Mulled Wine Cupcakes

Mulled Wine Cupcakes

If there’s one drink that really says Christmas, it’s got to be mulled wine. I’m pretty sure it’s only drank around Christmas time, and I know a lot of people who consider that after they’ve had their first mulled wine, Christmas is officially here! Also know as ‘gluhwein’ and ‘glogg’, mulled wine is warmed red wine, with sugar and spiced with orange, cinnamon, cloves, nutmeg, star anise, and/or cardamom. These Mulled Wine Cupcakes are made with a red wine chocolate sponge, filled with a mulled wine jam and topped with spiced buttercream and candied oranges.

Jump straight to the recipe!

I made the candied oranges first as they need time to cool and dry. After slicing the oranges, I boiled them in a sugar syrup, then put them on a cooling rack.

For the sponge I creamed the sugar and butter together until smooth.

I added eggs, red wine, flour and cocoa powder, and whisked until smooth.

Then I divided the mixture between the cupcake cases.

They baked for 25 minutes until risen.

 

Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre. I filled them with  mulled wine jam made with cherries, spices and port. If you can’t get hold of a similar jam, or don’t fancy making one you can skip this step.

I made a buttercream using icing sugar, butter, ground cloves and cinnamon. Then I piped it onto the cupcakes and decorated them with the candied oranges.

Mulled Wine Cupcakes

The Mulled Wine Cupcakes really are mulled wine in cake form! All the spices are there, plus the orange, and the sponge and jam both have alcohol and red wine flavour.

Mulled Wine Cupcakes

Serve the Mulled Wine Cupcakes with a glass of mulled wine, of course!

Mulled Wine Cupcakes


Servings 12

Ingredients

For the candied orange

  • 200 g Caster sugar
  • 450 ml Water
  • 1 Large orange

For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1/4 tsp Baking powder
  • 20 g Cocoa powder
  • 75 ml Red wine

For the filling (optional)

  • 6 tbsp Mulled wine jam

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Milk
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves

Instructions

  1. Make the candied oranges first. Slice up the orange into 5mm pieces, then cut in half. You should get 12-14 pieces

  2. Put the water and sugar into a pan and bring to the boil

  3. Add the oranges, turn the heat to a simmer and leave to simmer with a lid half covering for 1 hour and 15 minutes, stirring every 15 minutes or so

  4. When they're done, remove with a slotted spoon and put on a cooling rack to drain and dry out for 4-5 hours

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

  6. To make the cupcakes, cream together the butter and light brown sugar until smooth

  7. Add the eggs and red wine, and whisk in

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

  9. 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

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

  11. Fill the holes with the jam

  12. To make the buttercream, mix together the butter, icing sugar, cinnamon and ground cloves with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

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

  14. Top with the candied orange slices

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

Mulled Wine Cupcakes

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Banoffee Cupcakes

Banoffee Cupcakes
Banoffee Pie is one of my favourite desserts so I just had to turn it into Banoffee Cupcakes! These delicious gooey bites include a moist banana sponge, a hidden rich caramel centre, whipped cream piped on top and decorated with a fresh banana slice and chocolate. They are yummy bites of banoffee goodness!

Jump straight to the recipe!

To make the sponge I started by creaming together butter, caster sugar, light brown sugar and some Lotus Biscoff Spread.
I then added eggs and mashed up bananas and mixed well.
Finally I folded in self raising flour and baking powder, and then separated the batter into cupcake cases in a muffin tin.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for about 20 minutes, then left them to cool fully.

Once they were cool I cut holes in the middle of the cupcakes using a cupcake corer and filled them with Carnation caramel.

I whipped up some double cream with a little icing sugar and piped it onto the cupcakes.

I bashed up half of a flake and sprinkled it all over the whipped cream.

To finish the decoration I sliced up a large banana, brushed the slices with lemon juice and pressed them into the cream.

Serve the Banoffee Cupcakes immediately, if there are any left refrigerate overnight and eat within 24 hours to make sure the cream stays fresh – but I can assure you that won’t be a problem!

