These cupcakes are made with the all-in-one method – simply put all the ingredients in a bowl, then whisk it together.
The sponge for these cupcakes is a little different from the norm. It's an angel food cake recipe, which is a fat-free sponge made with whisked egg whites and sugar, plus flour.
The classic combination of juicy cherries and dark chocolate works perfectly in a cupcake. Our recipe uses tinned cherries in syrup.
Key limes are stronger, more intense and more aromatic than regular limes, but everyday limes will still work perfectly in this recipe too.
This is a dessert cupcake offering a twist on a classic British summer pudding. Berries are folded into the batter before baking, to give a soft, moist sponge.
Sweet and sharp all at once, these lovely cupcakes are made with dried cranberries drizzled with an orange syrup and topped with white chocolate buttercream.
When you fancy some carrot cake, what better than to have a stash of cupcakes in the freezer ready to go!
This stunning cupcake was designed to commemorate Remembrance Day on 11 November. It's a red velvet cupcake, topped with cream cheese frosting and decorated with a fondant poppy.
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