Here’s my first post about food, I made some yummy hummingbird bakery vanilla cupcakes so thought I’d share the recipe for you bakers out there 🙂
The recipe is taken from the hummingbird bakery cookbook.
120g plain flour
140g caster sugar
1 ½ teaspoons baking powder
a pinch of salt
40g unsalted butter
120ml whole milk (I used semi-skimmed as I didn’t have whole)
¼ teaspoon vanilla extract
250g icing sugar, sifted
80g unsalted butter
25ml whole milk
a couple of drops of vanilla extract
bar of chocolate (to make my homemade chocolate buttons!)
Preheat oven to 170ºC (325ºF) Gas 3
Beat the flour, sugar, baking powder, salt and butter with an electric mixer or handheld electric whisk on a slow speed 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 and, 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 over-mix!
Spoon the mixture into paper cases until two-thirds full and bake for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate.
Making the icing and homemade chocolate buttons:
Prepare a small baking tray by placing some baking paper on it.
Melt the chocolate in the microwave for 10 second bursts on high until melted. Then with a teaspoon transfer a small amount onto the tray and flatten it into a button shape, then put some sprinkles on top. Once you’ve made enough for your cakes, put into the fridge to set (takes about 10/15 minutes).
Beat the icing sugar and butter together on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes.
I use an icing syringe a bit like this to decorate my cakes!
Now here’s a picture of my finished product: