Host your own Cupcake Day in aid of Alzheimer's Society

Host your own Cupcake Day in aid of Alzheimer's Society
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Who doesn’t love a delicious cupcake? That’s why we’re so pleased that Alzheimer’s Society are giving us the perfect excuse to enjoy our favourite sweet cupcake treats. Thursday 14th June will be their Cupcake Day. The campaign is aiming to raise vital funds to beat dementia.

Last year’s Cupcake Day raised more than £1 million for the cause and this year, Alzheimer’s society hope they will break this record. With dementia being set to be the 21st century’s biggest killer, the money raised will go towards finding a cure for dementia, with 1 million people being affected by it by 2021.

Whether you’re a beginner to baking or a baking pro, Alzheimer’s Society needs your help to unite against dementia with friends and family to enjoy cakes and donate to this worthy cause. Take a look at some of our recipe ideas below to get you inspired to start baking!

Sign up to host your own Cupcake Day event by clicking here

Vanilla and white chocolate cupcake 

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Ingredients

  • 110g butter, softened
  • 110g caster sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • 1-2 tbsp milk
  • For the topping:
  • 200g white chocolate
  • 300g butter, softened
  • 300g icing sugar, sifted
  • 1-2 tbsp milk
  • blue food colouring

Method

  1. Preheat the oven to 180°C, 160°C fan, gas mark 4.  Line a 12-hole muffin tin with paper cases.
  2. Cream together the butter and sugar in a bowl until pale.  Beat in the eggs a little at a time.  Beat in the vanilla extract.
  3. Fold in the flour, adding a little milk to give a dropping consistency.  Spoon the mixture into the paper cases.
  4. Bake for 12-15 minutes, until golden.  Cool on a cooling rack.
  5. To make the white chocolate butter icing, melt the white chocolate in the microwave then leave to cool slightly. 
  6. Beat together the butter and icing sugar, adding a little milk to loosen.  Stir in the cooled white chocolate.
  7. Divide the mixture in half and add blue colouring to one half.  Spoon the two mixtures into separate small icing bags then place both of these into a larger icing bag with a star nozzle and pipe the cup cakes with both colours.

Notes 

Preparation time: 10 mins

Makes: 12

Nutrition: n/a

Pistachio and lime cupcake 

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Ingredients

  • 150g dried apricots, chopped
  • grated zest and juice of 2 limes
  • 120g shelled pistachios
  • 3 eggs
  • 5 tbsp extra virgin olive oil
  • 120g coconut oil, melted
  • 100g ground almonds
  • 1 ½ tsp baking powder
  • 1 tbsp maple syrup
  • 50g icing sugar

Method

  1. Preheat the oven to 160°C, 140°C fan, gas mark 3.  Line a muffin tin with 9 paper cases.
  2. Place the chopped apricots in a small pan with the zest and half the lime juice and 1 tbsp water.  Cover and simmer for 2-3 minutes to soften the apricots.  Leave to cool.
  3. Place 100g of the pistachios into a food processor and blitz to break them down.  Add the eggs, olive oil, coconut oil, ground almonds, baking powder, maple syrup and apricots and blitz again to give a thick batter.
  4. Spoon the batter into the muffin cases and bake for 18-20 minutes, until risen and golden.
  5. Remove from the oven and cool on a cooling rack.
  6. Mix together the remaining lime juice and the icing sugar and spoon over the cup cakes.
  7. Chop the remaining pistachios and sprinkle over the cup cakes.

Notes 

Preparation time: 15 mins

Makes: 9 

Nutrition: Gluten free, Dairy free, Sugar free, Vegan

Lemon and rosemary cupcake 

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Ingredients

  • 500g (about 2 medium-sized) courgettes, grated
  • 1⁄2 tsp salt
  • 100ml olive oil
  • 250g ground almonds
  • 150g gluten free plain flour
  • 2 tsp baking powder
  • 1 tbsp finely chopped fresh rosemary
  • 150g light brown sugar
  • 4 eggs
  • 3 lemons, zested and juiced
  • 150g dairy free spread
  • 175g icing sugar
  • 1 zested lemon

Method

  1. Place the grated courgettes in a colander and sprinkle with the salt. Toss well, and then place over the sink to drain for 30 mins.
  2. Preheat the oven to 190°C, 170°C fan, gas mark 5. Line a 12-hole muffin tin with paper cases.
  3. In a large bowl, mix together the ground almonds, flour, baking powder and chopped rosemary. In a separate bowl, whisk together the sugar, oil, eggs and lemon zest, and juice.
  4. Rinse the courgettes to get rid of any excess salt and tip onto a clean tea towel. Squeeze out as much moisture as you can, then tip into the almond bowl and mix well. Add the wet ingredients and stir well to make a smooth batter.
  5. Spoon the batter into the muffin cases and bake for 22-25 minutes, until lightly browned on top.
  6. Allow to cool completely on a wire rack.
  7. Mix together the dairy free spread and icing sugar and spread a little on each cup cake then sprinkle with lemon zest to serve.

Notes 

Preparation time: 10 mins

Makes: 12

Nutrition: Gluten free, Dairy free