recipes and fantastic food photography, then this is the website for you.
The lemon yellow crunch cupcake sprinkles can be purchased from Just Bake.
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Rocky Road Recipe
Rocky Road is one of those all time favourite recipes. Chocolate, biscuits, cherries, marshmallows - sheer heaven!
This particular recipe is so easy to follow and great for baking with children as there is no oven baking involved.
If you would like to see the recipe for this wonderful chocolatey biscuit, have a look at the NutureStore website. NutureStore is a website that is packed with fun kids' activities, play ideas and crafts. The Rocky Road Recipe is just one of a number of fabulous recipes on this website.
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Crunchy Top Lemon Drizzle Cake
To make the cake:
- 125g margarine
- 175g caster sugar
- 175g self raising flour
- 1 tsp baking powder
- 2 eggs
- 4 tbsp milk
- finely grated rind of one lemon
To make the topping:
- juice of one lemon
- 125g granulated sugar
Method
- Pre-heat the oven to 180c.
- Put all of the ingredients in a bowl and beat well for two minutes until smooth.
- Pour mixture into a 7oz tin and level the top.
- Bake in the oven for 35 to 40 minutes or until the cake moves from the sides of the tin.
- To make the topping, mix the juice of the lemon with the sugar in a bowl.
- When the cake comes out of the oven, spread the lemon paste over the top of the cake whilst it is still hot.
- Leave the cake in the tin until the cake is cool.
- Cut the cake into square pieces and carefully remove from the tin.
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Banana Cupcakes With Cream Cheese Icing
To make the cakes (makes 12):
-
125g butter, softened
- 3/4 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1 1/2 cups self-raising flour
- 100ml milk
- walnuts (optional)
To make the icing:
- 30g butter, softened
- 125g cream cheese, softened
- 2 cups icing sugar
To make the cakes:
- Preheat the oven to 160c.
- Cream the butter and sugar together until fluffy. Beat in the eggs one at a time (works best with eggs at room temperature) and add the vanilla and cinnamon.
- Mash up the bananas and then beat the bananas into the mixture.
- Sift the flour and gently fold into the mixture, alternating with the milk.
- Spoon into 12 prepared cupcake cases and bake for 15-20 minutes until a toothpick inserted into the middle comes out clean. Keep an eye on the cakes as cooking times vary depending on the cooker and conditions.
To make the icing:
- Beat the butter until fluffy and pale.
- Add the cream cheese and beat well.
- Slowly add the icing sugar until the icing is thick and creamy.
- When the cupcakes are cool, spoon or pipe the icing onto each cupcake and top with a walnut.
This lovely recipe has been kindly provided by For Bakes Sake.
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Mini Malteser Cakes
To make the cakes:
-
85g butter
- 170g of digestive biscuits, crushed
- 170g Maltesers, half crushed and half left whole
- 2 tbsp golden syrup
- 2 tbsp cocoa powder
Method
- Melt the butter and golden syrup in a small, heavy pan.
- Stir in the cocoa powder, biscuits and crushed Maltesers until well combined.
- Allow to cool slightly then stir in the whole Maltesers.
- Line mini cake tins with clingfilm.
- Pour the mixture in the tins and press down well, without crushing the whole Maltesers.
- Chill in the fridge for 2 hours or until set.
- The cakes should come out of the tins easily, remove the clingfilm and slice if required.
- For decoration, choose any pretty sprinkles. Alternatively, you could add sprinkles into the bottom of the tins prior to adding the mixture on top.
This recipe was kindly provided by Magenta Cakes, who provide a fabulous range of cupcake classes, in Surrey, England.
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