Category Archives: Cupcakes & Muffins

You’ve found the Cupcakes & Muffins recipes! Whether you prefer light and fluffy cupcakes with frosting or simple and delicious muffins; you’re in the right place! 

Everyone has a favourite. You’re either a huge fan of cupcakes with the piles of buttercream, or you prefer the simplicity of a muffin. Whichever you prefer, there is something for everyone here. 

You’ll find a range of delicious cupcakes as well as sweet and savoury muffins here. 

Some of the most popular are:
Carrot Cupcakes with Cream Cheese Frosting
Mary Berry’s Christmas Chocolate Cupcakes
Rhubarb Crumble Muffins 
Cheese & Onion Chutney Muffins 

Chocolate Cream Cheese Frosting

Thick, glossy and oh so delicious. I don’t know why it has taken me so long to come up with this Chocolate Cream Cheese Frosting recipe! It might change you life! 

                        

What is you favourite frosting?

I have never been a fan of buttercream. I know this my seem like a bit of a shock because I make it quite a lot. But buttercream isn’t for me! Cream cheese frosting on the other hand, definitely is. Whether it is on my Carrot Cupcakes with Cream Cheese Frosting or my Courgette Cupcakes with Lemon Curd & Cream Cheese; I love it. 

What is better than cream cheese frosting? 

The only thing better than cream cheese frosting is Chocolate Cream Cheese Frosting! It is so deliciously creamy and indulgent. As soon as I made it I knew it was going to change my life! I know that sounds dramatic, but that’s just how delicious it is! 

What to put this Chocolate Cream Cheese Frosting on

Anything and everything. In all seriousness this  Frosting would work really well with vanilla or chocolate cake. The recipe below makes enough frosting to generously decorate 18 cupcakes. By generously I mean how the cupcakes in the photographs are decorated. Some people like less frosting than this and that will obviously mean the frosting will go further. This recipe would also be more than enough to decorate a cake with three layers. 

5 from 10 votes
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Chocolate Cream Cheese Frosting

Thick, glossy and oh so delicious. I don't know why it has taken me so long to come up with this Chocolate Cream Cheese Frosting recipe! It might change you life! 

Course Cupcakes, Cake
Cuisine American, International
Keyword Cream Cheese, Frosting, Chocolate
Prep Time 15 minutes
Servings 18
Calories 161 kcal
Author Curly

Ingredients

  • 75 g unsalted butter softened
  • 200 g cream cheese full fat
  • 400 g icing sugar
  • 50 g cocoa powder

Instructions

  1. Add the softened butter to a a bowl or your mixer and beat until smooth

  2. Add the cream cheese to the butter and sift in the icing sugar and cocoa powder

  3. Beat until completely mixed and smooth

  4. Pipe onto cupcakes or a cake

Nutrition Facts
Chocolate Cream Cheese Frosting
Amount Per Serving
Calories 161 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 37mg2%
Potassium 58mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 22g24%
Protein 1g2%
Vitamin A 255IU5%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover’s dream!

Baking for a special occasion

I am not the biggest fan of baking for occasions. The added pressure stresses me out! However my Mum and Sister had big birthdays within two weeks of each other and decided to throw a party. They asked me to bake a cake for them. Well that’s what it started off as. Fast forward a few weeks and a few practice cakes and it turned into a cake and two types of cupcakes. 

My sister’s request for lemon 

My sister has always liked lemon cake so asked if I could make some lemon cupcakes. Like me, she doesn’t really like buttercream. So an obvious choice for me was to make cream cheese frosting for these Lemon Cupcakes. 

How lemon-y do you like your cupcakes?

If I’m making lemon cupcakes, I want them to taste like lemon. I would recommend to add at least the zest of one lemon. As you can’t guarantee the size of lemons, if you have a small lemon you may need to add more than this. 

You can also adapt the amount of lemon curd you add to the cream cheese frosting. With this, you can always taste as you go though. 

