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Give
us a
swirl
Salted caramel dreams
Buy
For the cakes:
100g butter
125g caster sugar
2 large free-range eggs,
beaten
1tsp vanilla extract
125g plain flour
1tsp baking powder
2tbsp whole milk
Make
For the topping:
200g full-fat cream
cheese
40g icing sugar
1tbsp whole milk
100g peanut butter
100g canned caramel
Pinch of sea salt flakes
Melted chocolate
and fudge chunks,
to decorate
1. Heat the oven to 180°C, 160°C fan, gas 4. To
make the cupcakes, beat the butter and sugar
until pale and light. Then gradually beat in the
eggs, mix in the vanilla and fold in the flour. Mix
in the milk, a spoonful at a time. Line a 12-hole
muffin tin with cupcake cases and fill with the
mixture. Bake in the oven for 12-15 minutes or
until springy and lightly golden.
2. To make the topping, mix the cream cheese and
icing sugar in a bowl until smooth, then beat in the
milk and peanut butter. Next, gently fold in the
caramel.
3. Once the cakes have cooled, pipe over the topping,
drizzle with a little melted chocolate and sprinkle
over fudge chunks and a little sea salt.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.
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Whisk
up some
wow
Rose cupcakes
Buy
For the cakes:
175g unsalted butter,
softened
175g caster sugar
3 large free-range eggs,
beaten
175g self-raising flour,
sifted
1tsp vanilla extract
Few drops of pink food
colouring
Make
For the frosting:
400g full-fat
cream cheese
300g icing sugar, sifted
Few drops of rose water
essence
Sugar flowers,
to decorate
1. Preheat the oven to 180°C, 160°C fan, gas 4 and
line a 12-hole muffin tin with cupcake cases.
Cream the butter and sugar together until light
and fluffy, then gradually beat in the eggs, adding
a little of the flour if the mixture looks like it’s
about to split.
2. When the eggs have been incorporated, add the
vanilla and fold in the rest of the flour.
3. Divide the mixture between the cupcake cases and
cook on the middle shelf of the oven for about
20 minutes, until they are risen and golden.
Transfer to a wire rack and allow to cool.
4. Meanwhile, make the frosting. Beat together the
cream cheese, icing sugar and a few drops of rose
water essence. Transfer to a piping bag and pipe in
swirls on to the cooled cakes, then decorate each
with sugar flowers.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.
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Sprinkle
with fun
Sweetie cupcakes
Buy
For the cupcakes:
225g plain flour
1 level tsp baking powder
Pinch of salt
150g caster sugar
85g butter, softened
2 large free-range eggs,
lightly beaten
150ml milk
Make
For the frosting:
300g full-fat
cream cheese
150g golden icing sugar,
sifted
A little lemon juice
Few drops of yellow
food colouring
Sweets, to decorate
1. Preheat the oven to 180°C, 160°C fan, gas 4. Sift the
flour, baking powder and salt into a large bowl. In a
separate bowl, whisk the sugar and butter with an
electric whisk until light and fluffy.
2. Gradually whisk in the eggs, then add a little of the
flour mix and milk alternately, until the mixture is
smooth. Be careful not to overbeat the liquid.
3. Line a 12-hole muffin tin with cupcake cases and fill
each with the mixture. Bake for 18-20 minutes or
until slightly golden on top. Remove from the tin and
leave to cool on a wire rack.
4. To make the frosting, mix together the cream
cheese, icing sugar, lemon juice and yellow food
colouring in a large bowl. Use to decorate each
cupcake then top with sweets.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.
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Put on
the glitz
Glitterbombs
Buy
For the cupcakes:
125g unsalted butter,
softened
125g golden caster sugar
¾ tsp vanilla extract
2 large free-range eggs,
lightly beaten
100g plain flour
50g cocoa powder
1tsp baking powder
4tbsp milk
Make
For the buttercream:
250g butter, softened
350g icing sugar, sifted
200g milk chocolate,
melted
Pinch of salt
Edible gold glitter and
chocolate gold pearls,
to decorate
1. Heat the oven to 180°C, 160°C fan, gas 4. Cream the
butter and sugar until light, beat in the vanilla then
the eggs. Mix the flour, cocoa powder and baking
powder, sift into the cupcake mixture and fold until
just combined. Stir in the milk.
2. Line a 12-hole muffin tin with cupcake cases. Divide
the mixture between the cupcake cases and bake for
12-15 minutes.
3. For the buttercream, beat together the softened
butter and icing sugar until smooth. Stir in the
cooled, melted chocolate and a pinch of salt until
combined.
4. Spoon into a piping bag and pipe large swirls on top
of the cakes. Decorate with edible gold glitter and
chocolate gold pearls for the perfect finish.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.
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Pipe to
perfection
Red velvet cupcakes
Buy
Make
1. Preheat the oven to 170°C, 150°C fan, gas 3. Beat the
butter and the sugar until light and fluffy. Then slowly
add the egg and beat until everything is incorporated.
2. In a separate bowl, mix the cocoa, red food colouring
and vanilla to make a paste. Add to the butter mixture
and mix thoroughly.
3. Slowly pour in half the buttermilk. Beat until well
mixed, then add half the flour, and mix well.
4. Repeat this process until all the buttermilk and flour
has been added. Add the salt, bicarbonate of soda and
vinegar, and continue beating until well mixed.
5. Line a 12-hole muffin tin and divide the mixture
between the cases. Bake for 20–25 minutes. Leave
the cupcakes to cool slightly in the tray before turning
out onto a cooling rack.
6. Whip the cream with the icing sugar and pipe over
each cake. Decorate with sprinkles and top each cake
with a glacé cherry. Then eat (or share, if you can).
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
For the cupcakes:
60g unsalted butter,
softened
150g caster sugar
1 large free-range egg
10g cocoa powder
20ml red food colouring
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar
For the frosting:
125ml double cream
1tbsp icing sugar, sifted
Heart sprinkles to
decorate
12 glacé cherries
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.
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Be cool
as icing
Pastel cupcakes
Buy
For the cupcakes:
125g dark chocolate
(70% cocoa solids)
100g unsalted butter
175g light muscovado
sugar
2 large free-range eggs
75g plain flour, sifted
¼tsp sea salt flakes
Make
For the frosting:
250g butter, softened
350g icing sugar, sifted
Few drops each of pink
and purple food colouring
1. Heat the oven to 180°C, 160°C fan, gas 4. Melt the
chocolate and butter together in a large saucepan
over a low heat. When completely melted, stir in the
sugar, then the eggs one by one. Fold in the flour
and salt.
2. Line a 12-hole muffin tin with cupcake cases, then
divide the mixture between the cases. Bake in the
centre of the oven for 12 minutes.
3. Remove from the oven, and leave to cool completely
on a wire rack.
4. For the topping, beat together the butter and
icing sugar until smooth. Divide between 2 bowls,
stirring pink food colouring into one and purple food
colouring into the other.
5. Put spoonfuls of each topping into a duo piping bag
and use to pipe swirls on the cakes to create the
multi-coloured effect.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
Alzheimer’s Society operates in England, Wales and Northern Ireland. Registered charity no. 296645.