I heard so much about the Hummingbird Bakery Cookbook I just had to buy it. The recipe for cupcakes is quite different to anything I had seen. I needed to try them. I have been labouring with cupcakes for years. They either explode, form volcanic peaks or sink. I have never been able to make the perfect cup cake. Nothing stops me trying. These are gorgeous. So light and they keep so well. The butter cream is so fluffy and so white. I have never had butter cream without a yellow tinge so this is a keeper. I have also made their chocolate cupcakes which are also to die for. I didn't ice them as they were so moist they were just lovely on their own without any embellishment. Don't you just love the cupcake cases? A present from a dear friend. I have been dying to use them. Thank you Fran x
Now remember I said I had problems with cupcakes? Well these were no exception. This was the second batch in the photo. Scroll down and all will be revealed.
Makes 12-18
120g/4+oz plain flour
140g /5- ozcaster sugar
1½ tsp baking powder
pinch of salt
40g/1 1/4 oz unsalted butter at room temperature
120ml /4fluid oz whole milk
1 medium egg
¼ tsp vanilla extract
1 quantity vanilla icing (see below)
hundreds and thousands or other edible sprinkles, to decorate
Have ready a 12-18-hole cupcake tray (depending on whether you’re going for big, US-sized cakes or standard UK ones), lined with paper cases. Preheat the oven to 170C/140 fan/325F/gas 3.
Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.
1 medium egg
¼ tsp vanilla extract
1 quantity vanilla icing (see below)
hundreds and thousands or other edible sprinkles, to decorate
Have ready a 12-18-hole cupcake tray (depending on whether you’re going for big, US-sized cakes or standard UK ones), lined with paper cases. Preheat the oven to 170C/140 fan/325F/gas 3.
Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.
Vanilla icing
250g /9oz icing sugar, sifted
80g / 3 oz unsalted butter at room temperature
25ml/1 fluid oz whole milk and a couple of drops vanilla extract
Beat the icing sugar and butter together in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow until the mixture comes together and is well mixed.
Turn the mixer down to slow. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture 2 tbsp at a time.
Once all the milk has been incorporated, turn the mixer up to high. Continue beating until the icing is light and fluffy, at least 5 minutes. The longer it is beaten, the fluffier and lighter it becomes.
Beat the icing sugar and butter together in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow until the mixture comes together and is well mixed.
Turn the mixer down to slow. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture 2 tbsp at a time.
Once all the milk has been incorporated, turn the mixer up to high. Continue beating until the icing is light and fluffy, at least 5 minutes. The longer it is beaten, the fluffier and lighter it becomes.
See what I mean? I think I've licked it now. Plenty of time though. I've only been trying for over forty years. :)Notes - This was a very difficult recipe to convert from metric to imperial. The - means a little under and the + means a little more.