Positively taste tested

Obviously these cupcakes were eaten at my Mum and Sister’s party. They went down very well along with my Carrot Cupcakes with Cream Cheese Frosting. I made these Lemon Cupcakes with Lemon Curd Cream Cheese Frosting again to photograph. I took them into work and people raved about them! Multiple people told me they were the best cupcake they had eaten in a while – or even ever! You can’t get much better feedback than that!

5 from 10 votes
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Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover's dream!

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Cream Cheese, Lemon curd, Lemon
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 456 kcal
Author Curly

Ingredients

For the cupcakes

  • 175 g margarine
  • 175 g caster sugar
  • 175 g self raising flour
  • 3 eggs
  • 1 lemon zested

For the frosting

  • 75 g unsalted butter softened
  • 200 g full fat cream cheese
  • 450 g icing sugar
  • 2 tbsp lemon curd heaped

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper cases  

  2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy 

  3. Add the eggs and mix again

  4. Add the flour and mix until it is combined before adding the lemon zest and mixing again. 

  5. Spoon into 12 cupcake cases filling each 2/3 full

  6. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

  7. Leave to cool for a couple of minutes before leaving to cool completely on a wire rack 

  8. When cooled, make the frosting by beating the butter until smooth

  9. Add the cream cheese and icing sugar and mix until completely smooth

  10. Spoon in the lemon curd and briefly mix until the lemon curd is rippled through 

Recipe Notes

This recipe is for 12 large cupcakes. You can easily make more, slightly smaller cupcakes. 

Depending on the size of your lemons, use the zest of up to 2 if they are small. 

Nutritional information is given as a guide only.

Nutrition Facts
Lemon Cupcakes with Lemon Curd Cream Cheese Frosting
Amount Per Serving
Calories 456 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 164mg7%
Potassium 48mg1%
Carbohydrates 65g22%
Sugar 53g59%
Protein 3g6%
Vitamin A 735IU15%
Vitamin C 4.8mg6%
Calcium 17mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Rhubarb is such a uniquely delicious fruit. I really like its slightly tart flavour and the beautiful colour it can bring to a dish. 

Inspiration behind Rhubarb Crumble Muffins

The inspiration for these muffins came from someone at work. They were talking about how they’d bought a blueberry muffin with a crumbly topping and how delicious it was. I did promise to try and recreate this recipe for her, and I will. But first it gave me the idea to make these Rhubarb Crumble Muffins. 

Why roast the rhubarb?

Roasting rhubarb is a great way of using it in baking. You wouldn’t add raw rhubarb to a cake so roasting rhubarb allows you to do this. It also allows you to extract the excess juice that would make a cake soggy. 

I decided to add the roasted rhubarb to the top of the muffins instead of mixing it through the batter. If you wanted to, you could ripple it through the muffin mix. My only reason not to do this was I didn’t want it’s flavour to be lost. By adding it to the top of the muffin and then adding the crumble on top, you also don’t loose the lovely pink colour. 

When is rhubarb in season?

In the UK, the rhubarb season is between April and June. Although this isn’t a particularly long season, it grows so well you may find yourself with more than you can use! My parents grow rhubarb at their allotment and Mr Curly’s Nan grows it too. This means that every year without fail I get given so much rhubarb. 

What to do with excess rhubarb 

If you find yourself with more rhubarb than you can use, I recommend freezing it. I get given so much rhubarb each year I can’t constantly be making crumbles and cakes. Instead I wash it and trim it into similar sized pieces and freeze it. I’ve done this for a number of years now and it always turns out great. You also don’t need to defrost it if you’re maybe a crumble as it can defrost as it heats in the pan. 

    

5 from 16 votes
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Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Course Muffin
Cuisine British
Keyword Muffins, Rhubarb Crumble
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 299 kcal
Author Curly

Ingredients

For the roasted rhubarb

  • 400 g rhubarb
  • 50 g caster sugar

For the muffins

  • 350 g plain flour
  • 3 tsp baking powder
  • 150 g caster sugar
  • 320 g non fat yogurt
  • 60 ml sunflower oil
  • 1 egg

