I’ve come out of baking retirement to make these Christmassy cupcakes. I’ve got a Christmas dinner tonight and couldn’t not turn up with something pretty for dessert.

These are my basic vanilla recipe with plain buttercream icing. I found a really amazing silver glitter spray in the supermarket so have used that to make them look extra snow like.

The piping skills are starting to slide but considering I’ve had a break of nearly a year, these don’t look too bad. More Christmas baking on the way!

Given that I’ve had so much practice at making cupcakes now (this is my 20th post under my cupcake category), I’ve scrapped cookbook recipes altogether and made my own for both cakes and frosting.

I used these to make these raspberry ripple cupcakes. I added 50g raspberry conserve to the icing just before piping.

For the cakes:
Makes 12

4oz/110g self raising flour
4oz/110g butter, softened
4oz/110g caster sugar
1tsp baking powder
1tsp vanilla extract
2 large eggs

1. Preheat the oven to 160C/325F/gas mark 4. Line muffin trays with 12 muffin cases.
2. Put all the ingredients in a big bowl and beat light and fluffy. It’s ready once the mixture has a slight shine.
3. Spoon in to the cases and bake for 8 mins. Turn and then bake for another 8 mins.

For the frosting:
Enough for 12 cakes

250g butter, softened
500g icing sugar
2 tbsp milk

1. In a big bowl, mix together the butter, milk and half the icing sugar with a wooden spoon.
2. After they are combined, add the rest of the icing sugar, mix in and then transfer to electric mixer or whisk and beat until light and fluffy.
3. Pipe or spoon on to the cakes and allow to dry. The icing will set.

this is another recipe made up by me – the combination of salty and sweet is gooood.

55g butter, softened
225g light brown sugar
115g crunchy peanut butter
2 medium eggs
1 tsp vanilla
2 tsp baking powder
225g plain flour
120g milk

frosting:

100g butter, softened
100g cream cheese
500g icing sugar
chopped peanuts to decorate

makes 12

1. heat the oven to 180C, 465F or gas mark 4. Line cupcake tins with muffin cases.
2. Put all the cake ingredients in a big bowl and beat until shiny.
3. Spoon into the cases and divide evenly between them.
4. Bake for 10 mins, turn and then bake for another 10 mins.
5. Allow to cool on wire racks.
6. For the frosting, combine the butter and cheese. beat in the icing sugar. refrigerate until set.
7. when ready to eat, spoon the icing on to the cakes and finish with a palette knife. top with chopped peanuts.

I’ve taken a regular sponge recipe and added the zest of half a lemon. They are topped with lemon butter cream icing (add the zest and the juice of half a lemon) and a few pieces of crystallised violet petals.

Perfect for a hot summer evening served alongside earl grey tea. Take the tea black with a slice of lemon for full effect.