There’s something magical about the combination of creamy cheesecake, rich white chocolate, and juicy blueberries. It’ ...

Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil. Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for ...

Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest ...

Make delicious gingerbread cupcakes with spiced white chocolate buttercream frosting! This recipe is perfect for Christmas and holiday baking. I’ll be honest about my relationship with ...

Roll out a small amount of white fondant ... and print the Happy recipe here. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with cupcake cases.

Fill prepared cups two-thirds full with batter. Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool in ...

3. Once the cakes are baked, brush the cupcakes generously with the syrup, reserving a couple of tablespoons for the decoration. To make the frosting: 1. Gently melt the white chocolate until ...