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Thank you all for sending them in - we loved reading them and it was really difficult to choose a winner! It was also great to see some photographs of the finished cakes...

This is the winning recipe. Jo Hill, Delia Online's editor, made a batch of these last weekend, left. "They were so moist and the idea of adding lime juice to them while still warm was truly brilliant. Lime curd in the topping also offset the richness of the butter and sugar! All in all, a wonderful recipe. Would be lovely with summer berries alongside, making it more of a dessert."

From Karon Sewell:

LITTLE LIME CUPCAKES
Here is my recipe for Little Lime Cupcakes which I concocted yesterday and they were delicious (if I do say so myself!!!)

For the cakes:
175g soft butter
175g sugar
zest of 1 lime, finely grated
3 large eggs, beaten 
175g self-raising flour
1 tsp baking powder
juice of 1 lime

For the icing
75g soft butter
175g icing sugar
2 tbsp good-quality lime curd

Preheat the oven to 180C, gas mark 4. Put 12 cupcake cases into a muffin tin.
Beat the butter and sugar for the cakes together in a bowl until soft and creamy. Add the lime zest and eggs then beat briefly. Fold in the flour and baking powder and mix until combined, but do not overbeat. 

Divide the mixture among the cupcake cases and bake for 15-20 minutes until golden.
Prick cakes whilst still hot with a skewer and spoon a little lime juice over each cake

While the cakes are in the oven, make the icing by combining all ingredients and beating until smooth
Pipe on top of cakes when they are cool. Decorate with lemon and lime jelly slices or a little finely shredded lime zest if you prefer.

From Alison Hargreaves:

COFFEE AND PECAN CUPCAKES
An absolute winner in my family!

For the cakes
175g self-raising flour
175g butter at room temperature
175g caster sugar
3 large eggs
45ml espresso coffee
75g pecan nuts, roughly chopped

For the syrup
30ml hot espresso coffee
50g light muscovado sugar
For the topping
100g mascarpone, at room temperature
50g milk chocolate, melted and cooled
12 pecan halves

Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy.

Fold in the coffee and chopped nuts.

3Spoon the mixture into 12 paper cake cases and set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch.

While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool.

To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away.

From Tracey Claxton:
RED VELVET CUPCAKES

1 Tb butter
3 1/2 cups self rising flour
1/2 cup cocoa powder1 1/2 tsp salt
2 cup canola oil
2 1/4 cup granulated sugar
3 large eggs
6 Tb ( 3 oz) red food coloring
1 1/2 tsp pure vanilla extract
1 1/4 cup buttermilk
2 tsp baking soda
2 1/2 tsp vinegar

Preheat oven to 350 degrees. Line cupcake pans.
Mix flour, cocoa and salt in a bowl..

Whisk oil & sugar in a bowl till well blended. Beat in eggs one at a time. Add food coloring and vanilla extract into the oil and sugar mixture. Add flour alternately with buttermilk.

Mix baking soda and vinegar in a small bowl before adding it to the cake batter and mix till well combined.The batter will be runny. Pour into prepared cake pans or lined cupcake tins and bake 45 - 50 minutes for the cakes and 15-20 minutes for cupcakes. Yummy!!

From Tara Cardwell:
RASPBERRY AND MARZIPAN CUPCAKES

For the cupcakes
250g butter - at room temperature
250g caster sugar
250g self-raising flour
2 eggs
1 teaspoon baking powder
150g marzipan
up to 4 tablespoons milk
raspberry jam (seedless is best)

Topping
100g butter (must be at room temperature not from the fridge)
200g cream cheese
300g icing sugar
1 teaspoon amaretto or almond extract
fresh raspberries and pearly sugar sprinkles to decorate

Preheat the oven to 180C or Gas 4. Line 18 muffin moulds with cupcake cases.
Dice the marzipan into 5mm cubes - put in a bowl with one tablespoon of flour and toss to keep the individual cubes from clumping. The flour coating will also prevent the marzipan from sinking to the bottom of the cupcakes when cooking.
Cream the butter and sugar until light and fluffy. Add the flour, baking powder and eggs and beat until combined and fluffy. The consistency should be that of whipped cream - if it’s a little thick, add some milk, a tablespoon at a time and beat to combine.
Gently fold the marzipan cubes through the mixture.
Spoon one teaspoon of cake mixture into the bottom of each cupcake case. Add half a teaspoon of raspberry jam to the centre of each cake. Add another teaspoon of cake mixture to each case, taking care to completely cover the blob of jam.
Bake for 15 - 20 minutes or until risen, firm to the touch and golden. Allow to cool for 5 mins in the tin then transfer to a cooling rack.