For the crumble topping

  • 70 g self raising flour
  • 45 g margarine
  • 25 g light brown sugar

Instructions

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes

  4. Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on 

  5. Line a muffin tin with paper liners 

  6. Add the flour, baking powder and caster sugar to a large bowl 

  7. In a jug, whisk together the yogurt, vegetable oil and egg 

  8. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side 

  9. In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers 

  10. Divide the muffin mixture evenly between the 12 muffin cases 

  11. Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin

  12. Sprinkle the crumble mixture evenly on top of each muffin 

  13. Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Rhubarb Crumble Muffins
Amount Per Serving
Calories 299 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 65mg3%
Potassium 332mg9%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 21g23%
Protein 6g12%
Vitamin A 190IU4%
Vitamin C 2.9mg4%
Calcium 146mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate & Banana Muffins

Rich, chocolaty muffins packed with chocolate chips and drizzled with even more chocolate. Don’t be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier! 

I am a huge fan of using bananas in baking. I have previously mentioned numerous times that I always seem to have a blackening banana or two lurking in the kitchen. This used to be just because these poor neglected bananas hadn’t been eaten. However now, I do tend to deliberately leave bananas to blacken because I know how tasty they are in baking!

 I have a number of banana recipes on my blog. I started with my Banana Bread which evolved into my Peanut Butter & Chocolate Banana Bread. This then led to my Banana & Peanut Butter Muffins. I thought I was lacking a full on chocolate version, as chocolate goes so well with bananas in my opinion. Which is where these Chocolate & Banana Muffins came along!

You don’t need anything fancy for these muffins. They don’t take very long to make and definitely don’t take too much effort to make. They would be a great, quick breakfast for during the busy week; or a lovely lunchbox of after school snack for children. 

 The chocolate drizzle over these Chocolate & Banana Muffins isn’t essential at all, but it does take them to another level. You cant get much easier than this drizzle either! If you did want to freeze the muffins, I would either leave off the drizzle, or fully let it set before wrapping them up and admitting to yourself that you know the drizzle may not remain completely intact! 

5 from 14 votes
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Chocolate & Banana Muffins

Rich, chocolaty muffins packed with chocolate chips and drizzled with even more chocolate. Don't be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier! 

Course Snack, Muffin
Cuisine British, International
Keyword Blueberry Muffins, Chocolate, Banana
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 246 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 50 g dark brown sugar
  • 2 eggs
  • 200 g plain flour
  • 50 g cocoa powder
  • 2 tsp baking powder
  • pinch of salt
  • 250 g bananas (mashed)
  • 3 tbsp semi skimmed milk

To finish

  • 50 g milk chocolate
  • ¼ tsp vegetable oil

Instructions

  1. Preheat the oven to 160ºC (fan assisted 180ºC non fan). Add 12 muffin liners to a muffin tin and set aside 

  2. Beat the margarine and sugar together for at least 5 minutes until pale and fluffy

  3. Add the eggs and mix again

  4. Add the flour, cocoa powder, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite

  5. Mash the bananas roughly with a fork and add them to the mix along with the chocolate chips and milk. Mix until combined

  6. Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean

  7. Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack

  8. Once cooled, melt the chocolate in the microwave. I do this by melting the chocolate for short bursts of time and stirring in between each burst

  9. Add as much of the oil as you need to create a drizzling texture. Drizzle the chocolate over the top of each muffin

Recipe Notes

Dark, black bananas work best for this recipe. 

Nutritional information is given as a guide only. 

Nutrition Facts
Chocolate & Banana Muffins
Amount Per Serving
Calories 246 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 27mg9%
Sodium 116mg5%
Potassium 288mg8%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 425IU9%
Vitamin C 1.8mg2%
Calcium 68mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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“Baking

Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They’re also super quick and easy to make as well as freezing really well. 

Snacks for a busy new Mum

My sister Ally has recently given birth to my incredibly gorgeous nephew Harrison. As he is her first child, I realised it was all going to be very new for her and food might not be her number one priority. I knew she had been stocking up her freezer with some of my slow cooker meals such as my Slow Cooker Fiesta Chicken and Slow Cooker Chicken & Chorizo Stew; so I thought some quick snacks would be ideal. 

I instantly thought of muffins as they freeze really well and don’t take very long to defrost. Therefore she didn’t need to think too far in advance before having a tasty snack.     

