Moroccan Rose Cupcakes


This is an extravagant name perhaps but these have a wonderful aromatic sweet scent conjuring the exotic, heat, spices…..

I have had a thing about Morocco for a number of years. I’m desperate to experience the souks, food, weather, countryside, camels, architecture, sunsets so in other words, every facet of Moroccan life. We nearly booked a holiday there a couple of years ago and then the Arab Spring sprang and we acquired cold feet. The closest I have come so far therefore is a holiday as a child to southern Spain where, for a couple of days, the warm Saharan winds blew across from Morocco via the Gibraltar straits. So near and yet so far.

IMG_9287In theory these should be called something Turkish as rose-water is the main flavouring in Turkish Delight, something I had a go at last summer, but the interior of the cupcakes is what makes them special and the swirly rose-sunset colours makes me think I can get away with the Moroccan connection.

I was actually experimenting with the idea of an ombre cupcake. This a fashionable idea where you make a cake in several layers where each layer is a slightly different shade of a particular colour starting with the deepest shade at the bottom and graduating to the palest shade at the top. Most cakes contain about 4 layers. This sounds like quite a faff and you need to be making quite a big cake. I thought I might try the theory in a single cup cake and this is the result. The rise in the batter creates an uneven pattern, but with a little bit of tweaking, such as greater variation in the colouring of the batter, I think one can achieve a more pronounced effect.

So the recipe I used was more or less the basic Hummingbird Bakery cupcake batter one as follows:

For 12 – 16 cupcakes: 80g softened Butter, 280g Caster Sugar, 240g Plain Flour, ¼ tsp Salt, 1 tbsp Baking Powder, 2 large Eggs, 240g Whole Milk, 2 tsp Rose Water.

Preheat the oven to 190°C/ Fan 170°C and fill a 12 hole muffin tin with paper muffin cases.

In a bowl combine the butter, sugar, flour, salt and baking powder and the beat together until to achieve fine breadcrumbs in consistency. In a jug combine the milk, eggs and rose-water and whisk together with a fork. Add ¾ of the liquid to the breadcrumb-like mixture a beat slowly until all combined. Add the rest of the liquid, beat again slowly until mixed in and then turn the speed up to medium and beat until you have a smooth batter. The day I tried this was freezing and the butter was not quite soft enough which left the batter a little grainy. This really doesn’t seem to make any difference to the cooked cake and as you can see it still rose plenty!

IMG_0641Anyway once you have the finished batter, divide the batter between 3 bowls by weighing the mixture as you go. Then add food colouring paste carefully with a cocktail stick and blend into the batter with a spoon until you achieve the desired shade of a particular colour, in this case pink.

Add equal quantities, using a single tablespoon measure, of the first shade to each muffin case, then add a tablespoon measure of the next shade and then repeat for the third shade. Humming Bird batter can be quite runny like golden syrup or honey so the second and third layers of batter can be poured over the previous layer, keeping the spoon moving as you go so that you have an evenish layer. If the mixture is thicker and won’t pour then tease out the batter to cover the previous layer with the tip of a knife or teaspoon. I appreciate this is a bit of a faff, but it is an attractive and unusual effect.

Bake for 19-20 minutes or so and leave in the tin for 5 – 10 minutes before turning out to cool on a wire rack.

To make the butter icing is the usual recipe, so for 12-16 cupcakes: 160g soften Butter, 450g Icing Sugar, sieved, 50ml of Milk and a few drops of Rose Water. As described before, beat the butter and the icing sugar over a low speed until there is a sandy consistency, then add the milk and turn up the speed to medium and beat for 5 minutes until you have a light fluffy icing. You can then stir in a few drops of rose-water and also streak through the icing a tiny amount of pink food colour to give a pale pink ripple-y effect. Spread or pipe the icing on as you wish and decorate with rose petal crystals, cut out rose petals if you have the cutters and paste, actual rose petals or best of all a sprinkling of chopped pistachios. Yummy.

Pumpkin Cupcakes Every Witch Way

I’ve been promising the recipe for making pumpkin cupcakes for a couple of weeks, but of course, timing is everything so about now seems to be the optimum moment.

You can make the actual little pumpkin shaped cupcakes using either the following pumpkin flavoured recipe or a standard vanilla cupcake cake recipe which you can find here (make sure you use a large egg). The buttercream again can either be a standard recipe, such as given in the vanilla cupcake link substituting vanilla extract for orange essence for a nice twist, or again the recipe given below.