While the cakes are in the oven, make the frosting. Cream the cheese and butter.
Turn the mixer to its lowest speed and add the icing sugar and flavouring.
When the cakes are completely cool, pipe or spoon the frosting onto each cake, sprinkle with frosted sugar strands (or hundred and thousands for a retro feel) and top each with a fresh raspberry.

From Jules Hird:
ORANGE CUPCAKES WITH WHITE CHOCOLATE ICING
One of my favourite (and favourite of my 5 year old daughter) is my Orange cupcakes with White chocolate icing - they taste divine!

Cupcake mix
125g each of butter, caster sugar and self-raising flour
2 medium eggs
Zest of 1 orange - very finely grated
3 tbsp milk

Icing mix
250g white chocolate (or chocolate chips)
300ml soured cream
Sprinkles/jelly tots/smarties etc to finish off

(You can also use milk chocolate if preferred)

Preheat the oven to 180C, gas mark 4. Put 12 cupcake cases into a muffin tin.
Beat all cake ingredients in a large bowl for 2 minutes. Divide the mixture between cases
Bake for 15-20 mins until golden
Make icing by combining all ingredients and beating until smooth
Pipe on top of cakes when they are cool then decorate.

From Hannah Marsh:
VANILLA CUPCAKES
This is a great family pleaser, I bake them at Christmas!

280g plain flour
300g sugar
3 teaspoons baking powder
1/2 teaspoon salt
120g butter
225ml semi-skimmed milk
1 1/2 teaspoon vanilla extract
4 egg whites from large eggs
2 large eggs

Preheat oven to 180C, gas mark 4. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, butter, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add the eggs and the egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.

From Fiona Morgan:
VANILLA CUPCAKES
Here's a really simple vanilla sponge recipe that takes only 10 minutes if you use a machine.

4 free-range eggs
200g self-raising flour
200g golden caster sugar
200g unsalted butter, softened
1 teaspoon vanilla extract

Preheat the oven to 180C, gas mark 4. Grease and line a cupcake tin.
In a large mixing bowl, combine the eggs, flour, sugar, butter and vanilla extract. Whisk until creamy.
Pour the mixture into the cupcake tin, and bake for 15 minutes, or until lightly golden.
Remove , cool, ice and decorate to your heart’s content.

ICING
This knocks the cherry off normal fondant or royal icing. Instead if using icing sugar and water and lemon, or butter and sugar - try this! It really turns the cupcakes into something utterly decadent and special.

175g cream cheese (low fat is fine)
225g white chocolate (Green and Black's is the best as it has fresh vanilla seeds in it and tastes amazing. Lindt is pretty good too).
Add 1 tsp vanilla essence as an option.
Small amount of melted butter or cream to thin out the mixture.
Lemon juice and zest to taste (optional).

Melt the chocolate, let it cool down a little and add the cream cheese. Add a little zest and juice to cut through the sweetness.
Just a thin layer on the cake is enough. I have also put a raspberry coulis sauce through the cream cheese which looks really pretty and tastes amazing especially in the summer, with fresh berries.

From Jo Bryan:
KIWI AND LEMON CREAM CUPCAKES
You can use any type of yoghurt or different flavours, so the cupcakes can be different each time. Use the yoghurt carton to weigh out the other ingredients.

1 carton of kiwi fruit yoghurt (normal small size - approx 150g)
2 cartons of caster sugar
2 cartons of self-raising flour
1 carton of sunflower oil
2 eggs
1 teaspoon vanilla essence
For the frosting:
40g soft butter
200g icing sugar
1 tablespoon lemon juice

Preheat your oven to 190C, gas mark 5.
Add the yoghurt to a large bowl, then use empty yogurt pot to add all the other ingredients.
Beat all the ingredients together with an electric whisk until smooth.
Divide evenly between cupcake cases and bake for about 20 minutes at gas mark 5.
To make the icing, beat the soft butter in a large bowl or mixer, until light.
Sieve in the icing sugar and beat to incorporate.
Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. Continue until it holds its shape
Transfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top.

