Snickers Cupcakes

Snickers Cupcakes

One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!

Jump straight to the recipe!

I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder.

I divided the mixture between 12 cupcake cases and baked them for 25 minutes.

Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.

I filled the holes with a few chopped salted peanuts and then some caramel sauce on top.

Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes.

Snickers Cupcakes

I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.

Snickers Cupcakes

Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus  plenty of crunchy and salty peanuts!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Frugal Hausfrau.

 

5 from 4 votes
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Snickers Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 145 g Self raising flour
  • 30 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 40 g Cocoa powder
  • 40 g Peanut butter
  • 1 tbsp Milk

For the topping & filling

  • 12 Snickers Bites
  • Caramel sauce I used Bonn Maman
  • 1 bag Salted peanuts chopped

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and mix well

  4. Add the self raising flour, cocoa powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
  11. Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts

NB. This post is not in any way sponsored by Snickers – I just love their product!

You can find more of my Cupcake recipes by clicking here!

Snickers Cupcakes

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Malteser Teaser Cupcakes

Malteser Teaser Cupcakes

So many chocolates are being turned into spreads at the moment. There’s a Galaxy one, a Bounty one, a Crunchie one… the list goes on! The one that caught my eye the most was the Malteser Teaser spread, it’s a chocolate spread filled with crunchy malt pieces. I knew it would make an amazing buttercream, so I created these Malteser Teaser Cupcakes! And don’t worry, you don’t need to search through boxes of Celebrations to find the Malteser Teaser chocolates to go on top of these cupcakes. You can now buy entire boxes containing just the Malteser Teasers! I saw them in the shops at Christmas and I’ve been dying to make cupcakes with them ever since.

Jump straight to the recipe!

I decided to make a simple chocolate sponge for the cupcakes. You could add a malt powder like Ovaltine or Horlicks if you want a malt flavour by substituting half of the cocoa powder for it. I don’t drink malt drinks so I decided not to as I thought the flavour would be minimal and then I’d have a whole jar of the drink leftover that I wouldn’t use.

I divided the batter between 12 red cupcakes cases.

They baked for 20 minutes.

I made the buttercream by mixing the Malteser Teaser spread with icing sugar, butter and milk.

I piped it onto the cupcakes using an open star nozzle. Do not use a closed star nozzle as the little crunchy bits in the spread will get stuck in it! Then I topped them with a Malteser Teaser chocolate each.

Malteser Teaser Cupcakes

The first thing that I noticed about the Malteser Teaser Cupcakes were how good they smelt! The milky, chocolatey and malty scent was irresistible!

Malteser Teaser Cupcakes

And the buttercream… it’s making my mouth water just thinking about it! It’s just the right amount of chocolate flavour, nice and milky and not too rich. And the crunchy malt pieces throughout are so scrumptious. It really is heavenly!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Ginger & Bread and Foodie On Board.


5 from 2 votes
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Malteser Teaser Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 125 g Self raising flour
  • 50 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Malteser Teaser chocolate spread
  • 1 tbsp Milk
  • 12 Malteser Teaser chocolates

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and mix well

  4. Add the self raising flour, cocoa powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Malteser Teaser spread and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon

  8. Top with a Malteser Teaser chocolate!

NB. This post is not in any way sponsored by Maltesers – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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Easter Nest Cupcakes

Easter Nest Cupcakes

I recently ran a Cupcake Decorating Class, and I came up with the design for these Easter Nest Cupcakes as a way to use a piping nozzle with multiple openings. When I popped a photo of it on Instagram I got a great reaction! I asked my followers if they wanted to see a full recipe for these cute cupcakes and the result was a resounding yes! So here it is, light vanilla cupcakes with a chocolate buttercream nest, filled with mini eggs. They are super cute, great for Easter and brilliant for making with kids. Piping the nest is really easy with the right nozzle, and it doesn’t matter how it turns out as nests are meant to be rustic!

Jump straight to the recipe!

To make the cupcakes, I creamed together the butter and sugar until smooth.

Then I add eggs, vanilla, and self raising flour.

I divided the mixture between 12 pastel coloured cupcake cases, and baked them for 20 minutes until then were golden brown. I left them to cool completely.

To decorate the Easter Nest Cupcakes I made a chocolate buttercream, then piped it on using a Wilton 233 nozzle. I added three mini eggs in the centre.

Check out my YouTube video show you exactly how to pipe to get the Easter Nest shape! And subscribe to my YouTube channel for more recipe videos like this!

