Marble Cake Cupcakes

I’m a big fan of marble cake. I love all the snazzy patterns you see as you bite into it. Plus, chocolate and vanilla are just one of the best combinations. I spotted this recipe for marble cake cupcakes in a magazine by Tesco this week. I thought they were a nice idea for something a little different over the summer and they’re still super easy!

150g (5oz) butter, softened
150g (5oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs
50ml warm milk
3 level tbsp cocoa powder, sifted

150g (5oz) butter, softened
250g (8oz) icing sugar


1. Preheat the oven to gas mark 4. Line a 12-hole muffin tin with muffin cases.

2. Cream together the butter and sugar until light and fluffy.

3. Sift in the flour as well as alternating between adding the eggs and warm milk. Mix until smooth.

4. Divide the mixture between two bowls. In one stir in the cocoa powder.


5. Alternate between spooning small dollops of the plain mixture and chocolate batter in the cake cases. Using a skewer or knife, swirl the two cake batters together. (But not too much or it’ll ruin the marble effect!)


6. Bake in the centre of the oven for 25 minutes and until a skewer comes out clean. Leave to cool in the tin before transferring to a wire rack to completely cool.


7. Mix together the softened butter and icing sugar until a smooth buttercream forms. Add a splash of milk if you need to.

8. Pipe or spoon a little buttercream onto each cupcake and decorate with sprinkles.



– Charlotte x

| Original Recipe Tesco Good Food |

| Previous Recipe Chocolate Chip Scones |

Vanilla Ice Cream Cupcakes

Never before have I been so excited to write a blog post! I’ve been meaning make these ice cream cupcakes ever since I saw them in a magazine and this week, I finally got round to making them. I think they are perfect for summer and, it means you can have the best of both worlds – cake and an ice cream!

ICE-CREAM CUPCAKESice-cream cupcakes

7 Ice Cream Cones (Halved ones, with flat bottoms)
4 oz Unsalted Butter, Softened
4 oz Caster Sugar
4 oz Self-Raising Flour
2 Medium Eggs
1/2 Teaspoon of Vanilla Essence

3 oz Unsalted Butter
6 oz Icing Sugar, Sifted
Splash of Vanilla Essence
Splash of Milk (Potentially! Only if frosting is too thick)
7 Chocolate Flakes


1. Preheat your oven to gas mark 4, ensuring that the shelves are in the centre.

2. Place a sheet of silver tin foil over a round sponge tin and make 7 holes in the foil to insert a cone in each. The silver foil will ensure that the cones stay upright and give extra support to the cone once the cake batter is added. Alternatively, you could also use a cake or muffin tray although, I think this method gives extra support.

Ice-Cream Foil

3. Cream together the butter and sugar until smooth and creamy.

4. Add in the eggs, and gradually sift in the self-raising flour.

5. Add in the vanilla essence and give a final mix together until all the ingredients are combined and a smooth, creamy, cake batter has formed.

6. Equally divide the batter between each of the cones. Fill them about two thirds of the way up as these will rise in the oven and therefore you don’t want the batter overflowing as this will make the piping difficult later.

Ice-Cream Fill Cones

6. Bake in the centre of the oven for 20 to 25 minutes or until golden brown.

Ice-Cream Cupcakes (2)

7. Once the cakes are cooked, leave them to cool on a wire rack. With mine, I also poked a small hole in the bottom of each cone to release the steam, to prevent the cones from becoming soggy. (No soggy bottoms here!)

8. For the buttercream, cream together the butter and icing sugar.

9. Add in the vanilla essence, and if the frosting is too thick, add in the a splash of milk also.

10. Pipe the frosting onto each of the cupcake cones. If the cakes have slightly risen over the top of the cone, simply take a slice off using a knife so that the surface is flat.

11. Finally, decorate each with flake and sprinkles!

Ice Cream Cupcake  Ice-Cream Cupcakes (3)


– Charlotte x

| Previous Recipe Cupcakes with Rainbow Frosting |

Betty Crocker: Devil’s Food Cupcakes

Not so much of a recipe for this post, but these were too good not to share. A few weeks ago whilst I was waiting for Britain’s Got Talent to begin on TV, I thought I’d try the Betty Crocker’s Devil’s Food Cupcakes mix that I had in the cupboard (only because it was on special offer at the supermarket!) and I was thrilled with the results. Out of the 9 cupcakes made, I managed to eat 5 (I would have eaten them all, but thought I’d better share them round!) The cakes were light and fluffy and the icing was delicious!

If you spot this cake mixture when your out and about shopping, I’d definitely recommend that you give them a go! Included in the packet is the Devil’s Food Cupcake mix, icing and chocolate sprinkles. All you need to add is oil, eggs and water for the cupcakes, and butter for the icing. The cakes were a good size, which is often unusual for packet mixture and there was plenty of icing – in fact perhaps too much! So, you definitely get your money’s worth with this mixture!

Taking around 30 minutes in total, these cakes were ready just in time to settle down in front of the TV ready for Britain’s Got Talent!

Betty Crocker Devil's Cupcake

Betty Crocker Cake

Find out more about the Betty Crocker range here

Cake Pops

I’ve had this post planned for a while however I’ve been unsure how to write it since cake pops can be made in so many different ways. Cake Pops are one of the latest crazes – they’re so simple to make, really fun (although time consuming!) to decorate and are very very easy to eat! To make my cake pops, I decided to invest in a snazzy machine however you can use silicone moulds or simply bake a sponge and roll the cake pop balls yourself. All of which produce yummy pops!

Cake Pop Machine
Cake Pop Maker, £20, Next at Home

On my first attempt I tried the recommended recipe that came with the pop maker however I thought it tasted more like a pancake mix so instead I decided to follow just a Victoria Sponge recipe.


– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

– Plain Chocolate
– White Chocolate
– Your Choice of Decoration (Sprinkle Stands, Hundreds & Thousands, Icing Shapes….)

**This recipe can be used for either method whether you’re using a machine, silicone mould, or just baking a cake**


1. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

2. Gradually sift in the self-raising flour, adding an egg each time.

3. Add in the vanilla essence and give a final stir.

4. Equally divide the mixture between the moulds and if using a cake maker bake for around 5 minutes or as instructed in the manual. Otherwise bake for around 20 minutes in the oven – gas mark 4. Cake Pops5. Once your cake balls are ready, place each of them on a stick and then it’s time for the fun part – decorating! Melt the chocolate either over a simmering saucepan or in the microwave and decorate in anyway you fancy! I’ve learnt that it’s best not to double dip the cakes in chocolate since they can become quite heavy and so become messy.

I’d recommend that you find somewhere to place the cake pops up right once decorated so that the chocolate doesn’t run down the stick. As you can see I’ve made a make shift holder for my cake pops from a wire rack and a bowl!  Cake Pops

Cake Pop

Cake Pops