Reindeer Cupcakes

Reindeer Cupcakes

These super cute Reindeer Cupcakes are perfect for Christmas baking, especially if you want to get the kids involved! They will love creating the cute face of Rudolph, and love eating the chocolate cupcake even more! The cupcake and buttercream are an easy chocolate based recipe, and the decorations for the face are made from pretzels snapped in half for antlers, candy eyes, chocolate buttons for the snout and red fondant circles for the nose. If you can find any suitable red sweets or candies for the nose you can use those instead. I think Santa would love a Reindeer Cupcake left out for him on Christmas Eve!

Jump straight to the recipe!

To start I made the sponge by creaming together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour.

   

I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.

  

To decorate the Reindeer Cupcakes, I made a chocolate buttercream which I piped onto the sponge. I smoothed it out using a palette knife, then added pretzels for antlers, candy eyes and a chocolate button and red fondant for the nose.

Reindeer Cupcakes

I made all of my Reindeer Cupcakes into red nosed Rudolphs, he is the best reindeer after all!

Reindeer Cupcakes

The Reindeer Cupcakes were super chocolatey and super adorable!

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, and Fiesta Fridays hosted by Frugal Hausfrau and Everyday Healthy Recipes.

5 from 8 votes
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Reindeer Cupcakes

Servings 12

Ingredients

For the sponge

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

For the buttercream

  • 200 g Butter or baking spread
  • 350 g Icing sugar
  • 50 g Cocoa powder
  • 1 1/2 Milk

For decoration

  • Pretzels
  • Red fondant or red sweets
  • Chocolate buttons
  • Candy eyes

Instructions

  1. If you are making the nose from fondant, do this first so they can dry and harden. Roll out your red fondant on a smooth surface dusted with icing sugar, and cut out circles using a 10mm round fondant plunger

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

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

  4. Add the eggs and milk, and whisk in

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

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. 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 mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

  9. Snap the pretzels in half and stick in the top for the reindeers antlers

  10. Add the candy eyes, then add the chocolate button and stick the red fondant circle or red sweet on top of the button using a little buttercream to make it stick

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

The pretzels will go a little soft from contact with the buttercream after a day or so, so if you're making them the day before, wait to put the pretzels in to keep their crunch!

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

Reindeer Cupcakes

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Galaxy Chocolate Cupcakes

Galaxy Chocolate Cupcakes

As I mentioned back when I made my Malteser Teaser Cupcakes, there are so many chocolate bars being turned into spreads at the moment. So I feel it is only my duty to then turn these spreads into buttercream to top delicious cakes and cupcakes with! This time it’s the turn of Galaxy Chocolate Cupcakes. I’ve infused the sponge with Galaxy hot chocolate powder, which by the way is my favourite hot chocolate powder and you must give it a try, it’s so creamy and rich for a powder drink. Then I’ve made a buttercream using the Galaxy chocolate spread, and of course the decoration had to be in the form of Galaxy chocolate pieces for the ultimate Galaxy triple treat!

Jump straight to the recipe!

For the sponge, I creamed the butter and sugar together, then whisked in the eggs and milk. Next I whisked in the self raising flour, baking powder and Galaxy hot chocolate powder.

I divided the batter between 12 cupcakes cases and baked them for 20-25 minutes.

Whilst the cakes were cooling, I made the buttercream by mixing the Galaxy chocolate spread with icing sugar, butter and milk.

I piped it onto the cupcakes using my Wilton 1M nozzle, then topped them with Galaxy chocolate pieces.

Galaxy Chocolate Cupcakes

The Galaxy Chocolate Cupcakes were an absolute chocolate sensation! They disappeared in less than an hour when I took them into work.

Galaxy Chocolate Cupcakes

Any Galaxy chocolate fan, or just chocolate fan in general, will go nuts for these cupcakes! I only added two Galaxy pieces to the top, but you could add three – I wish I added more!!

 

I’m linking this recipe up with Cook Blog Share hosted by Glutarama, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Frugal Hausfrau and Iris and Honey.


5 from 3 votes
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Galaxy Chocolate Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Galaxy Hot Chocolate Powder or cocoa powder
  • 145 g Self raising flour
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Galaxy chocolate spread
  • 1 tbsp Milk
  • 200 g Galaxy chocolate bar broken into squares

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 whisk in

  4. Add the self raising flour, Galaxy Hot Chocolate Powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. 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 Galaxy 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 pieces of the Galaxy chocolate bar!

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

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

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

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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

I love baking things that surprise people and evoke questions like “how did you do that?!” These Ice Cream Cone Cupcakes are a great way to trick and delight your family and friends. They look exactly like mini ice creams, but in fact hidden inside the cone is cake and the ‘ice cream’ on top is buttercream! You’ll be surprised at how easy they are to make too, it’s just a normal cupcake recipe but you bake them inside the cones which are wrapped in foil to protect them in the oven. If you make sure to buy the ice cream cones with the flat bottoms they will stand upright for easy baking and displaying. Then your Ice Cream Cone Cupcakes will be ready for all your summer parties and events!