Cheese and Mango Chutney – a great flavour combination 

The combination of the cheese and mango chutney was specifically for Ally as she is partial to a cheese and mango chutney sandwich. This isn’t a combination I have tried myself but I though I’d give it a go in muffin form! The Nigella seeds were a last minute addition and I am so pleased I added them because they really make these Cheese & Mango Chutney Muffins extra tasty. 

New recipes do not always go without a hitch. The first batch I made of these I decided to leave in the oven and go for a shower – definitely a mistake! I’d put them on the top shelf of the oven at a higher temperature so they came out looking quite a bit darker than I would ideally have liked. 

Although I was annoyed at myself, it did give me the opportunity to taste test them before I made another batch. The muffins did look quite dark, but the top was nice a crisp which was actually very tasty! I did decide to make a few tweaks to the cooking of them. But in the end I was very pleased with the taste of them. 

Even with the sweetness of the mango chutney, these are still very much savoury muffins. The Nigella seeds also provide a savoury note which emphasises the subtle Indian flavours along with the mango chutney. 

5 from 6 votes
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Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They're also super quick and easy to make as well as freezing really well. 

Course Snack
Cuisine Indian, British
Keyword Muffins, Cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9
Calories 242 kcal
Author Curly

Ingredients

  • 175 g plain flour
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • ½  tsp sea salt
  • ½  tbsp Nigella seeds
  • 130 g cheddar cheese
  • 60 ml vegetable oil
  • 90 ml semi-skimmed milk
  • 1 egg
  • 100 g mango chutney

For the top

  • 20 g cheddar cheese
  • sprinkle Nigella seeds

Instructions

  1. Preheat the oven to 170ºC (fan assisted 190ºC non fan). Add 9 muffin liners to a muffin tin and set aside 

  2. Add the flour, baking powder, sugar, salt and Nigella seeds together in a large bowl and mix. Add the cheese and mix again 

  3. In a large jug, whisk together the oil, milk, egg and mango chutney 

  4. Pour the wet ingredients into the dry ingredients and stir just until all of the flour is mixed in - do not over mix. 

  5. Divide The mix between the 9 muffin cases and top each muffin with the extra cheese and a sprinkle of Nigella seeds. Bake in the middle shelf of the oven for 20-22 minutes.

  6. Allow to cool in the tin for a couple of minutes before allowing to cool completely on a wire rack 

Recipe Notes

If your muffins get slightly darker, don't panic they will still taste good!

If you want to freeze them, wrap them individually in cling film and put them in a large freezer bag. You then can take one muffin out of the freezer and it will defrost in approx 1-2 hours. 

Nutrition Facts
Cheese & Mango Chutney Muffins
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 249mg11%
Potassium 176mg5%
Carbohydrates 24g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 205IU4%
Vitamin C 1mg1%
Calcium 188mg19%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 

Blueberry muffins have been one of my favourite muffins for years. The blueberries add a lovely sweetness to the deliciously soft and fluffy muffins. When my Coeliac friend Zoe came to stay, I had the perfect excuse to try out some Gluten Free Blueberry Muffins.

When I make any gluten free recipe, I always like Zoe to taste it and give her opinion. She has far more experience with gluten free food than I will ever have, so I really value her option. When she gives me the thumbs up, I know a recipe must be good because she has unfortunately had a few less then great bakes!

The Gluten Free Blueberry Muffins didn’t just have to be suitable for people on a gluten free diet; they had to be tasty enough for everyone. Just because recipes are gluten free, they shouldn’t taste like they are lacking something. 

As with other gluten free bakes, these Gluten Free Blueberry Muffins tend to become drier more quickly than those using standard flour. Therefore I would recommend either eating all of the muffins in a couple of days (go on, try it!) or freezing some on the day you baked them. Muffins freeze really well and it means you then have tasty muffins at your fingertips. 

