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July 2018
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Cupcakes with Berry/Chocolate Frosting

Who doesn’t love cupcakes?  In the last few years the cupcake fell into vogue, specialty CC shops have opened, CC  Wars are now battled out on the food channels and the love for these little darlings are still strong as ever even if the fad seems to be getting a bit passé.  A lot of cupcakes can be sickly sweet, while fine at times I don’t all that sweet.  This recipe solves that for me, it comes from Jamie Oliver’s book cook with Jamie, it ‘s more of a sponge cake with a light sweetness to it.  He calls it a Victoria sponge cake after Queen Victoria and can be made into a two layered cake or cupcakes.  I was surprised by the lack of sweet punch to the cake part although it has a nice light sweetness to it, so it can really handle a sweeter frosting and still remain balanced!

I took some to the bar and the rest to a graduation party and they went over really well.  I will admit, I am not much of a baker but this was supper easy, almost as easy as the box kind, but way better.  Might make some for the 4th of July, love the irony of a British style cake onUSA’s Independence Day!

Makes 30-36 cupcakes (this is a double batch inside of [] for original amounts) [18]

  • 4 cups self rising flour sifted [2 cups]
  • 1 ¾ fine sugar ¾ cup + 2 Tbls.]
  • 8 eggs [4 cups]
  • 2 cups butter softened [1 cup]
  • Zest of one lemon [1 lemon – I did not double this]

With a wooden spoon or a stand up mixer, mix sugar and butter together.  Add two eggs at a time until incorporated well.

Fold in zest and a little bit of the flour at a time until batter forms.

cupcake batter

batter ready for the pan

Pre heat oven to 375°, put batter into cup cake papers about 3/4’s of the way to the top.  Bake for 20 minutes or until a tooth pick comes out clean when put in the middle of the cupcake and the tops start to brown.  Take out of cupcake pan and let cool on a rake.

ready for the oven

When cooled add frosting, I did raspberry and chocolate frostings.


what to lick the spoon?



Also super easy and could be used in many applications, is for one full batch (16 cupcakes).

Chocolate frosting:

  • 1 ½ cups powdered sugar sifted
  • 4 Tbls. cocoa powder
  • ¼ cup water +more if needed

Mix sugar and cocoa powder together, add water and mix until frosting comes together, if it is to dry or stiff and 1 tsp. of water at a time until desired consistency forms.

Fruit frosting:

  • 1 ½ cups powdered sugar sifted
  • 1-2 oz fresh fruit – I used raspberries

Mash fruit in a bowl, add sugar and mix until frosting comes together.  Use raspberries, strawberries black berries or a combination there of.  Pass through a sieve if desired in order to remove seeds, I didn’t mind them though.



I could not find the recipe on his site but this is a close one, it just adds ¼ cup of milk which I think it needs because the dough is a bit stiff.

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