Victoria Sponge Cupcakes



I’ve always been a very proud British Citizen. From English breakfast tea, to clotted cream scones and that perfectly made bacon sarnie, there are so many reasons to love this country and I’ve only just scratched the surface talking about food.

But perhaps my favourite, aside from the beautiful change of seasons we’re so lucky to witness, is our heritage and by that I mean our Royals. Much like my Nan I’ve grown up to be somewhat of a Royalist. Her love of the Queen and all things grand inspired me through my adolescence and as a consequence I’ve grown up in awe of it all too.

It was only fitting therefore, that in honour of her Majesty’s 90th Birthday, I did something to celebrate and by celebrate I mean bake cake of course.

Obviously by cake I mean a Victoria Sponge, after all it was named after our Queen Victoria, but with this flavour I’m not one for sharing so opted for cupcakes instead meaning I could well and truly have my cake and eat it too.

I kept the traditional design by cutting the cupcakes in half and sandwiching them together with piped cream and jam. Then with a little help from my friends over at Cake Angels I decorated the tops with a whipped cream swirl and the Great British Sprinkles which they so kindly gifted me….those crowns *Swoon*

Happy Birthday Ma’am!




Makes|12 cupcakes

Preparation time|30 minutes

Baking time| 25 minutes

Raspberry jam

500g raspberries

500g jam sugar

Vanilla sponge

175g unsalted butter

175g caster sugar

3 large free-range eggs

1 tsp vanilla extract

175g self-raising flour

300ml double cream

icing sugar, for dusting

Place all raspberries into a pan and mash with a fork or masher

Add the jam sugar and heat gently, stirring until the sugar dissolves.

Bring to the boil, still stirring, until it’s bubbling like crazy, then start timing for 4 minutes.

Remove from the heat and set aside to cool.


Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

Once cooled completely, carefully peel away each cupcake from their liner and cut in half horizontally.

Whip the cream to soft peaks and spoon into a piping bag fitted with a star nozzle.

Pipe cream around the edges of the cake and one dot in the centre, following by a spoon of jam.

Pipe the remaining cream onto the top of each cupcake and decorate with Cake Angels, Great British Sprinkles for that final patriotic touch.

 I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.

Red Velvet Cupcakes

red velvet cupcakes 3

Anyone fed up with the colour red yet? I thought I would be, but when it comes to baking, the colour red means Red Velvet Cupcakes, and you can never be fed up with those.

I was going to bake these a few months ago as they are my all time favourite, however the distinct red and white colour scheme makes them perfect for Valentine’s Day. What makes them even more special is their buttery flavour and moist texture. The secret is Buttermilk. This really is a must when it comes to Red Velvet, you simply cannot make them without it. The tangy and creamy flavour adds so much to the sponge, plus it also helps to deactivate the baking powder. The other secret is vinegar as this helps makes the red even redder.

They are deceivingly easy to make and while the red velvet sponge is rather impressive on its own, it’s the smooth, tangy and sweet cream cheese frosting which sets these apart from all others.

Happy Valentine’s Day Red Velvet lovers, these are for you.

red velvet cupcakes

red velvet cupcakes 1

red velvet cupcakes 2


Makes 24 

Prep time: 30 minutes

Baking time: 20 minutes

For the cupcakes

250g plain flour

2 tbsp coco powder

2 tsp baking powder

½ tsp bicarbonate of soda

100g soft unsalted butter

200g caster sugar

½ tsp red paste food colouring

2 tsp vanilla extract

2 large eggs

175ml buttermilk

1 tsp cider vinegar

Cream cheese frosting;

500g icing sugar

125g cream cheese

125g soft unsalted butter

1 tsp cider vinegar

Red sugar to decorate

Preheat the oven to 170 degrees and line two cupcake tins with paper cases

Combine flour, coco powder, baking powder and bicarbonate of soda in a bowl

In a separate bowl, cream the butter and sugar together until light and fluffy. Once you have a soft mixture add the food colouring and vanilla and beat well. Prepare for a very vibrant mixture.

While it’s still beating add a spoon of the dry ingredients, then one egg, followed by another spoon of the dry ingredients and the other egg. Add the remaining dry ingredients and combine.

Finally add the buttermilk and cider vinegar until you have a gorgeous silky batter. Divide the batter between the 24 cases and bake for about 20 minutes.

Leave them to cool on a wire rack until completely cold before icing.

For the frosting, put the icing sugar, butter and cream cheese into a processor and blitz. Add the cider vinegar and mix again until creamy and smooth.

Fill a piping bag with the frosting and ice each cupcake generously.

For the red sugar, take two tablespoons of caster sugar and a little red food colouring and mix together. Sprinkle over the cupcakes and leave to set.

Cookie Crumble Cupcakes



As a keen cupcake baker, I realise I have been far too shy with my cupcake recipes. My love of baking began with the cupcake, and I fear that whilst I have been developing other techniques I may have lost sight of where this love affair all started.

With this in mind, I’ve decided to bring it all back to cupcakes and cakes for a while. There may be some surprises along the way as I’m keen to experiment with ingredients and flavour combinations, however first I thought I should share one of my most popular cupcakes to date; The Cookie Crumble Cupcake. With a rich dark chocolate sponge, covered in whipped vanilla and crushed Oreo cookie buttercream it’s no surprise that these were a huge hit. Perhaps the best part though is the hidden surprise inside….intrigued? Read on to find out.






Makes 12 Cupcakes

Preparation Time: 1-2 hours

For the Cupcakes

12 Oreo Cookies

200g self-raising flour

200g unsalted butter

200g caster sugar

3 eggs

50g Cacao Powder

Pinch of salt

½ tsp baking powder

For the Frosting and Decoration

½ pack of Oreo Cookies crushed (cookie bit only)

6 Oreo cookies (halved)

150g unsalted butter

300g icing sugar

1tsp vanilla essence

1tbsp milk (optional)

Preheat your oven to 180 degrees and line two trays with cupcake cases, then inside each cupcake case pop in a whole Oreo Cookie.

Mix your sugar and butter together until soft and fluffy then one by one begin adding your eggs. If you mix begins to curdle just add a tbsp of your flour.

Combine all remaining dry ingredients into a bowl, then once all eggs are evenly mixed, slowly fold in your dry mix until fully combined.

Divide the mixture between all cupcake cases and bake in the oven for 20-25 minutes or until a skewer comes out clean when tested.

Leave them to cool fully before decorating.

To make the cookie buttercream frosting, combine the butter, vanilla and icing sugar together until smooth and fluffy. If you prefer your buttercream slightly looser then add your tbsp of milk.

Pop all your Oreo Cookie biscuits into a plastic bag and whack it with a rolling pin until you have fine crumbs (or blitz in a food processor). Pour your cookie crumbs into the buttercream mixture and mix until evenly combined.

Pipe the frosting onto the cooled cupcakes in your preferred design and decorate with your Oreo Cookie halves.