 


Banoffee Cupcakes

Servings 12

Ingredients

For the sponge

  • 100 g Butter
  • 60 g Caster sugar
  • 40 g Light brown sugar
  • 1 heaped tbsp Lotus Biscoff spread
  • 2 Eggs large
  • 2 Bananas mashed
  • 125 g Self raising flour
  • 1 tsp Baking powder

For the filling & decoration

  • 100 g Carnation caramel
  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1/2 a Cadbury's Flake bar
  • 1 Large banana sliced
  • Juice of 1/2 a lemon

Instructions

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

  2. To make the sponge cream together the butter, caster sugar, light brown sugar and Lotus Biscoff Spread in a large mixing bowl

  3. Add the eggs and bananas and mix in

  4. Mix in the self raising flour and baking powder, and then seperate the batter into a muffin tin lined with cupcake cases

  5. Bake them for 20 minutes or until golden brown and a skewer inserted comes out clean, then put on a cooling rack to cool fully

  6. Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer and fill them with the Carnation caramel

  7. Whip up the double cream and icing sugar with an electric hand whisk, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes

  8. Bash up the flake and sprinkle it all over the whipped cream

  9. Slice up the large banana and brush both sides of the slices with lemon juice, then push them into the cream

  10. Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours

NB. Recipe adapted from Carnation.

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

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Easter Simnel Cupcakes

Easter Simnel Cupcakes

Marzipan is one of those love it or hate it foods, but if you’re a lover then you’ll be a fan of Simnel Cake which is traditionally served around Easter time. I’ve turned this famous Easter cake into these Easter Simnel Cupcakes. They’re packed with dried fruit, flavoured with spice and I’ve hidden a ball of marzipan inside each cupcake! For extra luxury I’ve swirled an almond buttercream on top and another marzipan ball. They are marzipan heaven and perfect for celebrating Easter!

Jump straight to the recipe!

First I mixed together butter and light soft brown sugar until creamy.

Then I added eggs, vanilla extract, milk and lemon extract, and mixed well.

Finally I folded in self raising flour flour, self raising wholemeal flour, mixed spice and then the dried mixed fruit.

I used golden marzipan and made 12 balls each weighing 12g.

Once I had filled the cupcake cases with half of the mixture, I pushed the balls of marzipan in. Then I put the rest of the mixture over the top. I baked them for about 20-25 minutes, until they were golden brown.

Once the cakes were cooled I whipped up some almond buttercream using icing sugar, butter and almond extract. I made 12 more balls of marzipan and browned them with a kitchen blow torch.

Easter Simnel Cupcakes

To decorate I piped the almond buttercream onto the Easter Simnel Cupcakes and added a browned marzipan ball on top.

Easter Simnel Cupcakes

The cupcake sponge was really delicious, and had just the right amount of fruit. The marzipan ball hidden in the middle is such a nice surprise, your marzipan loving friends and family will love these Easter Simnel Cupcakes!

Easter Simnel Cupcakes

Servings 12

Ingredients

For the sponge

  • 150 g Butter or baking spread
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Lemon extract (or you can use the zest of 1 Lemon)
  • 1 tbsp Milk
  • 150 g Mixed dried fruit
  • 1 tsp Mixed spice
  • 150 g Self raising flour
  • 100 g Wholemeal self raising flour
  • 120 g Marzipan

For the buttercream

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

For decoration

  • 120 g Marzipan

Instructions

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

  2. Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside

  3. Cream together the butter and light brown sugar, using a silicone or wooden spoon, until smooth

  4. Add the eggs, vanilla extract, lemon extract and milk and whisk well

  5. Then whisk in the mixed spice, self raising flour and wholemeal flour

  6. Then fold in the mixed dried fruit

  7. Divide half the mixture between the 12 cupcake cases

  8. Add a marzipan ball into each cupcake and press in

  9. Then cover with the remaining mixture

  10. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

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

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

  13. To decorate, divide the marzipan in 12g pieces and roll into balls using the palms of your hands, then brown the tops with a kitchen blowtorch. Or you can place them on a foil covered tray and pop them under the grill - but keep a close eye on them!

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

Recipe Notes

If you can't find self raising wholemeal flour, use plain wholemeal flour and add 1/4 tsp baking powder

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

Easter Simnel Cupcakes

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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Lemon meringue pie is a classic dessert, so I thought why not make a cupcake version! I’ve flavoured the sponge of these Lemon Meringue Cupcakes with tangy lemon zest, hidden a lemon curd centre inside that oozes out when you bite into it and topped them with sweet meringue. If you love lemon or anything citrus, you will dive right into these yummy Lemon Meringue Cupcakes!

Jump straight to the recipe!

 

I started by creaming together the caster sugar and butter, I then added the eggs and lemon zest and whisked them in.

I’ve discovered frozen lemon zest recently in Tesco and it’s so handy and easy to use.

Finally I folded in the self raising flour and then separated the batter into cupcake cases in a muffin tin. I only made 9 in the photos, but the recipe makes 12.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for about 20 minutes until they were golden brown. Then I left them to cool fully.

Using a cupcake corer, I made holes in each cupcake and filled with lemon curd.

I made an Italian meringue which requires a sugar syrup. To do this, I put the caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.

