These cupcakes are made with the all-in-one method – simply put all the ingredients in a bowl, then whisk it together. The sponge is lifted with honey and sharp lemon zest.
The sponge for these cupcakes is a little different from the norm. It's an angel food cake recipe, which is a fat-free sponge made with whisked egg whites and sugar
Make a favourite cake into a cupcake! To transform the light lemon sponge into a drizzle cupcake, mix 5tbsp fresh lemon juice with 3tbsp granulated sugar.
The classic combination of juicy cherries and dark chocolate works perfectly in a cupcake. Our recipe uses tinned cherries in syrup, so no need to hunt for fresh ones out of season.
They are topped with an orange buttercream. This is also a handy sponge to have up your sleeve if you need a green element to a novelty cake
Key limes are stronger, more intense and more aromatic than regular limes, but everyday limes will still work perfectly in this recipe too
Berries are folded into the batter before baking, to give a soft, moist sponge, and the cupcakes are topped with more berries, lightly cooked with a little sugar.
Melt the white chocolate very slowly over a pan of simmering water – because of its high cocoa butter content, it can overheat and seize up.