Save time and money with easy recipes for delicious and freezable cupcakes

IN this week’s column, Suzanne Mulholland shares her favourite bakes.

Baking is a great thing to get the kids involved with but you don’t need to eat all your biscuits and cakes at once – you can freeze them and use them for lunchboxes, for treats or when guests drop by.

It will save you time and money . . . and will keep everyone happy.

Lemon cupcakes

Makes 12

Prep time: 15 minutes

Cook time: 13-15 minutes

YOU NEED:

• 150g caster sugar
• 3 eggs
• 1tsp baking powder
• 150g self-raising flour
• 150g margarine or butter
• Zest 2 lemons

For the lemon glaze:

• 250g icing sugar
• Juice 1 lemon
• Sprinkles

METHOD:

1. Preheat your oven to 200C/180C fan/gas mark 6 and line a 12-hole tin with cupcake cases.
2. Put all the batter ingredients in a large mixing bowl. Using an electric whisk or wooden spoon, mix until you get a smooth cake batter.
3. Using a tablespoon, transfer the mix into each cupcake case so each is three-quarters full.
4. Pop in the oven for 13-15 minutes or until golden. An easy way to check if they are cooked is to take a small knife and insert into the top of the cupcake. If it comes out clear with no cake batter on it, they are cooked. Leave to cool before icing.
5. To make the icing simply add the icing sugar into a mixing bowl and the juice of one lemon.
6. If the mix is too watery, you can add more icing sugar and if the icing is too thick, add a tiny bit of water until you have a nice thick glossy icing.
7. Once the cupcakes are cool, spoon on the icing and top with your favourite sprinkles.

READY TO FREEZE: If you are freezing your cupcakes, do not ice them. The icing will go soggy and won’t be as nice, so freeze all the cupcakes in a reusable freezer bag and ice when you want them.

READY TO EAT: Remove cupcakes from the freezer and leave to defrost. This will take around 45 minutes. Once fully defrosted make up your icing and spoon on top.

Chocolate cupcakes

Makes 12

Prep time: 15 minutes

Cook time: 13-15 minutes

YOU NEED:

• 150g caster sugar
• 3 eggs
• 1tsp baking powder
• 150g self-raising flour
• 150g margarine or butter
• 2tbsp cocoa powder

For the butter cream:

• 300g icing sugar
• 150g soft butter
• 2tbsp cocoa powder
• Summer fruits, to decorate

METHOD:

1. Preheat your oven to 200C/180C fan/gas mark 6 and line a 12-hole tin with cupcake cases.
2. In a large mixing bowl add all of your batter ingredients. Using an electric whisk or wooden spoon, mix until you get a smooth cake batter.
3. Using a tablespoon, transfer the mix into each cupcake case so each is three-quarters full.
4. Pop in the oven for 13-15 minutes or until golden. An easy way to check if they are cooked is to take a small knife and insert into the top of the cupcake. If it comes out clear with no cake batter on it, they are cooked.
5. Leave to cool before icing. If freezing, do not ice before you freeze.
6. To make the butter cream, simply add the sugar, butter and cocoa powder into a mixing bowl and, using an electric whisk, give it all a good mix (turn it on slowly or you will get a face full of icing sugar).
7. Once the mixture has come together, you may want to add a tablespoon of boiling water. This will help to loosen the icing and make it easier to decorate your cupcakes.
8. Once the cupcakes have fully cooled, get icing. Once iced, why not decorate with some fresh summer fruits, such as blueberries.

READY TO FREEZE: If freezing your cupcakes, do not ice them. The icing will go soggy. Freeze all the cupcakes in a reusable freezer bag and ice when you want them.

Remove them from the freezer and leave to defrost. This will take around 45 minutes.

Once fully defrosted make up your icing and pipe or spoon on the top. Garnish with summer berries.

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