Cupcake Recipes Great Baking Treats for all the family
We all have our favorite Cupcake Recipes and here are a few of mine. Baking Cupcakes not only brings a smile to your face it will bring a smile to the faces of whoever you Bake them for.
Kids love to bake and decorate their cup cakes, fairy cakes or butterfly cakes, with frosting, candies, edible glitter and other treats.
The great thing about baking cupcakes is that the equipment required is very basic as long as you have an oven, weighing scales,
measuring cups
and spoons, a sieve (I also have an old style tea strainer that I use for dusting my finished cakes with sugar or cocoa).
A Mixing Bowl and Wooden Spoon, cupcake tins, paper Cupcake cases, although you can by silicone ones to reuse, a timer and a wire rack for cooling. You will be able to bake your favorite cupcake recipes to your hearts desire.
Below you will find a selection Cupcake Recipes shared with you by myself and friends of this website.
Chocolate Butterfly Cupcakes (The Best Cupcake Recipes)
Filled with a tangy Lemon Cream these appealing cakes will be favorite with adults and children alike.
This Recipe will make 12 Butterfly cakes.
125g Soft Margarine
125g Caster Sugar
150g Self-Raising Flour
2 Large Eggs
2 Tbsp Cocoa Powder
25g Dark Chocolate, Melted
Lemon Butter Cream
100g Unsalted Butter, Softened
225g Icing Sugar, Sifted
Grated Rind of 1/2 Lemon
1 Tbsp Lemon Juice
Icing Sugar, To Dust
Place 12 paper cases in a bun tray. Place all of the ingredients for the cakes, except for the melted chocolate, in a large mixing bowl and beat with an electric whisk until the mixture is just smooth. Beat in the chocolate.
Spoon equal amounts of the cake mixture into each paper case, filling them three-quarters full.
Bake in a preheated oven, 180C/350F/Gas Mark 4, for 15 minutes or until springy to the touch.
Transfer the cakes to a wire rack and leave to cool.
Meanwhile, make the lemon butter cream. Place the butter in a mixing bowl and beat until fluffy, then gradually beat in the icing sugar.
Beat in the lemon rind and add the lemon juice a little at a time, beating well.
When cold, cut the top of each cake, using a serrated knife. Cut each cake top in half.
Spread or pipe the butter cream icing over the cut surface of each cake and push the 2 cut pieces of cake on top to form wings, sprinkle the cakes with icing sugar.
Coffee and Walnut Cupcakes
A smaller bite size portion of the Classic Coffee and Walnut Cake and considerably lower in fat, made with a butter free sponge.
2 Eggs
60g Caster Sugar
1 Tsp Instant Coffee, dissolved in 1 Tsp Boiling Water
85g All Purpose (Plain)Flour
To Decorate
85g Ricotta Cheese
25g Icing Sugar, sifted
1/2 Tsp Instant Coffee, dissolved in 1/2 Tsp Boiling Water
12 Walnut Halves
This Recipe will make 12 cupcakes.
Preheat the oven to 180C/350F/Gas Mark 4.
Place the eggs and sugar into a bowl and whisk for about 10 minutes until pale and thick.
Pour the coffee into the mixture and fold with a spoon.
Sift the flour into another bowl the sift again into the butter and egg mixture and fold together.
Place your paper cases into your cupcake tin.
Spoon your cake mixture into the paper cases and bake in a preheated oven for 12 minutes or until they have risen and are golden.
Insert a skewer in the center and check that it comes out clean, this will confirm that they are cooked.
Cool on a wire rack.
To decorate your cupcakes, beat together the ricotta, sugar and coffee until smooth and creamy.
Spoon your frosting on the top of each cake and place a walnut half in the middle.
Lemon Meringue Cupcakes
With a gooey Lemon Center and a light meringue frosting on top is such a delight, a real Gourmet Cupcake Recipe.
115g Unsalted Butter
100g Caster Sugar
2 Eggs
155g Self-Raising Flour
Grated Zest and Freshly Squeezed Juice of 1 Lemon
3 Tbsp Lemon Curd
To Decorate
150g Caster Sugar
2 Egg Whites
You will also need a 12 hole cupcake tin lined with paper cases and a piping bag, fitted with a star shaped nozzle.
Preheat your oven to 180C/350F/Gas Mark 4.
Beat the butter and sugar together in a bowl until they are pale and fluffy.
Beat in the eggs one at a time. Then sift the flour into the mixture and fold in, adding the lemon rind and juice stirring well.
Spoon a good amount of the mixture into each of the paper cases and make a small well in the center with the back of a teaspoon.
Drop some of the lemon curd into the hole and then cover with some remaining cake mix.
Bake in the oven for about 17 minutes until risen and golden in color.
Transfer to a wire rack and allow to cool.
To decorate, put the sugar and egg whites in a bowl and place over a saucepan of simmering water.
Whisk continually for about 5 minutes until the mixture is thick and glossy and stands in peaks.
Use the piping bag to pipe a whirl onto the top of each cake.
The frosting will firm up as the cakes sit, so if you prefer a soft meringue, leave to set for 30 minutes, but a hard meringue leave for 3 hours, before serving.
Rocky Road Cupcakes
Kids love the combination of sticky chocolate, marshmallows and nuts.
115g Unsalted Chocolate
100g Caster Sugar
2 Eggs
115g Self-Rasising Flour
3 Tbsp Cocoa Powder
3 Tbsp Milk
25g White Chocolate Chips
50g Mini Marshmallows
25g Flaked Almonds
To Decorate
100g Dark Chocolate, Finely Chopped
100ml Double Cream
25g Flaked Almonds
25g White Chocolate Chips
Line a 12 hole cupcake tin with paper liners.
Preheat the oven to 180C/350F/Gas Mark 4.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs one at a time.
Sift the flour and cocoa powder into the mixture and fold in. Stir in the milk, followed by the choclate cips, marshmallows and nuts.
Spoon the cake mix into the paper cases and bake for about 18 minutes until risen and the top springs back when lightly pressed.
Transfer to a wire rack to cool.
For the decoration, place the chocolate in a heatproof bowl and heat the cream in a saucepan until almost boiling, then pour over the chocolate and leave to melt for about 5 minutes, stir until smooth and creamy.
Leave to thicken for about 30 minutes, it should have a glossy shine.
Spread the chocolate topping over the cakes and sprinkle with the nuts, chocate chips and we put extra mini marshmallows on too.
More Easy Cupcake Recipes
You really should try these Cupcake Recipes, let me know what you think of the cupcake recipes on this website and share you favorites too.
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This Baking Set makes a great gift it comes with 4 laminated recipes,rolling pin,cupcake cases,silicone spatula,whisk,4 cookie cutters and an icing bag with 6 tips.
4-tier dessert stand beautifully displays up to 24 miniature treats Non-toxic, silver-finished metal construction resists chipping Simple to assemble; collapsible for space-saving storage. Great for holidays, parties, entertaining, and everyday use; hand-wash.
These Bright Colored Paper Cups are Microwave-safe paper Mini size 1-1/4 inch diameter cups,100 count.
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What Other Visitors Have Said
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I have always loved baking cupcakes from a young age my mother and I would bake once a week and come up with different fillings and topping each time, one ...
We all have our favorite Cupcake Recipes and here are a few of mine. Baking Cupcakes not only brings a smile to your face it will bring a smile to the faces of whoever you Bake them for.