 

5 from 5 votes
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Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 
Course Snack
Cuisine British
Keyword Gluten Free, Blueberry Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 124 kcal
Author Curly

Ingredients

  • 340 g gluten free plain flour
  • ½ tsp xanthan gum
  • 3 tsp baking powder
  • 160 g caster sugar
  • 150 g blueberries frozen or fresh
  • 320 g non fat plain yogurt
  • 60 ml sunflower oil
  • 1 egg

Top with a couple of extra blueberries on each muffin

Instructions

  1. Preheat the oven to 180°C (fan assisted or 200°C non fan) and line a muffin tin with paper liners

  2. Add the flour, xanthan gum, baking powder and caster sugar to a large bowl and mix before adding the blueberries. Gently mix the blueberries with the rest of the ingredients 

  3. In a jug, whisk together the yogurt, vegetable oil and egg 

  4. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix

  5. Divide the mix between the 12 muffin cases and bake in the oven for 15 - 20 minutes. Test the muffins after 15 minutes by inserting a cocktail stick, if it doesn't come out clean, put them back in for a few minutes 

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 14mg5%
Sodium 30mg1%
Potassium 208mg6%
Carbohydrates 17g6%
Sugar 16g18%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 1.5mg2%
Calcium 109mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Vanilla & Raspberry Jam Cupcakes

Fluffy vanilla cupcakes with a raspberry jam centre covered in vanilla bean frosting. You will find these Vegan Vanilla & Raspberry Jam Cupcakes tasty regardless whether you are dairy free or not!

Every year someone at work organises a bake sale for Autism Awareness and it is something I always like to participate in. If you want to, you can enter the competition to win a prize for the office’s best cake. However I tend to make a load of cupcakes instead in an attempt to help raise as much money as possible. 

This year amongst other things, I wanted to make some vegan cupcakes as I know a few people in the office are vegan. I don’t like the idea of people not being able to have cake because of their diets. Mind you having said that it was only on the day that I realised I should have made them gluten free too! 

For this recipe, I adapted Veggie Dessert’s Best Vegan Cake recipe which I have tweaked before for my Vegan Chocolate Hazelnut Cupcakes and Vegan Chocolate Orange Loaf Cake recipes.  

These cupcakes have a double vanilla hit – vanilla extract in the sponge and vanilla bean paste in the frosting. You could use the same type of vanilla in both the cake and the frosting if you would prefer. I just like the look of the flecks of the vanilla in the icing because people can clearly see there is real vanilla in it. 

Although vanilla cupcakes are very tasty, I wanted to make these a little bit more exciting.. Raspberry goes really nicely with vanilla in my opinion so I thought adding the raspberry jam in the middle would work really well. If you do not have an apple corer to cut out the hole in the middle, use a small sharp knife. 

I don’t know about you, but because people know I like to bake I am often given cupcake cases. Now i don’t want to sound ungrateful at all because it is a really nice thought, but people tend to buy the smaller cupcake cases rather than the large cupcake cases I prefer. For this recipe, I used some of the pretty smaller cupcake cases because I was going for a pink theme. As the cases were slightly smaller than usual, they cakes cooked in roughly 12-14 minutes. But if you are using the larger cupcake cases, use the timings below. 

These Vegan Vanilla & Raspberry Jam Cupcakes went down really well and helped raised money for a great cause. I also doubt people could even tell they were vegan! 

 Makes 10 cupcakes 

For the cupcakes 
170ml soy milk
75g non dairy spread
2 tbsp golden syrup
160g plain flour
1 ¼ tsp baking powder
½ tsp bicarbonate of soda
90g caster sugar
1 ½ tsp vanilla extract 

For the frosting
75g non dairy spread
250g icing sugar
1 tbsp soy milk
¼ tsp vanilla bean paste
3-4 tbsp raspberry jam
Sprinkles to decorate 

  1. Preheat the oven to 180ºC / 160ºC fan assisted. Line a cupcake tin with 10 cases 
  2. In a pan over a medium heat, gently melt the margarine and golden syrup. Once melted take off the heat and allow to cool slightly

  1. Sift the flour, sugar and bicarbonate of soda together in a bowl before adding the milk and melted margarine. Stir well until the batter is smooth, don’t worry it is quite a wet batter 

