Cupcakingly Delicious Recipe book

Welcome cake-a-holics,

On my last birthday I was surprised with a very special gift from my Artist-sister. She and her ‘Artist friends’ took some of the recipes from my blog and turned it into my very own recipe book!

Recipe book

I was so impressed by their work, and my sister’s gift idea that I’ve decided to team up my sister’s illustration skills with my baking blog. You can check out her illustration blog here, .

Double page

The other featured Artists on the recipe book can be found here:

Jolly Jubilee

The Big Apple Crumble

Leaning tower of pancakes


Stay tuned for her illustrative works, right here on the CupcakinglyDeliciousCakeDiaries blog!

Love & creativity,

Tracey xoxo


Cold Remedy Cake

Greetings cake angels,

I’m just recovering from a nasty cold that I picked up this month. Blocked sinus, headaches, chesty cough, you name it, I had it! Having pumped myself full of medicine I decided to switch to natural remedies: Hot water, lemon, honey and ginger.

I’ve recently become slightly addicted to ordering a slice of Lemon cake alongside my Starbucks Chai Tea Latte, so I thought it was time I started baking my own. Vitamin C is the key to restoring good health, so I thought about what I could bake to aid me back to good health… Lemon Drizzle (Loaf) cake, of course ;) It counts as one of my five-a-day, and it contains the Vitamin C I need to nurse me back to good health! 

My first attempt came out okay. The mixture itself was quite heavy, and possibly too large for the tin, causing the cake to take the form of a hunchback *covers face* I also could have taken it out of the oven 10mins earlier for a more moist texture. Otherwise I’m happy with the outcome, and I’ll be sure to practice this again.

If you have a similar Lemon Drizzle recipe for me to try I would love to give it a shot. Post your recipe in my comment box, or email it to

Love & Cupcakes,

Tracey xoxo


320g Caster Sugar

3 eggs

Grated zest of 2 unwaxed lemons

350g Plain flour

1tsp. Salt

250ml Whole milk

1/2 tsp. Vanilla extract

200g Unsalted butter, melted

(Lemon Syrup)

Freshly squeezed juice and zest of 1 Lemon

50g Caster Sugar

23 x 13cm Loaf tin, greased.

Makes 8-10 slices.

Pre-heat the oven to 170°C / Gas Mark 3.

1. Put the sugar, eggs and lemon zest in a bowl and mix with a hand held whisk or electric whisk.

2. Melt the butter in a saucepan on the lowest heat.

3. Sift the flour, baking powder and salt into a separate bowl, and combine the milk and vanilla extract in another bowl.

4. Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture. Repeat this process until both mixtures are added, and beat until the mixture is light and fluffy.

5. Turn the mixer down to a low speed and pour the melted butter into the mixture.

6. Pour the mixture into the loaf tin and bake for 45mins – 1hr, or until golden brown.

For the Lemon syrup: While the cake is baking, put the lemon juice and zest, sugar and 100ml of water in a small saucepan. Bring to the boil over a low heat and raise the heat after a few mins to allow the syrup to boil. When the cake comes hot out of the oven pour the syrup over the cake, whilst the cake is still in the tin. Leave the cake to cool before turning it onto a wire rack.

If you want to feel extra healthy, drink with a mug of green tea- you’ll be cleansing you’re system whilst stocking up on the Vitamin C!

[N.B. This recipe is not my own, taken from, The Hummingbird Bakery Cookbook 2009.]


All I See is Red!

Happy Thursday Followers!

In today’s post I’d like to conclude my baking discoveries of NYC by talking about Red Velvet cake *drool*

