Bake Me I'm Yours … Cupcake Fun - over 25 cute cake characters. Carolyn White

      Chopped nuts

      1 cup = about 125g (4¹⁄₄oz)

      Cream cheese

      1 cup = 225g (8oz)

      Any baked but undecorated cupcakes can either be frozen for a treat another day (up to a month in an airtight box) or used to create cake pops – see Bake Me I’m Yours… Cake Pops for ideas.

      Classic vanilla

      Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for the most fabulous decorations. If you fancy a change for a more zingy flavour, simply follow the suggestions for a citrus version.

      You will need… makes about 12

       125g (41⁄2oz) margarine, softened

       125g (41⁄2oz) caster (superfine) sugar

       1 tsp (5ml) vanilla extract

       2 eggs (medium or large), lightly beaten

       125g (41⁄2oz) self-raising (-rising) flour

       2 tbsp (30ml) milk

      1 Preheat the oven to 200°C/fan 180°C/400°F/Gas Mark 6. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

      2 Place the margarine, sugar and vanilla extract in the bowl of an electric stand mixer and cream together until light and fluffy.

      3 Add the eggs gradually and then sift the flour into the mixture and combine on a low speed. Add the milk to make a smooth dropping consistency.

      4 Spoon the mixture evenly into the cases or fill a large disposable plastic piping (pastry) bag with the batter, snip off the end and pipe it into the muffin cases.

      5 Bake for 25–28 minutes, or until risen and springy to the touch. Cool on a wire rack.

      To vary the flavour of the sponge, for lemon or orange, replace the vanilla extract with a teaspoon of lemon or orange oil. For a more zingy citrus taste, add the finely grated zest of one washed unwaxed lemon or orange. For a chocolate chip option, add 100g (3¹⁄₂oz) dark (semisweet or bittersweet) or milk chocolate chips.

      Double chocolate

      If you want a really good, dependable chocolate cupcake recipe, this is the one. The cakes keep well and are great for decorating, but they are also ideal just with a cream cheese frosting or a decadent chocolate frosting.

      You will need…makes about 12

       112g (4oz) butter, cut into pieces

       75g (23⁄4oz) dark (semisweet or bittersweet) chocolate callets or pieces

       150g (51⁄2oz) caster (superfine) sugar

       60g (21⁄4oz) self-raising (-rising) flour

       11⁄2 tbsp cocoa powder (unsweetened cocoa)

       1⁄2 tsp baking powder

       3 large eggs, beaten

      1 Preheat the oven to 190°C/fan 170°C/375°F/Gas Mark 5. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

      2 Put the butter and chocolate in a microwave-safe bowl and place in a microwave oven on low for about 2 minutes, checking often, until melted. Stir in the sugar and then leave to cool.

      3 Meanwhile, sift the flour, cocoa and baking powder together into the bowl of an electric stand mixer bowl.

      4 Add the eggs along with the melted chocolate mixture to the dry ingredients. Beat on the slowest setting and then increase the speed gradually for 2–3 minutes, or until well combined.

      5 Using a spatula, fill a large disposable plastic piping (pastry) bag with the batter, sniff off the end and pipe into the cases, or spoon the mixture evenly into the cases.

      6 Bake for 20–25 minutes, or until risen and springy to the touch. Cool on a wire rack.

      Blueberry & almond

      Children and adults alike will love these fresh and fruity cupcakes, and they’ll also provide you with one of your five-a-day fruits! You can try using other berries in place of the blueberries, such as luscious raspberries.

      You will need…makes about 12

       175g (6oz) unsalted butter, softened

       175g (6oz) caster (superfine) sugar

       175g (6oz) self-raising (-rising) flour

       1 tsp baking powder

       3 large eggs, beaten

       3 tbsp ground almonds

       150g (51⁄2oz) blueberries

      1 Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

      2 Place the butter, sugar, flour, baking powder and eggs in the bowl of an electric stand mixer. Beat on a slow speed and then increase the speed gradually for 2–3 minutes, or until well combined.

      3 Stir in the ground almonds and blueberries.

      4 Spoon the mixture evenly into the cases.

      5 Bake for 18 minutes, or until risen and golden brown. Cool on a wire rack.

      Strawberry jam surprise

      These delicious cupcakes have ground almonds added to the mixture for extra flavour. But the real wow factor here is the lovely jammy surprise you experience when you bite into the sponge. You will need a long, narrow piping tube for piping the jam into the baked cake centres.

      You will need…makes about 12

       115g (4oz) margarine or salted butter, softened

       115g (4oz) caster (superfine) sugar

       115g (4oz) self-raising (-rising) flour

       55g (2oz) ground almonds

       2 large eggs, beaten

       3 tbsp (45ml) milk

      For the filling:

       about 4 tbsp strawberry jam

       no. 230 (Bismarck) piping tube (tip)

      1 Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

      2 Place all the ingredients in the bowl of an electric stand mixer. Beat on a slow speed and then increase the speed gradually for 2–3 minutes, or until well combined.

      3