These cupcakes are made with the all-in-one method – simply put all the ingredients in a bowl, then whisk it together. The sponge is lifted with honey and sharp lemon zest.
The sponge for these cupcakes is a little different from the norm. It's an angel food cake recipe, which is a fat-free sponge made with whisked egg whites and sugar
Make a favourite cake into a cupcake! To transform the light lemon sponge into a drizzle cupcake, mix 5tbsp fresh lemon juice with 3tbsp granulated sugar.
Chai is an Indian tea, made from tea leaves traditionally mixed with cardamom, cloves, ginger, cinnamon and peppercorns.
This is a very straightforward vegan sponge, where the eggs and butter are replaced with plant-based milk and sunflower oil. You can use any non-dairy milk you like
The classic combination of juicy cherries and dark chocolate works perfectly in a cupcake. Our recipe uses tinned cherries in syrup, so no need to hunt for fresh ones out of season.
This cupcake recipe has all the traditional Black Forest flavours with a refined and elegant twist. Halved, pitted morello or sour cherries
Key limes are stronger, more intense and more aromatic than regular limes, but everyday limes will still work perfectly in this recipe too.