An easy cupcake recipe has to be on every baker's list. Our favorite recipe uses the all-in-one method, so everything is weighed out into a mixing bowl then beaten with an electric whisk until it all comes together.
A great use-up for overripe bananas, this is a top choice of cake – it's not really bread. Our version takes it up a notch, with chocolate, nuts, orange zest and glacé cherries, for a beautifully moist cake.
Although the Waldorf-Astoria hotel in New York began serving red velvet in the 1930s, it was very likely around before that. The signature red, light, tangy sponge, with thick layers of cream cheese frosting, makes a perfect celebration cake.
Everyone loves a lemon drizzle, which dates back to the 1960s, with its mix of sweetness and tart, lemony acidity, with a welcome crunch from the drizzle.
A proper brownie has to be dense, intensely chocolatey, gooey and fudgy. Our ultimate brownie recipe has just five ingredients and is very simple to make.
Better than anything you'd buy, homemade muffins hit the spot as an afternoon pick-me-up or a special weekend breakfast treat.
These gorgeous little bites of almond meringue with a creamy filling have been popular in France for centuries, way before chic French pâtisseries jumped on them.
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