A very simple, all in one bowl recipe which you can choose to decorate your way. Finish with a flourish and make the raspberry flavoured buttercream I’ve used here or make a simple icing to spread across cooled cupcakes. Whichever way you decide, they will be a big hit!
It’s great to be able to use frozen raspberries in this recipe. It means they are a great stand by recipe to use when visitors are expected.
So simple, so quick and so delicious. I made these Gingerbread Cupcakes and they were a huge hit with everyone. There’s a really nice kick of spices but it doesn’t take over and the gingerbread buttercream is a treat!
Decided to try out these little beauties as I am a fan of honey in baking and they sounded lovely with the sweet, sticky topping and the mix of honey, cinnamon, spices and orange. They are so light and delicate and full of delicious flavours. Definitely worth making!
You can make them dairy free too by using a dairy free spread of your choice. You can choose to use walnuts as per the recipe or substitute with pecans or pistachios. All work really well.
They are perfect for taking on picnics, for a packed lunch and would be great sellers at a cake sale or charity event. The smell though …. oh the smell is simply divine!
Sometimes you don’t need extravagant, fancy bakes. You just want something simple that’s perfectly delicious without too many additions. These Vanilla Cupcakes fit the bill. I used vanilla bean paste rather than vanilla extract to get that rich vanilla flavour and as there’s so little else in the recipe, I felt it was right to get the best of the basic ingredients.
The recipes uses oil instead of butter and this gives them a great softness once baked and if you follow the instructions, then they will be perfect for you! I made a simple vanilla glaze just to spoon over the top as I didn’t want to cover them in buttercream, but for a special occasion, a whirl of buttercream will be perfect!
I’ll put the frosting recipe at the end for you 🙂
When you hear Red Velvet you always feel they are a little bit special and up a notch from your usual cupcake. Personally, they don’t rock my boat as much as other flavours do but they always receive a great reaction and visitors love them so for that reason, they are served at cozebakes. We’re all about pleasing people!
Made this particular recipe for the first time; I’ve always found Red Velvet recipes seemed quite complicated for a simple cupcake but this one worked out well and wasn’t difficult. There are more ingredients in a red velvet than most other cupcakes but they are worth it for a special occasion. What I like about this recipe is that these cakes will keep for a few days in a cake tin or airtight container. You can also freeze them and then defrost and ice when you need them. Handy to get ahead 🙂
What could be a better combination and more Irish than chocolate and Guinness? They are a perfect combination and instead of buttercream, I topped these cupcakes with fresh cream and Baileys. To give them an even greater Irish flair, I finished them with pieces of green Minty Aero and the taste worked really well with the chocolate, Guinness and Baileys! Winner all round 🙂
You can reduce the recipe by half and make just 6. You do need to use large muffin cases and fill them almost to the top with the batter.
I have a house full of G & T fans, it’s not my tipple but it’s my son and his girlfriend’s favourite drink and as it was her birthday, I decided to make these cupcakes.
I opted not to use a recipe which incorporates gin into the batter as I felt it would be a very wet mixture and the time to bake could result in a tougher cupcake rather than a light, moist one. Using the lemon drizzle method, I opted instead to brush the baked cupcakes with the gin for it to sink in and flavour the entire bun. There’s also gin in the buttercream (of course there is!) so it’s a treat for gin lovers.
When I read this recipe from Baking Heaven, I was really happy to see that you don’t need yeast to make them so you still get all that lovely Hot Cross Buns flavour but a much lighter result and if you have issues with yeast like I do, then you don’t miss out either 🙂
I used baking cups but you can also use cupcake cases and you will need a piping bag and plain nozzle to get the cross effect on the finished cupcake. If you don’t have them, use a sandwich bag and cut a small piece off the end.
Butterfly Cakes bring you right back to your childhood, however this version is quite grown up as it’s filled with tangy lemon curd and they melt in the mouth!
This recipe is gluten free but you can substitute the flour for normal self raising flour if you prefer.
Using xanthan gum in gluten free baking helps your finished cake to bind together better.
I wasn’t sure about making these as strawberries can misbehave when baking and become mushy and unpleasant to eat but this recipe proved to be the exception and got thumbs up from everyone, even non gluten free tasters. It simply is a delicious recipe and the pretty pink frosting really finishes them beautifully. I like them without the frosting and they would be perfect for breakfast or a mid morning treat this way.
Decorated with pink frosting, fresh strawberries and freeze dried strawberries, they make a perfect tea party addition. You would not know these beauties are gluten free as they turn out so light and fluffy.
When I saw this recipe, I couldn’t get it out of my mind. I knew I had to make it and even though it was a few weeks between spotting it and trying it, it was worth the wait. These cupcakes are full of Terry’s Chocolate Orange chunks throughout and I added a little ingredient to bring out the full flavour of orange and chocolate – a match made in heaven! The buttercream is made with orange juice and zest and of course you have to top them with slices of Terry’s Chocolate Orange to complete their deliciousness!