Easter Bunny Cupcakes

Hoppy Easter! There’s not much cuter than a fun animal themed cupcakes, especially if it’s Easter bunny themed!

What could be more fun than some joyously decorated easter cupcakes, and these Easter bunnies borrowing into their cupcake burrows are sure to bring a smile to anyone who is lucky enough to be given one. I got the idea from a picture I saw online (sadly I can’t take full credit for the cute look) but have adapted this BBC Good Food idea into a Lucy’s Friendly Foods version. I hope you and your loved ones enjoy this cute addition to Easter.

As it’s Easter, it’s almost obligatory for chocolate to feature so the base of these cupcakes is a delicious rich and moist chocolate sponge – besides, in my opinion the chocolate makes it resemble a rabbit borrow, just a little bit!

I’ve made my Easter bunnies white, for some reason that seemed right, and so it’s vanilla heavy buttercream mounds garnished with fondant icing bunny feet and tails. You just need about ¼ of a pack of white fondant (Sainsbury’s own brand is may contain nuts but not peanuts, or Beau brand you can buy from Nutfree Marketplace is good for everyone)

Easter Bunny Cupcakes

(dairy-free, egg-free, nut-free, soya-free, seam-free, vegetarian and vegan)

 

Makes 6-8 cupcakes

150ml dairy-free milk

1 tsp lemon juice

1 tsp vanilla extract (optional)

½ tsp bicarbonate of soda

60g dairy-free margarine, melted

140g self-raising flour

3 tbsp cocoa powder

Pinch of salt

100g caster sugar

  1. Preheat the oven to 180 degrees Centigrade. Line a cupcake tin with paper liners.
  2. In a jug combine the milk, lemon juice, vanilla (if using) and bicarb. Set aside.
  3. Melt the dairy-free margarine, set aside.
  4. In a large bowl, sift together the flour, cocoa and salt. Stir in the sugar.
  5. Pour the melted margarine into the milk mixture and give it a good stir. Pour the wet ingredients into the dry and mix together to form a smooth batter. 
  6. 2/3rds fill each cupcake liner and bake for 18-20 minutes until risen and a knife comes out clean.
  7. Remove from the tray and cool on a wire rack.

White Vanilla Buttercream

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

enough to generously cover the 6-8 cupcakes in the recipe above

75g dairy-free butter or margarine

275g icing sugar

1 tsp vanilla paste

½ tbsp dairy-free milk

Plus about ¼ pack fondant icing and a few drop of pink food colour

  1. Whisk the margarine until it is light and fluffy
  2. Add the icing sugar, vanilla paste and dairy-free milk and whisk until you have a light buttercream.
  3. Pipe or spread a generous amount onto the top of each cooled cupcake

To decorate: pipe or spread a mound of white buttercream  onto the middle of each cupcakes. Smooth well so it could look like a bunny bottom. Secure on two back feet (with pink toe beans for added cuteness) and a bunny tail, both of which are moulded out of fondant icing.

The Very Best Chocolate Cupcakes

These are not just any cupcakes, these are the very best chocolate cupcakes. A deep chocolate flavoured light and fluffy sponge, topped with a rich and intense chocolate buttercream, even Marks & Spencer’s would market these as the best! If you’re stuck a home today due to the massive storm, you might want to make these (you’ll likely have all the ingredients in) and cheer everyone up.

I’ve got out of the habit of making cupcakes; I’m not sure why, maybe it’s because I don’t so often cook for whole classes of children anymore. I used to bake a sweet treat for the girls classes every Friday when they were in junior school, now it’s more like once a term and cookies often trump cupcakes because they’re so much easier to transport. But there is nothing like a good cupcake, and these double chocolate delights are a class above. 

This recipe serves 6 or so, just the right amount for a houseful on a Friday night after school, but you could easily multiply the recipe if you have more to feed – after all, no-one would want to miss one of these!

The Very Best Chocolate Cupcakes

(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

 

Makes 6-8 cupcakes

150ml dairy-free milk

1 tsp lemon juice

1 tsp vanilla extract (optional)

½ tsp bicarbonate of soda

60g dairy-free margarine, melted

140g self-raising flour

3 tbsp cocoa powder

Pinch of salt

100g caster sugar

 

  1. Preheat the oven to 180 degrees Centigrade. Line a cupcake tin with paper liners.
  2. In a jug combine the milk, lemon juice, vanilla (if using) and bicarb. Set aside.
  3. Melt the dairy-free margarine, set aside.
  4. In a large bowl, stir together the flour, cocoa and salt. Stir in the sugar
  5. Pour the melted margarine into the milk mixture and give it a good stir. Pour into the dry ingredients and mix together to form a smooth batter. 
  6. 2/3rds fill each cupcake liner and bake for 18-20 minutes until risen and a knife comes out clean.
  7. Remove from the tray and cool on a wire rack.

