My favourite cupcake recipes

I mentioned in a previous post that I was hosting a Cupcake Day next Monday for The Alzheimer’s Society. 5 days to go! I thought I’d share my favourite recipes with you all and ones that I will be trying out this weekend when getting ready for Monday.

If any of this ends up having anything weird wrote in it is because I’m having a High School Musical sing along phone call as I’m typing…

This is a book I own which I mostly use when I am baking, there such a wide variety of cakes recipes for you to try such as children, occasions, special dietary cakes, etc.

I would recommend to anyone to enjoy’s baking as much as I. If you click the picture above you can view it on Amazon. Anyway on to recipes, the one’s I have chosen are all in this book but I have adapted some of it slightly to my own tastes.

Cherry and Marzipan Cupcakes

Ingredients (Makes 12) –

  • 115g of unsalted butter

  • 115g of caster sugar

  • 2 eggs

  • 100g of self-raising flour

  • 40g ground almond

  • 60g of glace cherries (quartered)

  • 25g of marzipan (finely grated)

  • roll on marzipan

    Instructions –

    Preheat the oven to 180 degrees (Gas 4)

    Beat the butter, sugar, together and add eggs one at a time to the fluffy light mixture.

    Sift in flour along with ground almonds and glace cherries.

    Mix well together and then pour into cupcake cases, and bake in the preheated oven for about 18 minutes until risen and golden.

  • Put a knife in the cake until it comes out clean. Leave to cool before attempting to decorate.

  • Once cooled, roll out some marzipan and cut out a circular shape, put this on the top of your cake and mold to fit your cake. Top each cake with a glace cherry.

I think this cake tastes just like a cherry Bakewell, it is so delicious.

Rocky Road Cupcakes

Ingredients – (makes 12)

  • 115g unsalted butter

  • 100g caster sugar

  • 2 eggs

  • 115g self-raising flour

  • 3 tablespoons cocoa powder

  • 3 tablespoons milk

  • 50g white chocolate chips

  • 50g of marshmallows

  • 50g flaked almonds

  • 100g dark chocolate finely grated

  • 100ml of double cream

  • mini marshmallows

Instructions –

  • Preheat the oven to 180 degrees (Gas 4)

  • Beat the butter and sugar together in a bowl until pale and fluffy.

  • Beat in eggs on at a time. Sift the flour and cocoa powder, and stir together.

  • Add milk, chocolate chips and marshmallows, stir in nicely together.

  • Spoon mixture into the cupcake cases and bake in the preheated oven for about 18 minutes. Bake until risen and the cakes bounces back when pressed.

  • Decorate when cooled by heating the chocolate in a heatproof bowl, heat the cream in a saucepan until almost boiling, then pour over the chocolate and leave to melt for about 5 minutes.

  • Stir and leave to thicken for about half an hour.

  • Spread the chocolate mixture over the cake and sprinkle with nuts, chocolate chips and marshmallows.

I have not yet tried this recipe, but will be attempting at the weekend, it sounds amazing and I can’t wait to see how it turns out!

Vanilla and white chocolate cheesecake cupcakes

Ingredients – (Makes 12)

  • 115g unsalted butter

  • 115g caster sugar

  • 2 eggs

  • 115g of self-raising flour

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons of milk

  • 175g white chocolate (chopped)

  • 175g cream cheese

  • 6 tablespoons creme fraiche

  • 6 tablespoons of icing sugar (sifted)

  • fresh strawberries

Instructions

  • Preheat the oven to 180 degrees (Gas 4)

  • Beat the butter and sugar together in a bowl until pale and fluffy.

  • Beat in eggs one at a time and sift the flour into the mixture and stir in vanilla extract and milk.

  • Spoon the mixture into cupcake cases. Bake in the preheated oven for about 10 minutes until risen and golden.

  • Decorate when fully cooled by cutting the risen top of the cake to create a flat surface.

  • Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Leave until almost melted, then set it aside to cool slightly.

  • Beat cream cheese, creme friache, vanilla extract and sugar together and then pour in the melted chocolate.

