Pick n’ mix cupcakes

I decorated these cupcakes with Pic n’ Mix, hence the name. The icing does not look too great, I was in a rush and did not take much care, but I promise they taste delicious!

Ingredients for the cake mix

  • 200g butter (I use Stork)
  • 200g caster sugar
  • 200g self raising flour
  • 4 eggs
  • Splash of milk
  • Tsp vanilla essence
  • 1tbsp raspberry or strawberry jam

Ingredients for the icing

  • 150g softened butter
  • 300g icing sugar
  • 1tsp vanilla essence
  • 2tsp raspberry or strawberry jam
  • Pick n’ mix sweets to decorate

Method

  1. Beat the butter and sugar together until combined
  2. Add the eggs one at a time and beat into the mixture
  3. Add the flour and beat well
  4. Add the vanilla essence and jam, add milk if the mixture is too dry
  5. Spoon the mix into cupcake cases and bake for 15 minutes for so at 180 degrees, until the cakes are golden and bounce back when you touch them
  6. Allow the cakes to cool and then for the icing beat the butter and icing sugar until combined well
  7. Add the vanilla essence and jam, this should give the icing a pink colour. Feel free to add food colouring if you wish
  8. Pipe the icing onto the cakes and add the pick n’ mix sweets

Honey and Walnut Loaf

I love loaf cakes because you can just mix them up and throw them in the loaf tin. They are fairly straight forward to make and this one requires no icing, so it is minimum effort for maximum taste!

Ingredients

  • 190g butter
  • 190g plain flour
  • 190g caster sugar or golden caster sugar
  • 3 eggs
  • 1tsp baking powder
  • 30g greek yoghurt (plain yoghurt is also fine)
  • 3tbsp runny honey
  • 70g chopped walnuts

Method

  1. Grease your loaf tin and line it with baking powder
  2. Preheat your oven to 170 degrees
  3. Beat the butter and sugar together until smooth
  4. Add the eggs one at a time, beat
  5. Add the flour and baking powder and mix well
  6. Add the yoghurt and mix together
  7. Add the honey and walnuts and mix it all together
  8. Pour the cake mix into your loaf tin and bake for about one hour
  9. Enjoy with a cup of tea!

How quick and easy was that?

Earl Grey Tea Cupcakes

This recipe comes with inspiration from the Hummingbird Bakery cookbook and has become a household favourite of ours. Funnily enough these go really well with a cup of earl grey tea!

Ingredients for the sponge

  • 3 earl grey teabags
  • 3tbsp just boiled water
  • 80g butter
  • 240g plain flour
  • 280g caster sugar
  • 1tbsp baking powder
  • 2 large eggs
  • 200ml whole milk

Ingredients for the earl grey frosting

  • 50ml whole milk
  • 500g icing sugar
  • 160g butter

Method

  1. Pour 3tbsp of just boiled water on top of the three earl grey teabags and leave to brew in a cup
  2. Preheat the oven to 190 degrees
  3. Mix the butter, sugar, flour and baking powder together until it looks like breadcrumbs
  4. Beat the milk and eggs together in a jug and then pour this into the breadcrumb like mixture and beat well
  5. Add the earl grey tea mixture. Keep the earl grey tea bags in the cup and add the whole milk for the frosting
  6. Once the cake batter is smooth, fill your cupcake cases. The recipe makes around 12-16 cupcakes
  7. Bake for around 20 minutes
  8. Once cooled make your icing by beating the butter, icing sugar and the earl grey milk mixture
  9. Ice your cakes and eat them, they are both interesting and delicious