Satisfy Your Sweet Tooth By Celebrating National Cupcake Week

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Lemon CupcakeCupcake Week is just around the corner, so in order to celebrate this incredibly indulgent time we’ve gone bonkers for baking here at Ovenu. But before we reveal our favourite cake recipes why don’t we take a look at the origins of this superbly sweet week.

Now in its fifth year, National Cupcake Week runs from the 16th to the 22nd September. Designed to promote local bakeries, the week also raises funds for the charity CLIC Sargent, who offer support and information for young people with cancer.

The week involves local bake offs, cooking celebrations and the National Cupcake Championships, in which both professionals and home bakers can compete to win the prestigious award of being crowned the National Cupcake Champion. For more information on National Cupcake week, or advice on how you can join in the festivities, visit the NCW website.

Now we won’t keep you waiting any longer, it’s time to take a look at some of the most tantalisingly tasty cupcake recipes below.

For each of these recipes, preheat your oven to 180oC (160oC fan ovens or gas mark 4) and line a 12-hole muffin tin with cupcake cases first.

Lemon And Poppy Seed Cupcakes

A popular choice at coffee chains across the UK, these zesty lemon and poppy seed cupcakes look as delicious as they taste.


  • 300g caster sugar
  • 250g plain flour
  • 150g butter, melted
  • 100g natural yogurt
  • 2 eggs
  • Zest of 2 lemons
  • 1 tablespoon toasted poppy seeds

For the Icing:

  • 400g icing sugar
  • 225g butter
  • 1 lemon, juiced
  • Few drops yellow food colouring
  • Icing flowers or any other decorations you wish

Mix the lemon zest and poppy seeds, flour and sugar together in a large mixing bowl.

Beat the eggs into the yogurt and tip the mix into the other premixed ingredients along with the melted butter.

Whisk the entire mix until it is smooth, and then divide it up into the cases. Bake for roughly twenty minutes. To check if cupcakes are done, poke a knife in the top of a cake. If it comes out clean and dry, the cupcakes are ready.

Let the cakes cool for a few minutes before carefully lifting them onto a wire rack to cool further.

For the icing, beat the icing sugar, lemon juice and butter together in a bowl. Stir in enough food colouring to get a yellow, lemon-like colour, then spoon the icing into a piping bag and pipe onto the cakes. Decorate with the icing flowers and enjoy.

Racy Red Velvet Cupcakes

A culinary classic, these luxuriously sweet treats are perfect for every occasion.

  • 300g caster sugar
  • 250g plain flour
  • 120g butter
  • 2 eggs
  • 2 tablespoons red food colouring
  • 2 tablespoons Vinegar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons bicarbonate of soda
  • 5 tablespoons cocoa powder
  • 1 teaspoon salt

In a large bowl, beat the butter and sugar together (use an electric mixer if possible). Gradually mix in the remaining ingredients and stir everything until it’s well blended. Divide the mix evenly into the tin and bake for twenty minutes or until fully cooked in the middle.

Once done, let them cool for a while, then place on a platter and ice them with a frosting of your choice. We recommend a versatile vanilla icing, but it’s up to you.

Peanut Butter And Dark Chocolate CupcakesChocolate Cupcakes

These delectable cakes contain melt in your mouth chocolaty goodness with an added creamy peanut butter crunch on top.


  • 2 ounces dark cooking chocolate, broken into pieces
  • 150g butter
  • 250g plain flour
  • 300g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 tablespoons cocoa powder
  • 1 teaspoon salt
  • ½ cup sour cream

For the peanut butter icing:

  • 4 teaspoons sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ⅓ cup double cream

Combine the butter, chocolate, and cocoa in a heatproof bowl. Place the bowl over a saucepan containing simmering water and let the mixture melt down as you stir. Whisk together and leave it to one side to cool.

Next, whisk the eggs then mix in the sugar, flour, vanilla, and salt. Add the cooled chocolate mixture and mix until combined. Add the sour cream and whisk until batter is thick. Carefully add more flour if it’s too runny.

Divide the mix evenly in a tin and cook for 20 minutes as per the above instructions.

To make the peanut butter frosting, mix together all the ingredients listed until you have a smooth mixture, then spoon the icing into a piping bag.

Have you got a recipe you’d like to share with us? Or perhaps you just want to show off your sweet baking skills by sending in your favourite photos of cupcakes? Head over to our Facebook page and get involved.

Image Credits:

Lemon Cupcakes From BigStock

Chocolate Cupcakes From BigStock

in Cooking by Rik Hellewell
About the author: Rik Hellewell

Rik Hellewell is the founder and current Managing Director of OVENU.

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