Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. This recipe uses the reverse ... add the zest of 1 lemon and 2 tbsp lemon curd; add 100g/3½oz melted dark ...

Plus, they’re quick to make, with a baking time of just 8–10 minutes, and the recipe yields a whopping 72 mini cupcakes, ...

This Chocolate Blackberry Cupcake is sooo good. It’s made from scratch, but don’t let that scare you! This recipe may be from scratch, but it’s not a Food Network-level undertaking. Anyone can make it ...

Jasmine Smith is a recipe developer and tester at Dotdash Meredith ... In a large bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt until well combined.

Stir in the lemon zest, if using. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and ...

The folks from Sugar and Sage Bakery visited the Good Day kitchen to make festive treats that are equal parts spooky and ...

Dainty, delicious and fun to bake, the cupcake is perfect for any the occasion - so if you’re looking for baking inspiration, try these three recipes ... Toss in the lemon juice to stop any ...

A swirl of homemade garlicky kale-almond pesto turns this otherwise-straightforward sourdough boule into something special ...

Think of this as a light chiffon cake-like version of a lemon meringue pie. There's plenty of apple pieces in this "cupcake" recipe, more like batter holding together dark-cooked apple slices.

You can order fall and Halloween-themed cupcakes from the bakery through Oct. 31. Yield: 12 large cupcakes ¾ cup cocoa powder 1 ¾ cup warm coffee 6 oz soft butter, unsalted 2 cups granulated ...