Cupcake Day | Alzheimer’s Society

The 16th of June is a big day for Alzheimer’s Society. 
It’s cupcake day, i don’t know about you but having a cupcake day just sounds amazing. Who doesn’t like cupcakes?
It’s an amazing way to help raise money for Alzheimer’s Society. Alzheimer’s Society needs us all to help them, to help our friends or families who have been affected by the awful disease.
It’s time to turn your oven on, find the mixing bowl and find a recipe. Don’t know what to bake i have plenty of recipes to share with you. To make the cupcakes i’ve made you’ll been needing this recipe.
100g (3½ oz) self-raising flour
1 tablespoon cocoa powder
125g (4½ oz) butter, softened 
125g (4½ oz) caster sugar 
2 large eggs
2-3 tablespoons milk
50g (2 oz) chocolate chips
For the topping:
200g (7 oz) dark chocolate 
25g  (1 oz) butter
2 tablespoons double cream
Chocolate, grated 
1: Preheat the oven to 180 / 350 /  gas mark 4.
2: Sift the flour and cocoa powder into a bowl.
3: Put the butter in the bowl. Use the tips of your fingers to rub the butter, flour and cocoa powder together until the mixture becomes crumbly.
4: Add the sugar and mix it in, then stir in the eggs.
5: Finally, add the milk to make the mixture creamy, followed by the chocolate chips.
6: Put spoonfuls of mixture into bun cases. Bake the cupcakes for 10-15 minutes then leave them to cool on a wire rack.
7: For the topping, ask an adult to help you put some water in a saucepan over a medium heat. Put the chocolate, butter and cream in a heatproof bowl on top, making sure the bowl doesn’t touch the water. Melt the ingredients, stirring the mixture with a wooden spoon.
8: Spoon the melted chocolate on top of each cupcake and leave to set. Once cool, top with grated chocolate.
100g butter
125g caster sugar
2 large free-range eggs, beaten
1tsp vanilla extract 
125g plain flour
1tsp baking powder
2tbsp whole milk
For the topping: 
200g full-fat cream cheese
40g icing sugar
1tbsp whole milk
100g peanut butter
100g canned caramel
Pinch of sea salt flakes
Melted chocolate and fudge chunks, to decorate 
1: Heat the oven to 180, 160 fan, gas 4. To make the cupcakes, beat the butter and sugar until pale and light. Then gradually beat in the eggs, mix in the vanilla and fold in the flour. Mix in the milk, a spoonful at a time. Line a 12 hole muffin tin with cupcake cases and fill with the mixture. Bake in the oven for 12-15 minutes or until springy and lightly golden.
2: To make the topping, mix the cream cheese and icing sugar in a bowl until smooth, then beat in the milk and peanut butter. Next, gently fold in the caramel.
3: Once the cakes have cooled, pipe over the topping, drizzle with a little melted chocolate and sprinkle over fudge chunks and a little sea salt.

175g unsalted butter, softened 
175g caster sugar
3 large free-range eggs, beaten
175g self-raising flour, sifted
1tsp vanilla extract
Few drops of pink food colouring
For the topping:
400g full-fat cream cheese
300g icing sugar, sifted
Few drops of rose water essence
Sugar flowers, to decorate
1: Preheat the oven to 180, 160 fan, gas 4 and line a 12-hole muffin tin with cupcake cases. Cream the butter  and sugar together until light and fluffy, then gradually beat in the eggs, assign a little of the flout if the mixture looks like it’s about to split.

2: When the eggs have been incorporated, add the vanilla and fold in the rest of the flour.

3: Divide the mixture between the cupcake cases and cook on the middle shelf of the oven for about 20 minutes, until they are risen and golden. Transfer to a wire rack and allow to cool.

4: Meanwhile, make the frosting. Beat together the cream cheese, icing sugar and a few drops of rose water essence. Transfer to a piping bag and pipe in swirls on to the cooled cakes, then decorate each with sugar flowers.