Easter Nest Cupcakes

The Easter Nest Cupcakes looked so pretty and ready for springtime with their pastel paper cases and mini egg decorations! I do love chocolate in all forms, but as the sponge is vanilla it’s nice to have something lighter paired with the chocolate buttercream.

Easter Nest Cupcakes

If you’re planning a baking session with your children or grandchildren in the run up to Easter, these Easter Nest Cupcakes are a fantastic option. They’re so simple to make, and the kids can have fun with decorating! You could use any small egg chocolate or sweets in the middle – there’s Smarties eggs, mini creme eggs, and so many more other options these days!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Three Cats and a Girl and Zoale.

 

4.67 from 3 votes
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Easter Nest Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 150 g Butter or baking spread
  • 175 g Icing sugar
  • 25 g Cocoa powder
  • 1 tbsp Milk

For decoration

  • 36 Mini Eggs

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and vanilla, and mix well

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. To make the chocolate buttercream, mix together the butter, icing sugar and cocoa powder. When it starts to come together, add the milk and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 233 nozzle to make a nest. Add three different coloured mini eggs in the centre

You can find more of my Cupcake recipes by clicking here!

Easter Nest Cupcakes

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Red Velvet Cupcakes

Red Velvet Cupcakes

What is it about red velvet that people love so much? The dessert has surged in popularity over the past few years and The Hummingbird Bakery sell around 440,000 Red Velvet Cupcakes every year! I’ve made Red Velvet Cupcakes a few times in the past, so I really wanted to share my recipe with you as it is absolutely delicious, and it’s such a perfect dessert for Valentine’s Day. My two favourite things about red velvet are firstly the bright vibrant colour – it’s so attractive and appealing. Secondly – cream. cheese. frosting! Need I say more?! Cream cheese frosting is absolutely heavenly! If you want to find the way to my heart, presenting me with some Red Velvet Cupcakes is a pretty good way to start!

Jump straight to the recipe!

I started by creaming together the butter and sugar, then I whisked in the eggs, buttermilk and red food colouring.

I added the cocoa powder and flour and whisked them in.

Then I divided the mixture between the cupcake cases. I decided to use white cases so the red of the sponge could be seen through the sides.

They baked for 20 minutes, then I put them on a rack to cool fully.

To make the cream cheese frosting I mixed together butter, icing sugar, cream cheese and vanilla extract until smooth.

I piped the frosting on top of the cupcakes, then added some cute little heart sprinkles.

Red Velvet Cupcakes

These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! I’m usually quite happy to just have one slice or piece of my bakes, then give the rest away, but I wanted to eat several of these gorgeous Red Velvet Cupcakes!

Red Velvet Cupcakes

If you can’t hold of buttermilk, you can use milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy. I use rainbow dust food colouring to get a vibrant red colour and you can find this on Amazon (see link below).

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Everyday Healthy Recipes and Life Diet Health.

 

5 from 5 votes
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Red Velvet Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese
  • 1 tsp Vanilla
  • Heart sprinkles Optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in

  4. Add the cocoa powder and flour, whisk in

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes, then put them on a rack to cool fully

  7. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  8. Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice

  9. Store in the fridge and eat within 3 days

You can find more of my Cupcake recipes by clicking here!

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Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

I find it so strange that my boyfriend will eat chocolate, chocolate cookies, and even chocolate pie, but he does not like chocolate cupcakes. Instead, his absolute favourite thing is Lotus Biscoff Spread, and the Lotus caramelised biscuits. So I thought it was about time I made him these Lotus Biscoff Cupcakes! Everything about these cupcakes is biscoff! It’s in the sponge, the buttercream and the decoration is a biscoff biscuit. Absolute biscoff heaven!

Jump straight to the recipe!

To start I creamed together the butter, sugar and biscoff spread.

I added the eggs and mixed well.

Then I mixed in the self raising flour.

I divided the mixture between 12 cupcake cases in a muffin tray.

And baked them for 20 minutes until they were golden brown. Then I left them to cool completely.

I made the buttercream by mixing together the butter, icing sugar, biscoff spread and milk. I piped it on top of the cupcakes and added a Lotus biscuit.

Lotus Biscoff Cupcakes

The Lotus Biscoff Cupcakes were totally delicious with their yummy caramelised biscuit flavour. My boyfriend happily polished off six of them! And my colleagues took care of the rest!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, and Fiesta Friday hosted by Of Goats And Greens and Caramel Tinted Life.