From Laura Head:
COCONUT AND VANILLA CUPCAKES
I am gluten intolerant and so need to have food which is wheat and gluten free. This recipe can be adapted to use either wheat or gluten free flour and I am assured by my friends, family and work colleagues you would not be able to tell the difference between the gluten free and the wheat versions.

Makes 12

4oz flour (either Doves Farm Wheat Free Bread Flour or regular flour)
2oz ground almonds
1tsp vanilla extract
6oz butter
6oz caster sugar
3 free-ange medium eggs
Buttercream
250g icing sugar
60-70g butter
Flaked coconut
1tsp vanilla extract

Line a 12 hole muffin tray with cases and pre heat the oven to 170 degrees c (fan assisted). Mix all ingredients for the cake together in a food processor and blend until smooth. Bake for 20-25 minutes until golden, and springy to the touch. Leave to cool.
Mix the icing sugar and butter together with the vanilla extract until smooth. Pipe onto the cooled cupcakes and top with flaked coconut.

BERRYLICIOUS CUPCAKES WITH VANILLA BUTTERCREAM
4oz flour (either Doves Farm Wheat Free Bread Flour or regular flour)
2oz ground almonds
1tsp vanilla extract
6oz butter
6oz caster sugar
3 free range medium eggs
75g blueberries, plus extra to top the cakes
75g raspberries, plus extra to top the cakes
Buttercream
250g icing sugar
60-70g butter
1tsp vanilla extract

Line a 12 hole muffin tray with cases and pre heat the oven to 170 degrees c (fan assisted). Reserve a few berries for the top of each cake. Mix all ingredients for the cake together in a food processor and blend until smooth. Bake for 20-25 minutes until golden, and springy to the touch. Leave to cool.
Mix the ingredients for the buttercream together, top the cupcakes with the buttercream and the reserved berries and dust with icing sugar.

From Helen Williamson:
MUMMY CUPCAKES

175g (6oz) plain flour
¼ teaspoon bicarbonate of soda
2 teaspoons baking powder
75g (3oz) cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
300g (11oz) caster sugar
2 eggs
¾ teaspoon vanilla extract
250ml (8 fl oz) milk

For Icing
125g (4½ oz) cream cheese
250g (8¾ oz) icing sugar
90g (3¼ oz) unsalted butter
¾ teaspoon vanilla extract

Preheat the oven to gas mark 4 (180 C).
Line a bun tray with paper cases (halloween decorated ones, if you can get them).
Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well.
Fill the paper cups 3/4's full.
Bake for 15 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean.
Ice with your cream cheese icing when cool (simply stir all ingredients in a bowl until smooth - do not over-blend)
Place the icing in an icing bag or a plastic bag with the corner cut off. Pipe the icing onto the cooled cupcakes as pictured, leaving an eye shape in the middle. In the middle of the exposed eye shape on each cupcake, pipe two dots in the middle for the mummy's eyes. Place chocolate chips flat side up in the middle of each dot for pupils.

From Lee-Ann Welsh:
SUPERB FRUIT CUPCAKES

7oz sultanas
7oz raisins
5oz Maraschino cherries 
6oz butter
1oz ground almonds
6oz soft dark brown sugar
4 eggs
4oz self-raising flour
4oz plain flour
pinch of salt

Soak fruits in Dessert Wine I leave to the fruit are nice and plump.,
Cream butter and Sugar. Slowly mix in the beaten eggs. Fold in sifted flour, salt , spice and ground almond. Add fruit to mixture and combine well. Place cupcakes in to a cupcake or muffin tray, cook for approx 20 minutes. Make sure they spring back when touched.

Kim Pearce:
DULCE DE LECHE CUPCAKES
I am cupcake mad and this recipe is a firm favourite with my children and grandchildren.

For the cupcakes:
125g unsalted butter
125g caster sugar
2 eggs
125g self-raising flour
3 tablespoons dulce de leche
1 tablespoons milk (whole or semi skimmed)

For the buttercream:
4 egg whites
250g caster sugar
250g unsalted butter, at room temperature
2 teaspoons vanilla extract

- Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.
- Line a 12 hole muffin pan with paper cases.
- Start by making the cupcakes. Beat the butter and sugar together until light and fluffy.
- Add the eggs, flour, milk and dulce de leche to the bowl and beat until the mixture is well combined and smooth.
- Spoon the mixture into the paper cases.
- Bake for approximately 15 minutes or until a skewer comes out clean. Mine took 20 minutes.
- Remove from the oven and leave to cool on a wire rack. The cupcakes can be made a day in advance and stored, when cool, in an airtight container.

