Cranberry and Vanilla Cupcakes

60z Butter

6oz Soft Brown Sugar

2 Eggs

6oz Self Raising Flour

1Tsp Bi Carbonate of Soda

1Tsp Baking Powder

2Tsp Vanilla Essence

4oz Semi Dried Cranberries

1Tbsp Milk

Cooking Time: Pre heat oven to 180c / Gas Mark 4. Cook for 15 minutes

Serving: 12 cupcakes

1. Preheat the oven and prepare a cupcake tin with cupcake cases

2. In a bowl cream together the butter and sugar until smooth, with a whisk. Do this for a few minutes

3. In a separate bowl whisk the eggs together for a couple of minutes until they have doubled in volume

4. Slowly whisk the eggs into the creamed mixture, using a wooden spoon to scrape round the edges, to ensure the mixture is fully mixed in and combined

5. Weigh out the baking powder, bi carbonate of soda and flour

6. Sieve this mixture into a separate bowl

7. Add the dried cranberries to the flour mixture and stir, coating the cranberries in the flour

8. Add the dry ingredients to the wet ingredients and stir in with a wooden spoon. (Using a figure of eight is a good way to ensure it is all mixed in)

9. Add the vanilla and milk and stir a few times so that the mixture is a nice smooth consistency and forms a good dropping consistency when dropped

10. Divide the mixture between the cupcake cases

11. Put in the oven and bake for 15 minutes / until golden

12. Once done, remove from the oven and leave for 5-10 minutes to stand while they cool

13. Once cooled a bit transfer the cupcakes to a wire cooling rack

N.B. For the Icing we used the normal icing method which is on this blog. (12oz Icing Sugar, 4oz Butter, 1Tbsp Milk and 1Tsp Vanilla essence whisked in together) We then put a cranberry on each cupcake to make them look pretty!

Giant Flower Cupcake

Sponge Recipe from the Large cupcake Christmas Tree

A batch of Chocolate buttercream icing from the christmas tree recipe

A batch of Vanilla buttercream icing from the christmas tree recipe but omitting the green food colouring.

Glace Cherries (chopped)

1. Make the cake mixture as described for the large christmas tree.

2. You can add cherries, chocolate drops or leave the mixture plain.

3. When the cake is baked leave it too cool before decorating.

4. Make up the batches of buttercream icing as decribed in the christmas tree cupcake recipe.

5. Decorate the bottom of the cupcake first with the chocolate buttercream

6. Use a thin piping knozzle to pipe verticle lines up and down to form the cupcake casing for the cake.

7. Please the top sponge layer on top of the bottom.

8. For the top of the cake, fill a large piping bag with the vanilla buttercream and a twirl (large) knozzle onto the piping bag.

9. Squirt a dob of buttercream icing all over the top of the cake making a good decorative flower design.

10. Chop the cherries in half and place over the cupcake

11. Tuck in and enjoy!

N.B. you can also use smarties, chocolate drops or silver ball balls to decorate the top of the cupcakes

Blackberry Swirl Cupcakes with Blackberry Cream Cheese Butter Icing

4oz Butter

4oz Caster Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2 Eggs

1 Tsp Vanilla Essence

2 Tbs Blackberry Jam / Conserve

1 Tbs Milk

Cooking Time: 180c / gas mark 5 for 15 minutes

Serving: 12 Cupcakes

1. Cream together the butter and Sugar with a whisk until creamy

2. In a separate bowl whisk the eggs and vanilla essence together

3. Slowly whisk the eggs into the butter mixture until combined

4. Sieve the flour, baking powder and Bi Carb into the butter mixture

5. Fold in gently until it is well combined

6. Add the Jam and milk and fold in until you have a swirl mixture of Jam running through

7. Divide the mixture evenly between the cupcakes cases and bake for approx. 15 minutes.

8. Once done, remove from the oven and leave for 10 minutes before transferring to a wire cooling rack.

Blackberry Cream Cheese Butter Icing

2oz Cream Cheese (Low Fat Tesco own is what I used)

