DIY Cupcake Recipe

Glazed Cranberry Mini Cakes – Thanksgiving Special

White Crème Cranberry cupcakes are the most perfect side for breakfasts treats or desserts. Fresh cranberries and cool white glaze make it a very scrumptious treat. Try them for the Thanksgiving Dinner this year and amaze your guests.

Yield: 30-35 Cupcakes  

Skill Level: Beginner

Prep Time: 20 Minutes 

All you will need is: 

Also See: No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

For the Crust:

¼ teaspoon Baking Soda

⅔ cup Hershey’s Premier White Chips 

1-¼ cups Fresh Cranberries (chopped)

1-⅓ cups All-Purpose Flour

1-¼ teaspoons Vanilla Extract

¼ teaspoon Salt

2 tablespoons Milk

⅓ cup Brown Sugar (packed)

¾ teaspoon Baking Powder

½ cup Walnuts (chopped)

⅓ cup Granulated Sugar

1 Egg

⅓ cup Butter (softened)

White Glaze for drizzle (prepared)

All you need to do is: 

Pre-Heat the oven to 375°F. 

Line a small muffin tray with cupcake-liners and grease them.

Beat sugar, brown sugar, egg, vanilla and butter in a bowl until nice and fluffy.

In another bowl stir together flour, baking powder, baking soda and salt. Now slowly add into the butter mix.

Add milk gradually until the batter is blended well. Now add in the fresh cranberries, walnuts and ⅔ cup of white chocolate chips. 

Pour the batter in muffin cups and fill about ¾ with it. 

Bake the muffins for about 20-25 minutes or until a wooden pick comes out clean. 

Let cool for about 7 minutes and remove from the pan to a wire rack. Then let cool completely.

Drizzle the white glaze and refrigerate for about 10 minutes so the glaze will set. 

Serve and Enjoy.

Happy Thanksgiving!

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The Club Price


Chocolate Brain Cupcakes: Halloween Special

Up for this freaky yet amazingly tasty Cupcake Recipe for your Halloween Party? It is definitely the best thing for all the Trick or Treat-ERS out there!!

Yield: 12 Servings

Skill Level: Intermediate

Prep Time: 30-35 Minutes

All you will need is:

1-⅓ cups Self Raising Flour

½ cup Hershey’s Premium Cocoa Powder

130 grams Butter (softened)

¾ cup Caster Sugar

2 Eggs (lightly beaten)

1 teaspoon Vanilla

250 grams Cream Cheese (chopped)

200 grams Hershey’s White Chocolate

⅔ cup Milk

Pink Food Color

Red Icing for Writing (For garnish)

All you need to do is:

Line cupcake liners in a muffin tray and set aside for later use.

In a large bowl, sift the flour and the cocoa. Now add the butter, sugar, eggs, milk and the vanilla to the flour mixture and mix to combine well.

Also see: Chocolate Freak Shakes: Halloween Special

Now spoon the cupcake batter into the cupcake liners.

Bake at 180⁰C for about 20-25 minutes or until a wooden pick inserted comes out clean.

Cool on a rack for about 10 minutes.

Combine the cream cheese and white chocolate in a bowl and melt over a double boiler until smooth.

Allow the mix to cool down until pipe-able through a piping bag.

Now pipe the mixture on each cupcake to resemble two halves of a brain.

Use the red icing to create the blood vessels/veins, etc.

Serve right away or keep refrigerated.

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