- Make the buttercream. Place the egg whites and sugar in a bowl over a pan of simmering water (making sure the bowl doesn’t touch the water) and stir constantly to stop the egg from cooking.
- After 5-10 minutes the sugar should have dissolved. You will know whether this has happened by looking at the back of the spoon – if you can see any sugar crystals the mix needs more heating and stirring.
- When no crystals are visible, remove the bowl from the heat and whisk the meringue mixture until it has puffed up and cooled.
- Add the butter and vanilla to the meringue and continue to whisk. The mixture will collapse initially but don’t panic; keep whisking and it will form a smooth, fluffy buttercream.
- Pipe on to the cupcakes and decorate as you wish.
- The finished cupcakes will keep for a couple of days at room temperature.

From Megan Clarke:
This a quite a grown-up cupcake, rich and mansize, being served in muffin cases.

200g butter
200g caster sugar
150g self-raising flour
50g cocoa powder
25g cornflour
1 teaspoon baking powder
3 eggs

For the topping:
110g butter
110g plain chocolate
325g icing sugar
125ml milk
1/2 teaspoon vanilla essence
any sweeties, sprinkles or even sweet strawberries to crown

Pre- heat oven to gas 4
Cream butter and sugar until fluffy and pale. Mix sieved cocoa powder, cornflour, baking powder and flour and add alternately 1/3 dry mix + one egg until all have been thoroughly incorporated and plenty of air has been beaten into the mixture.
Share between 12 - 15 muffin cases and bake for 15 - 20 minutes until risen and slightly firm to the touch. Allow to cool on a rack.

For the topping
Melt butter and chocolate in a saucepan, stirring constantly until mixture is smooth. Pour into a small bowl, beat in icing sugar, milk and vanilla essence until smooth. Chill until spreading consistency.

Spread cupcakes with topping and add any little crowning glories to suit yourself!

From Fiona O’Sullivan

 
Plain mixture:
340g self-raising flour
170g butter
170g sugar
1 room temperature egg
10 fl oz milk

Mix together flour, butter and sugar in a bowl with your fingertips, until it resembles fine breadcrumbs.

In another bowl, beat a room-temperature egg with 10 fl oz milk, and then add to dry ingredients.

Spoon mixture into muffin cases and bake @ 200 degrees, for about 20 mins.

When cooked, take out of oven and cool on a wire rack.

In the meantime, put 100g white chocolate into a bowl with about 50 mls cream, and melt either in the microwave or over a pot of simmering water.

Allow to cool a little, when it will thicken. Spread this onto the cupcakes with a knife and, while still wet, decorate: some with brown chocolate buttons, some with miniature smarties, some with silver/mixed balls, etc. etc.

* You can vary the mixture by adding whatever you like into it:
- about 170g dried fruit
- 110g dessicated coconut
- couple of handfulls of mixed seeds: pumpkin & sunflower, for example

_______________________

I hope you like my cupcakes; it's a recipe that absolutely never fails for me!
Diane McAlley :
These are two of my favourites 

COFFEE PECAN CRUNCH 

3 eggs
225g butter at room temperature
225g caster sugar
60mls milk
225g sifted self-raising flour
1 Tablespoon espresso or instant coffee
55g Pecan nuts
1 Tablespoon of golden syrup

TOPPING

225g light brown sugar
75g unsalted butter
20ml water
1 teaspoon vanilla extract
100g Pecans

Preheat oven to 170 c. Line a 12 deep cupcake pan with large papers.

In a medium bowl lightly beat the eggs, add the butter and sugar and mix till light and fluffy.

Add milk and flour and stir to combine. Add remaining ingredients for the muffins, mix for approx 2 mins with a wooden spoon will light and creamy.

Divide the mixture between the cupcake cases and bake for approx 20 mins or till risen and firm to touch. Allow to cool fully before icing.

For the topping, combine the sugar, butter, water and vanilla in a pan. Bring to a simmer over a medium-low heat stirring all the time. Then when combined stop stirring for 1 minute. Remove from the heat and add the pecans. Allow to cool slightly and then spoon heaped on to the cakes.

