A while ago I shared my recipe for vegan vanilla cupcakes. This was my first attempt at vegan cake baking and whilst they were nice, I’ve experimented a lot since then and realised they could be made even better. Rather than leaving you with a recipe I thought could be improved upon, I’ve replaced it with this even fluffier, even lighter and even more delicious version (which is just as easy to make).
I promised last week when I shared my recipe for Cream Cheese Buttercream that I would come back with my recipe for carrot cake cupcakes, so here it is!
I’ve made cupcakes as recipe testing is so much simpler using mini cakes than full-sized ones. It means I can make lots of small batches with little tweaks without ending up with far too much cake to eat. I made at least ten different versions of these cupcakes before setting on this as the perfect recipe.
One of Jon’s favourite cakes is carrot cake and he’s been nagging me for ages to make a carrot cake to share on here.
I’m happy to say that I’ve finally mastered a carrot cake that we absolutely love (well it’s actually cupcakes as recipe testing is far easier for little cakes). Before I get to the recipe for the cake (I promise I’ll share it very soon), I thought I’d share my recipe for delicious, smooth cream cheese buttercream. It’s the perfect match for my fruity carrot cake or a red velvet cake.
I get lots of message from people requesting new recipes on here, and one flavour that crops up again and again is… LEMON.
It would probably take years for me to create all of the delicious recipes you’re after so I’ve scoured the internet and collected together some of the best sweet lemon recipes I can find.
I’ve got big cakes, small cakes, scones, biscuits, desserts and much more…
I’ve had a few messages from people recently asking whether my vanilla cupcakes can be turned into lemon cakes, so I decided to get experimenting.
Rather than creating a simple lemon sponge I’d thought I’d go one step further and turn them into lemon drizzle cakes. The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour from the lemon juice in the drizzle…
One post on my blog that’s always popular is my all-in-one vanilla sponge birthday cake. It’s the recipe I use for almost all of my family’s birthday cakes and I absolutely love the idea that people are making and enjoying this on their family birthdays too.
However, it seems that popularity comes with lots of questions and I’m finding similar ones coming up again and again. People have told me that they’ve been scrolling through the comments to see if I’ve answered the questions before but with over 125 comments and counting it cannot be easy to spot the answer you’re looking for in amongst everything else. To try and help you all out I thought I’d pull together a quick post to answer all of your birthday cake FAQs as best I can and of course if I find new questions popping up in future I’ll add them in here.
One food that’s guaranteed to disappear in my household is cookies. My youngest in particular is a little Cookie Monster and Starbucks Chocolate Chunk Cookies are one of his favourites.
I decided to challenge myself to create my own copycat version of this classic cookie at home. One that is crunchy around the edges and soft and slightly cakey in the middle, just like their Starbucks inspiration. They’re also jam-packed full of chocolate chunks…