So you will need: 12 cupcakes or however many you wish, enough buttercream for the number of cupcakes you wish to decorate, orange coloured sugarpaste (allow 80g per cupcake so 3 x 250g packets will comfortably decorate 12, probably more) a little brown sugarpaste or Matchmakers or a Cadbury’s flake for the pumpkin stalk. Orange, black and green coloured sugarpaste is currently available in supermarkets.

Equipment needs: small palette knife or flat knife, 10cm pastry cutter or similar, a paintbrush or something to make a small round indent.

1) peel the cake cases away from your cupcakes

2) coat the sides and top of the cupcake in soft buttercream with the palette or flat knife

3) roll out about 80g of orange sugarpaste so that it measures at least 20cm diameter

4) Flop the sugarpaste disc over the buttercreamed cupcake and using the pastry cutter trim the disc to 10cm diameter

5) Tuck all the edges round the bottom of the cupcake

6) Sit the cake upright and using the back of a knife, score the pumpkin ridges

7) Using the end of a paintbrush, make an indent on the top of the cake in the centre, and then insert either a little piece of Matchmaker or Cadbury’s Flake or if you have the ‘where with all’ a small piece of brown sugarpaste fashioned into a stalk.

8) Tah Dah!!! Made by 8, 12 and 42 year old bakers….

9) Alternatively you can buy stencils which can be used to create Halloween-y images, once you have iced your cupcakes in the conventional manner, with cinnamon or cocoa powder.

Pumpkin Flavoured Cupcakes

Tricky to get a good bake and a good flavour it seems. I’ve had trouble with the straight Hummingbird recipe (wouldn’t rise) and the flavour of others can be a bit too spicy. This recipe worked for us though, giving the right amount of spice and a rise on the cakes,

For 12 cupcakes: 140g Plain Flour, 1½ tsp Cinnamon, ¼ tsp Nutmeg, ¼ tsp Ginger, ¼ tsp Salt, 1 ½ tsp Baking Powder, ¼ tsp Bicarbonate of Soda, 55g Butter softened, 100g Caster Sugar, 2 ½ tbsp Soft Brown Sugar, 1 Egg, 80 ml Milk, 125g Pumpkin Puree (you can make it or buy it in Waitrose!)

Preheat the oven to 190°C/Fan 170°C and fill a 12 hole muffin tin with paper cases.

Into a bowl combine the flour, spices, salt, baking powder and bicarbonate or soda. Stir together and set aside. In another bowl combine the sugars and the butter and beat together ( I would say until light and fluffy but there is so much sugar here I don’t think you will achieve light and fluffy). Add the egg and beat into the butter sugar mixture until smooth, add the milk and the pumpkin puree and beat until combined. At this point it will truly look like a horrible mess, just press on. Stir in the flour mixture lightly until just incorporated and then dollop the batter into the paper cases.

Bake for 25 minutes or so until brown on top and springy to the touch. Allow to cool in the tin for 5 minutes before turning out.

Once cold coat with the buttercream.

Buttercream with Maple Syrup

90g Butter, softened, 270g Icing Sugar, 1 tbsp Milk, 3 tbsp Maple Syrup

Pop the butter and icing sugar in a bowl and beat together until combined. Add the milk and maple syrup and beat slowly until incorporated and then turn up the speed on the mixture and beat for 5 minutes or so until light and fluffy. It should be very soft to spread.

Alternatively you can use a classic cream cheese buttercream: 50g Butter, softened, 300g Icing Sugar, 125g Cream Cheese, cold. Beat together the butter and icing sugar until well combined and then add the cold cream cheese and beat on a medium speed until you have a soft fluffy icing, about 2 minutes. Do not beat as ferociously as the standard buttercream or for as long as the cheese cream will render the mixture runny and it won’t pipe or spread well.

Pumpkin Puree

Cut up the pumpkin flesh into chunks and pop in a roasting tin with some water in the bottom. Cover with foil and bake until tender on 180 – 200°C. Once cooked, drain any remaining water away and blend until smooth.

Happy Halloween

Rubbing Shoulders with Mary Berry

So I have had clearance to use some images of my exciting meeting with Mary Berry recently, and therefore whilst everyone is really distracted with all things Jubilee, I will pop up a few pictures.

The event: Age UK (formerly Age Concern) rebranding launch.

The Place: Brasserie Blanc, Bath (very lovely and very very lovely staff)

The Photographer: kerrywho, fellow blogger (thanks for the gorgeous pics)

The Supplier: Waitrose who kindly donated all the ingredients I needed. Many thanks to them.