BLACK FOREST CUPCAKES

3 Eggs
225g butter at room temperature
225g caster sugar
125mls milk
225g sifted self raising flour
60g coco powder
1 tablespoon kirsch liqueur (optional)

TOPPING

100g double cream
12 fresh cherries
60g chocolate shaved or grated or use a flake

Preheat the oven to 170 c, line a deep 12 hole cupcake pan with large cupcake papers.
Lightly beat the eggs then add the butter and sugar and mix till light and fluffy.
Add the milk, flour and cocoa powder. Stir to combine then beat with an electric mixer for 2 mins or until light and creamy. Add the kirsch if using.
Divide the mixture evenly in the cupcake papers and bake for approx 20 mins until firm to touch. Allow to cool completely before icing.

For the topping, whip the cream until stiff peaks form then top each cake with a dollop of the cream. Sprinkle the chocolate over and place a cherry on top.

Angie Hoggett: 
SPICED ORANGE CUPCAKES WITH VANILLA BUTTERCREAM FILLING 

For the cakes:
1 1/2 cups self raising flour
1 heaped teaspoon of ground cardamom
1/2 tsp ground cinnamon
1 tsp ground cloves
1 teaspoon baking powder
3/4 teaspoon salt
9 large eggs
1 tablespoon vanilla extract
2 Tbsp freshly-grated orange zest
2 1/4 cups unsalted butter, softened
3 3/4 cups sugar
1 cup buttermilk

For the icing:
1/4 cup unsalted butter, softened
2 cups icing sugar
1/4 teaspoon salt
2 tbsp milk
1 teaspoon vanilla extract

Method:
Preheat the oven to 325°F and Lightly grease a 12-cup muffin
tin.

Sift the flour, spices, baking powder, and salt into a large
bowl. Whisk eggs, orange zest and vanilla in bowl to blend.
Using an electric mixer, beat butter in another large bowl until
fluffy. Gradually add sugar, beating until well blended.
Gradually beat in the egg mixture then slowly add the dry
ingredients and buttermilk.

Spoon the cake batter into each muffin tin. Bake the cupcakes
for about 25 mins or until risen and a skewer inserted into the
middle comes out clean. Transfer the cakes to a wire rack to
cool completely.

To make the icing cream the butter in a large bowl until smooth.
Add the icing sugar, salt, milk and vanilla extract and mix
until it is smooth and creamy

Top the cakes with the icing and decorate with orange jellies
and edible glitter!

A useful tip from Susan Hefferon: 
A tip I came across recently was to add a little bit of Seedless Raspberry Jam and a small amount of lemon juice to your vanilla frosting (add some pink colouring if required) it makes a very tasty topping to your favourite cupcake recipe. (You may need slightly more icing sugar to keep a firm consistency. I would have never thought to put jam in for flavouring! 

From Frances Connolly: 
CUPCAKES

7oz self-raising flour
4oz unsalted butter
6oz caster sugar
1 teaspoon vanilla essence
2 eggs, beaten
4oz (125ml) milk

Preheat the oven to 180C (350F, Gas Mark 4). Line a 12-hole cupcake tin with paper cases.
Sift the flour into a large mixing bowl. Add the remaining ingredients and beat with an electric mixer on low speed for 2 minutes, or until combined. Increase the speed to medium and beat for 3 minutes, or until pale and smooth.

Spoon the mixture evenly into the paper cases. Bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted into the centre of the cupcake should come out clean. Cool on a wire rack. Ice and decorate as desired.

Lemon Icing
Combine 8oz of icing sugar, ¾oz of softened unsalted butter and 1-2 tablespoons of lemon juice. Beat until smooth and spread over the cupcakes.

From Dillon Rogers: 
GLUTEN-FREE CHOCOLATE ORANGE CUPCAKES 

6 oz gluten free self raising flour
6oz caster sugar
6oz margerine( softened )
3 good free range eggs ( the best you can afford )
pinch gluten free baking powder
3 bars terrys chocolate orange.( melted)
zest of 1orange. 

no need to sift the flour as gluten free flour is very well refined. In a electric mixer add the butter and sugar . beat in the eggs , add the flour and baking powder. When it has a jolly good mix add the equilivent of one of the chocolate bars melted .

spoon in cup cakes , bake gas mark 4 for 15-20 mins. or until spongey to touch.
decorate with the melted chocolate orange and add the zest of a orange on the top.
scrummy!