Meanwhile, in a stand mixer I whisked up the egg whites with the cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar syrup into the meringue. And being very careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

I put the meringue in a piping bag fitted with a star nozzle and piped it on top of the cupcake. Then I used my kitchen blowtorch to brown the meringue all over.

Lemon Meringue Cupcakes

These lemon meringue cupcakes are so yummy! Tangy lemon flavour with sweet meringue topping, how can you resist?!

Lemon Meringue Cupcakes

The lemon curd centre oozes out for an intense citrus hit!

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Lemon Meringue Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Caster sugar
  • 175 g Butter
  • 3 Eggs large
  • 1 tbsp Lemon zest (zest of 2 lemons)
  • 175 g Self raising flour

For the filling and meringue

  • 125 g Lemon curd
  • 170 g Caster sugar
  • 95 ml Water
  • 1/2 tsp Cream of tartar
  • 3 Egg whites large

Instructions

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

  2. Cream together the caster sugar and butter until smooth and fluffy

  3. Add the eggs and lemon zest and whisk them in

  4. Mix in the self raising flour and then divide the batter between the paper cases

  5. Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean. Leave them to cool completely

  6. Using a cupcake corer or a knife, make holes in each cupcake and fill with the lemon curd

  7. To make the Italian meringue put the caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture boils, take it off the heat and pour the sugar syrup into a jug

  8. In a stand mixer whisk up the egg whites with the cream of tartar until they reach soft peak stage (foamy and they are just starting to holding their shape on the whisk but not quite)

  9. Then, keeping the mixer running, pour in the sugar syrup. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool, and the meringue is white and shiny

  10. Put the meringue in a piping bag fitted with a star nozzle and pipe it on top of the cupcakes. Use a kitchen blowtorch to brown the meringue all over (be careful when using a blowtorch!)

  11. Serve immediately and eat leftovers within 2 days

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

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Mince Pie Cupcakes with Brandy Buttercream

Mince Pie Cupcakes with Brandy Buttercream

I’ve seen different versions of Mince Pie Cupcakes, from other bloggers and from recipe websites. Some have had the mincemeat mixed into the batter, and others in the centre of the cupcakes. I adore mince pies at Christmas time, and as soon as I see them in the shops I buy a box! So I knew I had to make my own version. I decided to put a luxury mincemeat laced with brandy and port in the centre of a spiced sponge, and lavish it with brandy buttercream. A delicious luxury Christmas treat!

Jump straight to the recipe!

  

To make the sponge I creamed together butter and golden caster sugar. Then I add eggs and whisked in.

  

Next I mixed in self raising flour and mixed spice. Then I divided it between paper cases.

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

  

I cut out the centre from the cakes with a cupcake corer. And I filled them up with a luxury mincemeat that was laced with brandy and port.

  

I made the buttercream by mixing icing sugar, butter and brandy together. Gosh it tasted good! Brandy is delicious stuff! Then I piped the icing onto the cupcakes, and added sprinkles and edible glitter too.

Mince Pie Cupcakes

I have to say that these Mince Pie Cupcakes are one of the tastiest thing I have ever made. I ate four of them from the first batch!

Mince Pie Cupcakes

Any mince pie fan will adore these cupcakes and devour them quickly! They’d be perfect for a Christmas party or buffet.

Mince Pie Cupcakes with Brandy Buttercream

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Mixed spice
  • 175 g Self raising flour

For the buttercream & filling

  • 200 g Mincemeat
  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 2 tbsp Brandy

For decoration

  • Sprinkles optional
  • Edible glitter optional

Instructions

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

  2. To make the cupcake sponge, cream together the butter and the sugar until smooth

  3. Add the eggs and mix well with a whisk

  4. Then whisk in the self raising flour and mixed spice

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  6. Cut out the middle of each cupcake using a cupcake corer or a sharp knife
  7. Fill each hole with the mincemeat
  8. 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 brandy and mix until smooth

  9. Pipe the icing onto the cupcakes using a star nozzle and piping bag. Or spread on with a spoon

  10. Add sprinkle and edible glitter if you like

  11. Keep in a cool place, and eat leftovers within 3 day

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

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

Mince Pie Cupcakes

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Children In Need Cupcakes

Children In Need Cupcakes

Children In Need is a huge charity in the UK and every November they have a big fundraising campaign. These Children In Need Cupcakes feature their mascot, Pudsey Bear, and they would be perfect for a charity bake sale! They are vanilla cupcakes decorated with coloured coconut for Pudsey’s fur, and fondant for his facial features. I’m not a fondant expert at all, so I can assure you the fondant decorations for these Children In Need Cupcakes are really easy to make with a few simple tools.

