Classic Cupcake Flavours
A beautifully light and fluffy cupcake, with the seeds scraped from a real vanilla bean to enhance the gentle flavour of vanilla extract. Buttermilk adds lightness to this traditional favourite. This cupcake matches perfectly with so many frostings from simple sweet Traditional Vanilla Buttercream, or a fruity favourite to the decadent flavour of a Dark Chocolate Buttercream. You just can't go wrong with this little beauty!
The bold dark colour of quality cocoa powder makes this cupcake look almost black and is luxuriously moist with a soft crumb - it is a real winner! It matches so well with a large variety of toppings such a fluffy Vanilla Bean Buttercream, Peanut Butter Buttercream to the chocoholics dream, a rich Chocolate Ganache.
For all the sweet tooths out there, this cupcake is heavy on the brown sugar and butter, resulting in a sweet caramel flavour. Matched best with the Traditional Caramel Buttercream , many other toppings, such as the Chocolate Italian Meringue buttercream also work perfectly on this cupcake.
Adapted from the popular UK Hummingbird Bakery recipe, this is a favourite for many of my customers. What makes this cupcake so lovely, asides from its fluffy yet moist crumb, is the right balance of cocoa powder and vanilla. It’s just enough to tint the cupcake a sultry brownish-red and tones down the brightness of the red colouring. Buttermilk works its magic to make these cupcakes just the right softness. Vanilla Cream Cheese Frosting is the preferred topping on this favourite cupcake.
A light vanilla cupcake, with stirred-through rainbow sprinkles to give a cute scattering of colour within this cupcake. Its a fun option for kids birthdays parties and is best topped with Traditional Vanilla Buttercream and more rainbow sprinkles.
The real mashed bananas in this recipe make this cupcake moist but not dense in texture, as with some banana cakes. These cupcakes are still light but maintain their strong banana flavour. Matched best with the Vanilla Cream Cheese Frosting or for a something sweeter try it with the Traditional Caramel Buttercream. If I were making this as special treat for my Mum (who loves Bananas and a little bit of spice), I would use Brown Sugar and Cinnamon Italian Meringue buttercream.
Adapted from my favourite tried and tested Carrot Cake recipe, this cupcake is filled with finely chopped pecans, pineapple, sultanas, loads of carrot and has just enough nutmeg to spice it up. Topping can be none other than the Vanilla Cream Cheese Frosting with a light grating of nutmeg that compliments this little cake so brilliantly.
A fresh zesty little cupcake that is perfect for taking to summer barbecues. Real lemon and lime zest add flecks of colour and flavour to this sweet little cake. Pair it with the ever popular Citrus Cream Cheese Frosting or for a fruitier finish, try it with the Raspberry Italian Meringue buttercream.
A vanilla cupcake makes for a sweet base to balance the tang of mixed berries baked into the sponge. Topped with a fruity Raspberry buttercream, or to add a touch summer, try it with the Coconut buttercream.
The rich chocolate flavour is enhanced by using a shot of espresso made from freshly ground coffee beans (no instant coffee powder here). Frost with a fluffy Espresso Buttercream or for some adult indulgence try it with a swirl of Kahlua ganache!
A light and fluffy hot milk recipe cupcake with a subtle coffee flavour. This cupcake is best topped with the Cappuccino Buttercream and a light dusting of cocoa powder.
Brown sugar and fresh espresso double shots give this cupcake an intense coffee flavour. Best topped with the Espresso Italian Meringue Buttercream, this is a wonderful coffee pick-me-up in a cupcake.
Cookies and Cream
A vanilla sponge with baked in crushed Oreo's which makes for a delicious combinations of chocolate and vanilla. Topped with Cookies and Cream Traditional Buttercream and sprinkled with more crushed Oreos, this is a real favourite for kids parties.
Cranberry and White Chocolate
Dried cranberries and chunks of white chocolate are folded into a vanilla bean sponge batter and baked to perfection. For a gourmet feel, top with White Chocolate Ganache and dried cranberries.
Vanilla with Chocolate Chip
A simple cupcake but still a favourite flavour combination for many kids. A vanilla cupcake with baked in chocolate chips. Try with Vanilla Buttercream or for those that love their chocolate, how about a whipped Milk Chocolate Ganache?
Chocolate with White Chocolate Chip
Another favourite of kids and big kids alike, this rich chocolate cupcake has baked in white chocolate chips. Popularly matched with a White Chocolate Buttercream.
Frosting / Topping Choices
My buttercream is made with Lurpak Danish butter (no shortening) and is a sweet fluffy frosting traditionally matched with cupcakes.
Vanilla, Chocolate, Caramel, Peanut Butter, Cappuccino, Mocha, Espresso, Citrus, White Chocolate, Milk Chocolate, Dark Chocolate, Strawberry, Raspberry, Passionfruit, Cinnamon, Brandy, Maple, Coconut, Cookies and Cream.
Made with Lurpak Danish butter and Kraft Philadelphia cream cheese this frosting is best matched with the oh so popular Red Velvet or Carrot Cupcakes.
Made with couverture Belgian chocolate and pure cream, ganache is a very decadent topping. It can be whipped & fluffy, piped in thick heavy swirls or thinned for drizzling over the top. A chocaholic's dream!
Dark Choc, White Choc, Milk Choc, Mocha, Baileys, Frangelico, Kahlua.
Italian Meringue Buttercream
A cooked egg white meringue base blended with whipped Lurpak butter, results in a smooth silky, soft serve ice cream textured buttercream. Italian Meringue Buttercream is perfect if you don’t like an icing that is too sweet. This buttery frosting encompasses additional ingredients to take the flavour to a whole new level.
Vanilla, Raspberry, Strawberry, White Chocolate, Dark Chocolate, Brown Sugar and Cinnamon, Espresso, Spiced, Citrus, Mango.
Fluffy white, Lightly toasted.
Gluten Free, Nut Free, & Sugar Free Cakes:
Whilst all care is taken in the preparation of your order, please be advised that I do not have an Allergy Free Menu and all my cakes are prepared in a kitchen where wheat-flour, eggs, dairy, nuts and nut products are used. All recipes contain sugar and are therefore not suitable for diabetics.
Please advise all guests with allergies and dietary restrictions!