Cakes-away cupcake recipe

Makes 15 cupcakes          Oven temperature 190ºC/375ºF/gas 5

Our cakes-away cake cases are perfect for using with the cakes-away.  They do not need a bun tin – simply stand them on a baking sheet with a small space in between them – please note if you do decide to put them into a cupcake tin the size of the finished cake will depend on the angle of the sides of the cake tin – all tins are different which is why we recommend using the supplied cake cases without a bun tin.  Follow the recipe below or use your own verision.  If you do use your own make sure the quantities are very similar as it is crucial that you get the right amount of mixture in the cake cases.  If you put less mixture in them the cakes will be too small to fit the cake-away properly.  You can use your own cases but you would have to test them first.  The cupcakes need to measure 70 – 75 mm across and the paper edge must sit nicely into the recess of the domed cakes-away lid, ensuring safe transit of cakes. The cakes away box is supplied with some extra cases for you to test first.


225g/8oz unsalted butter or Stork (baking fat)

225g/8oz self-raising flour sifted

225g/8oz caster sugar

4 Large free range eggs

Zest of 1 lemon or a couple of drops of vanilla whichever you prefer


Read our blog - on how to bake the perfect cupcakes using our Naked Baking Cases and the above recipes here - 


1.  Cream the butter and sugar together until very light and fluffy.

2.  Add one egg and two spoons of flour, mix well and then continue to do the same with rest of eggs and flour until all added and beaten together gently.

3.  Fold in lemon zest or vanilla.

4.  Divide the mixture equally into 16 cake-away cake cases (we have found an ice-cream scoop does this nicely).

5.  Bake in the oven (190ºC/375ºF/gas 5) for 15 minutes, check by sticking a cocktail stick right into one of them.  Remove it after 5 seconds and if it comes out clean they are cooked, if slightly sticky the will need a bit longer. Bake until golden on top. Remove from tray and place of a cake rack to cool.

If you wish to make a chocolate version substitute one heaped tablespoon of flour for one heaped tablespoon of cocoa powder.


Lemon Buttercream Recipe 

This recipe is the one we have used for doing our trials for the Cakes-Away.  It gives you an idea of the quantity/ratio of sugar to butter, and makes quite a firm buttercream.  The recipe is from the Primrose Bakery cupcake book.  Icing needs to adhere to the cupcake and stay firm during transit.  

 115g unsalted butter at room temperature.

30 ml freshly squeezed lemon juice.

2tsp grated lemon zest.

500g Icing sugar.


Read our blog - on how to bake the perfect cupcakes using our Naked Baking Cases and the above recipes here - 


PLEASE NOTE - In very hot weather you may need to add ice packs to your Cakes-Away box and add additional wrapping.  We know our box works but we can not cater for extreme heat.