Bake me I'm Yours... Cupcake Celebration. Lindy Smith

are about three quarters full.

      8 Bake for 20 minutes, or until a fine skewer inserted into the centre of one of the cakes comes out clean.

      9 Allow to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

      10 Brush with an orange liquor, such as Cointreau or Grand Marnier, before decorating.

      hummingbird

      This recipe originates from the southern states of America and is a moist, delicious cake that works beautifully as a cupcake, but is best eaten within 3 days of baking. If you like carrot cake then you’ll love this too!

       you will need

      

250g/9oz plain flour

      

125g/4½oz self-raising flour

      

1 tsp/5ml bicarbonate of soda (baking soda)

      

1 tsp/5ml cinnamon

      

2 × 450g/16oz tins crushed pineapple in juice

      

400g/14oz soft brown sugar

      

80g/3oz dessicated coconut

      

400g/14oz (about 4) ripe bananas, mashed

      

4 large eggs, lightly beaten

      

325ml/10½fl oz vegetable oil

      

2tsp/10ml vanilla extract

      

120g/4oz pecans, chopped (traditional but optional)

      1 Preheat oven to 170°C/325°F/Gas 3.

      2 Line the trays with cupcake cases.

      3 In a large bowl, sift together flours, bicarb, sugar and cinnamon.

      4 Drain the pineapple and reserve 125ml/4fl oz of juice.

      5 Add the remaining ingredients to the bowl, including the reserved juice, and mix until combined.

      6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

      7 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

      8 Allow to cool in the tray for 5 minutes before removing them to a wire rack to cool completely.

      chocolate cherry mud

      If you’ve never tried a mud cake, treat yourself to this one! Mud cakes are very rich, sweet, dense in texture and utterly divine. The subtle addition of cherry brandy makes this one for adults only! Best eaten within two weeks.

       you will need

      

425g/15oz tin stoneless black cherries in syrup

      

330g/11½oz unsalted butter

      

200g/7oz dark chocolate

      

600g/21oz caster sugar

      

120ml/4fl oz cherry brandy

      

300g/10½oz plain flour, sifted

      

75g/3oz self-raising flour, sifted

      

75g/3oz cocoa powder, sifted

      

3 large eggs

      1 Preheat oven to 160°C/320°F/Gas 3.

      2 Line the trays with cupcake cases.

      3 Drain the cherries, reserving the syrup. Add water to syrup to make 250ml/9fl oz of liquid. Process or finely chop the cherries.

      4 Place the cherries, syrup, butter, chocolate, sugar and brandy into a pan, and warm over a low heat until the chocolate and butter have melted. Allow mixture to cool to room temperature – you don’t want the eggs to start cooking when they go in the mixture.

      5 Whisk in the flours, cocoa and then the eggs.

      6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

      7 Bake for about 45 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

      8 Allow the cupcakes to cool in the pan 5 minutes before removing them to a wire rack to cool completely.

      date and walnut

      This low fat old-fashioned favourite has a lovely light but moist texture. It’s delightfully easy to make, and keeps well too. Eat within two weeks.

       you will need

      

250ml/9fl oz golden syrup

      

60g/2¼oz unsalted butter

      

250ml/9fl oz milk

      

300g/10½oz wholemeal flour

      

300g/10½oz plain flour

      

220g/7¾oz soft brown sugar