2oz Butter

12oz Icing Sugar

2 Tbs of Blackberry Jam / Conserve

1. Cream together the cream cheese and butter in a bowl until smooth (You can use a metal spoon for this)

2. Sieve the icing sugar into the creamed cheese mixture

3. Mix the mixture together well using a metal fork until it is combined (Do not over mix otherwise it will become runny)

4. Add the blackberry Jam and mix into the mixture until all combined

5. Put a good size teaspoon or more on each cake and smooth out with a knife

6. If you wish and have some around you could then top each with a blackberry!

N.B. You can add any flavour of Jam you wish

N.B. If you have a sweet tooth, add more Jam, but I found this plenty

N.B. Because they contain cream cheese its best to eat these cupcakes fresh

Cherry Bakewell Cupcakes

4oz Butter

4oz Caster / Granulated Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Almond Extract

2 Eggs

2oz Ground Almonds

3oz Glace Cherries (Chopped)

Cooking time: 170c Fan / Gas mark 5 for 15 minutes in preheated oven

Serving: 12 Cupcakes

1. Preheat the oven and put cupcake cases in the cupcake tin

2. Chop the cherries and put to one side

3. Cream together the butter and sugar with a whisk for 2 minutes, until well combined, use a wooden spoon to scrape around the edge of the bowl and mix together

4. In a separate bowl whisk the eggs and almond extract together for a couple of minutes

5. Slowly pour the egg mixture into the butter mixture and whisk together for a good few minutes until well combined and it provides a good consistency

6. In to a separate bowl sieve the flour and baking powder

7. Add the chopped cherries and ground almonds to this mixture and stir

8. Mix flour mixture into the egg mixture and fold in slowly but until well combined

9. Divide the mixture evenly between the cupcake cases and put in the oven

10. Bake for 15 minutes or until golden, once done remove and leave in the tin for 5-10 minutes before transferring to a wire cooling rack

Icing

1 Tbs Custard Powder

200ml Milk

2oz Butter

9oz Icing Sugar

6 Cherries (Halved)

1 Tsp Almond Extract

1. Put the custard powder into a jub and a little milk to make a smooth paste

2. Put the remaining milk in a saucepan and bring to the boil slowly

3. Pour the hot milk onto the custard and stir until combined

4. Return the mixture to the pan and heat gently for 1-2 minutes untill it thickens

5. Remove from the heat and cover with some damp greaseproof paper to prevent a skin forming and let it cool (you can put it in the fridge to speed this process up)

6. Once cooled put the custard into a bowl and whisk in the butter and almond extract and chill for a further 20-30 minutes

7. Gradually whisk in the icing sugar into the chilled mixture until it is smooth, but thick

8. Using a knife spread onto the cupcakes

9. Cut the cherries in half and place a half on each of the cupcake

10. Tuck in and enjoy

White Chocolate Chip Chocolate Cupcakes

4oz Butter

4oz Sugar (Granulated / Caster)

4oz Self Raising Flour

2 Eggs

1Tsp Baking Powder

100g Packet of White Chocolate Chips

2oz Cocoa Powder

1-2Tbp Milk

Cooking Time: Gas Mark 4 / 180c for 15 minutes

Serving: 12 Cupcakes

1. Pre heat the oven and line the cupcake tin

2.Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together in a separate bowl for 1-2 minutes

4. Whisk the eggs into the butter mixture for a good 2-3 minutes until the mixture if smooth, use a wooden spoon toe scarpe round the edges

5. Measure out the flour,cocoa powder and the baking powder and sieve them into a separate bowl

6. Pour the white chocolate chips into the flour mixture and mix with a spoon coating the chocolate chips with the mixture

7. Add the flour and chocolate chip mixture to the egg mixture and fold in gently and smoothly, until it is all mixed through and the mixture is a even chocolate mixture

8. Add 1-2 Tbs of Milk to the mixture to lighten it, as cocoa can tend to make it heavy and mix well

9. Divide the mixture evenly between the cupcake cases and pop in the oven until golden and risen or for 15 minutes

10. Remove from the oven and leave in the tin to cool for 5-10 minutes before transferring to a wire cooling rack

Buttercream Icing

3.5oz Butter

12oz Icing Sugar

2oz Cocoa Powder

1Tsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve in the icing sugar and whisk with the butter for a good couple of minutes on a high speed until well combined

