New cupcake recipe book

Last night saw a superb turnout of media folk for the launch of my new cupcake recipe collection. To celebrate in style, aptly named ‘Vanilla London’ hosted an evening of sparkling cocktails; the perfect backdrop for my offering of fanciful tempting cupcakes (from the official ‘Cupcake Bar’…just sneaking that in!) Each of my recipes were inspired by this coveted collection of nine different extracts and waters. Born in Chicago, Neilson goes beyond the reputable Vanilla extract and bean paste, extending to eight additional flavours and waters. Created for moments of culinary delight, they are also ideal when used to heighten an existing dessert or pudding ingredient. As a self confessed sweet-toothed devotee, my feeling is that a dessert can never be too chocolatey!

If you fancy trying your hand at one of my cupcake recipes, simply choose your flavour…and indulge!

Recipes, food and props styling: Natalie Seldon Photography: Joff Lee
All recipes make 24 cupcakes

Vanilla Cupcake
Vanilla Cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1 tsp Nielson Massey vanilla extract or vanilla bean paste
4 medium eggs, lightly beaten
200g self-raising flour
vanilla sugar syrup, recipe as below

Vanilla sugar syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp vanilla extract.

Vanilla buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp vanilla extract

For the cupcakes:

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the vanilla extract or bean paste. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Rose water cupcake
Rose water cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1 tsp Nielson Massey rose water
4 medium eggs, lightly beaten
200g self-raising flour
Rose water syrup, recipe as below

Rose water syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp rose water.

Rose water buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp rose water
pink food colouring paste (optional)

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the rose water. Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, rose water and icing sugar in a mixing bowl and slowly mix together until light and fluffy. If using, add a few drops of pink colouring until you reach the desired shade. Place in a piping bag and ice accordingly.

Peppermint & Chocolate Cupcake
Peppermint & Chocolate Cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
100g golden caster sugar
100g light brown sugar
1 tsp Nielson Massey peppermint extract
4 medium eggs, lightly beaten
150g self-raising flour
50g 100% cocoa
2 tbsp whole milk
peppermint syrup, recipe as below

Peppermint syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp peppermint extract.

Peppermint chocolate buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp peppermint extract

For the cupcakes:

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour, cocoa and milk Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Double chocolate cupcake
Double chocolate cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
100g golden caster sugar
100g light brown sugar
1 tsp Nielson Massey chocolate extract
4 medium eggs, lightly beaten
150g self-raising flour
50g 100% cocoa
2 tbsp whole milk
chocolate syrup, recipe as below

Chocolate sugar syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp chocolate extract.

Chocolate buttercream frosting
100g cream cheese
50g unsalted butter, softened
300g icing sugar
1 tsp chocolate extracts
150ml single cream
150g dark chocolate, broken into small pieces

For the cupcakes:

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour., cocoa and milk Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Warm through the cream and then in a bowl, slowly pour over the chocolate and stir until it has completely melted. Let it cool to allow it to set a little before mixing into the cream cheese frosting. Place in a piping bag and ice accordingly.

Orange Blossom Water cupcake
Orange Blossom Water cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1 tsp Nielson Massey orange blossom water
zest from 1 small orange
4 medium eggs, lightly beaten
200g self-raising flour
orange blossom sugar syrup, recipe as below

Orange blossom syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of freshly squeezed orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp Nielson Massey orange blossom water.

Orange blossom buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp Nielson Massey orange blossom water
zest of 1 small orange

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the orange blossom water. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, orange blossom water, orange zest and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Coffee bean cupcake
Coffee bean cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
100g golden caster sugar
100g light brown sugar
1 tsp Nielson Massey coffee extract
4 medium eggs, lightly beaten
200g self-raising flour
2 tbsp strong coffee
coffee syrup, recipe as below

Coffee syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of strong coffee. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp coffee extract.

Coffee buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp coffee extract
1 tbsp strong coffee

For the cupcakes:

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the coffee extract and coffee. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, coffee extract, coffee and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Almond and Cherry cupcake
Almond and Cherry cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
100g golden caster sugar
75g light brown soft sugar
1 tsp Nielson Massey almond extract
4 medium eggs, lightly beaten
175g self-raising flour
50g ground almonds
150g pitted cherries, chopped plus 3 tbsp cherry juice
almond syrup, recipe as below

Almond syrup recipe
Place 50g caster sugar in a pan with 4 tbsp of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp almond extract.

Almond buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp almond extract

For the cupcakes:

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the almond extract. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour, ground almonds and chopped cherries with the juice. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, almond and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Lemon Cupcake
Lemon Cupcake Recipe, food and props styling: Natalie Seldon

Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1 tsp Nielson Massey lemon extract
zest from 1 lemon
4 medium eggs, lightly beaten
200g self-raising flour
lemon syrup, recipe as below

Lemon syrup recipe
Place 50g caster sugar in a pan with 4 tbsp freshly squeezed lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp Nielson Massey lemon extract.

Lemon buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp Nielson Massey lemon
zest of 1 lemon

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, lemon extract, lemon zest and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Orange cupcake
Orange cupcake

Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1 tsp Nielson Massey orange extract
zest from 1 small orange
4 medium eggs, lightly beaten
200g self-raising flour
orange sugar syrup, recipe as below

Orange syrup recipe
Place 50g caster sugar in a pan with 4 tbsp freshly squeezed orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 tsp Nielson Massey orange extract.

Orange buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g icing sugar
1 tsp Nielson Massey orange extract
zest of 1 small orange

1. Preheat the oven to 180C, fan 160C, gas 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the orange extract and orange zest. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some orange sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, orange extract, orange zest and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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4 Responses to New cupcake recipe book

  1. Vixxy P says:

    Where can we buy your recipe book?!

  2. Wow can’t wait to try this recipe

  3. Rhodri J says:

    Are the books available to buy online?

Please feel free to share your thoughts!