Tag: cupcakes

lemon cupcakes

Lemon cupcakes

Cupcakes are a great thing to bake with kids especially if you are not used to baking much yourself. They’re fun and really easy to make. The mix is made really simply in one bowl, and then little chefs get to spoon it into the cases and decorate them when they’re cooled.

Red velvet cupcakes

These red velvet cupcakes are the perfect treat for Valentine’s day. They’re even easy enough for your kids to make (and decorate).

banana and chocolate cupcakes

Banana and chocolate cupcakes

Delicious banana and chocolate cupcakes. A simple bake and tasty way to use up old bananas.

chocolate muffins

Chocolate muffins

Our favourite chocolate muffins – deliciously light and chocolatey. A chocolate lovers delight!

peaches and cream cupcakes

Peaches and cream cupcakes

peaches and cream cupcakes

Difficulty: Easy

Time: 30 minutes + 25 minutes baking

Serves: 12-15 cupcakes




120g plain flour
140g caster sugar
1 ½ tsp baking powder
A pinch of salt
40g softened butter, unsalted
120ml whole milk
1 egg
¼ tsp vanilla extract
400g tin peaches
For the vanilla frosting
250g icing sugar
80g softened butter, unsalted
25ml whole milk
A few drops of vanilla extract


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Rainbow cupcakes

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empire biscuits

Empire biscuits


These peaches and cream cupcakes are another recipe from my new Hummingbird Bakery cookbook. It was a bit different for the kids putting the peaches into the cupcakes, and a bit of a first for me too. It added a freshness to the cupcakes which was nice but made them a little harder to eat than your average cupcake. Next time we might try popping the fruit in the middle rather than at the bottom of the cupcakes.


Preheat the oven to 170C and line a muffin tray with cupcake cases.

This is a great thing for the littlest kitchen helpers to do.


Mix the dry ingredients together
Get your child to measure the sugar (140g) and flour (120g) out and then add it into a large mixing bowl or freestanding mixer. While they are doing that add the baking powder (1 ½ tsp) and salt (pinch).

Measure the butter (40g) and get your child to cut it up slightly before adding it into your bowl.

Mix everything together slowly using a paddle attachment, wooden spoons or a handheld mixer until it is a sandy texture.

Add the rest of the ingredients
Measure out the milk. We popped our jug on the scales and set it to ml to get an accurate reading and Hannah slowly poured the milk in until I told her to stop.

Add half the milk (120ml) to the mixing bowl and mix it until the milk has just been incorporated.


Add the egg to the remaining milk. Break it into a separate bowl first if you are worried about shell. Measure the vanilla extract (¼ tsp).

Give it all a quick mix then add to the flour mixture.


Beat it all together until it is well mixed (a few minutes). Use a spatula to scrape any unmixed ingredients down from the edge of the bowl if you need to.

Make the cupcakes
Chop the peaches into small pieces. This is a good way for your toddler to practice cutting using a blunt knife. Don’t worry if your child fancies helping themselves to the peaches – a lot of ours ended up in Hannah’s tummy but there was plenty left for the cupcakes.

Divide the peaches among the paper cases so the base of each is covered.


Spoon the cupcake mixture on top until each case is about two-thirds full. We had enough to make 15 cupcakes. As you can see we made a wee bit of mess doing this, so I just wiped down the tray before it went in the oven so the spilt bits didn’t burn.


Bake the cupcakes
Pop in the oven for 20-25 minutes. They’re ready when they look golden brown and the sponge bounces back if you press lightly down on them.


Cool them in the tin slightly before turning them out on to a wire rack to cool completely.

Ice the peaches and cream cupcakes
Measure the icing sugar out into a bowl (be careful, it’s messy!) Weigh the butter and add it both to a mixing bowl or your freestanding mixer.


Make sure the lid is on and start to beat the sugar and icing together until it is well combined.

Turn the speed right down and get your toddler to pour the milk in slowly. While they are doing this add the vanilla extract.

To finish, turn the speed right up to high and continue to mix it for at least five minutes until it’s light and fluffy. The longer you mix it the fluffier it will be.

Get your toddler to add the icing to each cupcake. We found it easiest with a small palette knife but you could use a teaspoon or regular knife if you don’t have one.