From Mark Timmins: 
BAILEYS-FROSTED CUPCAKES

Makes 12-18
These after-dinner muffins will go down especially well with the girls at your party! Serve with shots of Baileys or steaming liqueur coffee.
Blend 6oz self-raising flour, 6oz caster sugar, and 4oz margarine in a food processor, or with an electric whisk. Add 2 beaten eggs, 1tsp vanilla extract, and 4tbsp milk. Fold in 2oz white chocolate chips and divide the mixture between 12 cake cases. Bake at 180ºC for around 20 minutes.
To Make the Baileys icing:
Beat 2oz butter with 2tbsp Baileys, and slowly add up to 6oz icing sugar, beating until smooth and creamy. Spread the icing roughly over the cakes, and sprinkle with whatever edible goodies you can find at the supermarket or online.

From Gloria Wilding: 
CHERRY AND SHERRY CUPCAKES 

Makes 12

115g (4 oz) Butter
115g (4 oz) Light Brown Sugar
half a teaspoon Baking Powder
2 large eggs,beaten
115g (4 oz) Self- Raising Flour
30 gr (1 oz) Ground almonds
3 tablespoons Medium Sherry
60 g ( 2 oz) Galce cherries,chopped

Preheat oven to 190C ( 375F, Gas Mark 5)
Cream butter and sugar until light and fluffy.Beat in the eggs one at a time, then fold in the dry ingredients,sherry and cherries.

Divide between 12 cupcakes in a bun tin and bake for appro 15 minutes.Cool on a wire rack.

From Nina:
My favourite cupcake recipe:

175g butter
175g caster sugar
3 eggs
175 self raising flour

Mix together butter and sugar until the mixture it's nice and creamy then add one egg at the time with a tbsp of flour, then pour all the flour in. And here is my favorite part ,you can add chocolate drops or a tsp of vanilla extract, coco powder or raisins in alcohol or choped nuts or rainbow drops everithing that you want really it's up to your imagination. And you can cover the cupcakes with whipped cream and mascarpone cheese, or melted chocolate or icing or you can leave them plain. You can do whatever you want and how you want. It's a very easy recipe. Put them in the oven at 200C for 20 min and ta da! The product of your imagination it's ready to eat.

From Karen Drinkwater

CHOCOLATE CUPCAKES

Makes 22

165 g softened butter
300g caster sugar
2 tsp vanilla extract
3 eggs
65g self raising flour
200g plain flour
1 tsp bicarbonate of soda
70g cocoa powder
250ml buttermilk
pinch salt


Preheat oven to 180C or 350F or gas 4.
Put 22 cases into 2 , 12 hole muffin tins.
Beat butter, sugar and vanilla extract in a processor or with electric beaters till light and fluffy.
Add eggs, one at a time and beat well after each addition.
Transfer to a large bowl.
Fold in the sieved flours, bicarbonate of soda , cocoa powder and pinch of salt, alternately with the buttermilk. Fold very gently for best results.
Using a large spoon and a teaspoon, put a large spoonful of mixture into every case.
Bake for 20 mins, checking after 18 mins , leaving in another 2 mins if they still wobble.
They should be very moist and soft and freeze beautifully.

From Margaret Wise:

BANANA AND CHOCOLATE CHIP CUPCAKES

Makes: 12 cupcakes

150g softened butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
2 large free range eggs
1 ripe banana, pureed
50g dark chocolate chips

Buttercream Icing :

250g softened unsalted butter
600g icing sugar
1 teaspoon vanilla extract
2 tablespoons of milk
lemon colouring paste


1. Preheat the oven to 180 C/Gas 4.
2. Line the muffin tray with 12 muffin cases.
3. Put the softened butter, caster sugar, self raising flour, baking powder and eggs into a bowl and mix together for 2 minutes. Fold in the pureed banana and chocolate chips.
4. Using an ice cream scoop put the mixture into the muffin cases.
5. Bake for 20-25 minutes.
6. Leave to cool for 10 minutes then transfer to a cooling rack.

Make the icing:
1. Cream the butter, add the icing sugar, vanilla and milk. Beat until light and fluffy.
2. Dip a skewer into lemon food colouring paste and mix into the creamed mixture until the buttercream is a very pale lemon.
3. Put the buttercream into a piping bag and swirl to decorate the top of the cupcakes.