The Logo cake was a 12″ vanilla sponge, split and filled with jam and buttercream. The Logo was achieved using run outs. The cupcakes were the old favourite Hummingbird Bakery vanilla recipe and the toppings were vanilla buttercream with sugarpaste details and a small amount of royal icing piping. The colour scheme was carried through from the Age UK Logo. The designs were designed to show a range of skills.

Mary was very intriguing to meet and it was hard to resist pumping her for endless advice (the new Great British Bake Off series begins in July). She appeared to approve of the work however. A very memorable morning and as Kerry (the photographer) pointed out, possibly the pinicle of one’s career. This could be very true.

 The Bath Chronicle picked up the story and also the social events magazine, Bath Life. Excellent publicity. Thank you to Age UK for arranging that.

Finally, these lovely ladies from the local Waitrose Branch allowed me to take a picture for the blog and asked me to pass on a message: the store is currently undergoing a major refit and they ask all the customers to bear with, the pain will be worth the gain. Can’t wait.

Jubilee Cupcakes for the Late Bakers

The Diamond Jubilee celebrations kick off this weekend and Union Jacks are literally bedecked across every available surface, lamp-post, flag pole, strip of bunting, cake tin, apron, cupcake case etc etc.

There also seems to be much ‘googling’ for jubilee cupcake ideas. The stats pages on this website alone is testament to this. However, if you are anything like me then the fact that some sort of festive treat will be needed is only just appearing on the radar of ‘things to do’ and  of course all the Union Jack cupcake cases and assorted jubilee themed cake toppers are sold out.

How is all that going to work out then!

Do not despair, I have some suggestions requiring cake ingredients for sure, but only of the general type which means there is a solution to the problem.

  • First off choose a basic vanilla cupcake recipe and then replace the butter with Stork Margarine. It keeps the cupcakes fresher for longer and, in my view, makes lighter, fluffier cakes.
  • If you have the time try to order on-line or go to Lakeland Limited or a specialist cake shop and buy red and blue cupcake cases and some regular white ones from the supermarket. If short on time just buy the white ones.
  • Supermarkets are selling red and blue ready to roll icing (sugarpaste). Get a packet of each colour and some white as well (always available). We are going to make our own toppers, don’t worry it won’t take long.
  • Alternatively, you might still find you can get red, white and blue Hundreds and Thousands. If you can find some then get some and a box of Quality Street Matchmakers (any flavour) or chocolate scrolls (expensive and usually come in large quantities).
  • Make sure you have some cocoa powder, butter and icing sugar in the house alongside the cupcake ingredients.

Right then, having assembled all or some of that lot, we can proceed.

Making cake toppers:

  • You need to allow some drying time so try to make these the day before the cakes.
  • If you have kids you probably have a small rolling-pin somewhere. Go and root around or ask around, if not, as this will make life easier. Also have a search around for a flat knife or palette knife, again just to make things easier. Roll out a golf-ball sized piece of sugarpaste into a strip onto an icing sugar sprinkled surface, and then trim to form a rectangle. Check this strip is not stuck to the work surface by sliding the palette knife under it to loosen it if necessary. Cut a couple of 1-1.5 cm wide strips and then cut square shapes from the strips:

  • Repeat this for the other colours to ensure you have the full complement of red, white and blue squares which can be rotated to provide diamond shapes.
  • Repeat again, this time cutting out triangles as in the second image to give bunting.
  • Keep going until you have plenty, you can try different sizes.
  • If you have number cutters you could make ’60’ instead out of red,white and blue!
  • Before they dry out completely, lightly squeeze the sizes of all the shapes to smooth and give you a more pointed diamond shape or more form to your bunting as shown here:
  • Leave to dry overnight on some greaseproof paper on a tray or plate.
  • Wrap any unused paste in cling film and then in pop in an airtight tub, it will keep until the Olympics at least, or donate to the next ‘too late off the mark cupcake maker’.

Making up the Cupcakes:

Make the vanilla cupcakes according to your recipe whatever that might be. I usually use the Hummingbird Bakery vanilla cupcake recipe (make sure the egg is a large one), but each to their own.

Right I am going to give a recipe here for a chocolate icing to coat the vanilla cupcakes. Chocolate is the tried and tested favourite as a topping for cakes however chocolate buttercream is usually too pale and sickly for my liking and chocolate ganache has cream in it which is no good for a warm afternoon. This is a chocolate fudge icing and is fantastic. It won’t go off at all. It also allows all the colours to contrast against it.

