Golden syrup chocolate cupcakes

These cupcakes have an amazing consistency all-over: the cupcake is moist and rich, and the icing is delicious, smooth and creamy. I used the swiss-meringue buttercream for the icing, and it was a hit! :-)

Cream-cheese strawberry cupcakes

Nothing compliments the strawberries like the cream-cheese icing, and you can enjoy this taste even off-season with strawberry jam! :-) You can skip limit the calories in this recipe by using lighter strawberry jam, or pulverized strawberries, and using half of the sugar in the cupcake part if you want the cupcakes less sweet.

Cream-cheese icing

Nothing complements the fruity flavor like the cream-cheese icing—it's fresh, and delicious, and has a very pleasant texture. It's a bit tricky to do, but with my tips&tricks you will easily make it with no hassle.

Italian-meringue buttercream

Following my search for the best icing cream, I arrived to the mythical Italian-meringue buttercream — it's simply amazing, both silky and fluffy, deliciously light and creamy... You should follow my recipe to achieve this amazing icing cream with minimal effort :-)

Swiss meringue buttercream

This is a medium-advanced cake cream, that requires some more work than buttercream, but also makes for a more fluffy, creamy icing. It's still not the hardest one, and definitely worth the effort! You will love the silky texture and firm, almost buttery-like consistency. It's a clear winner for cakes and decorative, ornamental (ruffles, anyone?) cupcake decorations.

PS: The picture shows decorated cupcake with the swiss meringue buttercream, look how amazing the ruffle looks, and the silky smooth surface is! :-)