Cupcakes ahoy

Ah, the humble cupcake, how do we love thee? Let us count the ways. So tasty, so versatile, so very darned cute. The world would be a much worse place if the cupcake didn’t exist (imagine the horror!), so here’s an absolutely fabulous recipe for vanilla surprise cupcakes to keep your supplies well stocked. It’s easy-peasy, lemon-squeezy and you’ll find yourself making it time and time again, so what are you waiting for? Get yourself in that kitchen and bake, bake, bake!


Caster sugar


Two eggs

Self-raising flour


Vanilla extract

Chocolate spread

For the icing:

Soft cheese

Icing sugar

Vanilla extract

Cake bakery:

  • Cream together 110g of caster sugar and 110g of butter (softened and at room temperature)
  • Add the eggs gradually and 1 teaspoon of vanilla extract
  • Stir in 110g of self-raising flour
  • Add 2 tablespoons of milk, until the mixture reaches a dropping consistency
  • Dollop it into 12 muffin cases and cook at 180C for 13-15 minutes, or until a skewer comes out clean
  • For the surprise, take a knife and hollow out a bit from the middle of the cakes and fill with chocolate spread.
Ice, ice, baby:
  • Mix 100g of butter with 300g of soft cheese
  • Add 100g of icing sugar
  • Add 1 teaspoon of vanilla extract
  • Pipe it over your cupcakes, add some chocolate sprinkles and bask in your ultimate domestic goddess-ness.
Here are some snaps to make you extremely hungry:


3 Responses to “Cupcakes ahoy”
  1. Sarah Adie says:

    Make Tom bake – husbands are supposed to provide, so I thought?

  2. Yum… I want one!

    Before I had babies I baked all the time but wasnt fussed about eating cake. Now I have no time to bake and a growing love of cake…

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