The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance
The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance
Tarek Malouf
Britain’s million-copy bestselling, hugely popular bakery is back with over 100 new tried-and-triple-tested recipes that celebrate home baking.
This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers’ all-time favourite home baking recipes and brand new, inspirational ideas.
Our love of baking has been handed down from generation to generation and this collection of gorgeous Hummingbird bakes includes delicious cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries – all with the unique Hummingbird twist.
Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S’more Brownies or Pinwheels for a delicious pick-me-up; Red Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for something a bit special.
From easy-peasy Olive Loaf to gorgeous Lemon Layer Cake, the baker’s original cakes and bakes will appeal to novice bakers and confident pie-makers alike – and offer memorable moments for friends, family or simply to enjoy at home.
This gorgeous, mouth-watering cookbook evokes a delightful age of classic home baking and will stand out from the baking shelf with recipes to treat, to give, and to celebrate.
Tarek Malouf
The Hummingbird Bakery
Home Sweet Home: 100 new recipes for baking brilliance
CONTENTS
TITLE PAGE
INTRODUCTION
CUPCAKES
CAKES, CHEESECAKES & ROULADES
COOKIES & BISCUITS
PIES & COBBLERS
TRAYBAKES
SWEET TREATS & CLASSIC PUDS
SAVOURIES
BAKING ESSENTIALS
LIST OF RECIPES
ACKNOWLEDGEMENTS
COPYRIGHT
ABOUT THE PUBLISHER
Introduction
Ever since the first Hummingbird Bakery opened in Notting Hill, west London, in 2004 it has been amazing to see how many people have enjoyed our cakes and treats. That they have also been inspired to bake at home, however, is something that we never expected. The popularity of home baking has grown so much since our ovens were first turned on, which is something that makes us extremely happy. So for Home Sweet Home, our third cookbook, we decided to celebrate classic home baking with best-loved flavours and nostalgic recipes – all of which come with our distinctive American-inspired Hummingbird Bakery twist, of course!
America has a rich heritage of home baking, handed down from generation to generation, never ashamed of being sweet, indulgent or brash. But there’s also a down-to-earth quality about American baking, never needing to be overly fussy or putting style before flavour.
We’ve gone a step further in Home Sweet Home, bringing you a whole range of delicious goodies, including creative cupcakes like the tangy Key Lime or quirky Doughnut; simple cookies, such as the melt-in-the-mouth Chocolate Truffle; impressive but easy-to-make desserts, including the eye-catching Red Velvet Roulade and divine Peanut Butter Cheesecake; classic fruit cobblers and some of the most indulgent pies you’ll ever come across – the Candy Bar is our absolute favourite! Some cupcakes from our daily specials make an appearance too, such as Rhubarb & Custard and Popcorn from our old-fashioned sweets and carnival ranges.
Most people know us for our sweet things, but sometimes a savoury bake is called for when cooking at home. So we’ve provided some easy savoury recipes that make ideal snacks or party nibbles. From weekend comfort home baking and biscuit tin treats to impressive special occasion cakes, Home Sweet Home includes a wonderful variety of recipes.
We do hope you enjoy our latest offering and that it gives you the perfect excuse to dust off the weighing scales, fire up your oven and get that mixer buzzing!
Tarek
Cupcakes
Jaffa Cake Cupcakes
This is one of the most popular flavours from our biscuit tin range. The tangy orange marmalade goes so well with the sponge and chocolate frosting. You can decorate the top with mini Jaffa Cakes or cut up normal-sized ones if you prefer.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
100g (3½oz) SMOOTH ORANGE MARMALADE
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
MINI JAFFA CAKES, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.
Mint Humbug Cupcakes
Mint and caramel combine beautifully together to recreate this old-fashioned boiled sweet in cupcake form. They can also be dusted with mint-flavoured fudge if you can’t find real mint humbugs.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
½ tsp PEPPERMINT ESSENCE
2 LARGE EGGS
50g (1¾oz) TINNED CARAMEL OR DULCE DE LECHE
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
¼ tsp PEPPERMINT ESSENCE
20g (¾oz) TINNED CARAMEL OR DULCE DE LECHE
6 MINT HUMBUG SWEETS, ROUGHLY CHOPPED INTO BITS, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, peppermint essence and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Add the dulce de leche and mix, making sure it is evenly incorporated into the batter.
6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. In a jug, mix the milk and peppermint essence together. Gradually pour the milk into the butter and icing sugar, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
8. Add the dulce de leche and mix through the frosting until even and smooth.
9. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chopped mint humbug sweets.
Doughnut Cupcakes
Part of our carnival range, this indulgent cupcake takes you straight to the fairground. It’s very tempting to eat the warm mini doughnuts as they come out of the pan … or just make some extra ones for baker’s perks!
