Cupcakery and S’more Cupcakes

My favourite new cookbooks are always those by bloggers I follow.  It’s for pretty straightforward reasons – I know I love their recipes and if I always look forward to seeing a new blog post, a book’s worth of new recipes is definitely going to brighten up my day.  I always loved Toni’s relatable posts about brightening up store-bought cupcake mixes in order to provide special treats for girlie nights, birthdays, special school days.

Her new cookbook, Cupcakery, starts with some basic tips for learner bakers, as well as Toni’s special ingredients to add to her cupcakes; she mounts a passionate defence of sour cream and pudding as additional ingredients, followed by a chapter on frosting.  Any fan of Toni’s blog will know her massive scoops of bright frosting, so I was really excited to get so many extra tips on frosting, particularly the tutorial (perfect for anyone who has not taken a Wiltons class!)

There all all kind of creative cupcakes, from “every day” treats like grape soda and cinnamon roll cupcakes followed by my favourite, the seasonal cupcakes.  The ideas are really creative, like apple pie for summer cupcakes, poisoned apple cupcakes for Halloween and cinnamon eggnog for winter.  One thing I was disappointed in, however, was how much the cookbook relied on Duncan Hines Frosting Creations (which have, unfortunately, been discontinued) – hopefully subsequent editions will make that substitution!  This is a great cookbook for those hoping to experiment with flavours and frostings.

CupcakeryS’more Cupcakes (from Cupcakery)


5 large eggs

120ml sour cream

300ml milk

1 bag of yellow cake mix (I bought the Tesco brand Victoria sponge mix)

85g graham cracker crumbs (if you can get them – digestive biscuits if you can’t)

1/2 teaspoon cinnamon

65g melted butter (cooled)

IngredientsMix together the eggs, sour cream and milk.

Mix together the eggs, sour cream and milkJPGSift in the dry ingredients.  Mix in the melted butter.  Pour batter into lined muffin tins – you want to fill it to be about 3/4 full.

Pour batter into lined muffin tinsJPGBake at 170C for about fifteen to twenty minutes.

Bake at 170C for about fifteen to twenty minutesI’m not going to provide the recipe for the toppings, but it’s topped with chocolate ganache and marshmallow frosting.  Apply once cool.

Chocolate ganache Marshmallow frosting

I received a copy to review from Front Table Books, but all opinions on Cupcakery are my own – and I enjoyed it enough to put in an affiliate link.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: