Banana Cupcakes--Egg Free

This recipe was adapted from an old English vinegar cake. It is made by a rubbing in method and does
not contain any eggs. I think it could be adapted further to use oil instead of butter, soya milk instead of
cow's milk and then it would be a vegan cupcake recipe. I hope to try this out but with another type of
flavouring instead of banana. The resulting cupcake was moist in texture, light and spongy.
Ingredients
225g / 2 cups plain flour
112g / 1/2 cup butter
112g / 1/2 cup sugar
125 ml of milk
1 1/2 tablespoons of vinegar
1/2 teaspoon of bicarbonate of soda
1/2 large banana mashed
Method
Sieve the flour into a bowl.
Add the butter which now needs to be cut into small dice size pieces.
Rub the fat and flour together until it is like fine crumbs, between your fingers and thumbs.
Add the sugar
Add the mashed banana and mix together.
Put the milk in a jug and add the vinegar.
In another container dissolve the bicarbonate of soda in 1 more additional tablespoon of milk.
Add this liquid to the milk and vinegar.
This will start to froth.
Add whilst still frothing to the banana and flour mixture.
Mix together and spoon into 12 cupcake cases, about 1/2 to 3/4 full, see photograph below.
Cook at gas 5, 190C, 375F for about 15 to 20 minutes. do not open for the first 14 minutes or else they
will deflate.
Check with a wooden stick, if they are too sticky they are not cooked.
Cool on a tray

Teddy Bear Cupcakes

The yoghurt and ground almonds keep these cupcakes lovely and moist. If you like you could spread the
tops of the cakes with glace icing as in the Fairy Cakes although I like them plain.
Ingredients
150 ml pot natural yoghurt
3 eggs, lightly beaten
1 tsp pure vanilla extract
175g golden caster sugar
140g self-raising flour
100g ground almonds
1 tsp baking powder
A good pinch of salt
175g butter melted
75g raisins

Method
Line a 12-hole muffin tin with paper cases and heat the oven to 190C / 170 C fan. Put the yoghurt, eggs
and vanilla in a jug and mix together. In a large bowl, combine the sugar, flour, ground almonds, baking
powder and salt and make a well in the centre. Pour in the yoghurt mix and the melted butter and quickly
fold in the ingredients but take care not to over mix. Finally, toss the raisins in a little flour and fold into the
mixture.
Spoon the batter into the paper cases. The will be quite full and bake for 18 to 20 minutes or until risen
and springy to the touch. Cool for a few minutes and then transfer to a wire rack to cool completely.
To decorate, attach the Smartie or M&M eyes using a blob of Writing Icing and add a Jelly Tot for the
nose. Fill in the pupils with Writing Icing and stick on chocolate buttons for the ears.

Decoration
Smarties or M&Ms for eyes
Chocolate buttons for ears
Jelly Tots for nose
Tubes of black Writing Icing (available in small tubes in most supermarkets)

Information
MAKES 12 TEDDY BEAR CAKES
The most enjoyable parties are the ones where children participate. Children like to play games and my
children always loved the Sucking Smarties (M&Ms) game. Have a pile of Smarties (M&Ms) on a plate

and some small bowls. The object of the game is to get as many Smarties (M&Ms) as possible into the
bowl by sucking them on to the end of the straw and then letting them drop into the bowl. The one who
gets the most Smarties (M&Ms) in their bowl in one minute is the winner.

Easy Cupcakes
This is a basic cupcake recipe. You can change the ingredients slightly to make different-flavoured cakes,
or add all sorts of icings and decorations so every cake is a mini masterpiece!

