A very simple cupcake which looks so impressive with its two-tone icing. You can now buy dual-compartment piping bags which you fill with two colours of icing and pipe at the same time to achieve the effect.
These cupcakes are made with the all-in-one method – simply put all the ingredients in a bowl, then whisk it together. The sponge is lifted with honey and sharp lemon zest.
The sponge for these cupcakes is a little different from the norm. It's an angel food cake recipe, which is a fat-free sponge made with whisked egg whites and sugar, plus flour.
Chai is an Indian tea, made from tea leaves traditionally mixed with cardamom, cloves, ginger, cinnamon and peppercorns.
The classic combination of juicy cherries and dark chocolate works perfectly in a cupcake. Our recipe uses tinned cherries in syrup, so no need to hunt for fresh ones out of season.
Key limes are stronger, more intense and more aromatic than regular limes, but everyday limes will still work perfectly in this recipe too.
This is a dessert cupcake offering a twist on a classic British summer pudding. Berries are folded into the batter before baking, to give a soft, moist sponge.
Sometimes all you want is a simple, basic vanilla cupcake which you can decorate with your favourite toppings. Be sure to use pure vanilla extract – you don't need very much but it will give you a true vanilla, rather than synthetic, flavour.
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