I have a great book which has a plethora of amazing recipes. I've sold cupcakes made from this book before. In fact I can't post any more from it because someone's borrowed it and had it for the last three weeks. But below is a repost of some from another thread. And when I get it back you are welcome to others if you want them. The maple and walnut ones are one of my favourites. Chocolate cherry creme: Topping 280g frozen cherries, thawed (I have always subbed jarred cherries in liquid and reduced the added liquid somewhat instead) 2 Tbsp sugar 1 Tbsp arrowroot 3 Tbsp pomegranate or cranberry juice or cherry jar liquid or water Mix cherries and sugar in pan, simmer, stirring regularly. Mix liquid and arrowroot together, then add to pan. Stir until thickened, then cool. Frosting - you need 1.5 cups of this altogether, so you can either adjust accordingly or stuff the extra down your gullet... 0.5 cups coconut oil 0.5 cups veg margarine 3.5 cups icing sugar 1.5 tsp vanilla (you can get non-alcoholic extract, or you might be able to find vanilla sugar, or you can very finely grind a vanilla bean and add that instead) 0.25 cups soya milk Beat fats together, then add sugar and beat until smooth. Add liquids and beat until light and creamy. Store in fridge till needed. Cake 1 cup soya milk 1 tsp vinegar 0.75 cups sugar 0.33 cups sunflower oil 1.5 tsp vanilla 1 cup flour 0.33 cups cocoa powder 0.75 tsp baking soda 0.5 tsp baking powder 0.25 tsp salt Preheat oven to 175C. Mix soya milk and vinegar and leave to curdle. Add oil and vanilla to curdled milk and whisk. Mix dry ings in another bowl. Pour in liquids and mix together. Divide between 12 cupcake cases in a muffin tin. Bake 18-20 min, then cool on rack. When everything is cool, use a spoon to cut cones out of the top of the cupcakes (the bigger they are, the more filling you can squeeze in...). Put a few cherries and some of their sauce in each hole. Save 12 cherries for later. Pipe a glob of frosting on top of the cherries. Put the cake cones (pointy end down) on top of the frosting (some will squidge out past the side of the cone as you push it down). Pipe more frosting on top of the cone. Add saved cherries to top of cake (some sauce dribbling down is good, if you have some left). I won't bother telling you the kirsch glaze bit, it's fine without anyway. Banana split: Frosting Same as previous recipe (so you could make both cakes!). Ganache 3 Tbsp soya milk 0.33 cups high % cocoa dark choc chips Heat milk in pan, when almost simmering, take off heat and stir in choc chips till melted. Cool for 10 min. Don't let it cool too much before using or it will set. Decorations 0.25 cups chopped walnuts Rainbow sprinkles 6 glace cherries, halved Cake 0.5 cups pineapple preserves (you could sub other tart, neutral flavoured fruit jam for this, or make your own if you can't find any) 0.5 cups mashed very ripe banana 1.25 cups flour 0.25 tsp baking soda 1 tsp baking powder 0.5 tsp salt 0.75 cups sugar 0.33 cups sunflower oil 0.67 cups rice (or soya) milk 2 tsp vanilla 0.25 cups finely chopped high % cocoa dark choc Preheat oven to 175C. Melt jam over low heat. Puree mashed bananas. Mix dry ings together in a bowl. Mix wet ings together in another bowl. Fold wet ings into dry ings. Divide mixture between 12 cupcake cases in a muffin tin. Bake 20-22 mins, then cool on rack. When cake is cool, pipe on plenty of frosting. Drizzle ganache over frosting, in thin wavy lines, as decoratively as you can. Put nuts and rainbow sprinkles on. Add cherry halves on top. Maple & walnut Frosting 0.67 cups maple syrup 0.75 cups veg margarine 0.67 cups soya milk powder 1 tsp vanilla Whisk margarine & syrup together (it'll prob look curdled). Whisk in vanilla. Add milk powder in small batches and whisk till smooth and airy. Store in fridge till soon before using. Sugared walnuts 1 cup walnut pieces 0.33 cups sugar 3 Tbsp maple syrup Pinch salt Pinch cinnamon Heat oven to 135C. Break walnuts into small pieces and sprinkle on baking tray. Bake 7-8 min, agitating half way through, then cool. Mix sugars and salt in pan. Heat on medium till sugar melts, stirring often, and continue to cook till thick and caramelly. Mix in walnut pieces. Spread out walnuts on greaseproof paper to cool. Cake 0.5 cups soya milk 0.5 tsp vinegar 1.33 cups flour 0.75 tsp baking powder 0.5 tsp baking soda 0.5 tsp salt 0.25 tsp nutmeg (I usually hate nutmeg, but it works so well in this) 0.5 cups maple syrup 0.33 cups sunflower oil 2 Tbsp brown sugar 1 tsp vanilla 0.5 cups sugared walnuts (see above), chopped into small pieces Mix dry ings (except walnuts) in bowl. Mix wet ings in another bowl and leave for a few min. Add wet ings to dry and mix. Fold in walnuts. Divide between 12 cupcake cases in muffin tin. Bake 20-22 mins, then cool on rack. Spread frosting on cakes. Sprinkle on more chopped sugared walnuts.