Enjoy! The peaches and cream cupcakes will keep for a day or so in an air tight container.
peaches and cream cupcakes

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Chocolate cupcakes

Chocolate cupcakes


Time: 30 minutes + 15 minutes baking

Serves: 12 cupcakesimg_3335-small






115g soft margarine/butter
110g caster sugar
225g self raising flour
2 large eggs
2 tbsp cocoa powder
25g plain chocolate

Lemon buttercream
85g butter
150g icing sugar
Grated rind of 1 lemon,
1 tbsp lemon juice


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Rainbow cupcakes







We fancied doing a bit of baking while waiting in for a delivery recently so needed to do something we had all the ingredients for in the store cupboard. Rather than doing anything too plain we tried these chocolate cupcakes which have a tangy lemon butter cream. They were supposed to be butterfly cakes where you cut the top off before adding the buttercream then popping the lid back on top to look like a butterfly but I simplified it a bit instead.


Preheat the oven to 180C / 170C Fan and prepare the baking tin
Get your toddler to line a muffin tin with paper cases.

Add all the ingredients to a mixing bowl
One at a time, get your child to weigh the sugar and flour into a bowl then add in to your large bowl.

Weigh the butter, cut into a few pieces before adding to your bowl.

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Get your child to crack the eggs into a small bowl before adding to your mixture.

Spoon the cocoa powder into the mixing bowl.

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Mix everything together until the mixture is smooth

Melt the chocolate – we normally pop it in the microwave but you can do it in a bowl over some simmering water. Add it to your mixture

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Cook the cupcakes

Divide the mixture equally between your cases then pop your baking tray in the oven.

Bake for 15 minutes or until they are cooked and springy to touch. Transfer to a wire rack to and leave to cool.

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Make the icing
Get your child to weigh the butter then either beat it with a wooden spoon or pop in your mixer until it is pale and fluffy.

Weigh the icing sugar into a bowl then gradually add to your butter, mixing all the time.
Add the rind from your lemon and the lemon juice, beating well.

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Finish the chocolate cupcakes

To save time, we just piped the icing straight on to the top of the cooled cupcakes. If you want to make butterfly cakes use a serrated knife to cut the top off each cake then cut each cake top in half. Add the butter cream to the cake then get your child to help you push the two pieces of cake top into the icing to form a butterfly.

chocolate cupcakes

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strawberry cupcakes

Strawberry cupcakes

Difficulty: Easy

Time: 30 minutes + 25 minutes baking

Serves: 12 cupcakes


150g butter
150g golden caster sugar
3 eggs
150g self raising flour
½ tsp baking powder
4-5 strawberries

For the icing
300g icing sugar
75g butter
Pink food colouring
Strawberry flavour
Strawberries to decorate


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Rainbow cupcakes

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Snowman cupcakes








We have lots of strawberries in the house now that it’s summer (kind of) and berry season. I found this recipe for strawberry cupcakes on Baking Mad’s website and thought would be a good one to try. It’s nice and easy and we got to do a bit of piping which is a first for Hannah!


Preheat the oven to 180C / 160C Fan and prepare your baking tin
Get your kids to help you line a cupcake tin with 12 cases.


Cream the butter and sugar together
Weigh the butter and cut it into small pieces before adding it to a large bowl.
Get your child to measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy.


Add the eggs and flour

Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
Weigh the flour then add it to the bowl with the baking powder.


Add the strawberries

Chop the strawberries (your child may be able to help do this with a blunt knife) then add them into your mixture and give everything one final mix.



Spoon the mixture into your cases.


Bake the cupcakes

Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.

Make the icing
Add the icing sugar into a bowl. Weigh the butter then add it in as well as a drop or two of the colouring and strawberry flavouring and give it a good stir until it is smooth. We added a drop or 2 of hot water to help it come together.


Add the icing into a piping bag (we don’t have one so made do with a piping syringe). Pipe a swirl on each cupcake – Hannah tried but found it a bit difficult on her own so you may need to help.


Add a strawberry on top and enjoy!

strawberry cupcakes


The strawberry cupcakes should keep for a day or so in an airtight container.

*You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.

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