3. Divide the mixture into two bowls

4. To one half add the vanilla essence and whisk for a furth 1-2 minutes

5. To the other half add the cocoa powder and do the same

6. With a piping bag or tube, put a tsp of vanilla icing in followed by tsp of chocolate, alternating the flavours until it if full

7. Then pipe away and the icing will come out as a nice 2 zone!

Coconut Milk Cupcakes with Coconut Glace Icing

4oz Self Raising Flour

4.5oz Caster Sugar

1.5oz Butter

1Tsp Baking Powder

1 Egg

120ml Coconut Milk

3oz Desiccated Coconut

Cooking time: Gas Mark 4 / 180c for 15 Minutes

Serving: 12 Cupcakes

1. Pre heat the oven and prepare the cupcake tin

2.Cream together the butter and sugar in a bowl

3. Sieve the baking powder and flour into the butter mixture and mix until it forms breadcrumbs, you can do this using your hands or whisk for a few minutes

4. In a separate bowl mix the coconut milk and vanilla together and beat into the flour mixture using the whisk

5. Add the egg and desiccated coconut and beat well until the mixture forms a nice dropping consistency

6. Divide the mixture between the cupcake cases and put in the oven for 15 minutes or until golden

7. Remove from the oven when done and leave in the tin for 5-10 minutes before transferring to a wire cooling rack to cool

Coconut Glace Icing

10oz Icing Sugar

100Ml Coconut Milk

2oz Desiccated Coconut

1.Sieve the icing sugar into a bowl

2. Add the coconut milk and mix with a fork into the icing sugar

3. You want the icing to be thick but a dropping consistency so it makes it easier to spread, but not too runny that it runs off the cupcakes

4. Put a good Tsp of icing on each cupcake and smooth over with a knife

5. Sprinkle desiccated coconut on top and tuck in!

N.B. The cake mixture can appear runny but do not worry it will bake lovely.

N.B. You can use buttercream icing if you wish (See this blog for the website and instead of adding milk you use the coconut milk and whisk for a good few minutes)

White Amaretto and Cherry Cupcakes

4oz Caster Sugar

4oz Butter

4oz Self Raising Flour

1Tsp Baking Powder

2 Eggs

1Tsp Almond Essence

1oz Ground Almonds

3oz Cherries (Chopped)

Cooking time: 180c / Gas mark 4 for 15 minutes on a pre-heated oven

Serving: 12 Cupcakes

1. Cream together the butter and sugar for a few minutes until well combined and creamy

2. In a separate bowl whisk together the eggs and almond essence

3. Whisk the egg mixture into the butter mixture until well combined and a good consistency

4. Sieve the Flour and baking powder into the mixture

5. Chop the cherries and then coat them in the ground almonds and put this into the mixture

6. Fold in gently the flour and cherry mixture into the butter mixture

7. It should form a nice smooth dropping consistency

8. Divide the mixture between the cupcake cases and pop in the oven for 15 minutes or until risen and golden

9. Remove and leave in the tin for 10 minutes to cool before transferring to a wire cooling rack

Amaretto Syrup

1Tsp Almond Essence

70oz Caster Sugar

70ml Water

1. Combine the ingredients in a jug

2. Put this in the microwave and heat until the sugar has dissolved and it forms a syrup

3. Pour the syrup on to each of the cupcakes and leave to cool

Almond Buttercream and Decoration

40z butter

12oz Icing Sugar

1Tsp Almond Essence

Ground Almonds

Flaked Almonds

Cherries

1. Put the butter into a bowl along with the sieved icing sugar

2. Whisk this mixture together for a good few minutes

3. Add the almond essence (this may very depending how strong you like it)

4. Whisk until it is combined, be careful not to over whisk otherwise it will make it difficult to pipe

5. Put the icing into a pipping bag / knozzle and pipe onto the cupcakes in a swirl

6. Place 4 flaked almonds upright at the peak of the icing and a quarter of a cherry in the middle

7. Sieve some ground almonds on top and you are done!

Quick Chocolate Chip Cupcakes

6oz Butter
6oz Caster Sugar
6oz Self Raising Flour
1Tsp Baking Powder
3 Eggs
1Tbsp Vanilla Essence
100g Packet of Chocolate Chips