You will need, to coat 12 cupcakes: 100g Icing Sugar, 35g Cocoa Powder, 55g Butter, 65g Caster Sugar, 40ml (2 tbsp and 2 tsp) water.

Sift together the icing sugar and cocoa powder into a bowl. In a non-stick saucepan add the caster sugar, water and butter and heat gently until the butter is melted and sugar dissolved. Stir to combine and then pour into the dry ingredients and mix well to give a thick, rich glossy mixture. A balloon whisk works well here to combine. Unfortunately, you will need to wait for the icing to thicken up at this point, whisking from time to time with the balloon whisk, until it reaches a spreading consistency, this is a variable feast but you really do need to be able to spread like buttercream not pour and hope for the best like Glace icing. It is likely to take 30-40 mins.

So once that consistency is achieved, spread on the icing and decorate as illustrated with the diamonds. Or roll out by hand very thin sausages of white sugarpaste as shown to wind over the cakes and hang the triangles of bunting from. Cover 5 or so cakes and then decorate before covering the next batch of 5. The icing, be it this one or buttercream, has a tendency to dry out and your decorations won’t stick properly. Nestle the shapes into the icing.

Plan B is the Hundreds and Thousands and the Matchmatchers which can be arranged as shown or if you have multi-coloured cases, just go chocolate all the way!

How much red, white and blue do we really need.

N.B. Trex (white vegetable fat) can be used to lubricate the work surface and rolling-pin instead of icing sugar when rolling out sugarpaste to achieve a perfect finish on the cake toppers. See the Baking and What not page for a little more detail.

Fabulously Fine Filo Fish Pie

So according to the Hummingbird Bakery and Google Alerts, it’s British Pie Week. I’m not actually sure by ‘British’ if we are talking geographically or the more jingoistic slant of British pie recipes, but who knows or cares, it’s all about food. Actually, the more I think about it the more confused I am becoming on this point…….hmmm. Anyway, whatever this pronouncement might mean it’s not clear who is promoting it. Pastry makers? potato growers? butchers? fish mongers? the spinach society? apple growers?  the list goes on which just goes to prove that pies are perfect for any occasion, any ingredients and any season.

Coincidently, we have been having a bit of a savory pie renaissance at Cutest Cakes HQ. My better half declared when we first met that he didn’t like offal and so Steak and Kidney pie seemed to be off the menu, however after 20 years I finally lost my patience and made one recently and here are the left overs:

I made it with Hot Water Crust Pastry (with butter not lard!) which was dead easy to do, looks dead professional and in my case courtesy of the beloved Rachel Allen, and as you can see it went down a storm with the kids and kidney haters alike and so now I am a mixture of smug and exasperated!

I am also a big fan of Shepherds Pie (minced lamb with mashed potato topping) and expanded on the original recipe by devising a tagine inspired version a couple of years ago. The ’70’s-stylie picture below shows this paprika laced, honeyed delight topped with a mixture of sweet and regular potato which worked well. This was originally served up for a Bonfire Night Party so I think I shall save the recipe for November time.

At Christmas we usually have a Turkey and Ham Pie with the obligatory left overs and to be honest this is my favourite dish on the Yuletide menu. I am sorely tempted to divulge the recipe now, but again, I think I will save it up for the relevant moment.

So, I have devised a Springtime pie and as Friday is looming up I thought a fish one might be appropriate. I adore Fish Pie in all forms; creamy ones with white sauce and mashed potato, tomato-y ones with fish, peppers and a short crust pastry topping, but this has a slightly fancy slant and is a little less faffy as the topping is made with filo pastry.

I first discovered the filo pastry pie topping some years ago on a recipe card that came free with a magazine or a box of stock cubes or something like that. I have only used it as a topping with savory recipes so far but I will show you what to do with the left over pastry sheets, once you have made this recipe, next week. Very sweet, very perfumed and very luscious…..

The beauty of using filo pastry surrounds the ease of assembly and the fact that the finished result looks very sophisticated. This could easily be served up as a dinner party dish and has the required how-did-you-do-that factor! In an unusual break with tradition, I shall present this recipe in a formal way:

Ingredients: (Serves 4)

600-800g ‘meaty fish’ cod, hake, salmon, smoked haddock, that sort of thing, filleted and skinned

150ml White Wine, Juice of ½ Lemon, 125g Butter, Salt & Pepper, 225ml Cream, 1 ½ tsp Dijon Mustard, 2 tbsp Dill or Parsley, 3 hard-boiled Eggs, 80-100g Frozen Petit Pois,defrosted, a handful of Baby Spinach Leaves, 1 Packet of Jus-Rol Filo Pastry, defrosted.


