Eton Mess Cupcakes

The sun is OUT. Here in the UK anyway. For one weekend. Maybe it’s just because it’s lighter later and the sky is a slight shade of blue that if feels hotter than it is. Because we know Spring is here and the clocks have gone forward, we find ourselves wearing our coats a little less, going to the park a little more and deciding to eat a meal outside until realising the error of your ways because it’s never that warm in England apart from that one bank holiday in August when everyone is in Spain anyway.

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Creme Egg Cupcakes

It’s almost Easter. And you know what that means? It means Creme Eggs have been on sale since Christmas and you’ve been residing the urge to gorge – inexplicably wracked with guilt for feating on the moreish eggs before at least Good Friday. Like opening a present before Christmas.

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Daim Bar Cupcakes

Another one, right from the childhood. Daim bars – or Dime Bars – as I knew them as a kid, are one of my favourites. It’s almost unrivalled. It’s an almond toffee covered in chocolate.

I remember that is used to be widely available and now I can only seem to get my hands on them when I visit IKEA – you know the score – you go in for a lampshade and come out with a brand new kitchen, six lamps, a mural of New York, a lorry load of candles and, in my case, 5kg of Daim Bars. All in good fun.

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John Whaite’s Kitchen

Time for something a little different. Not because I’ve run out of ideas for recipes – oh hell, no! Loads more where they come from. But because I had a pretty special experience this past weekend and I felt the urge to write about it.

I got a very wonderful gift of my sister and brother-in-law for Christmas, which was an afternoon tea masterclass at John Whaite’s Kitchen in Lancashire. For those of you who don’t know, John Whaite was the winner of The Great British Bake Off all the way back in series 3 – ultimately, the series that kicked off it’s intense and widespread popularity.

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Classic Banoffee

Here we go, confession time: I was never a fan of banoffee. I think it’s one of of those things that I just wasn’t a fan of as a child and as I continue to age, I like it more and more. Like olives and sticky toffee pudding, banoffee was just something that didn’t register on my ‘like it’ list as a kid. With banoffee, I can’t pinpoint what it was – whether it be the sweetness, or the familiar banana taste but not in banana form. Who knows.

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Rhubarb & Custard

I’ve said it before, and I’m happy to say it again: Rhubarb and Custard are my childhood. Those sugary boiled sweets still hold a dear place in my…erm, stomach, I guess. And as this cupcake series is turning into something of a ‘Classic Dessert’  series, I though this sat right at home.

I’m loving making cupcakes – it’s not something I’ve done before this series, really, and I am loving experimenting – let me know if there are any flavours you’d like me to try and I will by all means try

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Lemon Meringue Pie

Remember that time I used to make nothing but lemon flavoured stuff? Lemon curd, lemon meringue eclairs, lemon sherbet macaron cake, lemonade macarons…okay, so I guess that’s not too bad. And here is another – these cupcakes not only have heaps of lemon curd on the top of the fluffy meringue frosting, but they’re also filled with the stuff. Super sharp, super fluffy and utterly addictive!

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Summer Fruits Crumble

Happy February. Can you believe it’s a month until this site turns 1? ONE! Crazy to think about. To mark February, I thought I’d begin another series after the success of #macaronmondays. This one is The Cupcake Series. Cupcakes are a fantastic cake to make due to their versatility and ease. Not only that, but they’re super quick!

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Biscoff Cupcakes

Why have a biscuit instead of cake when you can have both?

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