Tag: cupcakes

Our best lemon cake recipes

Baking and eating cakes is one of life’s great pleasures and we have loads of lovely recipes to share with you on goodtoknow. To help you get started we have collected together the very best of our favourite lemon cake recipes.

By adding lots of lovely sherbety lemon you can transform a classic sponge into a zingy showstopper. In this collection we have started with a traditional lemon drizzle and worked our way through the possible variations – things like tray bakes with crunchy poppy seeds, sponges infused with lemongrass and cupcakes topped with white chocolate – the options are endless.

Any citrus fruit works well to cut through a rich buttery sponge. Try switching the lemon in these recipes for lime, orange or grapefruit if you fancy a change.

Why not try mastering the basic lemon drizzle cake and then putting your own twist on it using our other recipes as inspiration. Try baking your mixture as a tray bake, sandwich cake or cupcakes and give them to friends and family as gifts.

What is your favourite way to ice and serve a lemon cake?

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Cake hall of fame

If you’re in the mood for some serious baking you’ve come to the right place. We’ve rounded up 100 all-time favourite cake recipes for you to try, from classics like chocolate fudge cake, date and walnut and carrot cake through to fashionable cupcakes and cake pops. We’ve got a so many delicious cake recipes that choosing just one is going to be a tough choice.

Some of our all-time favourites cakes include tangy lemon drizzle cake, simple vanilla cupcakes and of course, some naughty but nice chocolate cupcakes. You can make cheesecakes, brownies and even an upside-down cake. If that’s not enough we’ve also got some special recipes from the likes of Rachel Allen, Lorraine Pascale and the baking legend that is Mary Berry.

Don’t forget to start your very own recipe book to keep all your favourite bakes in one place. All you have to do is click ‘save this recipe’ and every single one will be stored in your very own online recipe book. It makes baking and finding those classic cake recipes a lot easier!

You could save our moist tea loaf and make it next week when the family are over, or you could save our sweet whoopie pies to make as an edible gift for that special friend. You could save our chocolate layer cake for a Christmas show-stopper or our butterfly buns to make with the kids this weekend.

Take a look through our cake hall of fame to find the perfect cake recipe for you…

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Gingerbread cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fill the house with the sweet, spiced scent of gingerbread cupcakes as they come out of the oven. Decorated with vanilla buttercream and a cute gingerbread man, these cakes make lovely food gifts.

Child friendly
Make in advance

That’s goodtoknow

Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Ingredients

For the gingerbread cupcakes:

75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg (we used a Large Baking Egg)
1 large egg yolk (we used a Large Baking Egg yolk)
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk

For the buttercream:

120g butter, softened
200g icing sugar, sifted
1tsp vanilla extract
2tbsp milk

You’ll also need:

12-hole muffin tin
12 cupcake cases

Method

For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. 
In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.  Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.

By Ella Valentine Baking Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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