3. Cupcakes latest recipes

Neapolitan Cupcakes


  • 1 box white cake mix, plus ingredients called for on box1 
  • 1 box brownie mix, plus ingredients called for on box


  • 50 g  chopped strawberries 
  • 225 g cream cheese, softened to room temperature
  • 60 g butter, softened 
  • 440 g icing sugar
  • 1/2 tsp. vanilla extract
  • Red food colouring (optional) 


  1. Preheat oven to 180°C (160ºC fan) and line two muffin pans with cupcake liners. Make cake mix and brownie batter according to package instructions. Spoon about 2 tablespoons of brownie batter into bottom of each cupcake liner. Fill rest of the cup with vanilla batter. Bake until a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cupcakes cool completely. Repeat with the remaining better to make 30 cupcakes total.
  2. Make frosting: Add strawberries to a food processor and blend until strawberries are mashed and almost completely pureed. In a large bowl, combine cream cheese and butter and beat with a hand mixer until smooth. Gradually add icing sugar and beat until fluffy. Add vanilla and strawberry puree and mix until evenly incorporated. Stir in food colouring, if desired, for a pinker colour.
  3. Frost cupcakes with strawberry frosting.
3. Cupcakes latest recipes

Brownie Cupcakes



  • 4 oz. cream cheese
  • 1/2 stick butter
  • 2 c. confectioners’ sugar


  • 1 stick butter
  • 4 oz. SemiSweet Baking Chocolate
  • 1 c. sugar
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 2/3 c. all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • Garnish: 12 fresh raspberries


  1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.
  2. Make Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.
  3. Make Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.
  4. Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).
  5. Spoon frosting into a large ziptop bag, snip 1⁄2 in. off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.
3. Cupcakes latest recipes

Hummingbird Cupcakes



  • 3/4 c. all-purpose flour
  • 3/4 c. whole-wheat flour
  • 3/4 c. brown sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1/3 vegetable oil
  • 1/2 tsp. pure vanilla extract
  • 4 oz. crushed pineapple in juice (about 1/2 cup)
  • 2 large bananas, mashed (about 1 cup)
  • 1/2 c. toasted pecans, chopped


  • 1 (1.5-ounce) package freeze-dried pineapple
  • 1 (8-ounce) package cream cheese, at room temp
  • 4 tbsp. unsalted butter, at room temperature
  • 3 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract


  • 1 large pineapple, peeled and cored
  • 12 large blueberries


  • CAKE
    1. Heat oven to 350°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flours, sugar, baking soda, cinnamon, and salt. In a second bowl, whisk together eggs, oil, and vanilla. Stir in pineapple, bananas, and pecans. Fold into flour mixture until just combined. 
    2. Divide evenly among the liners (about 5 Tbsp each) and bake until a wooden pick inserted into center comes out clean, 27 to 30 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
    1. In a food processor, pulse dried pineapple to make fine powder. Pass through a fine-mesh sieve. 
    2. Using an electric mixer, beat cream cheese and butter on low speed until smooth. Add sugar and beat on low speed to combine. Mix in pineapple powder and vanilla. Cover and refrigerate until thickened, about 1 hour. Spread each cupcake with frosting. 
    1. Cut pineapple into 1/4-inch-thick rings; cut each ring into 8 wedges. Create a flower on each cupcake by placing a blueberry in the center and surrounding with 4 pineapple petals.
3. Cupcakes latest recipes

Vanilla Cupcakes


  • oil
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • kosher salt
  • 1/2 c. unsalted butter
  • 3/4 c. granulated sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 3/4 c. whole milk


  1. Heat the oven to 350 degrees F and oil a 12-hole muffin pan.
  2. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt.
  3. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and add the eggs, one at a time, beating each until incorporated before adding the next. Beat in the vanilla.
  4. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk and beating just until incorporated.
  5. Divide the batter between the muffin holes (about 1/4 cup per hole) and bake until a wooden pick, inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
1. Cakes latest recipes

Chocolate sponge cake


  • 175g self-raising flour
  • 3 tbsp 70% cocoa powder
  • 175g unsalted butter, softened completely
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1-2 tbsp  milk
  • 300ml pot double cream


  • 100g butter, cubed
  • 100g chopped dark chocolate, plus extra to decorate


  1. Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients (not the double cream) together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
  2. Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
  3. To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
  4. Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.
5. Kids Special latest recipes

School cake


  • 200g salted butter, softened
  • 200g golden or regular caster sugar
  • 4 eggs
  • 1 tsp vanilla or almond extract
  • 200g self-raising flour
  • ½ tsp baking powder
  • 250g icing sugar
  • 2 tbsp sprinkles