Cooking time: 12 minutes on 180 Fan / Gar Mark 5 in preheated oven
Serving: 18 cupcakes

1. Pre heat the oven and get 2 cupcake trays out and place cupcake cases in them
2.Cream together the butter and sugar in a bowl with a whisk for a few minutes
3. In another bowl whisk the eggs until beaten with the vanilla essence
4. Whisk the eggs into the creamed mixture until it is well combined
5. Sieve in the flour and baking powder and fold in gently
6. Divide the mixture evenly between the cupcake cases
7. Sprinkle chocolate chips on each cupcake (Be generous)
8. Place in the oven and bake for 12 minutes or until golden
9. Leave in the baking tray to cool for approx 10 minutes before transferring to a wire cooling rack.

Icing
200g Bar of Dark Chocolate
50g Icing Sugar
Chocolate Buttons

1. Place a heat proof bowl over a saucepan of boiling water on a low heat
2. Add the chocolate to the bowl and melt slowly, stirring occasionally to ensure it does not burn
3. Once melted, sieve the icing sugar into the chocolate mixture and mix
4. Keep over the boiling water and mixing to help the mixture become a smooth consistency but still thick
5. Divide the mixture between the cupcakes, putting approx. Tsp of melted chocolate on each cupcake and make a little swirl
6. Add a chocolate button on top and then enjoy!

N.B. This recipe is great if you are short of time!.
N.B.You can use any kind of chocolate chips for this mixture.
N.B. If you prefer milk or white for decoration you can use this instead or even do a mixture!

Chocolate Button Cupcakes

6oz Self Raising Flour

6oz Granulated / Castor Sugar

6oz Butter

3 Eggs

2oz Cocoa Powder

Cooking time: 15 Minutes on Gas Mark 5 / 180c

Serving: 15 Cupcakes

1. Fill 2 cupcake tins with cupcake cases and preheat the oven

2. Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together for a few minutes in a separate bowl

4. Whisk the eggs into the creamed butter mixture until the mixture is well combined and forms a smooth consistency

5. Sieve the Flour and Cocoa Powder into the mixture

6. Fold this in slowly into the butter mixture as not too loose the air gained from the eggs (a figure of 8 motion with a wooden spoon I find is best)

7. Once it is all mixed together well, divide the mixture evenly between the cupcake cases

8. Put in the pre heated oven and bake for approx 15 minutes or until well risen

9. Remove and leave in the tin for 5-10 minutes before removing and placing on a wire cooling rack

Buttercream Icing

12oz Icing Sugar

4oz Butter

1 Tbsp Milk

2oz Cocoa Powder

1. Cream the butter until smooth

2. Add the icing sugar and crumble together with your fingers or a whisk until the mixture forms together

3. Now that the icing is smoother with a whisk, whisk together for approx 5 minutes until the mixture becomes nice and light and fluffy

4. Add the cocoa powder and milk and whisk for a further 3-5 minutes until it is well combined and light

5. Spoon a dollop of icing onto each cupcake and with a wet knife smooth out the icing making a little peak in the middle

6. Top each cupcake with a chocolate button and enjoy!

Apple and Mixed Spice Crumble Cupakes (Royalties Crumble Surprise)

4oz Self Raising Flour

1 1/5 Tsp Baking Powder

3oz Light Muscovado Sugar (Or any brown sugar)

2oz Granulated Sugar

2oz Butter

1 1/2Tsp Mixed Spice

1 Apple Grated

100ml Semi Skimmed Milk

1 Egg

1Tsp Vanilla Essence

Cooking time: 170 / Gas Mark 3 for approx 15-18 minutes

Serving: 12 Cupcakes

1. Cream the butter and both sugars together in a bowl until well combined

2. Sieve in the flour, mixed spice and baking powder and whisk the mixtures together until it forms a sandy consistency and everything is combined

