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cupcakes

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Cupcakes have always been one of our fave treats, but there's nothing worse than buying or baking really stodgy, dense ones.

Three bites in and you're full (and not feeling so great, either).

However, Delish has created a hack to make your cupcakes light and fluffy… and it involves our favourite alcohol.

It notes that adding soda to your mixture has been a longtime hack, so why not try prosecco?

Well, its bakers did and it worked a treat. They said, "the end result is even lighter and fluffier than any cake we've ever had before." Score.

If you fancy adding a splash of prosecco into your cakes, take a look at the how-to video above.

And have a little tipple while baking, we won't tell.

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We love gin and we love cupcakes, so the idea of combining the two is almost overwhelming. 

Gin and tonic cupcakes are the grown-up version of a multi-tiered, rainbow unicorn cake at a kids birthday party, so now that they exist, we're pleased to inform you that they're available to purchase in Dublin. 

Thanks to the baking wizardry of The Cupcake Bloke,  we can get our G&T fix on our lunch break. 

The Cupcake Bloke is currently selling the treats at his stall on Coppinger Row, and posted to Twitter and Instagram to let us all know. 

The stall is there every Thursday, Friday and Saturday, but we're not sure we can wait, we may have to stroll down right this instant.

Fingers crossed there's a few left!

Feature image: Instagram/The CupcakeBloke/It'sADublin

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Not many things can make us happier than hearing that we’re having pizza for dinner.

Whether it’s a planned excursion to your favourite pizza place, or you decide to treat yourself to some delicious homemade pizza goodness, it generally makes us very happy campers.

However, there is one other snack that is likely to get the same positive response as delicious pizza slices: cupcakes.

So you can imagine the delight that travelled around the internet when the food gods at Cosmopolitan decided to combine the glory of pizza with the deliciousness of cupcakes.

Don’t worry, it’s not some strange sweet and savoury hybrid snack, instead this just straightforward tasty pizza delivered in cupcake size.

If you need some foodie inspiration then you can see it all come together in tasty harmony below:

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Is quite possible that baked goods are the absolute best gift you could ever give anyone. However, baking takes a bit of skill, and practice, and willpower to not eat the batter before you’re finished. Oops.

While we all would like to leave the kitchen in one piece after our baking endeavours sometimes it’s not always possible.

So, to help you out, we found a couple of easy baking guides so you can take your cupcake game to a more delicious level. Your Sunday afternoon will now be complete with baked goods. You’re welcome. 

Mug cake recipes FTW

The answer is always "all of the cake", but here's a chart to help you anyway

How to identify the best of the cookies

 

Marshmallow Frosting. That is all. 

 

Store cookies with an apple slice to keep them getting too dry. 

 

Gluten intolerant? Not an issue, you can make your own gluten free flour with some oats. 

And finally, never get stuck without an ingredient again. See the whole chart here

 

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After being (kinda) strict on ourselves throughout January, we feel we've earned the right to a few treats!

Keeping that in mind, we'll definitely be heading into Arnotts next month to check out their Bake My Cake pop-up. With a range of cupcake flavours including Vanilla, Strawberry Shortcake, Chocolate Orange and Lemon Meringue, we reckon we'll have to head back more than once to check them all out!

Prices start at €2.50 for a single cupcake, €12.50 for a batch of six and the ideal special treat, €25 for a box twelve.

If you're looking for some serious indulgence, we recommend Bake My Cake's Golden Cupcake, a sponge base with an infusion of Nutella and creamy chocolate filling on top, topped with a heavenly golden Ferrero Rocher. Talk about decadence! 

To celebrate the launch of the pop-up, Bake My Cake are offering the chance to win a secret prize with every Golden Cupcake purchased – as if we needed any extra motivation!

As well as cupcakes, Bake My Cake also offer a wide range of bespoke cakes and baked goods for special events.

The pop-up can be found on the ground floor of Arnotts between February 2nd and March 15th. See you there, ladies!

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If there was one thing you could change about cupcakes, what would it be?

The cases, of course! They cause crumbs to fall down your top and into your bra when you peel them off, do they not?

Well good news ladies, because Dr. Oetker have invented EDIBLE cupcake cases, so you can just get to the good stuff straight away. No more fiddly cases to peel off.

They’ll be available in the larger Tesco stores. Form an orderly queue!

cupcakes

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Love your salt and sweet treats? Well, a London bakery has finally created a new Marmite cupcake to satisfy those taste needs.

The bakery, which is called Lola’s Cupcakes created the unusual treat especially for Father’s Day.

The cupcake has a chocolate sponge with a salted Marmite caramel centre. The cupcake is then topped with rich Marmite buttercream and chocolate icing.

Asher Budwig, the managing director of Lola’s Cupcakes, said: “I’m always searching for ways to create innovative, exciting cupcakes with unusual ingredients. Marmite’s saltiness complements the caramel extremely well, but the centre will either be a shock, or a pleasure depending on where your Marmite sensibilities lie.”

Hmm not sure if we’ll be trying this out but these cupcakes are definitely a must for Marmite lovers.

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These delicious cupcakes are not only easy to make but can also come in handy for that perfect lunchtime treat.

What you’ll need:

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest from 2 lemons
  • 1 tbsp. of poppy seeds
  • 3 eggs
  • 100g natural yoghurt
  • 175g butter, melted and cooled a little

What you’ll need to do:

  1. Heat your oven to 180°C and line a 12-hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yoghurt, then add the mixture into the dry ingredients with the melted butter.
  3. Use a wooden spoon or whisk until the mixture is lump-free, then divide between the cases.
  4. Bake for 20-22 minutes until a skewer poked in comes out clean – the cakes will be quite pale on top.
  5. Cool for five minutes in the tin, then carefully lift onto a wire rack to finish cooling.
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