You can now buy dual-compartment piping bags which you fill with two colors of frosting and pipe at the same time to achieve the effect.
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 (like a meringue), plus flour.
Make a favorite cake into a cupcake! To transform the light lemon sponge into a drizzle cupcake, mix 5 tbsp fresh lemon juice with 3 tbsp granulated sugar.
Chai is an Indian tea, made from tea leaves traditionally mixed with cardamom, cloves, ginger, cinnamon and peppercorns.
This is a very straightforward vegan sponge, where the eggs and butter are replaced with plant-based milk and sunflower oil.
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.
A bit wacky perhaps, but why not give these a try! The sponge contains a cooked kale purée, but the slight bitterness of the leafy green is toned down by orange zest and juice, vanilla and sugar.