225g plain flour
1 level tsp baking powder
Pinch of salt
150g caster sugar
85g butter, softened 
2 large free-range eggs, lightly beaten
150ml milk
For the topping:
300g full-fat cream cheese
150g golden icing sugar, sifted
A little lemon juice 
Few drops of yellow food colouring
Sweets, to decorate
1: Preheat the oven to 180℃, 160fan, gas 4. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, whisk the sugar and butter with an electric whisk until light and fluffy.
2: Gradually whisk in the eggs, then add a little of the flour mix and milk alternately, until the mixture is smooth. Be careful not to overbeat the liquid.
3: Line a 12-hole muffin tin with cupcake cases and fill each with the mixture. Bake for 18-20 minutes or until slightly golden on top. Remove from the tin and leave to cool on a wire rack.
4: To make the frosting, mix together the cream cheese, icing sugar, lemon juice and yellow food colouring in a large bowl. Use to decorate each cupcake then top with sweets. 
125g unsalted butter, softened
125g golden caster sugar
3/4 tsp vanilla extract 
2 large free-range eggs, lightly beaten
100g plain flour 
50g cocoa powder
1tsp baking powder
4tbsp milk
For the topping:
250g butter, softened
350g icing sugar, sifted
200g milk chocolate, melted
Pinch of salt
Edible gold glitter and chocolate gold pearls, to decorate 
1: Heat the oven to 180, 160℃ fan , gas 4. Cream the butter and sugar until light, beat in the vanilla then the eggs. Mix the flour, cocoa powder and baking powder, sift into the cupcake mixture and fold until just combined. Stir in the milk.
2: Line a 12-hole muffin tin with cupcake cases. Divide the mixture between the cupcake cases and bake for 12-15 minutes.
3: For the buttercream, beat together the softened butter and icing sugar until smooth. Stir in the cooled, melted chocolate and a pinch of salt until combined.
4: Spoon into a piping bag and pipe large swirls on top of the cakes. Decorate with edible gold glitter and chocolate gold pearls for the perfect finish.

125g dark chocolate (70% cocoa solids)
100g unsalted butter 
175g light muscovado sugar
2 large free-range eggs
75g plain flour, sifted
1/4 tsp sea salt flakes
For the topping:
250g butter, softened 
350g icing sugar, sifted 
Few drops each of pink and purple food colouring
1: Heat the oven to 180, 160 fan, gas 4. Melt the chocolate and butter together in a large saucepan over a low heat. When completely melted, stir in the sugar, then the eggs one by one. Fold in the flour and salt.
2: Line a 12-hole muffin tin with cupcake cases, then divide the mixture between the cases. Bake in the centre of the oven for 12 minutes.
3: Remove from the oven, and leave to cool completely on a wire rack.
4: For the topping, beat together the butter and icing sugar until smooth. Divide between 2 bowls, stirring pink food colouring into one and purple food colouring into the other.
5: Put spoonfuls of each topping into a duo piping bag and use to pipe swirls on the cakes to create the multi-coloured effect.

60g unsalted butter, softened 
150g caster sugar
1 large free-range egg
10g cocoa powder 
20ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk 
1/2 tsp salt 
150g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp white wine vinegar
For the topping:
125ml double cream
1 tbsp icing sugar, sifted 
Heart sprinkles to decorate 
12 glacé cherries
1: Preheat the oven to 170, 150 fan, gas 3. Beat the butter and the sugar until light and fluffy. Then slowly add the egg and beat until everything is incorporated.
2: In a separate bowl, mix the cocoa, red food colouring and vanilla to make a paste. Add to the butter mixture and mix thoroughly.
3: Slowly pour in half the buttermilk, Beat until well mixed, then add half the flour, and mix well.
4: Repeat this process until all the buttermilk and flour has been added. Add the salt, bicarbonate of soda and vinegar, and continue beating until well mixed.
5: Line  a 12-hole muffin tin and divide the mixture between the cases. Bake for 20-25 minutes. Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack.
6: Whip the cream with the icing sugar and pipe over each cake. Decorate with sprinkles and top each cake with a glacé cherry.
Bake for your school friends, college friends or even take them into work. £1, £10 or even more to the Alzheimer’s Society every penny counts and helps them defeat dementia. 
Want to donate to Alzheimer’s Society? You have 3 ways to do so:
BY PHONE on 0300 222 5770
POST A CHEQUE payable to Alzheimer’s Society. With a note saying the money is from Cupcake Day, along with your name and contact details to 
Alzheimer’s Society, Scott Lodge, Scott Road, Plymouth, PL2 3DU. 
  • Wow, there are so many recipes to try here! The glitter bomb cupcakes sound lovely 🙂 What a lovely idea to support Alzheimer's sufferers.

  • It's a perfect excuse to bake, eat some cake and raise money for Alzheimers Society! 🙂