Recipe: Upside Down Cupcake Assortment


Confused? Well don't be! We recently held an afternoon tea with a cupcake theme. This recipe creates 24 cupcakes with 4 separate flavours. Maple bacon, nutella & peanut butter core, vanilla & basil and lemon drizzle. Give your mates a surprise and host your own tea party!


For The Basic Cupcake Mix

  • 400 g unsalted butter, softened
  • 400 g caster sugar
  • 2 tsp vanilla extract
  • 6 eggs
  • 400 g self-raising flour
  • 2 tsp baking powder

For The Flavourings

  • 2 tbsp maple syrup
  • 2 rashers streaky bacon
  • 2 lemons
  • 2 sprigs basil
  • 1 tbsp cocoa powder
  • 3 tbsp honey
  • 2 tbsp whisky
  • 50 g peanut butter
  • 50 g nutella

For The Buttercream

  • 4 large egg whites
  • 300 g caster sugar
  • 450 g unsalted butter, diced and softened
  • 1 vanilla pod

For The Toppings

  • 4 rashers streaky bacon, cooked until crisp
  • 1 handful candied lemon peel
  • 50 g roasted salted peanuts
  • 50 g dark chocolate chips
  • 50 g blueberries
  • 50 g raspberries
  • 2 sprigs mint
Preheat the Oven

Step 1

Preheat The Oven

Preheat the oven to 180ºC.

Make the 4 Cake Batters

Step 2

Make The 4 Cake Batters

Beat the butter, sugar and vanilla extract together until light and fluffy. Add the eggs one at a time and beat until well combined, incorporating a tablespoon of flour with each. Fold in the rest of the flour and baking powder. Split the mix into 4 separate bowls. Stir the maple syrup into one bowl of batter. Blitz the cooked bacon to a crumb and stir that in too. Zest the lemons into the second bowl of batter. Chop the basil and add that to the third bowl of batter. Tip the cocoa powder into a final bowl. Fold each batter well to combine everything.

Bake the Cupcakes

Step 3

Bake The Cupcakes

Put cupcake cases into muffin tins and spoon the mixtures into the cases so that it reaches about 2/3rds up. Bake for 20 minutes. Cool the cupcakes in the tin before placing onto a wire rack.

Add Some Extra Flavours

Step 4

Add Some Extra Flavours

Combine the juice of one zested lemon with the honey. Poke holes through the lemon cupcakes and drizzle over the honey mix. Poke holes into the bacon cupcakes and drizzle the whiskey into those. Scoop out a hole in the middle of the chocolate cupcakes and add a teaspoon each of Nutella and peanut butter. Replace the top of the cupcake like a lid.

Make Meringue Buttercream

Step 5

Make Meringue Buttercream

Add the egg whites and caster sugar to a heatproof mixing bowl and whisk over a pan of simmering water (making sure that the bottom of the bowl does not touch the water. Whisk until the egg whites are warm and the sugar has dissolved so that the mixture is smooth. Remove the eggs from the heat and whisk using a stand mixer or electric whisk until the meringue is cool and stiff. Continue to whisk and add the butter slowly, until it’s all combined and very smooth. Scrape the vanilla seeds in and whip until everything is fully combined.

Decorate the Cupcakes

Step 6

Decorate The Cupcakes

Pipe the buttercream over all of the cupcakes. Add bacon shards and a drizzle of maple syrup to the maple cupcakes. Pile candied zest onto the lemon cupcakes. Finish the basil cupcakes with the fresh berries and mint tips. Finally, scatter some chopped salted roasted peanuts and dark chocolate chips over the peanut butter cupcakes.


Step 7


Serve, or grab a cake stand and present them on that! Makes 24 cupcakes

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