3. Whisk in the egg and vanilla essence and half the milk until the mixture is combined

4. Peal the apple and then grate the insides, coat in the insides in flour (This prevents it from all sinking)

5. Add the grated apple and the rest of the milk

6. Divide the mixture between the cupcakes and prepare the crumble topping

Crumble Topping

3oz butter

3oz Sugar

5oz Self Raising Flour

1. Put the butter, sugar and flour into a bowl and whisk with a whisk until it is well combined and has formed a lumpy sandy consistency or the method I prefer just get your hands stuck in and crumble it together

2. Divide the crumble mixture between the cupcakes

3. Put the cupcakes into the oven and bake for approx. 18 minutes or until golden

Leave the cupcakes in the tray for 10 minutes and then transfer to a cooling rack

You can ice this if you wish or leave them plain, if icing just use the normal buttercream icing recipe

Chocolate Mint Aero Cupcakes

4oz Butter

4oz Granulated Sugar

4oz Self Raising Flour

1Tsp Baking Powder

2 Eggs

3oz Aero Mint Chocolate Bar (Chopped)

1 and 1/2Tsp Peppermint Essence

Cooking time: 180c / Gas Mark 5 for approx 15 minutes

Serving: 12 Cupcakes

1. Cream together the butter and sugar in a bowl until smooth

2. Whisk the eggs separatly in a bowl until combined

3. Whisk the eggs and peppermint essence into the butter mixture until well combined and smooth

4. Coat the aero mint chocolate in the flour

5. Sieve the flour and baking powder into the creamed mixture

6. Gently fold the flour mixture into the mixture followed by the chocolate

7. Be careful not to fold too much as the mixture will loose its air and not rise

8. Divide the mixture between the cupcake cases and bake in the oven for 15 minutes or until golden

9. Remove from the oven and leave in the tray for 10 minutes to cool before transferring to a wire cooling rack

Icing

12oz Icing Sugar

4oz Butter

2Tsp Peppermint Essence

A Few drops of green food colouring

1Tbs of Milk

Aero Mint Chocolate Bar

1. Sieve the icing sugar into a bowl

2. Add the butter to the icing sugar and with a whisk, whick the mixture until it is well combined and smooth, keep whisking to make it lightly, this should be for approx 3-5 minutes

3. Add the peppermint essence, food colouring and milk and whisk for another 1-2 minutes

4. The mixture should now be ready, once ready fill a pipping bag or tube with the icing and I placed a swirl knozzle on the end to pipe on to the cakes

5. Lastly break the left over aero mint chocolate bar on top of the icing and you are finished!

Vanilla Cupcakes

1 Tin of Carnation Condensed Milk (light)
5oz Self Raising Flour
1 Tsp Baking Powder
1 Egg
3oz Butter
2 Tsp Vanilla Essence

Cooking time: 15 minutes on 180c / Gas Mark 5
Serving: 15 largish cupcakes

1. Preheat the oven and fill a cupcakecake tin with cases
2. Cream together the Butter, egg, vanilla essence and milk until smooth
3. Sieve in the flour and baking powder
4. Divide the mixture between the cupcakes cases and place in the middle of the oven and bake
5. Remove from the oven and place on a wire rack to cool

Vanilla Icing

11oz Icing Sugar
3.5oz Butter
2 Tbs Carnation Condensed Milk
1 Tbs Milk
2 Tsp Vanilla Essence

1. Sieve the icing sugar into a bowl
2. Put the butter and vanilla essence into the bowl and whisk into the icing sugar until combined
3. Pour in first the condensed milk and whisk then depending on the consistency add the normal milk until you get a nice smooth icing consistency
4. Dollop a spoonful on each cupcake and decorate with sprinkles and enjoy

N.B. If you want these chocolate just had 2oz Cocoa Powder to the cake and icing mixture

Chocolate Chip Muffins

10oz Self Raising Flour
1 1/2 Tsp Baking Powder

4oz Caster Sugar

7oz Chocolate

100ml Oil

250ml Milk

1 Egg

1 Tsp Vanilla Essence

Cooking time: 18 Minutes on 180'c

Serving: 18 cupcakes or 12 muffins

1. Get your baking tray ready with cupcake cases or muffin cases depending how big you like your cakes

2. Mix the oil and sugar together in a bowl until well combined (Do not fear if it splits)

3. Whisk the egg and vanilla essence into the sugar mixture

4. Chop the chocolate into little chocolate chip pieces and coat in the flour

5. Sieve the flour and baking powder into the mixture

6. Stir in the chocolate chips until mixed thoroughly

7. Add the milk and stir until well combined

8. Dollop spoonfuls of mixture into the cases and put in the oven to bake

9. Once baked take out and leave to cool in the tin before transferring to a wire rack to cool

Decoration

7oz Chocolate (Chopped)

