There’s something about red velvet cupcakes that feels like magic in miniature form. Maybe it’s the bold splash of scarlet ...

There’s something timeless about carrot cake. Maybe it’s the subtle sweetness from freshly grated carrots, the warmth of ...

Fold-in method – Whip the cream cheese base separately. Then whip heavy cream until airy and gently fold it into the base.

No matter the time of day or occasion, carrot cake is never a bad idea. Get recipes for an easy carrot-almond snacking cake, ...

These strawberry cupcakes are the easiest to make, require a handful of fresh ingredients, and make for a wonderful Easter ...

The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese ...

Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups. Sift together the flour ...

Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool. To make the lemon icing, mix the icing ...

Let cool slightly, then transfer the cupcakes to the freezer to chill. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes ...