Cupcake heaven

P30: BLACK BOTTOM MUFFINS P31: MINCEMEAT MUFFINS P31: PUFFY PLUM MUFFINS P32: HONEY BREAKFAST MUFFINS

Black-bottom muffins

MAKES 4-6

70g (2½oz) unsalted butter, plus extra for greasing 75ml (2¾fl oz) Guinness, root beer or buttermilk 20g (¾oz) cocoa powder 100g (3½oz) light brown sugar 100g (3½oz) plain flour ¼tsp bicarbonate of soda ¼tsp fine sea salt 1 large free-range egg white 50g (1¾oz) milk chocolate chips

For the cheesecake topping 60g (2¼oz) cream cheese, at room temperature 1 large free-range egg yolk 1tbsp caster sugar ½tsp vanilla bean paste

1 Preheat the oven to 180°C/Gas Mark 4 and lightly grease a 6-hole muffin tray.

2 Start by placing all the topping ingredients in a small bowl and stirring until smooth. Refrigerate until needed.

3 To make the cake, place the butter, Guinness, cocoa powder and sugar in a small saucepan over a low-medium heat and stir constantly until the butter has melted and the mixture is smooth. Set aside to cool for a few minutes.

4 Place the flour, bicarb and salt in a bowl and stir to combine.

5 Once the butter mixture is just warm, whisk in the egg white, then pour the mixture into the flour and stir to form a smooth batter. Spoon into the prepared muffin tray.

6 Add small dollops of the chilled topping, then use a skewer to swirl them gently into the batter. Sprinkle with the chocolate chips and bake for 13-15 minutes, or until the cakes spring back to a light touch.

7 Remove the muffins from the tray and set aside to cool.

Mincemeat muffins

MAKES 12

350g (12oz) self-raising flour 1tbsp baking powder 175g (6oz) caster sugar 135ml (4¾fl oz) sunflower oil 375ml (13fl oz) water 150g (5½oz) vegan mincemeat 1tbsp demerara sugar A pinch of cinnamon

1 Preheat the oven to 190°C/Gas Mark 5 and line a 12-hole muffin tin with deep muffin cases.

2 Sieve the flour and baking powder into a large mixing bowl, add the sugar and mix well. Add the oil and water and whisk together quickly. Fold in the mincemeat and spoon into the muffin cases, about two-thirds full.

3 Mix the demerara sugar and cinnamon together and sprinkle over the top of each muffin. Put the muffin tins into the oven immediately and bake for 15-20 minutes until well risen and golden. Cool on a wire rack.

Puffy plum muffins (pluffins)

MAKES 12

125g (4½oz) salted butter, softened 150g (5½oz) raw brown sugar 2tsp ground cinnamon 2tsp vanilla extract ½tsp almond extract 2 free-range eggs 125ml (4½fl oz) buttermilk or plain yoghurt 100