Little cakes always look oh-so-pretty, and are just the right size. Try these irresistibly gorgeous variations
Vegan cupcakes
Topped with dairy- and egg-free buttercream, these cupcakes make the perfect mid-morning snack or addition to an afternoon tea spread.
MAKES 12 PREP 30 mins plus cooling COOK 20 mins EASY V
150ml plant-based milk ½ tsp cider vinegar 110g vegan butter or sunflower oil spread 110g caster sugar 1 tsp vanilla extract 110g self-raising flour ½ tsp baking powder
For the buttercream
125g vegan butter 250g icing sugar (check it’s vegan) 1¼ tsp vanilla extract few drops of food colouring (check it’s vegan)
1 Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar together in a jug and leave to thicken slightly for a few minutes.
2 Beat the butter and sugar together in a bowl with an electric whisk until combined. Add the vanilla, then the milk mix, a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until the batter is creamy. Don’t worry if it looks a little curdled at this stage.
3 Divide between the paper cases, filling them two-thirds full, and bake for 20 mins until golden and risen. Transfer to a wire rack to cool completely.
4 To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with food colourings as you like. Spoon or pipe onto the cooled cupcakes.
PER SERVING 265 kcals • fat 12g • saturates 3g • carbs 37g • sugars 30g • fibre 0.4g • protein 1g • salt 0.3g
Lighter chocolate cupcakes
For these delicious cupcakes, we have reduced the fat, sugar and calorie count.
MAKES 12 PREP 35 mins plus cooling COOK 20 mins EASY V
175g self-raising flour 2 tbsp cocoa powder, sifted 1½ tsp baking powder 140g golden caster sugar 25g ground almonds 2 large eggs 175g full-fat natural yogurt 2-3 drops of vanilla extract 25g butter, melted 2 tbsp rapeseed oil
For the icing
25g dark chocolate (preferably 70% cocoa solids), finely chopped, plus 1 rounded tbsp grated chocolate for decorating 25g butter, softened 50g icing sugar 1 tbsp cocoa powder 1 tsp semi-skimmed milk 100g light soft cheese 100g quark
1 Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the flour into a large bowl, remove 2 tbsp and replace with the cocoa. Stir in the baking powder, sugar and almonds, and make a well in the centre. Beat the eggs in a separate bowl and stir in the yogurt and vanilla. Pour this, along with the melted butter and oi
