Cupcake Recipes
The cupcake craze started Stateside in an episode of Sex & The City and now cupcakes have crossed the Atlantic to coffee shops, bakeries and even supermarkets across the UK.
If you’re feeling inspired but don’t know which cupcakes to bake for your Cupcake Break, visit http://uktv.co.uk/food/homepage/sid/7032 for some delicious cupcake recipes – many from celebrity chefs!
Here we pay homage with a selection of classic recipes. If you would like to share the love of your own recipes, please send them to cupcake@ovarian.org.uk and we’ll feature the best ones in our list of recipes below.
Royal Wedding Cupcakes!
Everybody’s getting excited about the Royal Wedding and what better way to celebrate than holding a Royal Wedding Cupcake Break?!
To help you, to follow is Victoria Threader’s Royal Wedding Cupcake recipe. For similar recipes go to: http://www.goodtoknow.co.uk/Search2?q=royal+wedding+cupcakes&categories=3646%2C4557%2C3671%2C3620%2C6532%2C6162
Victoria Threader’s Royal Wedding Cupcakes - Makes: 16
- Prep time: 25 mins
- Cooking time: 30 mins
- Total time: 55 mins
- Skill level: Easy peasy
- Costs: Cheap as chips
Ingredients
- 60g plain flour
- 60g self-raising flour
- 30g cornflour
- 30g custard powder
- 6 eggs
- 125g caster sugar
For the topping and filling:
- 600ml double cream
- 2½ tbsp icing sugar
- ½ tsp good-quality vanilla extract
- Punnet of fresh strawberries
Method
Preheat the oven to 160ºC and line the trays with about 16 cupcake cases.
Combine all the flours together and sift together three times.
In a separate large bowl, whisk all the eggs for 1-2 mins using an electric mixer on medium speed, then turn up the speed and whisk for 10 mins. Add the caster sugar gradually, beating until the sugar has dissolved, then beat on high for a further 10 mins until the mixture is light and fluffy.
Fold the mixture into the flour until just combined then fill the cupcake cases to three-quarters full and bake for around 15 mins depending on your oven. Test by inserting a toothpick. If it comes out clean, they are done. Remove from the trays and cool on wire racks for 30 mins before cutting.
For the topping, add the cream, icing sugar and vanilla extract and whisk until it’s thick enough to pipe. Put 8 strawberries to one side and chop the rest into smallish pieces. Take half the cream mix and fold in the chopped strawberries, then spoon into the hole in the middle of the cakes.
Use the rest of the cream to pipe a swirl on the top and decorate with half a strawberry and any other decorations you wish to use. I used a butterfly cutter and then painted it with food colour.
Vanilla Cupcakes – Makes 12
A simple recipe to top with icing and decorations.
Ingredients
- 4oz/115g caster sugar
- 4oz/115g butter
- 2 large eggs, at room temperature
- half tsp vanilla extract
- 4oz/115g self-raising flour
Method
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases. In the food processor or a tabletop mixer, beat the butter, sugar, eggs and vanilla until smooth. Turn off the motor and add the flour. With the pulse button, or brief bursts of the beater, mix the flour in, stopping as soon as it is blended. Divide the mixture between the paper cases.
Bake for 15-20 minutes until golden and springy to the touch.
Red Velvet Cupcakes – Makes 12
A vanilla cake with a hint of chocolate and tinted deep red.
Ingredients
- 5oz/140g self-raising flour
- 2 tbsp cocoa
- Half tsp bicarbonate of soda
- 4floz/110ml buttermilk
- 1 tsp vinegar
- Half tsp vanilla extract
- 1 tbsp red food colouring
- 2oz/60g butter at room temperature
- 6oz/170g caster sugar
- 1 large egg
To decorate
- Cream-cheese frosting (see box) and fresh cherries
Method
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases. In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring. Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture. Divide the mixture between the paper cases. Bake for 20 minutes, until risen and springy – don’t overcook them.
Cool on a rack. To decorate, pipe on the frosting and top with a cherry.
Linda Inchenko’s Coconut Cupcakes – Makes 12
Click here to read about Linda’s Cupcake Break
Ingredients
115g caster sugar
90g butter
2 eggs
1tsp baking powder
100g self-raising flour
30g desiccated coconut
zest of 1 lime
To decorate
150g cream cheese
50g icing sugar
2 teaspoons of lime juice
1 tbsp desiccated coconut
Method
Preheat oven to 180c Gas 4 and line a 12 bun cupcake tin with paper cases.
Beat 90g butter with 115g Caster sugar and 2 eggs. Sift in 100g self raising flour, 1 teaspoon baking powder and then add 30 g desiccated coconut and grated zest of 1 lime. Depending on size of eggs, if the mixture seems too stiff you can add up to 2 tablespoons of milk.
Fill cases and cook for about 15 mins. Cool.
To decorate, beat 150g cream cheese with 50g icing sugar and 2 teaspoons of lime juice. Top the cakes with this icing and then sprinkle desiccated coconut over.
Yvonne and Janice’s Cheescake Victoria Sponge!
Click here to read about Yvonne and Janice’s Cupcake Break
Ingredients
4oz caster sugar
40z marg
2 eggs
4oz self-raising flour
To decorate
1 tub cream cheese
4 tbsp icing sugar
crushed ginger biscuits (can use mascarpone and amaretti biscuits)
Method
Sieve the flour into a large bowl and add all the other ingredients. Beat ingredients together until you get a smooth, creamy consistency. Divide the mixture between the two tins and bake at 170 degrees for 30-40 minutes (when ready the cake should be springy to the touch). Turn out onto a wire rack immediately after cooking to cool.
Mix the cream cheese, icing sugar and biscuits and smooth over the top of the cake. You can also use this as a filling or add jam if you prefer.