Aunty's RedV

FACTS: Red Velvet cake derives from the same group as the Devil’s Food Cake; the dark colouring and richness of the cocoa flavours are much like its cousin cake, originating in the United States in the early 1900’s. Previous recipes included ingredients such as cocoa, baking powder and whipped egg whites, whereas modern adaptations of the recipe omitted the whipped egg whites and required squares of chocolate to be dissolved in boiling water and soda, before being added to a mixture of sour milk and eggs. (At this point it was known as the ‘Philadelphia Red Cake’) By the late 1960’s the red coloured cake (then called the ‘Red Carpet Cake’) soared to popularity with feature articles in the Washington Post and Spokesman-Review newspapers. The red food colouring, buttermilk, cocoa powder and vinegar were now staple ingredients in the devilishly rich cake, whereas beetroot was previously used to give the cake a natural red colour. As the recipe progressed and was adapted, the red food colouring replaced the beetroot to give the cake a brighter appearance! The southern part of the United States were renown for making the traditional Red Velvet cake, and its reputation plummeted when it made an appearance as an armadillo-shaped groom’s cake, in the 1989 movie Steel Magnolias.

Having watched countless episodes of Cupcake Wars I had seen the bakers turn out racks upon racks of traditional Southern Red Velvet cupcakes before I decided to turn my whisk to this recipe too. The deep red colouring of the cake, its spongy appearance, and the thick, white cream cheese frosting was enough to have me clawing at the television screen!

One of the things I love about Red Velvet cake is the cream cheese frosting; there have been countless times when I’ve described the cake to people and they wrinkle up their nose at the thought of cheese spread over a cake. Let me reassure you that when made the right way this frosting will send you into a food coma! Striking the perfect balance between the cream cheese and icing/confectioner’s sugar is a matter of trial and error, but when that balance is found, Aaaah Heaven! For many people the red appearance of the cake is another turn-off, but having grown up in a household where it was perfectly acceptable to eat pink and green coloured cakes I had no fears whatsoever!

Initially I was slightly apprehensive about the ingredients that went into the cake, e.g. buttermilk, white vinegar- it seemed a little kooky to me, but the image of the cake was ingrained on my mind and I was determined to give it a shot. Lo’ and behold the cake was a big hit and I’ve been addicted ever since. Here’s a shot of the first Red Velvet cake I made, circa July 2011.

The first of many!

During my time in NYC I was overjoyed to be surrounded by Red Velvet cake at every street corner (okay, slight exaggeration but it definitely felt that way!)

Red Velvet cake

I spotted four tiered Red Velvet cakes in a restaurant window, I ate Red Velvet macaroons at a Bridal Shower; I devoured the latest creation of Red Velvet pancakes from iHop, and was even lucky enough to sneak a slab of freshly baked cake from my Aunt’s restaurant.

iHop's RedV pancakes

If this is a glimpse of what Heaven will be like- Lord take me now!

{Keep an eye on my Recipes page for the sacred how-to…}

Love & Cream Cheese Frosting,

Tracey xoxo


I’m Still Here!

 Dear Followers,

My absolute sincerest apologies for this unacceptable time lapse since my last post; I’ve been living the life of a real grown up* trying to get my life in order, so I’ve had to forgo the luxury of blogging. I envy those of you who have the privilege of blogging for a living, (never take it for granted) I’ve missed the freedoms of writing *sigh*

But do not fret, for those of you who still have love for the Cupcakingly Delicious Cake Diaries, I will return to full form in just a few short days. I have many more recipes to share, and I haven’t forgotten that I still need to share my discoveries from my NYC vacation.

In the meanwhile, I’ll leave you to salivate over this picture of the goodies my friend and I whipped up this week.


*Re-thinking my career; studying to get a career, attending funerals and the like!

Summer BakingLove & Cupcakes,

Tracey xoxo


Stressed Is Desserts Spelt Backwards

Crêpes served with fresh Mango and Strawberries

Crêpes a la Tracey!

Every body copes with stress in different ways. Some become introvert, extrovert, some drink, some shop, and some attempt to take on odious tasks to mask the problems. But I clean and bake. Truth be told I clean and bake regardless, but my best work is done when I am stressed or upset. (I know, I know, I’m going to make someone a very happy wife one day.)

Over a week ago, on Mother’s Day in the UK, a friend of mine passed away suddenly and even today I’m not sure if I’ve grieved properly. (Is it possible to go through the 7 stages of grief in a week? Probably not, I admit I most likely need therapy.) It may sound strange, but cleaning and baking are two stress relief methods that keep me distracted.