 For the chocolate buttercream:

enough to generously cover the 6-8 cupcakes in the recipe above

75g dairy-free margarine

250g icing sugar

2 tbsp cocoa powder

½ tbsp dairy-free milk

 

  1. Whisk the margarine until it is light and fluffy
  2. Add the icing sugar, cocoa powder and dairy-free milk and whisk until you have a light buttercream.
  3. Pipe or spread a generous amount onto the top of each cooled cupcake

Devil’s Food Cupcakes

img_0829Have you ever tried my Devil’s Food cake aka the best chocolate cake in the world? If you haven’t you are seriously missing out, it is so delicious that everyone asks for more! It’s deep, dark and chocolatey with an out of this world silky yet fudgy icing. Honestly, it’s totally divine 🙂

Anyway, these cupcakes are inspired by that cake and also by a fond childhood memory. We didn’t often have shop bought cakes at home, but sometimes I’d go to a friend’s house and they would serve up these little shop bought chocolate cupcakes with this fudgy, set icing. The kind of icing that was way nicer than the cake and also when you peeled off the liner, you were left with a zigzag imprint in the edge of the icing. There was something really pleasing about that! For some bizarre reason I was thinking about that icing the other day and how it would be really convenient for when you need to transport cupcakes; buttercream is just a nightmare if you’re putting the cakes in a box to take elsewhere. I’d always wondered how to make that icing and then it came to me – my wonderful Devil’s Food Icing sets beautifully and would be pretty awesome on a cupcake. Who’s going to say no to a rich chocolate cupcakes topped with out of this world fudgy icing?

Check out my YouTube video if you’d like to bake along 🙂                            Devil’s Food Cupcakes

 

Devils Food Chocolate Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

img_0826

makes 12-18

150g self-raising flour

100g caster sugar

50g cocoa powder

200ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Devils Food Icing

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

img_0828

enough to cover 12 cupcakes

2 tbsp dairy-free spread

1/2 tbsp dairy-free milk

1/2 tbsp golden syrup or maple syrup

1/4 cup icing sugar

50g dairy-free dark chocolate

  1. Melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
  2. Spread over the cupcakes and leave to set.

Chocolate Caramel Cupcakes

I haven’t posted a cupcake recipe for an age. I don’t know why because I’m often making them, tinkering away with the flavours and designs, and they always go down a treat.

These were inspired by our current new obsession, caramel chocolate. We used to buy those delicious Choices caramel chocolates all the time as a special treat but I haven’t seen them for sale in ages. Have they been discontinued? Sad times if so as they were truly scrumptious.

Luckily the new Nomo brand from Kinnerton has come to our rescue with these utterly moreish caramel chocolate bars. I slightly miss the oozy caramel filling but the taste of these is spot on gorgeous and besides you can’t have everything!

So here we have chocolate caramel cupcakes – enjoy 😊

(I must apologise about the piping though, my last piping bag split so I had to improvise, hence all the varying and unusual looks! They still taste great though 😀 )

Chocolate Caramel Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes 12

175g self-raising flour

100g caster sugar

25g cocoa powder

100ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp caramel essence

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, essence and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Caramel Chocolate Buttercream 

(dairy-free, egg-free, soya-free, sesame-free, nut-free, gluten-free, vegetarian and vegan)

Enough to spread on 12 cupcakes, double the mix to pipe luscious mounds of buttercream!

1/3 cup dairy-free margarine
2 tbsps vegetable fat such as Trex
1/3 cup cocoa powder
2 1/2 cups icing sugar
1/2 tsp caramel essence plus a splash of dairy-free milk

  1.  Whisk together the fats.
  2. Add the cocoa and whisk well.
  3. Whisk in the icing sugar, 1/2 cup at a time, adding the essence and a splash or so of milk.
  4. Pipe or spread onto the cupcakes.
  5. top with 1/2 a square of Nomo Caramel Chocolate

 

Red Velvet Cupcakes

Happy Valentines Day! I hope you are all enjoying spending time with your loved ones and have received little signs of appreciation for your love.

In honour of St Valentine’s Day and all things red, and to show some appreciation to all my lovely followers here is a red velvet cupcake recipe. I haven’t posted a cupcake recipe for an age, despite them always being one of my most requested baked items. I guess it’s the fact that when you have a cupcake, you get the whole thing, with the decoration complete – a perfect little mini cake for one, making it the ideal bake for handing to a loved one.

