cupcake recipes
Cupcakes should be fun! First of all choose your cases (see baking equipment for guidance on types) and then choose a recipe to use. The recipes in this book are there to help and inspire you, but most cake recipes will work so please don’t be afraid to experiment with flavours to create something unique to you.
tips for successful cupcake baking
• always use only the finest ingredients
• accurately measuring your ingredients is vital to cupcake success
• bring all your ingredients to room temperature before mixing your cupcake batter
• ensure your cupcake pan is thoroughly clean before adding the cases
• fill your cases by pouring or piping if the batter is thin or by using a spoon if it is thick
• preheat your oven and bake your cupcakes at the correct temperature. Oven thermometers are a useful check
• if your know your oven heat is uneven, rotate your pan halfway through the baking time
• using a fan oven can dry out small cakes quickly, so reduce the temperature stated in each recipe by 10 degrees
• cupcakes must be completely cold before decorating
• undecorated cupcakes can usually be frozen for up to a month
• If you decide to experiment with other recipes here are some points to bear in mind:
• each cake recipe will rise differently; some recipes don’t rise at all while some others double in size, so I suggest you make a trial batch filling the cupcakes at different levels in the cases to find the optimum height for your recipe
• typically cupcakes bake for around 20 minutes, but ovens vary so test and retest as necessary
• make a note of the shape of the top of the cupcake; some will be fairly flat whilst others will be quite domed. The shape can be important when choosing the type of decoration you wish to use
sticky ginger
If you want a moist, sticky cake this fits the bill perfectly. These cupcakes are best eaten within a week.
you will need
120g/4¼oz unsalted butter
100g/3½oz soft dark brown sugar (molasses sugar)
4 tbsp/60ml golden syrup (corn syrup)
4 tbsp/60ml black treacle (molasses)
150ml/¼ pint milk
2 large eggs, beaten
1½tsp/7.5ml vanilla extract
4 pieces of stem ginger, drained from syrup and chopped
230g/8oz self-raising flour
25g/1oz ground ginger
1 tsp/5ml mixed spice
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 Place butter, sugar, golden syrup and black treacle into a pan and warm over a low heat until the sugar has dissolved.
4 Stir in the milk and allow the mixture to cool slightly – you need to make sure that it is not so hot that the eggs cook when they go in it. If you are in a hurry you can stand the saucepan in cold water so that it cools more quickly.
5 Beat in the eggs, vanilla and stem ginger.
6 Sift flour and spices into a bowl and make a well in the centre. Gradually pour the liquid into the well and beat with a wooden spoon until combined.
7 Pour or pipe the mixture into the cupcake cases – they should be about three quarters full.
8 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
9 Allow the cupcakes to cool in the pan for 5 minutes, before removing them to a wire rack to cool completely.
orange and poppy seed
The tangy flavour and interesting texture of the poppy seeds and orange peel are a winning combination, and are bound to have you hooked! This recipe would also work well substituting the orange for lemon. Best eaten within two weeks.
you will need
185g/6½oz unsalted butter
160g/5½oz caster sugar
100g/3½oz marmalade
¼tsp/1ml almond extract
zest of 2 oranges
80ml/3fl oz orange juice
185g/6½oz self-raising flour
60g/2oz ground almonds
40g/1½oz poppy seeds
50g/2oz mixed peel
3 large eggs, lightly beaten
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 Place butter, sugar, marmalade, almond extract, orange zest and juice in a pan and stir over low heat until the mixture is melted. Allow to cool.
4 Sift flour, almonds and poppy seeds into a bowl, add the mixed peel, then make a well in the centre.
5 Gradually pour the cooled liquid into the well and mix until smooth.
6 Add the eggs and mix until combined.
7 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.
8 Bake for 20 minutes, or until a fine skewer inserted into the centre of one of the cakes comes out clean.
9 Allow to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
10 Brush with an orange liquor, such as Cointreau or Grand Marnier, before decorating.
hummingbird
This recipe originates from the southern states of America and is a moist, delicious cake that works beautifully as a cupcake, but is best eaten within 3 days of baking. If you like carrot cake then you’ll love this too!
you will need
250g/9oz plain flour
125g/4½oz self-raising flour
1 tsp/5ml bicarbonate of soda (baking soda)
1 tsp/5ml cinnamon
2 × 450g/16oz tins crushed pineapple in juice
400g/14oz soft brown sugar
80g/3oz dessicated coconut
400g/14oz (about 4) ripe bananas, mashed
4 large eggs, lightly beaten
325ml/10½fl oz vegetable oil
2tsp/10ml vanilla extract
120g/4oz pecans, chopped (traditional but optional)
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 In a large bowl, sift together flours, bicarb, sugar and cinnamon.
4 Drain the pineapple and reserve 125ml/4fl oz of juice.
5 Add the remaining ingredients to the bowl, including the reserved juice, and mix until combined.
6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.
7 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
8 Allow to cool in the tray for 5 minutes before removing them to a wire rack to cool completely.
chocolate cherry mud
If you’ve never tried a mud cake, treat yourself to this one! Mud cakes are very rich, sweet, dense in texture and utterly divine. The subtle addition of cherry brandy makes this one for adults only! Best eaten within two weeks.
you will need
425g/15oz tin stoneless black cherries in syrup
330g/11½oz unsalted butter
200g/7oz dark chocolate
600g/21oz caster sugar
120ml/4fl oz cherry brandy
300g/10½oz plain flour, sifted
75g/3oz self-raising flour, sifted
75g/3oz cocoa powder, sifted
3 large eggs
1 Preheat oven to 160°C/320°F/Gas 3.
2 Line the trays with cupcake cases.
3 Drain the cherries, reserving the syrup. Add water to syrup to make 250ml/9fl oz of liquid. Process or finely chop the cherries.