  1. Divide the mixture between the cupcake cases roughly 2/3 full and bake in the oven for 14-18 minutes minutes or until a cocktail stick comes out clean 

  1. Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely 

  1. Once the cupcakes have completely cooled, make the frosting
  2. Add the margarine and icing sugar to the mixer and beat until combined
  3. Add the soy milk and vanilla and beat until smooth and fluffy
  4. Using an apple corer, remove the centre of each cupcake making sure you only remove a centimetre or so

  1. Spoon a small amount of raspberry jam into each hole you have created 
  2. Pipe the frosting on top and sprinkle with any decorations  
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Banana & Peanut Butter Muffins

These Banana & Peanut Butter Muffins are light and fluffy with the delicious combination of peanut butter and bananas. Great for breakfast on the go! 

  
Who doesn’t have a few old bananas lurking around? As I have mentioned before in my Peanut Butter & Chocolate Banana Bread post, I certainly always seem to. This is why I wanted to come up with another way to use up those pesky old bananas. 

Banana Bread is lovely, but sometimes you don’t have an hour to leave something in the oven for. These Banana & Peanut Butter Muffins take half the time but are still just as fluffy and tasty! As they are muffins, they are more easily portable which makes them perfect for breakfast on the go. 

I have added some wholemeal flour to these muffins which is slightly more coarse than ordinary plain flour. I think this works well in the muffins along with the crunch of the peanut butter. It is also a healthier type of flour which makes me feel like I’m not being as naughty as I stuff muffins into my mouth! Wholemeal flour does tend to provide a drier texture which is why I have used a mix. Feel free to just use plain flour if you would prefer. 

Another advantage of these Banana & Peanut Butter Muffins are that they freeze really well. This recipe makes 12 muffins and unless you’re making them for a lot of people, you may not eat them quickly enough before they start going past their best. This is why I like to freeze the muffins by individually wrapping them in cling film and then putting them all in a large freezer bag. You can then take one out and defrost it overnight or even in a couple of hours and you have a tasty moist muffin ready to eat. 

You do need a large muffin liner for these and not one of the smaller cupcake liners. Muffins are meant to be large and proud so don’t worry about filing the muffin liners to the top. 

 Makes 12

125g margarine
100g light brown sugar
50g dark brown sugar
2 eggs
150g plain flour
100g wholemeal flour
2 tsp baking powder
Pinch of salt
250g bananas, mashed
130g crunchy peanut butter
2 tbsp milk 

  1. Preheat the oven to 160ºC (fan assisted or 180ºC non fan) and add muffin liners to a muffin tin
  2. Beat the margarine and sugar together for at least 5 minutes until pale and fluffy

  1. Add the eggs and mix again
  2. Add the flours, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite

  1. Mash the bananas roughly with a fork and add them to the mix along with the peanut butter and milk. Mix until combined

  1. Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean and the muffins are light brown

  1. Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack
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Vegan Chocolate Hazelnut Cupcakes

These Vegan Chocolate Hazelnut Cupcakes could quite possibly be the best chocolate cupcakes I have ever made. They are so light and fluffy with the most delicious chocolate and hazelnut flavours that you will find yourself craving another! 

The idea for these Vegan Chocolate Hazelnut Cupcakes came when my friend Katie showed me she’d bought some hazelnut milk. When I see hazelnuts I instantly think of Nutella, but the dairy free milk brought me back to a vegan train of thought. I decided to adapt my Gluten Free & Vegan Chocolate Orange Cupcakes to make them taste as close to Nutella as I could but still keeping them vegan.

As I have mentioned before, I used to naively think that all cakes needed eggs to actually taste nice. Oh how wrong I was. These cupcakes are as light and fluffy as any I have eaten using eggs and I would definitely make these even if there is no need for vegan cake. 

To help enhance the hazelnut flavour in the cupcakes and the frosting, I have used a sweet chocolate and hazelnut natural flavouring. The brand I use is by Foodie Flavours and it lasts a long time because you don’t use much of it at a time. I have provided approximate quantities below in the recipe but it is quite hard to judge as the drops can come out quite quickly! I would always recommend to add fewer drops, then taste it and you can always add more. The great thing about this recipe is you can taste the cake batter without worrying about raw eggs because there aren’t any eggs!