These red velvet cupcakes adorned with velvety white buttercream and freeze-dried strawberry powder are perfect for Valentine’s Day to fit in with the all things red theme. My red velvet cakes are not so red as I didn’t want to use too much food colouring – just double the amount for extra red if you wish!

Red Velvet Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 20-24

375g self-raising flour

200g caster sugar

25g cocoa powder

1 tsp bicarbonate of soda

pinch of salt

200ml sunflower oil

300ml dairy-free milk

1/2 tsp vanilla extract

1 tsp lemon juice (or vinegar)

1 tsp red food colouring gel or paste (use 2 for greater red effect)

  1. Preheat the oven to 180 degrees Centigrade and fill the cupcake trays with liners
  2. In a bowl mix together the flour, sugar, cocoa, salt and bicarbonate of soda
  3. Mix together the milk, oil, vanilla, lemon and food colouring, pour into the dry ingredients and mix well
  4. Half fill the cupcake cases and bake for 15-17 minutes until a skewer comes out clean
  5. Cool on a wire rack, then decorate with the buttercream and a sprinkle of something red

Velvety White Buttercream 

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)

enough to ice 24 cupcakes

12 tbsp vegetable fat (such as Trex)

3/4 cup dairy-free spread (such as Pure)

3 cups icing sugar, sifted

1/4 cup oat milk

  1. Whisk together the spread and vegetable fat. (the fat adds stability to the icing)
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.

 

 

Super Simple Mini Cupcakes – maybe the easiest recipe in the world!

 

It’s the start of birthday season in this household – we all have Autumn birthdays and so it’s a frantic run up to Christmas filled with various celebrations. Obviously, birthdays need cake and as you can imagine all my cakes are homemade.

These teeny tiny cupcakes were probably the first ever dairy and egg-free sweet recipe I devised, but never the less I get requests for them at every birthday! Maybe it’s their size but these miniature cupcakes always go down a treat; they also freeze brilliantly which is fantastic for being prepared for any situation. They can be defrosted and iced ready to take to a birthday party in a flash, making it easy for my daughters not to feel left out when it comes to the all important cake time!

They are light but tasty and can be made any size, and are very easy to flavour with choc chips, essences or dried fruit. Probably the simplest cupcake recipe you’ll ever come across, this is great one to pass to people who want to cater for an egg-free and dairy-free guest without any unusual ingredients, visits to the supermarket or complicated instructions! I have yet to meet a person who doesn’t like them, which really must be the best review going.

Super Simple Mini Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

(makes about 12 standard size or around 24 mini cupcakes)

110g plain flour

1 and 1/2 tsp baking powder

pinch salt

50g caster sugar

150ml water

40ml sunflower oil

1/2 tsp vanilla extract or other essence of choice

  1. Preheat the oven to 190 degrees and line a muffin/cupcake tin
  2. Sift together the flour, baking powder and salt. Then stir in the sugar
  3. Add flavourings as desired. 40g choc chips or 50g dried fruit plus a splash of extra water
  4. Pour in water and oil and stir until well combined, but don’t over-mix. Some tiny lumps are fine, as with a muffin batter.
  5. 2/3rds fill the cupcake/muffin cases
  6. Bake standard size for 20-25 mins until golden, mini size for 10-15 mins.
  7. Cool and ice if desired.

Rocky Road Cupcakes

Everyone loves a cute cupcake and I haven’t posted a recipe for one for absolutely ages – so here’s an extra special cupcake recipe to cheer up this rather damp and dreary July day!

I guess there is something a little more celebratory and special about having your own little complete cake with perfect icing and adornments.

When I was tiny, cupcakes were always called fairy cakes (I don’t know when they became known as cupcakes instead) and they were one of the first things I ever baked for my Brownie baking badge. Proud moment. In fact they were particularly delicious little cakes which for some reason I decided to top with bright yellow icing! These cupcakes are, I hope, a little more elegant and subtle looking.

The inspiration behind these is the ‘Rocky Road’ with its combination of chocolate, crunch and chew. So we have intensely chocolatey cakes, with a marshmallow baked inside for an extra mallow factor. These are vegetarian marshmallows which do go quite chewy so maybe leave them out if you’re serving these to any elderly relative with false teeth!

The icing is vanilla ‘buttercream’ which is then topped off with more marshmallows, honeycomb pieces, giant chocolate buttons and pomegranate hearts for some extra cuteness. I hope you like them, they’re certainly a knock-out flavour combination.

