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’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 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…
Before I started cooking regularly I always thought that it was difficult to make custard. That if I attempted it I’d end up with something lumpy, with a slimy skin on top.
However, as with pretty much everything I thought was difficult to make, it turns out it’s actually really easy. There’s just one simple rule to follow – you have to give it your full attention. No attempting to cook the rest of dinner, looking after your children or cleaning up. When it comes to custard, it’s all or nothing.
When I was little I remember we almost always had a roast dinner for Sunday lunch and then a little buffet of sandwiches and cake for tea in the evening. One of my favourite cakes at teatime was Jamaican Ginger Cake. I decided it was about time I made my own version of this delicious cake to share with you.
These sticky gingerbread cupcakes get their gingeriness three ways to make sure they’re packed full of flavour…