After scrubbing the bacholerette pad from top to bottom all week I spent the weekend baking up a storm. I attempted to make crêpes for the first time- they tasted okay but I should have fried them a little thinner, I think I had the-pancake-mentality in my head! Practice-makes-perfect so I’ll be sure to keep making them. I also baked a classic Victoria Sponge cake and Chocolate cupcakes with a candy-cream frosting. 

Chocolate Cupcakes

175g/6oz Unsalted butter

1 teaspoon Vanilla Extract

175g/6oz Caster Sugar

Eggs x3

115g Self-Raising flour

1.5 teaspoons baking powder

6 teaspoons Cocoa Powder

80ml Double cream

Icing Sugar/Confectioners Sugar

Milk & White Chocolate sprinkles/candies- for decorating

Makes 15-20 cupcakes.

  1. Pre-heat the oven to 170 degrees/Gas Mark 3 or 4.
  2. Whisk the butter, sugar and vanilla extract together until smooth. (I usually use approx. 140g of sugar instead and the cakes taste just as sweet, but you can measure to your liking and taste.)
  3. Crack the eggs into the mixture one at a time and whisk for a few seconds, avoiding over heating the mixture.
  4. Measure the flour, baking powder and cocoa powder into a bowl and sift it over the cake mixture. Sift half of the flour mixture and use a spatula to fold and mix the batter together. Repeat this process until all the flour and cocoa is mixed in and of a smooth consistency.
  5. Line a cupcake baking tray with cupcake cases, and using two teaspoons spoon the mixture into the cases half way full.
  6. Bake for 15-18mins and use a skewer/cocktail stick to check that the cake is fully baked. Leave to cool for 10-20mins.
  7. While the cakes cool, whisk the double cream until the consistency becomes thicker and sieve some icing sugar into the mixture for a sweet kick. Leave to cool in the fridge while the remainder of the cupcakes bake.
  8. Once the cupcakes are baked and cooled, spread the cream mixture over the tops of the cakes and sprinkle with the chocolate candies, or any topping of your choice.

Serve with a fresh pot of tea :)

Victoria Sponge cake & Chocolate cupcakes

Tea & Cake is the best medicine!

A little bit of everything on my plate ;)

Stressed is Desserts Spelt Backwards :)

R.I.P Christina. The world has lost a friend, but Heaven has gained a soul.

Love & Cupcakes,

Tracey xoxo

How do you cope with stress? Drop me a comment. (Please note, I’m not a psychiatrist I’m just intrigued!)


Leaning Tower of Pancakes!

It turns out that we had another exciting Tuesday in the month of February, last week V-Day and yesterday Shrove Tuesday aka Pancake Day. (If you ask me February is turning out to be a baker’s haven!) All day on Twitter and Facebook people were updating their status about what they were going to drown their pancakes in, what trimmings they would have, and how excited they were to leave work and re-ignite their love with that sacred frying pan.

Flip it. Fold it. Roll it.

Now correct me if I’m wrong but surely eggs, flour, sugar and butter are available to purchase all year round? There are a handful of nations that truly appreciate the beauty of a pancake: A well known delicacy from France, famously known as the Crepe is eaten often, dusted lightly with sugar and spread with a thin layer of chocolate spread. Another famous pancake is the wafer thin Chinese pancake, wrapped around a spoonful of Peking duck, a sprinkling of cucumber and spring onion, and a few droplets of Hoi Sin sauce. Both of these delicacies are regularly devoured in their respective cultures. In fact, even places such as Indonesia, Malaysia and Korea have their own sweet and savoury adaptations of the pancake. (Note to self, learn how to make at least two of these pancakes in time for next year!)

During my last two years of University pancakes were a regular ‘necessity’ in the staple diet for my housemates and I. It is certainly no exaggeration to say that we had freshly made pancakes for breakfast or as a snack at least once a week. Our pancakes were nearly always smothered in ‘Aunt Jemima’s Maple Syrup’, chocolate sauce and a side of strawberries for the healthy kick! Even in my fragile-detoxing-state I’m dreaming ahead to the end of the week when I can treat myself to a well deserved birthday-breakfast, full of treats that soothe and massage my sweet tooth.

