National Cupcake Week

By on 13th September 2016 (updated: 10th March 2020) in Latest News

The 12th September marks the start of National Cupcake Week! Here at Ovenu, we have been inspired by The Great British Bake Off and have put together a range of cupcake recipes for you to re-create at home.


Monday Morning’s Coffee Cream & Walnut Cupcakes

Coffee and WalnutIngredients:
100g butter, well softened
100g light muscovado sugar
100g self-raising flour
2 large egg
2 tsp instant coffee, mixed with 100ml/3½fl oz. boiling water, then cooled
25g walnut half, chopped, plus 12 more for the tops
For the topping:
200ml tub mascarpone (you’ll find this with the soft cheeses)
2 tbsp. light muscovado sugar


  1. Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
  2. Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
  3. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.


Tipsy Tuesday’s: Mulled Wine Cupcakes


For the cakes:
150g butter, softened
150g caster sugar
150g self-raising flour
3 medium eggs
2tbsp milk
Few drops of vanilla extract
1tsp ground ginger
¼tsp ground cloves
½tsp ground cinnamon
Zest of 1 orange

For the filling:
200ml mulled wine
1½tbsp cornflour

For the icing:
240ml milk
60g plain flour
Pinch salt
110g vegetable fat
110g unsalted butter
220g caster sugar
1tsp vanilla extract
Red or pink food colour


For the cakes:

Set the oven to 160°C/325°F/Gas Mark 3.

Place all the cupcake ingredients in a bowl and beat until smooth.

Divide the mixture between 12 cases, and bake in the centre of the oven for 25 mins, or until the cakes have risen and are just firm to the touch in the centre.

Remove the cakes from the oven and transfer them to a wire rack to cool before decorating

For the filling:

Add the mulled wine and cornflour to a small pan. Heat gently, whisking continuously until you have a thick gel. Remove from the heat and leave to cool.

When the cakes are cool, use an apple corer to core the cupcakes, keeping the sponge pieces. Add a spoonful of the mulled wine filling to the centre of each cake and replace the sponge pieces.

For the icing:

Whisk the flour into the milk in a small saucepan and heat gently over a low heat until you have a smooth ball of mixture. Cover with cling making sure there is no air between the clingfilm and the top of the bowl, by pushing it down to touch the top of the flour mix. Leave to cool then pop in the fridge for 20 mins

Beat the other ingredients together in a large bowl with an electric whisk until light and fluffy. When the flour mix is cool, add it to the rest of the ingredients spoon by spoon, continuing to beat the mixture with the electric whisk while you drop it in. Beat for a few minutes until smooth and shiny. Add food colouring and beat again.

Ice with a swirl or spread onto the cupcakes and decorate.


Wednesday’s White Chocolate Cupcakes

Ingredients for Cupcakes: White Choc Cupcakes

226g self-raising flour
226g butter
226g caster sugar
4 eggs
Bourbon Vanilla Pod
2 handfuls of white chocolate chips or buttons

Method for Cupcakes:

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the seeds from the inside of your vanilla pod, flour and then the eggs.

Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Tumble some white chocolate chips/buttons into your batter.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.

Ingredients for Icing:

50g butter
250-350g icing sugar
100g of white chocolate chips/buttons
1 Bourbon Vanilla Pod
Extra white chocolate chips/buttons to decorate
855 piping tip/nozzle
Piping bags

Method for Icing:

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency and add the seeds from a vanilla pod.

Step two: Melt 100g of white chocolate buttons and once partially cooled add to your buttercream. Mix well. Add a little extra icing sugar if needed.

Step three: Fill a piping bag fitted with an 855 piping tip/nozzle (this tip/nozzle creates lovely ruffled buttercream) with your white chocolate buttercream.

Step four: Now you can pipe lots of generous and tasty swirls of buttercream on top of your cupcakes once they have cooled down and topple some tasty white chocolate chips/buttons on top!


Thursday’s Thrilling Lasagne Cupcakes:



One cup of your favourite pasta sauce
1 lb hamburger meat
18 wonton wrappers
225 grams’ mozzarella cheese, grated
85 grams’ parmesan cheese, grated
115 grams’ ricotta cheese





Preheat oven to 190 degrees and spray 6 serving muffin tin with virgin olive oil

  1. Cook hamburger meat, season to taste, drain.
  2. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnes (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagne’s together, and the ricotta is sweet and creamy).
  3. Start assembling the lasagne’s. Line each cupcake mould with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mould. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagne with reserved Parmesan and mozzarella.
  4. Bake until the lasagnes are nicely browned, about 20 minutes.
  5. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.


Friday’s Fruity Vegetable Cupcakes:

Ingredients:Fruit Veg Cupcakes

125 g (4½ oz) self-raising flour
125 g (4½ oz) self-raising wholemeal flour
2 tsp ground cinnamon
170 g (6 oz) caster sugar
55 g (2 oz) dried mixed fruit or raisins
125 g (4½ oz) carrots, finely grated
125 g (4½ oz) courgettes, finely grated
125 ml (4½ fl oz) sunflower oil
3 eggs


  1. Preheat the ovento 180°C (350°F, gas mark 4). Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3–3.5 cm (1 1/2–1 3/4 in) deep.
  2. Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve. Stir in the dried mixed fruit or raisins, and make a well in the middle.
  3. In another bowl, beat the carrots, courgettes, oil and eggs together. Pour this mixture into the well in the dry ingredientsand stir until almost blended, but with a small amount of dry flour still visible in places.
  4. Divide the mixture among the cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
  5. Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, freeze them for up to 3 months.


Saturday’s Strawberry & Cream Cupcakes:


200g/7oz unsalted butter, softened
200g/7oz caster sugar
4 free-range eggs
200g/7oz self-raising flour
4 tbsp good-quality strawberry jam
250ml/9fl oz lightly whipped double cream
250g/9oz strawberries, hulled
icing sugar, for dusting


  1. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.
  2. Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)
  3. Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.
  4. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.

Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.

  1. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.


Sunday’s Simple Vanilla Swirl Cupcakes


175 g butter (at room temperature), cut into large pieces
175 g self-raising flour
175 g caster sugar
1/2 tbsp baking powder
1/2 tbsp vanilla extract
175 g butter (at room temperature), cut into lare pieces
1/2 tbsp vanilla extract
2-3 tbsp milk
350 g icing sugar, sifted
Pink edible colouring
3 large eggs
Edible pink hearts, to decorate


  1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
  2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.

Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

  1. Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
  2. Put half of the icing into another bowl and colour it pale pink with the edible colouring. Carefully spoon this down one side of a piping bag fitted with a number eight-star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
  3. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.


Our mouths are watering at the thought of tucking into these and we hope you enjoy them too.

Of course if you don’t have time to clean your oven after creating all of these delicious cupcake recipes, Ovenu are always on hand to send out a qualified, friendly technician that can professionally valet your oven and leave it looking like new. Give us a call today on 0800 140 9800 or head to and fill out an enquiry form.

Rik Hellewell is the Founder & Managing Director of Ovenu and a member of the Approved Franchise Association. He established Ovenu in 1993, cleaning 4,000 ovens and proving his concept over five years before starting the franchise business. Since then he has helped over 200 franchisees achieve their dreams of running successful businesses of their own. Established for over 25 years, the Ovenu concept has proven successful across the UK, New Zealand, Australia and the USA.