Baking a Difference

11/06/2019 11:09:51

You may be forgiven for thinking that Belle and Boo are the sweetest pair you ever did see, always together, playing games, and reading stories together. But the sweetest thing you should see today, is a delicious sticky cupcake. Yes, it’s Belle and Boo’s favourite day, National Cupcake Day! Yummy…

Belle and Boo are very excited, because normally cupcakes are saved for very special occasions like birthday parties. Belle tells Boo that today, they are allowed to buy cupcakes with their pocket money as a treat because all the money made by the cupcake bakers is being given to a very special cause called the Alzheimers Society.

The Alzheimers Society collect the money made by all the mummies, daddies, teachers and children baking cakes, and use it to look after older people in the community who sometimes lose their memory and forget things.

Belle thinks this is a wonderful idea and decides that she and Boo should make some of their prettiest and yummiest cupcakes, so that they can sell them (and maybe eat some too!). After thinking as hard as they could about which of all the cupcakes in all the world they would like to bake, they decide on chocolate because Boo loves chocolate nearly as much as she loves Belle. Belle decides that they shall decorate them with hundreds and thousands and smarties because the bright colours always make everyone smile.

If you and your children would like to make raise money on National Cupcake Day you can download fundraising kits from

You can download a set of FREE Belle and Boo cupcake wraps and decorations from here

Here is how you can bake 12 of Belle and Boo’s delicious chocolate cupcakes:



200g butter

200g plain chocolate, under 70% cocoa solids is fine

200g light, soft brown sugar

2 eggs, beaten

1 tsp vanilla extract

250g self-raising flour

Smarties, sweets and sprinkles, to decorate


For the icing

200g plain chocolate

100ml double cream, not fridge-cold

50g icing sugar



Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.


Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.


For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.


Recipe from