 

5 from 6 votes
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Lotus Biscoff Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 30 g Lotus Biscoff spread
  • 175 g Self raising flour

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Lotus Biscoff spread
  • 1 1/2 tbsp Milk

For decoration

  • 12 Lotus biscuits
  • 1 Lotus biscuit crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Cream together the butter, sugar and biscoff spread, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes until they are golden brown. Leave to cool completely

  7. Make the buttercream by mixing together the butter and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk

  8. Spread or pipe the buttercream on top of the cupcakes and add a Lotus biscuit on each one, then sprinkle the crushed biscuit over them all

NB. This post is NOT in anyway sponsored by Lotus – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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Prosecco & Strawberry Cupcakes

Prosecco & Strawberry Cupcakes

I remember reading a couple of years ago that the Co-op sold more prosecco than milk in the week leading up to Christmas. It just shows how much we love a tasty glass of fizz at this time of year! These Prosecco & Strawberry Cupcakes are a perfect way to celebrate over the festive season and an even better way to ring in the new year! I think they would go down a storm at a new year’s eve party! The prosecco flavour comes from a flavouring extract I got in Sainsburys. It’s amazing how much it tastes and smells like prosecco! I’ve seen other extracts around the web and I’ve heard that Lakeland also do a ready made prosecco buttercream. My Prosecco & Strawberry Cupcakes are filled with strawberry jam and topped with a fresh strawberry plus some gold star sprinkles to make them look ready for a party!

Jump straight to the recipe!

To make the sponge I creamed together the butter and caster sugar.

Then I added the eggs and prosecco extract, and whisked everything together.

Finally I whisked in the flour. I separated the mixture between the cupcake cases. I used rose gold shiny ones for extra glamour!

They baked on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes.

 

Once they were fully cool I used a cupcake corer to make a hole in the centre of each cake, then I filled the hole with strawberry jam.

To make the buttercream I mixed together the icing sugar, butter and prosecco extract until it was smooth. I piped it on top of each cupcake.

Prosecco & Strawberry Cupcakes

I added the fresh strawberries and gold star sprinkles and the Prosecco & Strawberry Cupcakes were ready to party!

Prosecco & Strawberry Cupcakes

These Prosecco & Strawberry Cupcakes were absolutely yummy! The fruity jam centre is so delicious, and the prosecco flavour from the extract is stunningly similar to the real thing. They are sure to make any party extra special and glamourous. Serve with a glass of prosecco, of course!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Casa Costello, and Fiesta Friday.

 

5 from 2 votes
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Prosecco & Strawberry Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Prosecco extract

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Prosecco extract

Decoration & Filling

  • 12 Fresh strawberries
  • 200 g Strawberry Jam
  • Gold star sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. To make the sponge, creamed together the butter and caster sugar using a wooden or silicone spoon until fully combined and fluffy

  3. Add the eggs and prosecco extract, and whisk everything together until smooth

  4. Whisk in the flour until fully mixed in

  5. Divide the mixture between the cupcake cases

  6. Baked them for 20 minutes, or until golden and a thin skewer inserted into the centre comes out clean. Let them cool fully

  7. Use a cupcake corer or a knife to make a hole in the centre of each cake, then fill the holes with the strawberry jam

  8. To make the buttercream, mix together the icing sugar, butter and prosecco extract until smooth. Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake

  9. Add the fresh strawberries and gold star sprinkles on top and you are ready to party!

You can find more of my Cupcake recipes by clicking here!

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Snowball Cupcakes

Snowball Cupcakes

Have you ever had a real snowball fight? Like the ones you see in the movies? I had one back in my university days that went on for hours, and it was great fun. Nowadays I’d rather fight over who gets the last one of my Snowball Cupcakes! These frosty treats are flavoured with a rather tropical ingredient… coconut! It resembles snow perfectly so it had to be part of these Snowball Cupcakes. As did marshmallow fluff, which is a yummy American gooey marshmallow spread that you’ll find in the centre of the cupcakes. Making the snowflake shapes was so easy too with the help of a fondant cutter. The Snowball Cupcakes would also be great for a Disney’s Frozen themed party!

Jump straight to the recipe!

I started by making the snowflake decorations. I got some baby blue fondant and rolled it out, then I cut out snowflake shapes using a cutter. You can find links to the cutters I used at the end of the post.

I creamed together the butter and sugar until smooth.

Then I added the eggs, vanilla, coconut and self raising flour.

I divided the mixture between 12 baby blue cupcake cases.

They baked for 20 minutes until then were golden brown. I left them to cool completely.

Using a cupcake corer, I made holes in the middle of each cake.

  

I filled each hole with marshmallow fluff, which is an amazing spread that is basically like the gooey middle of a hot marshmallow! Find it in Sainsburys, and other supermarkets in the American section.