  • Preheat oven to 200°C/Fan 180-190°C.
  • Place fish pieces into the bottom of a wide bottomed, deep-sided frying pan or large saucepan and add the wine, lemon juice, seasoning and about 90g of the butter, diced. Cook, covered, gently over a moderate heat for around 10-15 minutes.
  • Once cooked, transfer the fish to a pie dish with a slotted spoon, add the cream to the cooking liquor and continue to simmer the liquid for another 10-15 minutes until the sauce has reduced, thickened and coats the back of a wooden spoon.
  • Add the mustard and herbs and stir through. Remove from the heat.
  • Roughly chop the boiled eggs and stir these and the peas into the fish mixture, gently. Add the cream sauce and finally stir through and tamp down the spinach.

Right, the pastry: Melt the remaining butter in a nonstick saucepan, search for a pastry brush and set aside nearby. Unroll the filo pastry carefully, and separate the first sheet from the pile. Tear or cut this sheet into quarters and then scrunch each quarter up as shown in the picture and work your way across the top of the fish/veg filling. Cover the whole lot with the filo pastry sheets, you may or may not need them all.

Once you have finished and have no gaps showing, brush the melted butter across the top of the whole lot.

Bake for around 30-35 minutes, the top should be golden brown and the filling bubbling underneath.

You can pause the pie making once the eggs and peas have been added and pop the whole lot in the fridge once cool for anything up to 24 hours, but do not add the spinach and the pastry until the last minute. Cook for 40 minutes instead and turn down the temperature a little towards the end so the pastry does not burn. Yummy.

Finally, fold up any remaining pastry, wrap in clingfilm and fridge until I show you how to make light and airy baklava.

The Unloved Vegetables No. 2 – Bye Bye Beetroot

Well according to my chart, we are very much at the end of the beetroot season, is this a good thing? Well it probably depends how you are getting on with the heap you may have lurking in the garage/shed/bottom of the fridge from the veg box delivery. It’s possibly a bit late in the day to be worrying about what you might do with them, but on the other hand – how about one last push to eat, or get others to eat, them safe in the knowledge that they won’t feature again until next winter.

The quick one here would definitely be to wash, peel and chunk and add to similarly sized chunks of swede, celeriac and/or carrots (the other potentially unloved veggies with presence at the moment). Roast in a hot oven 220°C/fan 200°C in a roasting tray with 2 to 3 tablespoons of olive oil and a sprinkling of salt and pepper, a sprig or two of thyme would also be good here. Make sure all the chunks are coated with the oil and cook, turning occasionally to prevent sticking, for around 25 minutes or so depending on the chunk size. Great with roast meat, chops, baked fish or on their own with feta cheese sprinkled over, chopped parsley and a squirt of lemon on a bed of couscous.

Alternatively you can hide beetroot in chocolate cake. Yep you heard me right. I tried this yesterday with a Hummingbird Recipe. They were divine, the texture is velvety like the red velvet cupcakes and for a minute I did think one could use this batter instead of the traditional red velvet batter as an alternative. The beetroot batter had a distinctly red hue about it, but upon cooking it turned brown. The upside to that though is no one would ever know the secret ingredient so no chance of rejection. The recipe I used was from The Hummingbird Bakery Cake Days book. I have had a look online, but can’t find it there. The other recipes I have come across do seem more of a faff. The picture is of three un-iced and one iced with chocolate buttercream to demonstrate how innocent they look.

However my most favourite thing to do with beetroot, and I think this might be turning into a bit of a theme, is to make soup. Looking back through a couple of recipe books, making beetroot soup can seem a bit of a palaver, but in fact I think I have honed it down to something very straightforward.

So: wash around 4 beetroot (amount is not critical) and peel with a potato peeler. Dice, along with a medium potato. Chop an onion and fry until transparent in a little olive oil, and then add the diced beetroot and potato and about 1 inch worth of grated ginger. Allow to sweat on a lowish heat for 5/10 minutes and towards the end of this time, add a little crushed garlic. Pour in 800 mls – 1 litre of veg stock, bring to the boil and cook until the veg is tender. Blend. In a separate small bowl combine 2 good tablespoons of soured cream and a teaspoon of hot horseradish (see pic) and then add this to the soup and stir in along with about another teaspoon of grated ginger. Season. This has a very subtle hint of the ginger and horseradish, can be left out all together or stepped up for more of a kick. Yummy. Dill can be added as a garnish, for a flourish, if serving as a dinner party starter!