Behold, the leaning tower of pancakes!

Despite my week of discipline I still managed to rustle up a stack of ‘leaning pancakes’ for my friends (and I’m proud to say that I didn’t eat a single one!) I delivered them to a friend’s house yesterday evening only to find even more temptation surrounding me, (B’s famous ginger and nut cookies, not pictured). Again, I resisted the urge (I think an applause can be inserted here) and happily watched my friends inhale the pancakes!

Some six years ago on my first visit to NYC I got hooked on the American style pancakes, and I’ve haven’t looked back since. So I guess this wouldn’t be a post worthy of uploading if I didn’t supply the recipe. Bon Appétit.

Love & Pancakes,

Tracey xoxo


American Style Pancakes

140g/5oz plain flour

2tbsp baking powder

½ tsp salt

2tbsp caster sugar

3tbsp butter melted

225ml/8fl oz buttermilk/semi-skimmed milk

1 large egg

Optional: sunflower oil for oiling pan

Instructions: Pour the sugar and crack the egg into a bowl and whisk together until smooth. Meanwhile, melt the butter on a low heat and add to the pancake batter once melted. Place the flour, baking powder and salt into one bowl and sieve half of it over the batter. Whisk the entire batter and gradually add the milk and remaining flour in parts. If the batter appears too runny, then sieve in a little extra flour until it is a thicker consistency.

Grease the frying pan with a small drop of sunflower oil or butter, and use a ladle to pour a small amount of batter into the centre of the frying pan. Flip over the pancake when it begins to brown, or to your liking.

Serve with crispy bacon and scrambled eggs for the All-American feel; with a side a ripe and juicy berries for a healthy twist, or you can opt for the sugar-holics menu and serve with chocolate chips and maple syrup.

The foundations of the 'leaning masterpiece'

My work is done!


You can’t buy their Love… But you can bake them Cake!

Marbled Chocolate Mud Cakes: gifts of love I baked for my colleagues.

Marbled Chocolate Mud cakes (Keep an eye on the 'Recipes page' for the how-to)

Have you ever struggled to find the ‘perfect gift’ for someone? There’s no denying we have all been there- birthdays, anniversaries, Christmas, just-because-gifts; they can all be a pain in the derriere, especially when you don’t know exactly what the person loves. The key to providing a jaw-dropping gift lies in your listening and visual skills. What is the person passionate about, and where do their hobbies lie? If you pay enough attention to these things then you’ll have no problem whatsoever. I always thought I was the master of gifts, sensei if you wish, well that was until one particular friend knocked me off the top spot!

It was last year on my birthday that I received a new revelation of gift-giving: I was handed a sparkly gift bag with a picture of a giant cupcake on. I grinned from ear to ear and peeped inside the bag to see a lavishly scented, hand-crafted, cupcake-shaped candle. But wait, she didn’t stop there, the biggest and best birthday gift- two gift wrapped bags containing freshly baked, rich, and nutty chocolate brownies. OMW! (Oh My Word) If ever you were blessed with the gift of these brownies you would know the utmost joy I felt that day…

You can’t gobble down these brownies in 2mins, no, no, no. These brownies are so moreish that you can’t help but nibble them, just so that they last that little while longer. The top was flakey and the inside so soft, it felt as though it were melting on my tongue. Rest assured these ‘Killer Brownies’ are not the gooey kind but baked to perfection. And the finely chopped nuts, oooh they were just the right amount of crunch that was needed. (There’s no denying that was one of my best gifts that day, and I had obtained some pretty awesome gifts. ) It was that particular gift, from that very special person which spurred me on to bake my way to people’s hearts ; )

But isn’t this a gift only females would appreciate you ask? No, everyone loves cake, yes everyone. There’s a saying that goes, ‘the way to a man’s heart is through his stomach.’ Follow up any hearty meal with a freshly baked treat, or present a bag full of cake-shaped-sin and they’ll be singing your praises all day! So dust off those recipe books and whip yourself into action because I have a feeling that it’s going to be a cupcakingly delicious year.

Love & Cupcakes,

Tracey xoxo