To decorate the snowball cupcakes I made a vanilla buttercream, then piped it on using a circular nozzle. I dipped the edges in dessicated coconut, then added the snowflake shapes.

These snowball cupcakes were such a hit! My boyfriend put them in his top five favourite things I’ve ever made (and he’s eaten pretty much everything on this blog!) And my sister told me her colleagues were still talking about the snowball cupcakes several days later.

Snowball cupcakes

Tips:

If you can’t find baby blue cupcake cases, you could also use white ones.

The snowflake cutters are really cheap, easy to use and create such a pretty effect. I recommend grabbing one from Amazon on the link below!

If you don’t want to pipe the icing on, just spread it on with a spoon.

You can also use a knife to cut out the holes in the cupcakes if you don’t have a cupcake corer.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Friday.

 

5 from 5 votes
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Snowball Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust

Instructions

  1. Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant

  2. Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden

  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well

  4. Cream together the butter and caster sugar until smooth

  5. Add the eggs, vanilla and coconut, mix them in

  6. Add the flour and mix it in

  7. Divide the mixture between the cupcake cases, then bake for 20 minutes until then are golden brown. Let them cool completely on a cooling rack

  8. Using a cupcake corer or a knife, make holes in the middle of each cake

  9. Spoon or pipe the marshmallow fluff spread into each hole

  10. Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes

  11. Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre

You can find more of my Cupcake recipes by clicking here!

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Gingerbread Cupcakes

Gingerbread Cupcakes

After a wonderful weekend spent at The Cake & Bake Show in Manchester, I am fully in the Christmas spirit! What better way to begin celebrating the Christmas season than with these gingerbread cupcakes. Gingerbread flavour and gingerbread men just scream Christmas, they make me feel so festive and ready to curl up under a blanket on the sofa. I’ve infused these gingerbread cupcakes with ground ginger and mixed spice for that classic gingerbread flavour, and there’s also ground ginger in the buttercream for extra yum! I found some absolutely adorable gingerbread men fondant decorations and sprinkles to decorate them with, and you can easily find these online. I’ve linked them below too via Amazon so you can easily recreate every element of this recipe!

Jump straight to the recipe!

To make the gingerbread cupcakes I started by melting the butter, light brown sugar and golden syrup together in a pan on a low heat. I let it cool for 5 minutes.

In a mixing bowl I whisked together the eggs. I added the melted butter mixture, spices and flour, and whisked everything together.

I seperated the mixture into cupcakes cases

They baked on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes until they were golden brown.

To make the buttercream I used my electric mixer to beat together the butter, icing sugar, vanilla extract and ground ginger.

I piped it onto the cupcakes using my Wilton 2D nozzle, then added some little gingerbread icing shapes and sprinkles.

gingerbread cupcakes

These gingerbread cupcakes are absolutely yummy and just looking at them makes me so excited for Christmas! They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.

 

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Treat Petite hosted by me, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, and Fiesta Friday hosted by Life Diet Health and My Culinary Saga.

 

5 from 4 votes
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Gingerbread Cupcakes

Servings 12

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 75 g Light brown sugar
  • 100 g Golden syrup
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Ground ginger
  • 1 tsp Mixed spice

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla
  • 1 1/2 tsp Ground ginger

For the decoration

  • Gingerbread man fondant shapes optional
  • Gingerbread man sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Melt the butter, light brown sugar and golden syrup together in a pan on a low heat. Let it cool for 5 minutes

  3. In a mixing bowl whisk the eggs together

  4. Add the melted butter mixture and whisk it in

  5. Add the groudn ginger, mixed spice and flour, and whisk it until the flour is fully combined

  6. Divide the mixture equally between the cupcakes cases



  7. Bake them for 20 minutes until they are golden brown, remove them from the tin and place them on a cooling rack to cool down fully

  8. To make the buttercream use an electric hand mixer to beat together the butter, icing sugar, vanilla extract and ground ginger until smooth

  9. Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired

You can find more of my Cupcake recipes by clicking here!

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Slime Cupcakes

Slime Cupcakes

I absolutely love Halloween and all the spooky themed food that comes with it. These Slime Cupcakes fit the bill perfectly as they look rather scary with their black “burnt” sponge, bright green “toxic” buttercream and creepy candy eyes, but don’t be fooled – they taste absolutely yummy! Once you bite into their menacing exterior you’ll find gooey “radioactive” slime inside! I used a lime marmalade to create this effect, but you could use strawberry jam for a “blood and guts” theme inside too. Kids and adults alike will love making these fun slime cupcakes to disgust and delight their family and friends over the Halloween season!

Jump straight to the recipe!