From Sarah-Jayne Windridge-France:

RED AND BLACKCURRANT BUNS

1 carton Yeo Valley Organic Yoghurt (Mixed Berries is my absolute favourite)

THEN USE THE TUB TO MEASURE OUT THE REST OF THE INGREDIENTS

1 carton organic Sunflower Oil
2 cartons organic soft Brown Sugar
3 cartons Self Raising Flour
3 x eggs
1 tbsp (Belvoir Organic) Blackcurrant Cordial
1 tbs boiling water
200g mixed organic redcurrant and blackcurrant berries (washed and removed from stems)

Mix all the ingredients up in a large mixing bowl until the mixture is well mixed and light and airy.

Spoon into bun or muffin cases (should make two dozen).

Bake for 10-20 minutes in the oven at 180 degrees centigrade.

Ready when sponge raises back when touched and golden brown in colour.

To Decorate:-

Icing Sugar
Water
1 tsp (Belvoir Organic) Blackcurrant Cordial
Blackcurrant or Reducrrant berries (two on a stem)

Mix 4 tsp of water with a small amount of icing sugar and add the cordial. Continue adding icing sugar and water to make a deep pink paste.

With a palette knife spread the icing on the buns and add one of the pairs of berries. Dust with icing sugar when set.

ENJOY!

EASY PEASY FAIRY CAKES

1 carton of Muller Little Stars Yoghurt

THEN USE THE TUB TO MEASURE OUT THE REST OF THE INGREDIENTS

1 carton organic Sunflower Oil
2 cartons organic soft Brown Sugar
3 cartons Self Raising Flour
2 x eggs
1 tbsp boiling water

Mix all the ingredients up in a large mixing bowl until the mixture is well mixed and light and airy.

Spoon into bun or muffin cases (should make a dozen or more).

Bake for 10-20 minutes in the oven at 180 degrees centigrade.

Ready when sponge raises back when touched and golden brown in colour.

To Decorate:-

Icing Sugar
Water
1 tsp of fruit juice or cordial
Colourful sprinkles

Mix 4 tsp of water with a small amount of icing sugar and add the fruit juice/cordial. Continue adding icing sugar and water to make a thick paste.

With a palette knife spread the icing on the buns and tip upside down in a dish of sprinkles to ensure a thorough covering. Dust with icing sugar when set.

From Lauraine Lea:
STRAWBERRY CHEESECAKE CUPCAKES

These Strawberry cheesecake cupcakes are especially good and juicy in the Summer when British Strawberries are in season. It is important to use fresh strawberries in this recipe as they moisten the sponge and texture of the cupcakes. The crumbled digestive biscuits sprinkled on top add the flavour of a cheesecake base. I have also attached a photograph of the finished cupcake.
Many Thanks and enjoy,


Makes 12

120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200g digestive biscuits

For the cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Preheat the oven to 170 degrees (325F), Gas 3

Mix together the butter, salt, baking powder, sugar and flour in a large bowl or mixer and beat well.

Pour in the milk and vanilla extract and give it all another good beating together.

Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two thirds full and bake in the preheated oven for 30-35 minutes. A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Roughly break up the digestive biscuits and crush until finely ground.

When the cupcakes are cool, spoon the Cream Cheese Frosting on top and finish with a sprinkling of finely ground biscuits.

From Natalie Robinson:
Makes 12

Ingredients

65g (2½oz) dark chocolate, broken into small pieces
100g (3½oz) golden caster sugar
175ml (6fl oz) milk
65g (2½oz) butter
1tsp vanilla extract
1 egg, beaten
150g (5oz) self-raising flour
2tbsp dark chocolate chips

For the fudge icing
125g (4oz) dark chocolate, broken into small pieces
35g (1¼oz) butter, softened
1tbsp golden syrup
12 mini chocolate eggs, to garnish (optional)

Preheat the oven to 180°C/160°C fan/Gas 4.

Line a 12-hole muffin tin with paper cases.

Place the chocolate and one-third of the sugar in a heatproof bowl. Bring milk to the boil in a saucepan, pour over chocolate and stir.

Beat the butter with the remaining sugar and vanilla until fluffy, then gently stir in the egg. Beat for 2 minutes. Add the chocolate mixture, flour and choc chips.

Spoon into paper cases. Bake for 18-20 minutes.

Make the icing by melting the chocolate in a heatproof bowl over a pan of simmering water (the base should not touch the water). Remove from heat and stir in butter and syrup. Allow to cool until just set then ice the tops of the cakes. Top each cake with a chocolate egg or other pretty decorations.