Jump straight to the recipe!

  

To make the cupcakes I started by creaming the butter and sugar together. Then I added the eggs and vanilla and whisked them in.

  

I added the self raising flour and whisked in, then I divided the mixture between cupcake cases.

The cupcakes baked for 20-25 minutes until golden.

I made all of the fondant decorations and left them to dry out.

To dye the coconut flakes, I mixed yellow food colouring with some water then added it to the coconut and mixed in until it was yellow.

   

I made a vanilla buttercream and spread it over the cupcakes, then I sprinkled and pressed the yellow coconut onto it.

Then I added the facial features and Pudsey’s face appeared!

Children In Need Cupcakes

The Children In Need Cupcakes looked so fun and cute! They will go down a storm at your charity bake sale!

Children In Need Cupcakes

Servings 12

Ingredients

For the cupcakes

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

For decoration

  • 75 g Dessicated coconut
  • Yellow food colouring
  • Yellow fondant
  • Red fondant
  • White fondant
  • Black fondant
  • Blue fondant
  • Green fondant

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Vanilla extract

Instructions

For the fondant decorations

  1. If you're not familiar with fondant, here are a few tips: make sure to roll the fondant out using plenty of icing sugar underneath it and on a silicone mat with a silicone rolling pin. Try not to let too much icing sugar get on top of the fondant as this can effect the colour. You can use a small dry brush to brush any excess icing sugar off the fondant shapes once they've dried out

  2. To make the eyes, roll out some white fondant and cut out 12 circles using a 16mm round fondant plunger. Then roll out black fondant and cut out 12 circles using a 10mm round fondant plunger. Use a little water applied with a small brush to stick the black circles on top of the white circles. Leave to dry

  3. To make the ears, roll out some yellow fondant and cut out 24 circles using a 16mm round fondant plunger. Pinch one side of the circles to create the ear shape, then leave to dry

  4. To make the nose and mouth, roll out some black fondant and cut out 12 circles using a 16mm round fondant plunger. Then use a 12mm round fondant plunger to cut out a section of the black circles so you create a mouth shape. The cut out section will be the nose. Leave to dry

  5. To make the bandages, use a piece of paper measured against a cupcake to create a template. Use the template to cut out 12 bandage shapes. Then roll out green fondant and cut out 12 10mm circles using a round fondant plunger. Repeat with the yellow, blue and red fondant. Use a little water applied with a small brush to stick the red, yellow, blue and green circles on top of the white bandages. Leave to dry

For the cupcakes

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

  2. For the cupcakes, cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs and vanilla, and whisk them in

  4. Then whisk in the self raising flour

  5. Divide the mixture between the cupcake cases and bake for 20-25 minutes until golden brown or until a skewer inserted comes out clean, then put them on a rack to cool fully

  6. To colour the desiccated coconut, mix two or three blobs of food colouring (depending on strength) with 1 1/2 tbsp water, mix it into the coconut. Add more if it doesn't go as yellow as you want

  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 vanilla and mix until smooth.

  8. Using a knife, spread some of the buttercream out onto the top of one of the fully cooled cupcakes

  9. Dip the frosted side of the cake into the bowl of yellow coconut flakes, and press firmly until fully coated. Add extra with a spoon if needed, pressing the coconut into the buttercream, and shake off any excess

  10. Then add the fondant decorations, using buttercream to glue them down

  11. Keep in a cool place, and eat leftovers within 3 days

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

Children In Need Cupcakes

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Pumpkin Cupcakes

Pumpkin Cupcakes

One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!

Jump straight to the recipe!

I started by whisking together the light brown sugar, eggs and vegetable oil.

Then I whisked in the pumpkin puree.

In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.

I added the flour mixture to the pumpkin mixture and whisked them together.

Next I divided the mixture between the cupcake cases.

They baked for 25 minutes until they were golden.

Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.

The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!

Pumpkin Cupcakes

Pumpkin spiced cupcakes full of Autumn flavour!

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Light brown sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree I used Libbys
  • 200 g Self raising flour
  • 1/2 tsp Baking powder
  • A pinch of salt
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the buttercream

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

To decorate

  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases

  2. In a large bowl whisk together the light brown sugar, eggs and vegetable oil

  3. Add the pumpkin puree and whisk in

  4. In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice

  5. Add the flour mixture to the pumpkin mixture and whisk them together

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter, cinnamon and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon

  9. Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

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

Pumpkin Cupcakes

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Victoria Sponge Cupcakes

Victoria Sponge Cupcakes

These Victoria Sponge Cupcakes are a daintier version of the classic and well loved Victoria Sponge Cake. As much as I love a big slice of Victoria Sponge Cake, sometimes it’s hard to make it look pretty. If you are hosting an afternoon tea party, mini Victoria Sponge Cupcakes are a delightful way to serve this traditional treat. Victoria Sponge is usually made with a jam filling, and sometimes jam and buttercream. My favourite filling is jam and whipped double cream – I just adore that combination!