I used standard plain flour in these which helps make the most deliciously moist cupcake. You absolutely can make these gluten free by using gluten free flour and ¼ teaspoon of xanthan gum. The xanthan gum helps act as a binding agent to stop the cupcakes crumbling. The only thing worth mentioning is that if you do make these gluten free, then they really do need to be eaten the day you bake them or the next day. 

I took these cupcake into work because I think Katie may have never spoken to me again if I didn’t let her try one…or two. These cupcakes went down amazingly. The praise I got for these was so lovely. Many people were saying it was the best cupcake I have ever made. I think this is because even though they are vegan, they are so chocolatey and fudgy that they taste so decadent and utterly delicious. 

The roasted hazelnuts really add to the flavour so I would definitely recommend adding these. They’re simple to do and roasting them does enhance their flavour and make them extra tasty. They also add a lovely crunch to the cupcakes. 

Whether you’re vegan or not, you really should try these Vegan Chocolate Hazelnut Cupcakes. 

Makes 10 cupcakes 

For the cupcakes
170ml hazelnut milk
75g non dairy margarine
1½ tbsp golden syrup
½ tsp coffee granules
140g plain flour
1 ¼ tsp baking powder
90g caster sugar 
2 tbsp cocoa powder
½ tsp bicarbonate of soda
Approximately 10 drops of hazelnut & chocolate flavouring

For the frosting
75g non dairy margarine
200g icing sugar
4 tbsp cocoa powder
2 tbsp hazelnut milk 
Approximately 15 drops of hazelnut & chocolate flavouring
2 tbsp roasted hazelnuts to decorate 

  1. Preheat the oven to 180ºC / 160ºC fan assisted. Line a cupcake tin with 10 cases 
  2. In a pan over a medium heat, gently melt the margarine, coffee and golden syrup. Once melted take off the heat and allow to cool slightly
  3. Sift the flour, cocoa powder, sugar and bicarbonate of soda together in a bowl before adding the milk and margarine mix. Stir well until the batter is smooth 

  1. Divide the mixture between the cupcake cases and bake in the oven for 18-20 minutes minutes or until a cocktail stick comes out clean 

  1. Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely 
  2. Scatter the hazelnuts onto a baking sheet and add to the oven to allow to roast for approximately 10 minutes. Allow to cool before crushing 
  3. Once the cupcakes have completely cooled, make the frosting
  4. Add the margarine and icing sugar to the mixer and beat until combined
  5. Add the hazelnut milk and hazelnut and chocolate flavouring and beat until smooth and fluffy. Test and add more flavouring if you want a stronger flavour

  1. Spoon the frosting into a piping bag with a nozzle and pipe onto each cupcake
  2. Sprinkle with the crushed hazelnuts 

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Hidden Heart Valentine’s Cupcakes

Delicious vanilla cupcakes with creamy frosting and a surprise hidden inside. Who needs roses for Valentine’s Day when you can make someone tasty Hidden Heart Valentine’s Cupcakes to share the love?!                

If you have been following my blog for a few years, you may recognise these cupcakes. I originally made them back in 2015 but not only did the recipe need new photos, it needed a complete re-write. So voilà!

Valentine’s Day is not something Mr Curly and I have ever really celebrated. We definitely don’t go out to a restaurant, but I am quite lucky and do often receive flowers. Whether you like to go all out or take a far more casual approach to Valentine’s Day, these Hidden Heart Valentine’s Cupcakes are a great way to show your special person some love. 

I saw the idea for these cupcakes in Pinterest years ago so they aren’t a new idea. However I wanted to adapt them to use my favourite cupcake recipe to make them super tasty. This is because a lot of the recipes I did find used ‘cake flour’ or box cake mixes. Firstly I’m still confused what cake flour is – even after googling it; and also I will never use a cake mix to make cupcakes!

These cupcakes look so simple and elegant on the outside and then when you bite into them you find a brilliant bright red heart. These Hidden Heart Valentine’s Cupcakes do take a little longer than a standard cupcake but they are very straightforward to make.  The finished look is really worth the extra little effort! 

