I've got a really nice recipe for vanilla cupcakes, they're really sweet, light and tasty. My favourite!xx

VANILLA CUPCAKES

-110 grams of unsalted butter, at room temperature
-225 grams of caster sugar, preferably golden
-2 large eggs, free range or organic
-150 grams of self raising flour, sifted
-125 grams of plain flour, sifted
-120ml of semi skimmed milk, at room temperature
-1 teaspoon of good quality vanilla extract

WHAT TO DO
1. Preheat the oven to 160 degrees celcius/350 degrees farenheight/gas mark 4, and line a 12 hole muffin tray or three 12 hole mini muffin trays witht he appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, bit at a time, mixing for a few minutes after each addition.
3. Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.
4. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes(regular size), or 15 minutes(mini size), until slightly raised and golden brown. To check they are cooked, insert a skewer into the center of one of the cakes- it should come out clear.
6. Remove from the oven and leave cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.

Any buttercream goes nicely with vanilla cupcakes, but vanilla butter cream goes best. After i've got my cupcake recipes on here, i'll put the recipes for the butter cream!xx

CHOCOLATE CUPCAKES

-155 grams of good quality dark chocolate
-85 grams of unsalted butter, at room temperature
-175 grams of soft brown sugar
-2 large eggs, free range or organic, seperated
-185 grams of plain flour, sifted
-3/4 teaspoon of bakng powder
-3/4 teaspoon of bicaarbonate of soda
-A pinch of salt
-250ml of semi skimmed milk at room temperature
-1 teaspoon of good quality vanilla extract

WHAT TO DO
1. Preheat the oven to 170 degrees celcius(fan)/190 degrees celcius/375 degrees farenheight/ gas mark 5, and line a couple of 12 hole muffin trays or four 12 hole mini muffin trays with the appropriate size cupcake cases.
2. Break the chocolate into pieces and melt. The easiest way is to put them in a plastic bowl or jug in the microwave on medium heat for 30 seconds - but be very careful not to burn the chocolate. Aternitavely, put the pieces in a heatproof bowl over a saucepan of barely simmering water. Stir occasionaly until it has completely melted and is quite smooth. Leave to cool slightly
3. In a large bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. In a seperate bowl with clean beaters, beat the egg yolks for several minutes. Slowly add the egg yolks to the creamed mixture and beat well. Next, add the melted chocolate to the mixture and beat well.
4. Combine the flour, baking powder, bicarbonate of soda and salt into a seperate bowl. Out the milk in a jug and add the vanilla extract to it. Add one-third of the flour to the chocolate mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added. In a clean bowl, mix the egg whites until soft peaks start to form. Carfully fold the egg whites into the batter, using a metal spoon. Do not beat or you will take all the air out of the mixture.
5. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. This is a fairly liquid batter, so be carefull when your spooning it out, it could get reeeally messy! Bake in the oven for 20-25 minutes(regular size), or 15 minutes(mini size). To check they are cooked, insert a skewer into the middle of one of the cupcakes - it should come out clean. Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice with chocolate buttercream!

THESE CUPCAKES CAN BE STORED AT ROOM TEMPERATURE FOR 3 DAYS IN AN AIRTIGHT CONTAINER BEFORE ICING. tHEY ARE VERY MOIST, SO KEEP VERY WELL IF STORED CORRECTLY.

LEMON CUPCAKES
-110 grams of unsalted butter, at room temperature
-225 grams of caster sugar, preferably golden
-2 learge eggs, free range or organic
-150 grams of self raising flour, sifted
-125 grams of plain flour, sifted
-90ml of semi skimmed milk, at room temperature
-2 tablespoons of freshly squeezed lemon juice
-1 tablespoon of sour cream
-Grated zest of one lemon

WHAT TO DO
1. Preheat the oven to 160 degrees celcius(fan)/180 degrees celcius/350 degrees farenheight/ gas mark 4 and line a 12 hole muffin tray with the appropriate sized cupcake cases.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs one at a time, whisking well after each addition.
3. Combine the two flours in a seperate bowl and combine the milk, lemon juice and sour cream in a jug. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of the flour. Don't worry if the mixture starts to curdle. Just add another spoonful of plain flour and beat well.
4. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer into the middle of one of the cakes- it should come out clean...
5. Remove from the oven and leave the cakes in their tins for about 10 minutes until taking them out and leaving them to cool on a wire rack to cool. Once they are completely cool, you can ice the cupcakes with lemon buttercream, and decorate with a sugared lemon slice, or some grated lemon zest.

BLUEBERRY PANCAKES- MAKES ABOUT 14

INGREDIENTS--
1 cup of self raising flour
2 tablespoons of caster sugar
1 teaspoon of grated lemon rind
1 egg, lightly beaten
1/3 cup of sour cream
1/2 cup of milk
1 teaspoon of oil
1 cup of fresh blueberries
1/2 cup of maple syrup

WHAT TO DO--
1. Sift flour into a mixing bowl. Stir in sugar and rind.
2. Add egg, cream and milk.
3. Beat until mixture is smooth, with no lumps.
4. Brush a non-stick frying pan with oil. Heat until warm.
5. Drop a tablespoon of batter in. Shape into a circle, however big you want it.
6. Cook for 2 minutes, turn, and cook the other side until golden.
7. As the pancakes are cooked, pile them up on a plate and cover with tin foil to keep warm.
8. Serve with blueberries piled on. Pour maple syrup over.

TIP- You can also add the blueberries into the mixture if you wanted them inside the pancake.

BANANA DELICIOUS- SERVES ABOUT 6 PEOPLE

WHAT YOU NEED--
4 medium sized bananas
1 tablespoon of lemon juice
2 eggs
2 tablespoons of caster sugar
1 cup of desiccated coconut
2 tablespoons of apricot jam
Cream or ice cream to serve with

WHAT TO DO--
1. Turn the oven to 180C (350F). Peel the bananas.
2. Slice the bananas into an ovenproof dish.
3. Sprinkle the lemon juice all over.
4. Put eggs and sugar in a bowl. Beat well until creamy.
5. Stir in coconut and jam. Mix it all well.
6. Pour it all evenly over the bananas.
7. Bake for 25 minutes or until golden.
8. Serve warm with cream or ice cream.

DOUBLE CHOCOLATE CAKE- MAKES A 23CM CAKE

WHAT YOU NEED--
125g of butter, softened
3/4 cup of caster sugar
2 eggs
1 1/4 cups of self raising flour
2 tablespoons of custard powder
1/3 cup of cocoa powder
1/2 cup of water
WHAT YOU NEED FOR THE BUTTERCREAM--
125g of butter
1 1/3 cups of icing sugar, sifted
1/2 cup of cocoa powder
2 tablespoons of milk

WHAT TO DO--
1. Turn oven to 180C (350F). Grease a deep 23cm round cake tin.
2. Put butter, sugar, eggs, flour, custard powder and cocoa in a mixing bowl.
3. Add water. Beat 2 minutes on low speed, then 4 minutes on high speed.
4. Spread evenly in tin. Bake for 40 minutes. Turn onto a rack to cool.
5. Put butter, icing sugar, cocoa and milk into a small bowl.
6. Beat for 1 minute on low speed then 4 minutes on high speed.
7. Cut cake in half. Spread buttercream on bottom half.
8. Cover with cake top. Spread buttercream over top and sides.