1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth. 2. Divide the mixture among the paper cases.

These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after ...

These Raspberry Cupcakes are made with a soft and tender lemon cake base, a sweet surprise of raspberry jam swirled in the center, and a cloud-like raspberry buttercream on top. They’re the epitome of ...

Preheat oven to 350 degrees, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper with cooking spray; dust each pan with 1-1/2 teaspoons flour. Place granulated sugar and ...

These bakes for cake lovers are made for anyone who also wants cupcakes in the mix. Big cakes, small cakes, it’s all about that same sweet, soft, and fluffy goodness we can’t get enough of. If you’re ...

For the choux pastry, put the butter and 150ml water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. Once the éclairs have ...

This is the 100th installment of Brow Beat’s recipe series. (I am counting Crabby Snacks and Homemades as a single recipe, because what is a homemade without a crabby snack, or a crabby snack without ...