1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth. 2. Divide the mixture among the paper cases.

These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after ...

Preheat oven to 325. Using a mixer, mix the tofu until smooth. Add sugar, lemon juice, and lemon rind. Mix until thick, about 5 minutes. In a small bowl, combine flour and baking powder. Slowly add to ...

For the choux pastry, put the butter and 150ml water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. Once the éclairs have ...

This is the 100th installment of Brow Beat’s recipe series. (I am counting Crabby Snacks and Homemades as a single recipe, because what is a homemade without a crabby snack, or a crabby snack without ...

If you’re looking for a decadent treat with just the right balance of rich chocolate and sweet-tart berries, these Chocolate Raspberry Cupcakes are it. They’re soft and moist with a little surprise ...