Very, Very Yummy

Loving Half Term

It’s looming up again that half term where, if you’re not off to ‘bend zee knees’, drink hot chocolate and generally do battle on some gorgeous snow-covered slope, then it can be a bit like hard work. This particular break is generally hampered with miserable weather and a certain sense of cabin fever as we have all had enough of winter.

Miniature Iced Fruit Cake

This time however Valentine’s Day features. Child 1 who attends secondary school is deeply grateful for this and would otherwise be dreading the prospect and hoping to contract a 24 hour bug. I remember all that. Overall. a. total. nightmare.

So may I suggest something to do. It’s very obvious really – let’s bake cakes. One of the many wonderful customs we appear to have adopted from the US in the last decade or so is to get all whipped up every time a public holiday/festival/moment presents itself.

I love this for two reasons:

1) I bake cakes for a living so I have these endless hooks and excuses to be baking and milking any creative juices I may possess and,

2) you can get hold of or make themed goodies which kids love (and don’t necessarily cost a fortune) and that gives us all something to do.

I was going to have a little anecdote here and then remembered it features another candy fueled festival so I shall return to that at the appropriate moment.

So back to the Valentine’s Day themed goodies. I thought I might offer a microscopic round-up at this point of what’s available. Based on only a couple of brief browsing episodes I have purchased the following:

and seen additionally, cookie cutters, soft toys, fake scented petals you can scatter around the place, themed underwear and deely boppers (interesting (?!)), and, from my point of view, rather horrifyingly Red Velvet Cupcakes a WHOLE week before the day. I feel a rant coming on. I understand that some need to get in early for a multitude of reasons, but really, a week old cupcake is not going to say I LOVE YOU, it’s going to say I LOVED YOU a week ago or am I that bothered!

So why don’t we have a go at making them ourselves no more than 48 hours ahead of the moment of presentation. At this point, I expect some of you may have spotted the deliberate mistake, we are going to end up with 12 probably and does anyone need that many when ‘music’ is supposed to be the food of love. As a general rule (although it won’t apply here), in my experience if a cupcake recipe has 2 eggs in it you can halve all the ingredients quite happily, bake at the same temperature and cook for the lower end of the cooking time, so if you only want a few, that’s what you do. But these really do taste so fantastic that I wouldn’t worry about that and also they freeze un-iced beautifully.

Again, as I’m not sure of the copyright, I am going to direct you here for a basic recipe, but please print it off and then read it in conjunction with what I have to say next.

This amount of mixture, will probably give about 12 cupcakes but Hummingbird recipes are a little notorious for being a bit vague in this area. It will be 12 at a push and possibly more like 9 or 10. If you come across their vanilla cupcake recipe with only 1 egg, that one will definitely only make about 9, but like with all these things it does depend on the size of cases you are using, I’m assuming standard UK muffin cases.

As to the ingredients: buttermilk is now readily available in supermarkets, although you will have some left over so can be used up in a multitude of muffin recipes (something else that freezes beautifully), the red food colouring, Dr Oetker or Silverspoon are good here. If you don’t use these your cakes may well be brown instead of red, you can use Philadelphia cream cheese for the frosting.

Also I know the method seems a bit weird and wonderful, do go with it. I’m go to say it again, they are so worth it they taste amazing.

Hummingbird Bakery Red Velvet Cupcakes

Here are some I made for a non Valentine’s Day event, with muffin wrappers, slightly fiddly but a lovely romantic air about them I think. They can be decorated as in the recipe link with a few crumbs of red velvet cake sponge or of course sprinkles can be bought from online stores, specialist cake decorating shops or even Sainsburys.

A good online supplier is The Craft Company and they post out very promptly.

Happy Valentine’s Day! (and good luck with half term).

The Cutest Cakes: Classic Cakes

Lilies and Pearls

The Cutest Cakes: Cupcakes

Rosebud Vanilla Cupcake

The Cutest Cakes: Individual Iced Cakes

Miniature Fruit Cake

Details for The Cutest Cakes can be found at or if you click the image on the side bar you will be transported there.