When making the red sponge for the hearts, I recommend using gel food colouring. Wilton and Sugarflair are good brands to use as they provide really vibrant colours. You can use supermarket bought food colour but you will need to use a lot. I’ve made these cupcakes using the supermarket colouring before and I had to use two tubes!  

I wanted to keep the decoration quite elegant and simple so I decided to use a large star tipped nozzle (Wilton 1M) to create a rose effect. You can do this by starting in the centre of the cupcake and piping in a circular motion until I reached the edge of the cupcake. As you reach the edge if you release pressure from your piping bag and then quickly move the bag away you should get a nice clean finish. if you wanted to, you could roll out some red fondant and cut a small heart out to add to the end of your piped rose. Alternatively if you aren’t confident piping a rose pattern, pipe in whichever pattern you like. 

 You can also use flavoured frosting if you would like. I’ve made these with cherry and raspberry flavoured frosting which went really well with the vanilla in the cupcakes. You could also use vanilla bean paste in the cupcake mix if you wanted. I chose to use vanilla extract because I didn’t want to see the black specks of vanilla bean on this occasion. 

These would obviously be a lovely gift for Valentine’s Day but I think anyone would be chuffed to receive these at any time of year. You could change up the colour of the heart too if you wanted to make them less Valentine’s orientated! 

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Hidden Heart Valentine’s Cupcakes

Delicious vanilla cupcakes with creamy frosting and a surprise hidden inside. Who needs roses for Valentine’s Day when you can make someone tasty Hidden Heart Valentine’s Cupcakes to share the love?!   

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Valentine's, Hidden Heart
Servings 18
Calories 451 kcal
Author Curly

Ingredients

For the red heart sheet cake

  • 75 g unsalted butter softened
  • 75 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 75 g self raising flour
  • Red food colouring (appox ½ tsp)

For the cupcakes

  • 250 g unsalted butter softened
  • 250 g caster sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 250 g self-raising flour

For the buttercream

  • 200 g unsalted butter softened
  • 400 g icing sugar
  • 3-4 tbsp semi skimmed milk

Instructions

  1. Start by making the red cake mix for the hearts. Preheat oven to 170ºC (fan assisted, 190ºC non fan) and line a 20x20cm square tin with baking parchment

  2. Beat the margarine and sugar together until pale and fluffy
  3. Add the egg and vanilla extract and slowly mix again and then add the flour and mix until combined
  4. Add enough food colouring to make the batter a bright red colour
  5. Pour the batter into the prepared tin and smooth flat. Bake in the oven for approximately 14 minutes until a cocktail stick comes out clean
  6. Allow the cake to cool slightly
  7. While you are waiting for the red cake to cool, make the vanilla cupcake batter in the same way as you made the red cake batter (obviously leaving out the red food colouring!)
  8. Once the red cake has cooled, cut out hearts using a small heart shaped cutter
  9. Line a cupcake tin with cases and fill each case with approximately 1 tbsp of the plain cake batter. Smooth the cake batter to over the bottom of each cupcake case
  10. Place a heart standing up up in each of the cupcake cases
  11. Add more of the plain cake batter to each cupcake case so that it is roughly ¾ full - don't panic if this doesn't completely cover the red heart
  12. Bake in the oven for 14 minutes or until a cocktail stick comes out clean. Allow the cakes to cool in the tin for a few minutes before allowing to cool completely on a wire rack
  13. Once the cupcakes have completely cooled, make the frosting by beating together the butter and icing sugar until smooth
  14. Add milk enough milk to create a smooth pipe-able consistency. It is always better to add a little bit of milk as you go instead of too much at once
  15. Pipe the frosting onto the cupcakes. For a rose pattern use a large star shaped tip and pipe from the centre and move outwards in a circular motion. 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Hidden Heart Valentine’s Cupcakes
Amount Per Serving
Calories 451 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 108mg36%
Sodium 22mg1%
Potassium 44mg1%
Carbohydrates 53g18%
Sugar 40g44%
Protein 4g8%
Vitamin A 795IU16%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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