We are delighted to have top food blogger Stuart Vettese aka  ‘Cakeyboi’ working with us at CCHQ. Last week we enjoyed Cakeyboi’s yummy trifle cupcakes …what possibly could beat that?

Irn Bru & Tablet Cupcakes? Yes please! Check out Cakeyboi’s latest creation:

Irn Bru cupcakes

“Inspired by my Scottish roots I used a basic cupcake recipe to make these Scottish Tablet Stuffed and Irn Brew Frosted Cupcakes!  I then divided this between 12 cupcake cases.

Find the basic cupcake recipe here: http://cake-cetera.co.uk/2014/05/07/trifle-cupcakes/

batter bowl

Now let the cupcakes cool before you move onto using the OXO Good Grips Corer.  This handy tool lets you remove the centre of cupcakes to fill with anything you choose. With an easy movement you core the cupcake and it ejects the centre for you to top the cupcake off with. It has a soft and non-slip grip, so perfect for kids or if you are making a large amount. Alternatively you can cut out a hole with a sharp knife.

cupcake corer


I whipped up a batch of my Scottish Tablet. (I overcooked it a tad in haste!!) and carefully spooned this into the cored cupcakes before it set. I let the remaining tablet set up in a separate pan, so I could snack on this later.

tablet stuffed

Obviously you can cheat and buy some tablet but if you want to try Stuart’s Scottish tablet recipe…you can find it here: http://www.cakeyboi.com/2013/06/at-last-scottish-tablet.html




I let the tablet set fully in the cakes before I whipped up a batch of Iron Brew flavoured buttercream. I purchased the Iron Brew flavouring online and added 1 teaspoon to 500 grams of icing sugar, 200 grams of butter and one tablespoon of milk, all whipped up with some orange food colouring.
Inside Cupcake


To finish I decorated the frosting with some little blue chocolate balls. And that was my Iron Brew and Tablet Cupcakes. Give them a try!



Love Cake? Cake Cetera send cake , French macarons and lots more tasty treats direct your desk or door in the UK. Check out our full range of yumminess here!















trifle cupcakes

I recently saw some lovely looking Scottish raspberries in the supermarket – we are lucky to get great berries up here – and I wondered what could I conjure up with said rasps?

I bought a small punnet and took it home. Later whilst having a look online, it hit me – Trifle! Everyone has their own version of trifle, and mine’s uses raspberries. I always make it at Christmas and although it is not yet summer I thought trifle shouldn’t just be for Santa time – let’s have a portable version – Trifle Cupcakes, that can be eaten anytime of the year!

Now as I said, my trifle uses raspberries. I tend to place sponge fingers in the bottom of my dish, with rasps dotted around. I then pour on some raspberry jelly – no booze in mine – just pure sweetness. When that has set I spread on some thick luscious custard and when that has thickened sufficiently, I add whipped cream on top, finished with a final garnish of crumbled Flake – heaven! I can almost hear Noddy Holder screeching in the background – but these are actually very summery cupcakes!



Yield: 6 large cupcakes (muffins really!)


110 grams softened, unsalted butter

110 grams sugar

2 eggs

I tsp vanilla extract

100 grams plain flour

1 ½ teaspoon baking powder



6 raspberries

Prepared sachet of raspberry jelly

Prepared custard (out of a tin, sachet, pot, you choose!)

Small pot of double cream – whipped

1 Flake, crumbled


Preheat your oven to 180oC. Place 6 muffin liners in a muffin tray. Sieve together the flour and baking powder and set aside.

In a bowl, beat the butter and sugar together until pale yellow in colour and totally combined. Add the eggs one at a time, combining after each addition. Add the vanilla extract (I used the LittlePod vanilla paste I was sent recently) and mix until slightly thickened. Next slowly fold in the flour mix until this is just combined, don’t over mix. Fill the muffin liners about 2/3 full, dividing the batter equally. Pop these into the oven and bake for 15 minutes, or until a toothpick comes out clean when inserted into the centre. Leave the muffins to cool completely, removing them from the pan after 10 minutes. I left mine over night so they went quite firm, this makes them easy to scoop out the core.

trifle 2

trifle cupcakes

I left my cupcakes a few hours before I enjoyed, so the filling could settle and meld together slightly. But when I bit in, oh my goodness, fresh raspberries, yummy vanilla sponge, with the coolness of the jelly and creamy custard. And the topping of cream and flake was decadence itself.

Remember trifle is for life, not just for Christmas – Go and create!!

trifle cupcakes


Guest blogger by Cakeyboi! Find other exciting recipes at www.cakeyboi.com or follow him on twitter @cakeyboi

To send more yummy cake like this instead of flowers. Simple order online before 12 for next day delivery: http://cake-cetera.co.uk/shop/

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