5 Tbs Milk

6oz Icing Sugar

1. Melt the chocolate and the milk in a pan over simmering water

2. Once melted sieve in the icing sugar

3. Dollop the icing onto the cakes and decorate with sprinkles, flake etc..

N.B. The mixture does look really runny when you add the milk but don't fear it will come out fine.

N.B. These cupcakes are a healthier version as they contain less sugar, so good if your on a diet.

N.B. The cakes in these pictures are a mixture of the chocolate chip muffins with either white or milk chocolate icing and the coconut cream cupcakes with coconut icing!

Coconut and Chocolate Chip Cupcakes

6oz Butter
6oz Granulated Sugar
3 Eggs
6oz Self Raising Flour
1 Tsp Baking Powder
2 Tbp Coconut Milk
3oz Desnicated Coconut

Icing
18oz Icing Sugar
5oz Butter
2 1/2 Tbp Coconut Milk
3oz Desnicated Coconut
1 Tbp Coco Powder

Cooking Time: 180c for 12 minutes / or until risen.
Serving: 18 cupcakes

1.Cream together the butter and Sugar in a bowl
2. Whisk the eggs lightly in a separate bowl.
3. Whisk the eggs into the creamed mixture.
4. Sieve the flour and baking powder into the creamed mixture and stir slowly until well combined
5. Stir in the coconut milk and coconut until mixed thoroughly and evenly
6. Spoon into the cupcake cases in the baking tray and place in the preheated oven
7. Once done, leave in the tin for 5-10 minutes then place cupcakes on wire rack to cool

Icing
1. Beat the butter until smooth
2. Sieve in the icing sugar and add 1 Tbs of the Coconut milk and whisk with the butter
3. Add the rest of the coconut milk and desnicated coconut and whisk into the mixture for a few minutes until light and fluffy
4. Divide the mixture up, too half add the the coco powder
5. Decorate the cupcakes with the icing and if desired you can add decorations, but with the coconut in the icing these are yummy just as they are.

Vanilla and Chocolate Smartie Galore

6oz Butter
6oz Granulated Sugar
6oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Vanilla Essence
2 Tbs Coco Powder
3 Eggs

Serving: 15
Oven Temp: Gas Mark 5 / 190c / 375 F
Cooking Time: 12-15 minutes

1. Fill the cupcake tin with the cupcake cases
2. Cream together the butter and sugar in a bowl
3. Whisk the eggs in a separate bowl
4. Gradually whisk the eggs into the creamed butter mixture until smooth
5. Sieve the flour and baking powder into the mixture slowly until it forms a smooth dropping like consistency
6. Divide the mixture into two, adding the Vanilla Essence to half the mixture and the Coco Powder to the other stirring well.
7. Divide the mixture evenly between the cupcake cases and put into the middle of the oven for 12-15 minutes
8. Once done leave in tin for 5-10 minutes to cool then put on wire rack

Icing and Decoration
Decorating these cupcakes is the key to their success! You need to have a good piping set either metal or bag is fine and a nozzle that is medium size and is a swirl shape. 1 or 2 smarties on top finish the cupcake off excellently and look sophisticated, making them great for any occasion.

4.5oz Butter
12oz Icing Sugar
1tbs Milk
1 Tsp Vanilla Essence / 2Tbs Chocolate Powder

1. Whisk the butter until smooth
2. Sieve in the icing sugar and whisk for a good few minutes
3. Add the milk and whisk until light and fluffy
4. Divide the mixture into two and add the Vanilla Flavouring to one half and the Chocolate to the other.
5. Pipe the icing onto the cupcakes using a swirl nozzle to create even swirls on top of the cake twirling as you reach the middle
6. Place a Smartie on top of each cake