Ingredients
110g butter at room temperature
110g caster sugar
110g plain flour
2 tsp baking powder
Quarter tsp salt
2 eggs (medium)
1 tsp vanilla extract

Method
Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
Put the butter and sugar in a bowl; and beat until pale and fluffy
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Fillings and Flavours

Add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the
hole with jam, lemon curd or one of these fabulous fillings:

Raspberry and Chocolate Cupcakes: Fill each cake with 1 tsp seedless raspberry jam and ice with
chocolate buttercream.
Lemon Cupcakes: Fill each with 1 tsp lemon curd. Ice with lemon buttercream.
Caramel Cupcakes: Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream
and top with sliced banana
Chocolate Cream Cupcakes: Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1
tsp of this in the centre of each cupcake. Ice with chocolate buttercream.
Then...ice the cake with buttercream icing.
Buttercream Icing
Its the icing that makes them special. Swirl it on using a piping bag and nozzle but practise on a plate
first
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.
For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
For lemon buttercream, beat in 1 tbsp lemon juice - add 1 tsp at a time and taste after each addition.
For chocolate buttercream, beat in quarter tsp vanilla, 60g melted and cooled milk chocolate and 2 tbsp
cocoa powder

Information
Makes 12 cupcakes
Preparation time: 10 minutes
Cooking time 18 to 20 minutes

Jewelled Cupcakes
Let your party girls create their own jewelled cupcakes, topped with a swirl of icing and a variety of
gems.
You could use ready-made buttercream instead of the Cream Cheese Icing, if you prefer.

Ingredients
125 g (41/2 oz) butter or margarine
150 g (51/2 oz) caster sugar
1/2 tsp lemon zest
2 eggs
150 g (51/2 oz) plain flour
1/4 tsp baking powder
Cream Cheese Icing
110 g (4 oz) cream cheese, at room temperature
110 g (4 oz) butter, at room temperature
1/2 tsp vanilla extract
85 g (3 oz) icing sugar
Edible food colouring
Method
Pre-heat the oven to 180C/350F/Gas 4. Line a 12-holed muffin tin with 10 paper cases.
Cream the butter or margarine in an electric food mixer until soft. Add the sugar and beat until fluffy, then
mix in the lemon zest. Add the eggs, one at a time. Add 1 tablespoon of the flour with the second egg,
beating continuously. Sift over the flour and baking powder then fold in gently. Divide the mixture between
the paper cases and cook in the oven for about 20 minutes or until golden and springy to the touch.
Remove from the oven and cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool
completely.
Whilst the cupcakes are baking you can prepare the icing. Beat together the cream cheese and butter.
Beat in the vanilla, then sift over the sugar and stir in until the sugar is combined. Beat for 1 minute until
fluffy. Transfer to a bowl and set aside in the fridge. If you wish, you can divide the icing into two bowls
and colour each with a few drops of the different food colourings.
Once the cakes are cold, swirl some of the icing on top of them and stick a selection of decorations into
the icing. Leave to stand for around 30 minutes to allow the icing to set.
Decorations
Edible jewels
Jelly beans in bright colours
Jelly tots
Jelly diamonds
Smarties or M&Ms in bright colours
Sugar diamonds

Information
Makes 10 Cupcakes
Party planning: The cakes can be made up to 1 month in advance and frozen, un-iced, in a plastic box.
Defrost them at room temperature for around 1 hour, and then ice and decorate as above.

Red Velvet Cupcakes

Food historians may differ about the origin of red velvet cake, but one thing is certain, the cupcakes have
gained widespread popularity in recent years.

Ingredients
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Method
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour,
cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one
at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color
and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and
whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add
mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through,
until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to
cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or
frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.

