Cupcakes & muffins
The hottest item at the Olympics is a chocolate muffin
On a quest to fuel himself with thousands of calories a day, Olympic swimmer Henrik Christiansen found an unexpected delight and shared it with the world.
- Remy Tumin
Morning Glory breakfast loaf
The hefty, healthy apple, pecan, carrot and raisin muffins never go out of style, says Helen Goh. Here she adapts her recipe into a loaf cake.
- 1-2 hrs
- Helen Goh
Terrible at small talk? How baking can break down barriers and win friends
Miss your old mates, or need fresh ways to find new ones? Baking queen Katherine Sabbath shows how the social power of a handmade treat can work wonders.
- Megan Johnston
Scandinavian baking project: Runeberg cakes with Biscoff, almond, orange and cardamom
These little cakes from Finland are traditionally made in tall, cylindrical moulds, but a muffin tin will also work.
- 1-2 hrs
- Helen Goh
Helen Goh’s healthy bran muffins to make today and enjoy during the week
Don’t like bran muffins? Helen Goh’s rich and deeply flavoured recipe might change your mind.
- 30 mins - 1 hr
- Helen Goh
Helen Goh's Boston cream cupcakes with coconut custard
A Boston cream pie is a classic American cake (yes, not a pie at all) filled with custard and covered in chocolate glaze. I have made it here as little cupcakes filled with an easy and delicious coconut custard. The idea to use custard powder in the filling came originally from the need to ration my stash of eggs because of recent shortages of baking ingredients. I now prefer it to the original version with fresh eggs.
- 1-2 hrs
- Helen Goh
Helen Goh's rhubarb and vanilla cream splits
While researching seaside cottages for our holiday in the UK this summer, I regularly came across tantalising mentions of Cornish and Devonshire splits. I've made countless scones, of course, but these sweetened yeast buns, split and filled with compote and clotted cream, make a delightful, pillowy alternative: you just need a couple of extra hours up your sleeve to let the dough rise. By all means, use any bright jam in place of this recipe's rhubarb compote.
- 2 hrs +
- Helen Goh
Adam Liaw's pumpkin mochi in coconut cream
These springy little balls made from glutinous rice flour have the delicious richness of palm sugar inside, and a slightly salted coconut-cream sauce.
- 1-2 hrs
- Adam Liaw
Hummingbird cake
Tropical fruits and a good whack of nuts give this cake a real summer feel.
- 1-2 hrs
- Caroline Velik
Gluten-fee red velvet and barberry muffins with cream cheese icing
These gluten-free red velvet muffins are moist and delicious. The beetroot adds a pink hue and plenty of natural, earthy sweetness, which I find so pleasing with the chocolate flavour and sour zing of the dried barberries. Lime-scented cream cheese icing and crunchy pecans complete the picture. If you like, skip roasting the beetroots and buy them pre-cooked in vacuum packs; I wouldn't use tinned beetroot, though.
- 1-2 hrs
- Karen Martini