From Ashleigh Mommsen:
ANGEL CUPCAKES

These cupcakes are so beautiful and soft with a delicious texture. Best served with cream cheese frosting and a fresh brewed cup of tea – no need to complicate the taste!

Frosting:
1 tsp vanilla extract, tub full fat cream cheese and 2 cups icing sugar – mix and whisk together till creamy
11/4cupsallpurposeflour
11/2cupssugar
12eggwhitesfromlargeeggs(enoughfor11/2cups
11/2teaspooncreamoftartar
1/4teaspoonsalt
11/2teaspoonsvanillaextract

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.
Cream cheese frosting: Ice when cool – don’t over do it so no more than 1cm thick.
P.S I have made mini ones and placed blueberries on top and smarties for kids!

From Elaine Lim:

Please find my favourite cupcake recipe. The sponge will stay as light as the first day made for at least a week (if they are hidden from sight!!!). Sometimes I split the final mixture and make one 1/2 lemony and the other 1/2 with vanilla or mix roughly chopped chocolate pieces in depending on how inspiring I feel......

175g unsalted butter
175g self-raising flour
3 medium eggs, lightly beated
175g golden caster sugar

Juice and zest of 1/2 lemon (Optional)
OR 1tsp of vanilla extract

1.Pre-heat oven to 180 degrees C
2. Sift the flour with a pinch of salt into a bowl and set aside.
3. Melt the butter slowly (don't allow it to boil!!) and set aside to cool slightly but keep it runny.
4. Using an electric whisk or mixer, beat the eggs and sugar together until very light and fluffy (takes about 5 minutes).
5. Blend in the melted butter and continue to whisk for another 5 minutes.
6.Very gently fold in the flour.
7. Finally, fold in the flavourings and half fill the cupcakes.
8. Bake in the oven 15 mins or until springy when lightly pressed on top.

For the toppings:
Lemon icing for lemon cupcakes: mix lemon juice with icing sugar
Vanilla cupcakes and other: mix water with icing sugar

Hope you like my favourite cupcake recipe,

From Diane Pinchin:

LEMON AND COCONUT CUPCAKES (GLUTEN-FREE)

For four years (on doctor's orders) I was on a gluten free diet. The worst thing (apart from being a social pariah) was a lack of decent cake(s). Manufacturers do try their best but, by its very nature, gluten free flour does not have good cake making qualities. After some experimentation I found that adding coconut and ground almonds made a significant impact on the texture as well as the taste of gluten free cake. This is a recipe I devised which seemed to please family and friends who didn't realise it is gluten free.

Ingredients: 8 oz "spread" suitable for baking (eg Bertolli) - or softened butter
8 oz soft brown sugar - I use Fair Trade
4 medium eggs
6 oz Gluten free plain flour (such as Doves Farm)
3 teaspoons gluten free baking powder
2 oz ground almonds
2 oz dessicated coconut
Grated zest of 2 lemons

1lb icing sugar - preferably fondant or a few drops of glycerine (optional)
Juice of 2 lemons
A small amount of yellow food colouring (optional)
Candied lemon zest, lemon jelly slices or sugar flowers to decorate

3 x 12 hole bun tins and paper cake cases

Turn oven on to Gas 5. Put the fat, sugar and eggs into a mixing bowl and sift in the flour and baking powder. Mix (I use a hand mixer) on Speed one until the flour is incorporated and then on Fast Speed for about a minute. Stir in the ground almonds, coconut and lemon zest. Spoon into cake cases and bake for 17 to 19 minutes. If not using a fan oven you may need to swap shelves and/or bake two trays at one time.

Sift the icing sugar into a bowl and mix to a suitable icing consistency with the lemon juice, adding a little warm water if necessary, and the colouring if using. Spread on the cakes when cool and decorate.

If preferred, the cakes could be iced with a piped buttercream style icing which seems very fashionable at the moment!

As an alternative, apricot and spice is very nice. Substitute the lemon and coconut with about four ounces of chopped dried apricots (Fair Trade are very good) soaked in the juice and grated zest of an orange (or 2 or 3 clementines) and add a table spoon of sweet mixed spices to the mixture. If you don't have time to soak the apricots you can speed the process up by heating gently in the microwave . Icing made with hot water and a little orange oil and a pinch or two of allspice is good.

Sometimes I make the first part of the cake mixture and then place half in another bowl to make 16 of each type - not forgetting to halve the amount of lemon and coconut and apricots.

Of course, the cakes can be made with wheat flour as well!

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