Information
Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the
liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.
Makes 24
Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Carrot-Cake Mini Cupcakes

These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet
tooth.
Ingredients
1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins
Maple Cream Cheese Frosting
Method
Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle
attachment until well combined.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add threequarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to
remaining flour mixture; toss to combine. Stir into batter until well combined.
Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of
cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely
before frosting with cream cheese frosting.
Information
Makes 42 mini cupcakes

Jam Cupcakes with Chocolate Frosting

Just one bite reveals the sweet surprise inside these treats.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
Method
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking
powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup
butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat
in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes
out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an
electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture,
scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla.
Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole
with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.
Information
Prep: 25 minutes
Total: 45 minutes, plus cooling
Makes 12

Polka-Dot Cupcakes
These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers
at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room
temperature up to three hours.
Ingredients
- FOR THE CUPCAKES
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
Finely grated zest of 1 orange
1 cup milk
- FOR THE ICING
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
Method
Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup
capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a
medium bowl, and set aside.
Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a
time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating
batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping
down sides and bottom of bowl as necessary.
Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just
golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes,
then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting
until combined. Use immediately.
Information
Makes 26

Number-Themed Mini Birthday Cupcakes

Ingredients
2 1/4 cups all-purpose flour
2 1/4 cups sugar
1 cup plus 2 tablespoons unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 teaspoon baking powder
Salt
3 large eggs
1 cup plus 2 tablespoons warm water
1 cup plus 2 tablespoons low-fat buttermilk
1/4 cup plus 11/2 teaspoons safflower oil
11/2 teaspoons pure vanilla extract
Swiss Meringue Buttercream
Method
Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda,
baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla,
scraping down sides of bowl, until smooth, about 3 minutes.
Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins
halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool
completely on a wire rack.
Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.
Information
Makes about 7 dozen
Arrange these cupcakes to form the age that's being celebrated.
Prep: 3 hours 20 minutes
Total: 4 hours 5 minutes

Vanilla Cupcakes
Information
1/2 cup (113 grams) unsaltedbutter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanillaextract
Zest of 1 large lemon(outer yellow skin)
1 1/2 cups (195 grams) all purposeflour
1 1/2 teaspoonsbaking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
ButtercreamFrosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsaltedbutter, room temperature
1 teaspoon pure vanillaextract
2tablespoons milk or light cream
Assorted food colors (if desired)
Method
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add
the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and
ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a
toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost
with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife,
before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.
Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few
days.
Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well
blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down
the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4
minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the
paste food coloring that is available at cake decorating stores and party stores).
Information
Makes about 12 cupcakes

Pink Iced Cupcakes

These prettily iced cupcakes are great for an all girls
kids party and theyre easy to make too.
Although weve included here a glac icing recipe you can of course if you prefer use a mix, or premade
frosting or icing.
Ingredients
1 cup of self-rising flour
4oz superfine sugar
4oz soft margarine
2 eggs
A few drops of vanilla extract
1-2 tablespoons tepid water
And to Ice
1 cup confectioners sugar (powdered sugar)
1-1 tablespoons of hot water
Pink food coloring
You will also need
A muffin pan lined with paper baking cups

Method
First preheat the oven to 375F; then sift the flour into a large mixing bowl. Next, add the superfine sugar,
soft margarine, the eggs and the vanilla extract. Then with a handheld electric mixer whisk to mix. The
mixture should now be of a soft dropping consistency - it should drop easily from a wooden spoon when
shaken - if not just add a little more hot water and mix again.
Now spoon the mixture into the baking cup lined muffin pan and bake for 15-20 minutes or until golden
brown and cooked. Leave in the pan for a few minutes, before transferring the cakes to a wire rack and
leaving to cool.
To Pink Ice ~
Begin by sifting the confectioners sugar into a bowl. Then gradually, with a wooden spoon, stir in just
enough hot water to make a thick cream like consistency. Now beat until the icing is smooth and thickly
coats the back of the spoon - if the icing is too runny just add a little more sugar, if too thick a little more
hot water - then with a skewer - this is a good way of adding just the right amount of color - add a drop or
two of pink food coloring or paste and mix well until the icing is evenly colored.
Ice the cakes and adorn with sugar flowers, sprinkles or candy as glac icing sets pretty quickly
remember to add decorations without delay

Information
Makes about 12 cupcakes or 24 or so mini cupcakes