4 Place the cherries, syrup, butter, chocolate, sugar and brandy into a pan, and warm over a low heat until the chocolate and butter have melted. Allow mixture to cool to room temperature – you don’t want the eggs to start cooking when they go in the mixture.
5 Whisk in the flours, cocoa and then the eggs.
6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.
7 Bake for about 45 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
8 Allow the cupcakes to cool in the pan 5 minutes before removing them to a wire rack to cool completely.
date and walnut
This low fat old-fashioned favourite has a lovely light but moist texture. It’s delightfully easy to make, and keeps well too. Eat within two weeks.
you will need
250ml/9fl oz golden syrup
60g/2¼oz unsalted butter
250ml/9fl oz milk
300g/10½oz wholemeal flour
300g/10½oz plain flour
220g/7¾oz soft brown sugar
1tbsp/15ml baking powder
1tsp/5ml baking soda
200g/7oz walnuts, chopped
500g/17½oz pitted dates, chopped
1 large egg, beaten
1 Preheat oven to 180°C/350°F/Gas 4.
2 Line the trays with cupcake cases.
3 Place golden syrup, butter and milk in a saucepan and stir over low heat until the mixture is melted and smooth. Do not boil. Allow to cool slightly.
4 Place the flours, sugar, baking powder, baking soda, walnuts and dates together in a large bowl.
5 Combine the melted and dry ingredients and mix well. Add the egg and mix.
6 Spoon or pipe the thick mixture into the cupcake cases until they are about two thirds full.
7 Bake for about 20–25 minutes, or until a fine skewer inserted into the centre of one cupcake comes out clean.
8 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.
pear and chocolate chip
What a wonderful combination – you’ll have to try it for yourself to find out just how sublime it is! If pears are not in season then try substituting with apples. Best eaten within four days.
you will need
175g/6oz unsalted butter
140g/5oz soft light brown sugar
140g/5oz self-raising flour
100g/3½oz ground almonds
2 large eggs, beaten
5 ripe conference pears
100g/3½oz dark chocolate chips or chocolate cut into chunks
1 Preheat oven to 160°C/320°F/Gas 3.
2 Line the trays with cupcake cases.
3 Place the butter and sugar into a pan and warm over a low heat until the butter has melted. Allow mixture to cool slightly.
4 Sift flour and ground almonds into a bowl and make a well in the centre.
5 When the melted mixture has cooled beat in the eggs, then gradually pour the cooled liquid into the well of the dry ingredients and mix until smooth.
6 Peel, core and finely chop the pears, then stir into the batter together with the chocolate.
7 Spoon the mixture into the baking cases. They should be about three quarters full.
8 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
9 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.
lemon polenta
This delicious lemon cake is unusual but excitingly tangy with a wonderful texture. This recipe works well with gluten-free flour. Best eaten within four days.
you will need
3 large eggs
200g/7oz caster sugar
5tbsp/75ml natural yoghurt
5tbsp/75ml sunflower oil
grated zest and juice of 2 lemons
175g/6oz polenta
50g/2oz plain flour or gluten-free flour
1½tsp/7.5ml baking powder
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 In a mixing bowl, beat the eggs and sugar until pale and creamy.
4 In a separate bowl, stir in the yoghurt, oil, lemon rind and 2 tablespoons (30ml) of lemon juice (reserve the remaining lemon juice for the syrup) until combined.
5 Add the yoghurt mixture into the eggs and sugar, beating continuously with a wooden spoon until smooth.
6 Sift the polenta, flour and baking powder into the batter
7 Using a jug, pour the mixture (which is fairly runny) into the paper cases. They should be about three quarters full.
8 Bake for 20 minutes, or until a skewer inserted into the centre of one of the cupcakes comes out clean.
9 Allow to cool in the tray for 5 minutes before removing to a wire rack.
10 Prick the top of the cupcakes and pour a little of the syrup over each.
lemon syrup
Place 3tbsp/45ml of caster sugar, the reserved lemon juice and 2tbsp/30ml of water into a pan. Dissolve the sugar on a low heat, then boil for a couple of minutes. Use when warm.
honey cake
A beautifully simple cake, with the flavour very much determined by the honey that you use. Best eaten within a week.
you will need
225g/8oz unsalted butter
250g/9oz clear honey (the better the quality, the better the flavour!)
100g/4oz soft light brown sugar
3 large eggs, beaten
300g/10oz self-raising flour, sifted
1 Preheat oven to 160°C/320°F/Gas 3.
2 Line bun or muffin trays with paper cupcake cases.
3 Place the butter, honey and sugar into a saucepan and warm over a low heat until the sugar has dissolved and the butter melted. Boil the mixture for one minute, then allow to cool and thicken.
4 Beat the eggs into the cooled mixture.
5 Place the flour into a bowl, then beat in the honey mixture until you have a smooth batter.
6 Spoon or pour the mixture into the baking cases so that they are about two thirds full.
7 Bake for about 25 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
8 Allow to cool in the tray for 5 minutes before removing them to a wire rack.
9 Warm 2tbsps/30ml of honey in a small pan and brush over the tops of the cakes to glaze. Allow to cool completely.
