Lemon Cupcakes with Vanilla Frosting

I made these cupcakes to take to work and raise funding for Race for Life, which is a big event that happens every year in the UK to raise money for Cancer Research UK. All I have to say is that they disappeared very quickly 🙂

The recipe for the cupcakes is from this book and I have to confess one sin… I didn’t make the buttercream given in the recipe 😛 I just bought some vanilla frosting at the store with some things for decoration, but I’m posting the original lemon buttercream in case you wanna make everything from scratch.

Lemon Cupcakes with Vanilla Frosting


  • 115g self-raising flour
  • 1/2 tsp baking powder
  • 115g butter, softened
  • 115g caster sugar
  • 2 eggs
  • finely grated rind of one lemon
  • 2 tbsp milk

Lemon Buttercream

  • 85g butter, softened
  • 175g icing sugar
  • 1tbsp lemon juice
Note: I used store bought Vanilla Frosting


  • sugar flowers, silver balls, or anything you like for decoration


  1. Preheat the oven to 190C. Line a 12-hole muffin tin with 12 paper cases.
  2. Sift the flour and baking powder into a large bowl, add the butter, sugar, eggs, lemon rind and milk, and beat together until smooth. Spoon the mixture into the paper cases filling up to 2/3 of each paper case.
  3. Bake in the preheated oven for 15-20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
  4. To make the buttercream, place the butter in a bowl and beat until fluffy. Sift in the icing sugar, add the lemon juice and beat together until smooth and creamy.
  5. When the cupcakes are cold, put the buttercream in a pipping bag and pipe over the cupcakes. Decorate as you wish.
Yields: 12 cupcakes

Jam Swirled Muffins for a birthday

I don’t how you feel about your birthday, but I always like to do something to celebrate mine: have a bbq with family and friends, go on a trip somewhere you like, cook something special at home… anything you like!!! My birthday this year was very nice. Besides other things, B took me to see Mamma Mia, and for those who know me, knows that I love ABBA. It was a lot of fun!!!

Now about age, sometimes I find it hard to believe that 32 years has past since I was born already. Well, there is nothing we can do about that, right? I once saw this quote and I think it says it all “Don’t count the years… make the years count!”

But this is a food blog… so you must be asking “Where is the recipe?” and here it is. To celebrate this date, I baked these muffins from Patricia’s blog. They are very moist and yummy.

Jam swirled muffins


  • 2/3 cup (133g) caster sugar
  • 2 cups (280g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup plain yogurt or sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (113g/1 stick) unsalted butter, melted and cooled
  • 2/3 cup jam of your choice – if too thick, thin it with a little lemon juice (I used strawberry jam)


  1. Preheat the oven to 200°C/400°F; put the muffin cases in a 12 regular size muffin pans.
  2. In a large bowl, sift the flour, baking powder, baking soda and salt. Add sugar and mix.
  3. In a large glass measuring cup or small bowl whisk together the yogurt, eggs, vanilla and melted butter until well blended. Pour the liquid ingredients over the dry ingredients and whisk lightly with a fork – do not overmix the batter, otherwise you’ll end up with tough muffins.
  4. Add the jam and whisk lightly, to keep the marbled effect. Divide the batter evenly among the prepared pans.
  5. Bake for 18-20 minutes or until the tops are golden and a skewer inserted in the center of the muffins comes out clean. Transfer to a wire rack, cool 5 minutes, then carefully unmold. Let cool completely on the wire rack.

Yield: 12 muffins

Coffee and Walnuts Cupcakes

For those who know me, knows that I don’t drink coffee, but I like anything coffee flavoured: ice cream, truffles, candies, etc. So when I received the November edition of the Good Food magazine, I marked this recipe to be tested. The recipe is from Mary Berry. Both the cupcakes and the frosting has coffee flavour, but it’s not too strong.

The only thing I changed in this recipe was the amount of frosting. I only made half of it and, in my opinion, it was more than enough to frost well the twelve cupcakes. Try it and then tell me!!!

Coffee and Walnut Cupcakes


  • 1 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 115g/4oz butter, softened
  • 140g/5oz self-raising flour
  • 140g/5oz caster sugar
  • 2 tablespoon milk
  • 2 large eggs
  • 25g/1oz walnuts, chopped

For the coffee icing (half of the original recipe)

  • 1 teaspoon instant coffee granules
  • 1 teaspoon boiling water
  • 50g butter, at room temperature
  • 113g/4oz icing sugar
  • 12 walnut halves to decorate


  1. Heat oven to 180C/160C fan/gas4 and line a 12-hole muffin tin with paper cases.
  2. Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk and eggs. Mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
  3. Bake in the centre of the oven for 20-25mins or until risen and golden brown. Transfer to a wire rack until stone cold.
  4. To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the icing sugar, and stir until smooth and free of streaks.
  5. Spoon on to the cupcakes, then decorate each one with a walnut half.

Note: The cupcakes can be made and iced up to one day ahead. Freeze without the icing for up to 1 month.

Yield: 12 cupcakes