Raspberry Coconut Ice Cupcakes

Even though the weather is pretty grim at the moment, heading towards the queens jubilee, these cupcakes are really seasonal and British, perfect for the summer time! Ideally, the frosting should be a little thicker, but mine was more runny, however the perfect consistency for dipping to create a shiny finish. The icing is delicious too, the leftover stuff was put in the fridge and quickly eaten with just a spoon…



225g butter

225g caster sugar

4 eggs

1 tsp baking powder

210g self raising flour

25g cornflour

150g raspberries

12tsp raspberry jam

Raspberries (to decorate)

1. Preheat oven to 180 degrees. Line muffin tray with cases.

2. Cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing briefly after each addition.

3. Add the remaining ingredients, except the raspberries, and beat well together. Then crush and add the raspberries and gently mix through the batter.

4.Spoon the batter into the cases. Bake in the centre of the oven for 25 minutes, until raised and golden. The cakes are slightly moist even when cooked.

5. Turn the cakes out onto a wire rack and cool completely.

6. Make a small hole in the centre of each cake and place 1 tsp of raspberry jam inside each one.

Coconut Buttercream:

115g butter

60ml coconut milk

1 tsp vanilla extract

500g icing sugar

75g desiccated coconut

Pink food colouring

1. Beat together the butter, coconut milk and vanilla, and gradually add the icing sugar.Beat in the desiccated coconut.

2. Divide the mixture between 2 bowls. Add a few drops of food colouring to one and leave the other uncoloured.

3. Ice the cool cupcakes, swirling pink and white together and finish with raspberry.


Cookies and Cream and Salted Caramel Cupcakes

The frosting on these is so yummy; just like a marshmallow, which makes me happy 😀

For the chocolate cupcakes:

3/4tsp baking powder

3/4tsp baking soda

Pinch of salt

1tsp vanilla extract

2 large eggs, separated

85g unsalted butter, at room temperature

115g good quality dark chocolate, 70% cocoa if possible

175g soft brown sugar

185g plain flour

250ml semi-skimmed milk, at room temperature

1.Firstly, preheat the oven to 170ºC (fan) /190ºC / 375ºF /gas mark 5.
2.Then, line either a muffin tin (for regular-sized cupcakes) or a mini cupcake tin with cupcake cases.
3.Melt the chocolate then leave to cool slightly.
4.Cream the butter and sugar together using an electric hand beater until pale and smooth. In a separate bowl and with clean beaters beat the egg yolks for several mins. Slowly add the egg yolks to the creamed butter and sugar and beat well. 5.Next, add the chocolate to this mixture and beat well.
6.Next, combine the flour, baking powder, bicarbonate of soda and salt. Combine the milk and vanilla in a jug. Add the flour mixture to the chocolate, butter and sugar, alternating with the milk and vanilla. Beat very well after each addition.
7.In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the eggs whites into the main batter using a metal spoon. Do not beat or you will take all the air out of the cake.
8.After that, spoon the mixture out equally into the tins depending on the preferred size. You do not need to fill the cases with mixture, about two-thirds full will work best as the cakes will rise considerably in the oven. The batter will be of a fairly liquid consistency so take care when spooning out as it can end up being very messy! You could even use a jug to pour the batter into the cupcake cases if it gets too difficult to spoon.
9.Place the trays in the oven and bake for between 20-25 mins for the regular size cupcakes or approx 15 mins for the mini cupcakes. Leave in their tins for 10 mins or so before placing on a wire rack to cool.

For the Marshmallow Frosting:

120g granulated sugar
80g golden syrup
1 1/2 tablespoons water
2 large egg whites
1/2 teaspoon vanilla extract [optional]

1.Cook the sugar, golden syrup and water over a high heat until the mixture reaches the soft-ball stage [115oc/239oF] on a sugar thermometer, which should take about 6 minutes. Remove from heat.

2.Meanwhile, in a clean bowl whisk the egg whites with an electric hand mixer until soft peaks start to form. With the blades still beating on a low speed, slowly pour the hot sugar syrup in a steady stream on to the egg whites. Continue to beat on a low speed until all the hot syrup is in the mixing bowl.

3.Increase the speed to medium-high and continue beating the mxture until it becomes thick, glossy and cool. Add the vanilla extract, if using, towards the end of the mixing process.

4.This makes enough to ice 12 regular cupcakes with a little left over to eat with your fingers out of the bowl. It’s best to work with it when it’s still slightly warm because it’s VERY sticky when it’s fully cooled down. It’s a bit trickier to work with than buttercream but not impossible. I wouldn’t recommend piping it, though. It would be better to swirl it on the top with a knife.


I then topped half the batch with salted caramel sauce :http://theboywhobakes.co.uk/2009/11/heaven-and-hell/

and the others with crumbled oreos.

They were a big hit at the cake sale I did for a Ugandan Orphanage

Espresso Cupcakes

Most delicious cupcakes! Recipe will be up soon when I find time.

I also made a few into cute tiramisu desserts, just take out a circle from the middle of the sponge, make up a coffee syrup from brown sugar, water and coffee granules heated over a low heat for 10 minutes, and mix some greek yogurt in a bowl. Layer the yogurt, sponge middles and syrup and then put the tops back on! Yummy!

Mocha Cupcakes

Some of the best cupcakes I have ever tasted, the flavours are amazing!

Taken from the Hummingbird Bakery ‘Cake Days’ recipe book.

For the sponge:
240ml milk
15g hot chocolate powder
5g espresso powder
80g soft unsalted butter
280g plain flour
1tbsp baking powder (I was surprised at this huge quantity but it works!)
1/4tsp salt
2 eggs

For the frosting:
50ml milk
30g hot-chocolate powder
500g icing sugar
160g soft butter
(this makes a lot of frosting! I made half of the above amounts and had plenty spare)

1. Preheat the oven to 190 degrees, gas Mark 5. Line a muffin tray with muffin cases.

2. For the sponge, warm the milk without boiling it, then remove from the heat and stir in the coffee and hit chocolate powders until dissolved. Set aside.

3. Using a electric whisk, freestanding mixer or by hand, mix butter, sugar, flour, baking powder and salt together until the mixture looks like breadcrumbs. If mixing by hand like I did, cream the butter and sugar first to get an even texture.

4. Break the eggs into a jug, pour in the flavoured milk and whisk together by hand. Pour 3/4 of the milk mixture into the dry ingredients and mix to combine. Continue mixing in the freestanding mixer or by hand until you have a smooth batter. Add the remaining milk mixture and mix until all the ingredients are incorporated. Don’t worry if the batter looks too runny, it works in the oven.

5. Spoon the batter into paper cases to about 2/3 full. Any leftover mixture can be put into extra cases. Bake in the oven for 18-20 minutes or until risen and springy. Take them out and poke a cocktail stick into the centre, if it comes out clean they are done. Leave to cool completely before adding frosting.

6. To make the frosting, warm the milk in a saucepan and add the chocolate powder until well dissolved. Set aside and allow to cool completely.

7. Whisk the icing sugar and the butter with an electric mixer or by hand until the mixture is sandy textured. Whisk in the flavoured milk and continue to whisk until the mixture becomes light and fluffy.

8. Top the cupcakes with the frosting and decorate however you choose.

Very tasty, moist cupcakes that are not too sweet or overpowered by chocolate.