  • Smoot the cream cheese over the cake up to the rim of the cupcake cases, then refrigerate for at least an hour and half before adding strawberries to the top to serve.

I look forward to making this recipe and will let you all know how it goes.

Choca -Mocha Cupcakes

Ingredients – (Makes 12)

  • 100g dark chocolate (chopped)

  • 150g unsalted butter

  • 150g caster sugar

  • 2 eggs

  • 2 tablespoons cocoa powder

  • 100g of self-raising flour

  • 2 teaspoons instant coffee

  • dark chocolate grated

  • 200g of icing sugar

Instructions –

  • Preheat the oven to 180 degrees (Gas 4)

  • Put chocolate in a heatproof bowl set over a pan of gently simmering water and leave until almost melted then set aside to cool slightly

  • Beat the butter and sugar together in a bowl until pale and fluffy.

  • Beat eggs in one at a time and stir the melted chocolate into the mixture, add the cocoa powder and sift flour in , mix all together before adding coffee followed by coffee beans.

  • Spoon the finished mixture into cupcake cases and bake in preheated oven for about 20 minutes until risen and cooked inside.

  • When cooled, decorate by beating butter sugar and coffee together in a bowl until pale and fluffy. Spread the mixture smoothly over the cakes and sprinkle with grated chocolate.

    I have made Choca-mocha cakes many times because I think they are delicious and very popular with Mocha lovers such as myself! These are so easy to make and taste just amazing.

Black Forest Cupcakes

Ingredients – (Makes 12)

  • 90g dark chocolate (chopped)

  • 115g unsalted butter

  • 115g caster sugar

  • 2 eggs

  • 50g of flaked almonds

  • 150g self rasing flour

  • 1 tablespoons cocoa powder

  • 50g glace cherries (quartered)

  • 6 Glace cherries (halved)

Instructions

  • Preheat the oven to 180 degrees (Gas 4)

  • Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs one at a time.

  • Sift in flour and cocoa powder into the mixture followed by the glace cherries.

  • Add in flaked almonds and stir fully, before pouring into cupcake cases.

  • Bake in preheated oven for about 20 minutes until cooked in the middle.

  • To decorate once cooled, chocolate in a heatproof bowl, leave to set for a couple of minutes before glossing chocolate over the cakes.

  • Add the halfed glace cherries to the top and a bit of grated chocolate to the side of the cherry.

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I made these for the first time on Monday and they tasted absolutely gorgeous, this is how I realised my daughter doesn’t like cherries but she loved the cake and so did everyone else who tried it I’m hoping they will be amazing at the cupcake day.

Meringue Sprinkles Cupcakes

These are gluten, nut and dairy free!

Ingredients – (Makes 12)

  • 2 egg whites

  • 100g caster sugar

  • 30g dark chocolate (chopped)

  • sprinkles

Instructions –

  • Preheat the oven to 150 degrees (Gas 2)

  • Put egg whites in a spotlessly clean bowl and whisk until they stand in peaks. Sprinkle in sugar bit by bit and whisk it, do this until all the sugar is gone leaving the egg whites and sugar think and glossy.

  • Using 2 spoons shape the meringue into balls and place them into cupcake cases to bake in the preheated oven for 10 minutes, after 10 minutes reduce the temperature to 140 degrees (Gas 1) and bake for a further 40 minutes.

  • Turn off the oven and leave the meringues to cool inside the oven.

  • To decorate once cooled, put chocolate in a heatproof bowl and simmer until melted.

  • Drizzle the melted chocolate on top of the meringues and sprinkle on the sprinkles.

I have never attempted this recipe before but I look forward to making it as I love meringues and would love to try this amazing recipe.

I hope you try out some of these recipes yourself, please let me know how you get on! If you would like to do more I would recommend buying the book I previously mentioned.

Please keep a look out for my post on Monday or Tuesday next week about my cupcake day I will have lots of pictures and comments about the cakes!

Please follow my Instagram and Pinterest for more about my life. I hope you have enjoyed this post!

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