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
100g (3½oz) STRAWBERRY JAM
FOR THE CINNAMON SUGAR
1 tsp GROUND CINNAMON
100g (3½oz) CASTER SUGAR
FOR THE DOUGHNUTS
250g (9oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp SALT
½ tsp BAKING POWDER
35g (1¼oz) COLD UNSALTED BUTTER, CUBED
35g (1¼oz) CASTER SUGAR
1 LARGE EGG
125ml (4½fl oz) WHOLE MILK
1 LITRE (1¾ pints) SUNFLOWER OIL
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
1 tsp GROUND CINNAMON
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1-2cm (½-¾in) ROUND COOKIE CUTTER
SUGAR THERMOMETER
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are baking, make the cinnamon sugar and doughnuts. In a small bowl, mix the cinnamon and caster sugar together and set aside. Sift the flour, salt and baking powder together in a medium bowl. Using your fingertips, rub in the butter until the mixture forms rough crumbs. Add the sugar and mix through.
8. In a separate jug, mix the egg and milk together by hand. Make a well in the middle of the crumb mixture. Pour the liquid into the well and mix all the ingredients together to form a dough.
9. Line a baking tray with baking parchment. On a lightly floured surface, roll out the dough to about 1cm (½in) thick. Using the cutter, cut out small round doughnuts. Place the doughnut balls onto the prepared tray.
10. Line another baking tray or large plate with kitchen paper. In a large pan, heat up the oil to 140–160 °C (275–320°F).
11. Using a slotted spoon carefully place the doughnut balls into the oil, one at a time. Don’t put more than 10 doughnuts in at a time. Fry the doughnuts until they are an even golden brown. When the doughnuts are done, carefully take them out of the oil using a slotted spoon and place them on the prepared kitchen paper to cool slightly. Once cooled, roll the doughnuts in the cinnamon sugar, making sure they are completely coated.
12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar, ground cinnamon and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour the milk into the butter and icing sugar while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a small doughnut ball.
If you don’t have a thermometer to check the oil in the pan is hot enough, drop a croûton-sized piece of white bread into the oil and it should go golden brown within 10 seconds. If it goes brown too early, reduce the heat and drop in another piece of bread. If it takes too long to turn brown then let the oil heat up a little more.
Blueberry & Amaretti Trifle Cupcakes
One Christmas we decided to mix things up and created this Italian biscuit-inspired recipe as an alternative to our Raspberry Trifle Cupcakes. You can put a tiny dash of amaretto liqueur onto the crushed biscuits if you want something boozier, but be careful not to get them too soggy.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
1 tbsp BAKING POWDER
½ tsp SALT
250g (9oz) CASTER SUGAR
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
150g (5½oz) BLUEBERRIES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
75g (2½oz) BLUEBERRIES
50g (1¾oz) AMARETTI BISCUITS, CRUSHED INTO CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, baking powder, salt and sugar together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all the lumps have been beaten out, turn the speed back down and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and completely combined. Stir the blueberries into the cake batter by hand.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. The blueberries will sink into the sponge – this is normal. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are in the oven, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover straight away with cling film and set aside to cool completely.
10. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. Using the mixer or whisk, on a slow speed mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 3–4 blueberries and a sprinkling of amaretti biscuit crumbs.
Jolly Jammer Cupcakes
This recipe is fantastic for those with a little more time to spare. We like to make the little biscuit decorations for the top, but you can use shop-bought mini Jammie Dodgers or other jam-filled shortbread biscuits.
MAKES 12–16 CUPCAKES
FOR THE COOKIES
100g (3½oz) UNSALTED BUTTER, SOFTENED
140g (5oz) CASTER SUGAR
1 EGG
200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp CREAM OF TARTAR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
½ tsp VANILLA EXTRACT
FOR THE DECORATION
100g (3½oz) SMOOTH STRAWBERRY JAM
EQUIPMENT
3½cm (1½in) ROUND, FLUTED COOKIE CUTTER
1cm (½in) PIPING NOZZLE
2 PIPING BAGS
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.
2. To make the cookies, put the butter and sugar in a freestanding electric mixer with the paddle attachment or use a hand-held electric whisk and cream until light and fluffy. Add the egg and mix until fully incorporated.
3. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.
4. Roll the dough out on a lightly floured surface to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Then use the piping nozzle or a small sharp knife to make smaller holes in the centres of half the cookies (these will be the cookie tops). Carefully place them all on the prepared baking tray. Any excess dough can be made into more cookies or frozen and used again at a later stage.
5. Bake the cookies for approximately 10–13 minutes or until they start to go a golden brown around the edges. Set aside to cool completely for later use. Leave the oven turned to 170 °C (325°F), Gas mark 3.
6. Meanwhile make the sponge. Line the muffin tins with paper muffin cases to make the number you require. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
7. In a jug, mix together the milk, eggs and vanilla extract by hand.
8. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
9. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
10. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
11. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk and vanilla extract while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
12. To assemble the mini cookies for decoration, place a small amount of the prepared frosting into a piping bag. Gently heat the strawberry jam in a pan over a low heat until it is smooth and slightly melted. Put a small amount of the strawberry jam in a second piping bag.