To make the cupcakes sponges I creamed together the butter and caster sugar, then added the black food colouring.

I whisked in the eggs, vanilla extract and then the self raising flour.

I divided the batter into the black cupcake cases.

They baked for 20 mins, I had to use a cake skewer to check they were done as they were so black!

When they fully cooled, I used a cupcake corer to make holes in the middle of each cake.

  

I added a little bit of lime green food colouring to the lemon and lime marmalade, then spooned it into each cupcakes.

To make the buttercream I mixed together the butter and icing sugar. I added the vanilla extract and the lime green food colouring until I had a nice bright green colour.

I piped it onto the cupcakes then added the candy eyes!

Despite the spooky appearance of the slime cupcakes, they were extremely popular. Everyone was attracted to their bright and unusual colours. My friends and family were pleasantly surprised by the light vanilla flavour of the sponge and buttercream, and they loved the citrus zing of the lime marmalade filling.

    

I’m linking this recipe up with Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, Recipe of the Week hosted by A Mummy Too, Treat Petite hosted by me, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

 

5 from 8 votes
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Slime Cupcakes

Ingredients

For the cupcake sponge

  • 175 g Baking spread
  • 175 g Caster sugar
  • 25 g Black food colouring
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 200 g Butter
  • 400 g Icing Sugar
  • 1 tsp Vanilla
  • Lime green food colouring

For the filling and decoration

  • Lemon & lime marmalade
  • A few drops of Lime green food colouring
  • Candy eyes

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a large cupcake or muffin tray with black cupcake cases

  2. Cream together the butter and caster sugar, then add the black food colouring, you will need quite a lot

  3. Whisk in the eggs and vanilla extract, then add the self raising flour and whisk in

  4. Divide the batter between the black cupcake cases

  5. Bake for 20 mins, you will have to use a cake skewer to check they are done because of the colour!

  6. Let the cupcakes fully cool, then use a cupcake corer or a knife to make holes in the middle of each cake

  7. Add a little bit of lime green food colouring to the lemon and lime marmalade, then spoon it into each cupcake

  8. Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract and the lime green food colouring until you have a bright green colour

  9. Using a piping bag, pipe the buttercream onto the cupcakes. Then add the candy eyes!

You can find more of my Cupcake recipes by clicking here!

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Lemon Cupcakes with Lemon Curd Filling

Lemon Cupcakes with Lemon Curd Filling

One of my favourites flavours to bake with after chocolate has got to be lemon. I’ve made these lemon cupcakes multiple times and I’m so glad I’ve finally got round to sharing the recipe with you! Everything about these cupcakes is lemon, from the lemon zest infused sponge, to the sweet lemon flavoured buttercream and of course the gooey lemon curd centre. I’ve used all yellow decorations to let everyone know that these cupcakes are all about lemon!

Jump straight to the recipe!

I started by creaming together the butter, sugar and lemon zest.

Then I added the eggs and whisked them in, then whisked in the self raising flour.

I separated the batter between 12 yellow cupcake cases in a muffin tin.

And I baked them for 20-25 minutes until they were golden brown.

Once they were fully cool I used a cupcake corer to make a hole in the middle of each cupcake.

I filled the holes with lemon curd.

To make the buttercream I mixed together the icing sugar, butter and lemon extract until it was smooth.

I piped it onto the cupcakes using a Wilton 2D nozzle.

Lemon Cupcakes

I added jelly lemon slices and yellow hundred and thousands to decorate the lemon cupcakes.

Lemon Cupcakes

These lemon cupcakes are absolute lemon heaven! The lemon curd that oozes out when you take a bite is definitely the best bit, but the light sponge and sweet buttercream are pretty darn tasty too!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Mummy Mishaps, Recipe of the Week hosted by A Mummy Too, and Fiesta Fridays hosted by Food Eat Love and The Not So Creative Cook.

 

5 from 6 votes
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Lemon Cupcakes with Lemon Curd Filling

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 2 Lemons zested
  • 3 Eggs
  • 175 g Self raising flour
  • 1 jar of Lemon curd

For the buttercream

  • 200 g Butter or Baking spread
  • 400 g Icing sugar
  • 2 tsp Lemon extract

For decoration

  • Yellow 100s and 1000s optional
  • Lemon jelly slices optional

Instructions

  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)

  2. Cream together the butter, sugar and lemon zest until light and fluffy

  3. Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour


  4. Separate the batter between the cupcake cases


  5. Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean, leave them on a cooling rack to fully cool

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth

  9. Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes

  10. Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice

You can find more of my Cupcake recipes by clicking here!

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