  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, about 20cm x 30cm x 5cm (give or take 5cm on the length and width), with baking paper.
  2. Whisk the butter and sugar in a bowl with an electric whisk for a few minutes until pale and creamy. Add the eggs one at a time, whisking in between, followed by the vanilla or almond extract. Add a pinch of salt if you’re using unsalted butter.
  3. Sift the flour and baking powder into the bowl, and whisk briefly to combine, or fold in with a spatula until you get a pale, thick batter. Don’t over-whisk once the flour has been incorporated as this will result in a tougher cake – you want to just combine at this stage.
  4. Spoon the mixture into the tin, and smooth over the top. Bake for 35-40 minutes or until it’s lightly golden and springs back when pressed. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  5. Mix the icing sugar with enough water, 1 tsp at a time, until you make a thick, glossy icing that reluctantly drops off the spoon. Spoon over the top of the cake and smooth out to the sides, letting it drip down the sides, if you like. Scatter with sprinkles and leave to set for 15-20 minutes before cutting into squares. Serve with thick custard, ice cream or just on its own with a cup of tea. The cake will keep for four to five days in an airtight container.
5. Kids Special latest recipes

Oreo cake


  • 250g self-raising flour
  • 50g cocoa powder
  • ½ tsp bicarbonate of soda
  • 250g dark chocolate, broken into pieces
  • 250g light muscovado sugar
  • 250g unsalted butter, softened
  • 4 eggs
  • 1 tsp vanilla extract
  • 10 Oreos, to decorate


  • 12 Oreos
  • 250g unsalted butter, softened
  • 500g icing sugar
  • 1-2 tbsp whole milk


  1. Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
  2. Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
  3. To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
  4. Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.
1. Cakes latest recipes

Vanilla cake


  • 200g unsalted butter, softened, plus extra for the tins
  • 200g vanilla or golden caster sugar
  • 4 eggs
  • 2 tsp vanilla bean paste or extract
  • 200g self-raising flour
  • ½ tsp baking powder


  • 250g unsalted butter, softened
  • 500g icing sugar, sifted
  • 2 tsp vanilla extract


  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm loose-based sandwich cake tins with baking paper.
  2. Beat the butter and vanilla sugar with an electric whisk for 5 minutes until pale and fluffy. Add the eggs, one at a time, whisking in between, then fold in the vanilla, flour and baking powder, along with a pinch of salt. Divide between the tins and bake for 20-25 minutes or until risen and lightly golden – they should spring back when gently pressed. Cool in the tins for 10 minutes, then transfer to a cooling rack and leave to cool completely.
  3. To make the buttercream, mash the butter with half the icing sugar in a bowl until it forms a paste, then add the remaining icing sugar and beat with an electric whisk until very pale and airy. Whisk in the vanilla and add 1 tbsp of just-boiled water to loosen, if needed.
  4. Sandwich together the cooled cakes with a quarter of the buttercream and put on a plate or cake stand. Spoon the remaining buttercream onto the top of the cake, then work it down the sides using a palette knife. Smooth over the top and sides with a cake scraper or palette knife. Or, for a neater finish, use half the buttercream for a thin crumb coating, chill for 10 minutes in the fridge, then add a neater, second coating over the top for a smoother finish. Decorate with fresh flowers or sprinkles, if you like.
3. Ice cream Cakes latest recipes

Ombré Ice-Cream Cake


  • 1 pint raspberry sorbet
  • 1 pint raspberry ice cream
  • 1 pint strawberry frozen yogurt
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 4½ cups whipped topping or whipped cream


1. Place a 12-inch springform pan on a parchment-lined baking sheet.

2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan.

3. Spoon about 3/4 cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch.

4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ¾ cup whipped topping, spread it into an even layer and freeze until firm.

5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1½ cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it’s very firm, at least 2 hours or up to overnight.

6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.

7. When the cake is unmolded, frost it with the reserved 1½ cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.

cake recipes latest recipes



For the cake

  • 1 cup sweet potato mashed – see note below
  • 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 eggs lightly whisked
  • 1 teaspoon vanilla
  • ½ cup olive oil light
  • ½ cup maple syrup

For the chocolate mousse ganache

  • 2 avocados ripe
  • ½ cup cocoa powder
  • ½ cup maple syrup


For the cake

  1. Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
  2. Preheat the oven to 355F/180C.
  3. Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
  4. Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
  5. Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
  6. Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
  7. Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

For the frosting

  1. Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.


Cooking time: Once you’ve practised making this cake a couple of times, it will only take 30 minutes from start to finish. You have to add a bit of time for cooling/frosting, of course!