Jump straight to the recipe!

To start, I prepared the ice cream cones by cut out strips of foil and wrapping them around each cone. I placed my cones into a cupcake tin.

 

To make the cupcake batter I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

  

I divided the mixture between the cones, and baked them for 25 minutes until golden.

 

For the buttercream I mixed the icing sugar and butter together, then added vanilla extract and whisked until smooth. I piped it onto the Ice Cream Cone Cupcakes using a star nozzle for the ice cream effect, then I added chocolate flake and sprinkles.

Ice Cream Cone Cupcakes

I really love the texture of the crunchy cone against the soft cake and the sweet buttercream. My boyfriend scoffed down a few of the Ice Cream Cone Cupcakes and my brother was a big fan too. As expected, I got plenty of questions about how I did it from my friends and colleagues!

Ice Cream Cone Cupcakes

Vanilla is always a winning flavour, but you could do a chocolate cupcake recipe instead, or add some lemon zest to the sponge. You could also add strawberry or chocolate sauce to decorate. There really is so many ways to be creative with this base recipe!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Lost In Food, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Apply to Face Blog and Pantry Portfolio.

5 from 4 votes
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Ice Cream Cone Cupcakes

Servings 12

Ingredients

For the sponge

  • 12 Flat bottomed ice cream cones
  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour

For the buttercream

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

For decoration

  • 4 Chocolate flakes, cut into thirds optional
  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin

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

  3. Add the eggs and vanilla extract and whisk well

  4. Whisk in the self raising flour

  5. Divide the mixture between the 12 cones

  6. Bake them for 20-25 minutes or until they are golden brown and a skewer inserted comes out clean. Carefully remove the foil and leave to cool completely, preferably on a cooling rack

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

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

  9. Insert a third of a chocolate flake into each one and add your choice of sprinkles, then get ready to surprise your family and friends!

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

Ice Cream Cone Cupcakes

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Salted Caramel Cupcakes

Salted Caramel Cupcakes

I’m a bit obsessed with salted caramel at the moment… ever since I made my Salted Caramel Cheesecake I’ve been wanting to making something else with the same flavour. So I came up with these Salted Caramel Cupcakes – I’ve put light brown sugar in the sponge to give it a caramel flavour, the buttercream has a salted caramel flavouring in it, then they’re filled with salted caramel sauce, topped with a bit more of the sauce and also some salted caramel fudge! They are a salted caramel explosion!

Jump straight to the recipe!

To make the sponge I started by creaming together the butter and light brown sugar, then I whisked in the eggs.

Then I added the self raising flour and whisked until smooth.

 

I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.

Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre and I filled it with salted caramel sauce.

I mixed up a buttercream using butter, icing sugar and a salted caramel flavouring extract. I piped it onto the cupcakes, then added a blob of salted caramel sauce in the centre and topped them with some chopped up salted caramel fudge.

Salted Caramel Cupcakes

The nozzle I used for these was Ateco 829, of course you can use any nozzle you like to pipe the buttercream on. You could also decorate them with sprinkles, or those little fudge pieces you can get in the baking aisle. And there’s always the option of drizzling salted caramel sauce all over the buttercream too!

Salted Caramel Cupcakes

My boyfriend and his friends absolutely loved the Salted Caramel Cupcakes and scoffed up most of them even though it was before noon! Always a good sign!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Spades, Spatulas & Spoons.

5 from 4 votes
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Salted Caramel Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 2 tsp Salted caramel flavouring I used Tesco's

For the filling and decoration

  • 150 g Salted caramel sauce
  • Salted caramel fudge chopped up

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 and light brown sugar, 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 or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

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

  8. 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
  9. Make the buttercream by mixing together the butter and icing sugar, then add the salted caramel flavouring, and mix until smooth. You can do this by hand or with an electric whisk

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

  11. Pipe a blob of the salted caramel sauce over the buttercream, or drizzle it on with a spoon

  12. Sprinkle the fudge over the top and dig in!

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

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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 large
  • 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!

Maltesers Fudge Maltesers Rocky Road
Maltesers Fudge Maltesers Rocky Road

    

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 large
  • 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 large
  • 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 large
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring I use Pro Gel

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese I use Philadelphia
  • 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 and buttermilk and whisk them in. If you can't find buttermilk, use milk with a squeeze of lemon juice, let it sit for 5 minutes then add to the mixture

  4. Add the cocoa powder and flour, whisk in. Then add enough red food colouring to get a very bright red colour

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes or until a skewer inserted comes out clean, 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 large
  • 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 large
  • 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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