Rocky Road Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 18-20

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml oat milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

20 vegetarian marshmallows (I used Freedom Mallows) – optional

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the oat milk, lemon juice, vanilla and oil. Set aside. 
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases, pop a mallow into the middle and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

 

for the vanilla buttercream:

enough to ice 24 cupcakes

1/4 cup solid vegetable fat (such as Trex)

3/4 cup dairy-free margarine (such as Pure)

3 cups icing sugar, sifted

1or 2 tbsp oat milk

1 tsp vanilla extract

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk and the vanilla, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.
  4. Then decorate so they look pretty enough to eat!

Decorations:

Pomegranate Jelly Hearts from Biona

Honeycomb pieces from Waitrose

Freedom mallows from Holland and Barrett

Dairy-free chocolate buttons from Tesco

 

Christmas Cupcakes

 

christmas lights cupcakes

Is there any time of the year more about decoration and glitz than Christmas? So when everything from houses, trees and Christmas jumpers are adorned with lights, baubles and bells, why not also decorate some cupcakes to fit into the generally merriment?

These little chocolate cupcakes decked with Christmas lights make a wonderful addition to the Christmas fare. They look delightfully festive whilst also being a crowd pleaser; not many people can resist a delicious chocolate cupcake. The decoration is pretty effective but very easy: vanilla buttercream is piped into a smooth swirl, which is then drizzled with a ‘string’ of melted chocolate along which colourful decorations or sweets are placed to represent the twinkling lights on a tree.

Christmas Lights Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

christmas cupcakes, dairy-free, egg-free

makes 18

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml oat milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the oat milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Fluffy White Buttercream

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)

enough to ice 24 cupcakes

1/4 cup vegetable fat

3/4 cup dairy-free margarine

3 cups icing sugar, sifted

1 or 2 tbsp dairy-free milk

1/2tsp vanilla extract

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk and the vanilla, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.
  4. Melt 20-30g chocolate, pipe a line onto the buttercream. Stud with decorations or sweets.

vegan Christmas cupcakes

Sinful Chocolate Fudge Cupcakes

sinful chocolate cupcakes, dairy-free, egg-free

These cupcakes are chocolatey, really chocolatey and topped with a rich sticky ganache that turns to a fudgy set icing when it’s cooled, somewhat reminiscent of shop bought chocolate cupcakes, but far far better. If you’re in the mood for a good dose of chocolate power then this is the recipe for you! Besides there is something rather elegant about those shiny chocolate tops, making them equally at home when served as a dessert or tea time treat.

Sinful Chocolate Fudge Cupcakes 

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

chocolate cupcakes vegan

makes 18-22

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml dairy-free milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

the best chocolate cupcakes, dairy-free and egg-free

Fudgy Chocolate Icing

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

chocolate fudge icing

85g dairy-free dark chocolate, such as Kinnerton

3 tbsp dairy-free margarine

3 tbsps icing sugar

  1. In a saucepan, gently melt together the ingredients
  2. Bring to a boil and then simmer until thickened, stirring all the time. This will only take a couple of minutes.
  3. Cool slightly and then spread on top of the cupcakes
  4. Decorate as desired

nut-free chocolate fudge cupcakes

Chocolate cupcakes with salted caramel buttercream

Chocolate and salted caramel cupcakes, dairy-free, egg-free

Is there any more delicious and tempting combination than chocolate and salted caramel? The flecks of saltiness in sticky sweet caramel paired with irresistible chocolate is a match made in heaven.

I haven’t made any cupcakes for a while but they’re always so tempting, especially to the younger members of the family, so they’re the perfect vehicle for trying out flavour combinations. The base is a simple rich chocolate sponge. The buttercream is flavoured with salted caramel – for this you have three options – caramel essence and a pinch of salt, a caramel sauce and pinch of salt drizzled over the buttercream, or as I did using Sugar and Crumbs delicious naturally flavoured icing sugars. Which ever you choose, the end result with certainly be irresistible! I added a sprinkle of honeycomb pieces for added sweet crunch.

Decadent Chocolate Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan salted caramel and chocolate cupcakes

makes 18

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml dairy-free milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

nut-free, dairy-free chocolate cupcakes, caramel icing

Salted Caramel Buttercream

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

enough to pipe onto 14-18 cupcakes

1/4 cup vegetable fat (such as Trex)

3/4 cup dairy-free margarine (such as Pure)

3 cups icing sugar, sifted (i used half Sugar and Crumbs Salted caramel flavour and half normal icing sugar)

1-2 tbsps dairy-free milk

(or if using essence, add 1-2tsp caramel essence and a pinch of salt)

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the milk, until fully combined and nice and fluffy.
  3. Spread or pipe onto the cupcakes.
  4. Decorate with honeycomb pieces and cocoa powder if desired

salted caramel buttercream on chocolate cupcakes, vegan