Vanilla Cup Cakes – with amusing expressions

You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans: Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear.  You can set your creative ideas to take over and enjoy doing something unique and beautiful to make yours look special!

I used ready to roll icing in different colours to make the features.  Delicious home-made butter icing (recipe is given below) spread liberally on top is heavenly!  

I normally bake the cupcakes on the previous day and let them cool down completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at ease.

So, let’s start,

You will need the following ingredients;

Self Raising flour250 g
Margarine or butter softened (30 secs in the microwave )250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches

Let’s make them:

Set the oven to 180 C . (Temperature conversion is given under Tips)

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
  • Add vanilla essence,  lemon juice and beat for two rounds.
  • Mix baking powder to flour and salt and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.
  • Your cake batter is ready now.

Fill the cupcake cases and bake now:

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  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the cakes in the cupcake tray.
  • Pop it into the oven.
  • Bake for 13-20 min.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!

Let’s make the butter icing now :

 Icing sugar (seived)300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Vanilla a few drops 

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Spread a layer of icing flat on the top
  • To decorate you can opt for any kind of sweets; smarties, m&m, jelly babies, sprinkles
  • To set features like those below, roll out different coloured royal icing and arrange on the top
  • Your pretty cupcakes are ready to serve
Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:

Self Raising flour250 g
Margarine or butter softened250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches
Baking powder1 tsp

Let’s make them: Set the oven to 180 C .

Cream the batter

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve flour

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and mix well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4  with the batter, leaving space for cakes to rise
  • Place the cases in the cupcake tray

Bake in the oven

  • Pop the tray in to the oven
  • Bake for 13-20 min. (Do not open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of  the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Let’s make the butter icing now:

Ingredients needed:

 Icing sugar300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Liquid cake colours (red)
VanillaA few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Drop two drops from red liquid colour into one bowl to make pink colour
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour
  • Your pretty cupcakes are ready
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chocolate icing

Chocolate Cupcakes – Pretty chocolate cupcakes for any occasion

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These super spongy chocolate cupcakes, topped with creamy chocolate butter icing is a pure delight to serve around for a bunch of lively kids! With lots of oohs and aahs, they will gobble them up with such joy!

Happy baking friends!

Get ready with the following ingredients :

Self raising flour300 g
Stork spread/Butter/ Magerine300 g
Caster sugar300 g
Eggs5 medium
Lemon juice1 tsp
Salt3 pinches ( a must)
Baking powder1 tsp
Cocoa powder4 tbsp heaps
 Milk 1/4 cup

Let’s make it:

Set the oven to 180 C

Cream the batter

  •  Beat butter and sugar together until creamy,  using an electric hand mixer (3 mins beating is sufficient)
  • Add eggs, one at a time. Beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve Flour

  • Mix baking powder,  flour and cocoa powder and sieve onto the batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk.  Give a good mix with a wooden spoon going clockwise

Fill the cupcakes

  • Fill paper cupcake cases with the batter leaving a little room from the top allowing the cake to rise
  • Place the cupcake cases in a cupcake baking tray so that the cupcakes will stay steady and neat

Stick in them in Oven

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door otherwise the cakes will slack
  • Insert a skewer into the middle of one of the cakes and if it comes clean, it’s ready

Let the cakes rest

  • Take the tray out from the oven and let it stand for 5 mins
  • Remove the cupcakes from the tray and place them on a cooling rack to cool off completely
  • Your cakes are ready to ice now

You can ice the cupcakes with either chocolate butter icing or chocolate fudge icing. Both recipes are given below.

To make the chocolate butter icing you will need ;

Icing sugar300 g
Stork spread or butter125 g
Cocoa powder5 tbsp
Milk2 tbsps
Lemona few drops
Vanillaa few drops
Sprinkles to decorate 
  • Sieve the icing sugar and cocoa powder together from a sieve on to a bowl
  • Add butter and beat together until creamy
  • Add milk, vanilla and lemon
  • Your chocolate icing is ready
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. If you desire an elegant look, use a piping bag or an icing syringe to make swirls
  • Throw some sprinkles on
  • Done!

To make the  Chocolate fudge icing you will need:

chocolate cupcakes
 Icing sugar1/2 cup
Double cream1/4 cup
Butter/Stork spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp
  • In a small glass bowl place, chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot  water
  • Dip the small glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • If the chocolates are hard, heat up the pan with water under the very light flame
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • Pour chocolate fudge cream on to the cupcakes
  • Sprinkle some decorative sprinkles
  • Enjoy!
marble cupcakes

Chocolate And Vanilla Marble Cupcakes

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It’s a joy to bake these gorgeous cupcakes in silicon cases and this recipe is just the one for that. The advantage of using silicon cases is that they do not absorb the natural oiliness of the cupcakes. Hence, your cupcakes will have more moisture and glistering look in them.

These silicon cases look brand new after a quick wash in warm water and could be used over and over again – very economical, easy and effective indeed.




If you do not have these silicon cupcakes, do not hesitate to bake them in normal paper cups.

AmazonBasics Reusable Silicone Baking Cups, Pack of 12

You need the following items to make these beauties:

 Self raising flour 250 g
Stork spread 250 g
Caster sugar 250 g
Eggs 4
Baking powder 1/2 tsp
Vanilla essence 1 tsp
Lemon juice 1 tsp
Milk 1/4 cup
Cocoa powder 4 tbsp heaps



Two pinches of salt is a must as it helps in blending all flavours.

Let’s make it: Set the oven to 180 C . (Temperature conversion is given under Tips)

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.  This will take approximately  3 mins. Make sure you beat clockwise.
  • Add eggs one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice and salt and beat for two rounds.
  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything incorporates into a creamy batter.
  • Now divide the batter into two separate bowls.
  • Add cocoa powder to one bowl and mix thoroughly.
  • Next, fill half of a Silicon cupcake case with plain vanilla batter and the other half with chocolate batter.  Continue until you fill up all cupcake cases.
  • Place the cupcakes in a cupcake baking tray so that they will sit primly without falling over.

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  • Stick the tray into the oven and bake for 15-20 mins.
  • After 15 mins, open the oven door and gently press the top of a cupcake.  If it springs back to the same position, your cupcakes are ready to remove from the oven. If not, shut the door and let them bake for further 5 mins.
  • Take the tray out of the oven and peel off the Silicon cases and let the cakes rest on a wire rack.



Enjoy the pretty sight of your Dainty double cupcakes and taste the buttery and chocolaty texture. cup-297x300