Recipe Collections

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take on an irresistible charm. Best of all, these diminutive treats offer every excuse to go back for seconds (or thirds).
Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take on an irresistible charm. Best of all, these diminutive treats offer every excuse to go back for seconds (or thirds).

Tiny chocolate fudge cakes

Tiny chocolate fudge cakes

Tiny chocolate fudge cakes

Twenty-four cakes may seem like a lot to make, but don’t be tempted to halve the recipe. You won’t be able to resist coming back for seconds and thirds.

PHOTOGRAPH AMANDA MCLAUCHLAN

Plum and ricotta crumble cakes

Plum and ricotta crumble cakes

Plum and ricotta crumble cakes

The beauty of these cakes lies in their adaptability. You can use almonds or pistachios instead of hazelnuts. And if you can’t get plums, scatter the cakes with frozen berries or with slivers of apple instead.

PHOTOGRAPH AMANDA MCLAUCHLAN

Tiramisú layer cakes

Tiramisú layer cakes

Tiramisú layer cakes

Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

PHOTOGRAPH AMANDA MCLAUCHLAN

Rosy cupcakes with Turkish delight

Rosy cupcakes with Turkish delight

Rosy cupcakes with Turkish delight

The strawberry juice adds a natural, delicate colour to the icing but you could just use a drop or two of pink food colouring. Remember you’re after a soft tint not technicolour, so tread carefully.

PHOTOGRAPH AMANDA MCLAUCHLAN

Sugared citrus cakes

Sugared citrus cakes

Sugared citrus cakes

Instead of the more usual syrup, these cakes have a sugary crust. Use any combination of citrus rind and juice you like.

PHOTOGRAPH AMANDA MCLAUCHLAN

Spiced honey cakes

Spiced honey cakes

Spiced honey cakes

Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.

PHOTOGRAPH AMANDA MCLAUCHLAN

Cupcake recipes

Brown sugar butterfly cakes with raspberry cream

Brown sugar butterfly cakes with raspberry cream

Brown sugar butterfly cakes with raspberry cream

When raspberries are in season, use fresh, but for the rest of the year frozen raspberries work just fine.

PHOTOGRAPH AMANDA MCLAUCHLAN

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