Jump straight to the recipe!

I made the sponge batter then divided the mixture into 12 cupcake cases in a tray. It doesn’t matter which colour paper cases you use as you’re going to peel them off anyway. Or you could even use silicone cases.

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

When the cupcakes were fully cooled I cut them in half.

Onto the bottom layer I piped blobs of whipped cream, then drizzled jam over and between the blobs.

I pressed the top back on and dusted them all with icing sugar.

Victoria Sponge Cupcakes

The Victoria Sponge Cupcakes looked absolutely adorable! Almost too pretty too eat (but not quite!) They are such a simple thing to make, but absolutely scrumptious. They’re the kind of thing where you just want to go back for more! I think these Victoria Sponge Cupcakes would be so lovely for Mother’s Day, or perhaps a baby shower.

 

Victoria Sponge Cupcakes

Miniature versions of Victoria sponge filled with jam and cream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

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 filling

  • 150 ml Double cream
  • 1/2 tbsp Icing sugar
  • 1/2 tsp Vanilla extract
  • 3 tbsp Strawberry jam

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. When the cupcakes are fully cooled, peel off the paper cases and use a knife to cut them in half horizontally
  7. Whip up the double cream with the icing sugar and vanilla extract

  8. Pipe blobs of whipped cream onto the bottom layer of cake, then drizzled jam over and between the blobs

  9. Press the top of the cake back on and dust with icing sugar

  10. Serve immediately and store leftovers in the fridge. Eat within 2 days

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

Victoria Sponge Cupcakes

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Trifle Cupcakes

Trifle Cupcakes

Trifle is a long established classic British dessert that has been made in England since 1596. It started out life a flavoured cream, but has since gone on to develop further layers of sponge, fruit and custard. Most people only make trifle at Christmas, but I’d quite happily eat it any time of the year! I was inspired to make My own Trifle Cupcakes after seeing CakeyBoi‘s version. They are a light vanilla sponge which has been filled with jelly and custard, then topped with whipped cream, chocolate flakes and a raspberry – hello yummyness! These Trifle Cupcakes are the ideal way to make trifle a more portable dessert and they would be fantastic at a party!

Jump straight to the recipe!

To start I made the cupcake batter and divided it between 12 cupcake cases.

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

I used a small knife to cut a circle in the top of the cake, then scooped out the sponge. Leave enough cake at the bottom and sides so that the cupcake retains it’s structure and won’t collapse.

I put about a teaspoon of ready made strawberry jelly into each cupcake. You can use strawberry or raspberry jelly. Then add custard on top (which I forget to take a photo of). I used a good quality ready made custard.

Finally, I whipped up some cream and piped it on top of the cupcakes using my wilton 2D nozzle.

I sprinkled each cupcake with a bashed up Flake bar and then added a raspberry on top.

Trifle Cupcakes

Using ready made jelly and custard makes these cupcakes really simple to put together. The ready made jelly by the brand Hartleys is also vegetarian, even though the sachets you make yourself aren’t. I like to use good quality custard, but something like Ambrosia would work well too. You want it to be quick a thick custard so it doesn’t run out all over your face when you bite into the cupcake!

Trifle Cupcakes

Many thanks to CakeyBoi for the inspiration for these Trifle Cupcakes! I took them along to my friend’s son’s birthday party, and both the adults and kids loved them!

Trifle Cupcakes

Cupcakes filled with jelly and custard, topped with whipped cream, a raspberry and grated chocolate

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the cupcake sponge

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

For the filling

  • 250 g Ready made strawberry or raspberry jelly
  • 200 g Ready made custard

For the topping

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 12 Fresh raspberries
  • 2 tbsp Chocolate curls or a bashed up flake bar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. 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. Use a small knife or cupcake corer to cut a hole in each cupcake. Leave enough cake at the bottom and sides so that the cupcake retains it's structure and won't collapse

  7. Put about a teaspoon of the jelly in the hole

  8. Then add custard on top of the jelly

  9. Whip up the cream with the icing sugar and vanilla, and pipe it on top of each cupcake

  10. Sprinkle the chocolate curls or flake pieces over the cream, and add a raspberry on top

  11. Serve immediately and store any leftovers in the fridge for up to 2 days

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

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