13. On a tray, lay out the cookies without the holes in the centres. Pipe a small amount of frosting onto each cookie, and a small amount of strawberry jam into the centre. Top each one with a cookie top with a hole in its centre to create a mini ‘jolly jammer’ sandwich cookie.
14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the frosting into the hollow. Then top with 1 teaspoon of strawberry jam, reheated if necessary to make it smooth and spoonable. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
15. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini jolly jammer sandwich cookie.
Chocolate & Coconut Cupcakes
Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) COCONUT MILK
FOR THE DECORATION
1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
60g (2oz) DESICCATED COCONUT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.
8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.
Custard Cream Cupcakes
Nothing beats accompanying a cup of tea with a custard cream; except, perhaps, our cupcake version of this well-loved classic biscuit! You can always bake and assemble the cookies the day before and store them in an airtight container, then finish the recipe the following day.
MAKES 12–16 CUPCAKES
FOR THE COOKIES
100g (3½oz) UNSALTED BUTTER, SOFTENED
140g (5oz) CASTER SUGAR
1 EGG
200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp CREAM OF TARTAR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
220ml (8fl oz) WHOLE MILK
2 LARGE EGG YOLKS
1 tsp VANILLA EXTRACT
40g (1½oz) CASTER SUGAR
15g (½oz) PLAIN FLOUR
15g (½oz) CORNFLOUR
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
1 tsp VANILLA EXTRACT
A FEW DROPS OF YELLOW LIQUID FOOD COLOURING
EQUIPMENT
3½cm (1½in) ROUND, FLUTED COOKIE CUTTER
PIPING BAG AND NOZZLE
1. First make the cookies. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.
2. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.
3. Roll out the dough on a lightly floured surface, to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Carefully place them on the prepared baking tray. Bake the cookies for approximately 10–13 minutes or until they start to go golden brown around the edges. Set aside to cool completely for later use. Any excess dough can be made into more cookies or frozen and used again at a later stage.
4. Leave the oven turned to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number of cupcakes you require.
5. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
6. In a jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, vanilla extract, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.
12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk and vanilla extract, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy. Colour the frosting a very pale yellow using liquid food colouring, mixing it through until all of the frosting is the same shade.
13. To assemble the mini cookies for decoration, place a small amount of the prepared frosting in a piping bag. Lay out half the cooled cookies on a tray. Pipe a small amount of frosting onto each cookie, and then sandwich together with the remaining cookies.
14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the custard into the hollow and replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
15. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini custard cream sandwich cookie.
Praline Chocolate Cupcakes
Caramel, hazelnuts and chocolate are a delicious combination. These cupcakes take a little time to make but are perfect as a gift or for a celebration. You can make the praline up to two days in advance and store in an airtight container.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
FOR THE PRALINE
65g (2oz) CHOPPED HAZELNUTS
130g (4½oz) CASTER SUGAR
50ml (1¾fl oz) WATER
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Increase the speed and beat the frosting until light and fluffy.
8. For the praline, line a baking tray with baking parchment and spread the chopped hazelnuts evenly in the tray. Place the sugar and water in a medium saucepan and bring to the boil. Allow the mixture to bubble for about 15 minutes until it forms a golden caramel. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
9. Once the caramel is ready, carefully pour it over the chopped nuts, making sure all the nuts are covered. Allow this to cool and set completely. Once cold and set, break up the praline into small chunks, then use a food processor to chop up the praline into fine pieces. (This praline needs to be stored in an airtight container if not using straight away.)
10. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Sprinkle each cupcake with a generous amount of praline.
Rose Chocolate Cupcakes
The rose-flavoured custard in these cakes is irresistible. You can find rose water in larger supermarkets, Middle Eastern food shops or online.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
2 tbsp ROSE WATER
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
1 tbsp ROSE WATER
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
2 tbsp ROSE WATER
FOR THE DECORATION
SLICED PINK TURKISH DELIGHT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and rose water by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cupcakes are baking, make the custard for the filling. Place the milk and rose water in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
10. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then gradually add the milk and rose water while mixing on a slow speed. Once incorporated, turn up the speed and beat the frosting until light and fluffy.
11. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the rose custard into each hollow.
12. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.
13. Top each cupcake with thin slices of pink Turkish delight.
Cinder Toffee Cupcakes
These cupcakes will wow your friends and colleagues. Making your own toffee isn’t hard but you need to be patient and remember not to stir the caramel as it boils. Investing in a sugar thermometer is worthwhile and will help you ensure that the toffee comes up to the correct temperature as it boils, which is important to achieve the delicious cinder flavour.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE CINDER TOFFEE
75g (2½oz) GOLDEN SYRUP
170g (6oz) CASTER SUGAR
30ml (1fl oz) WATER
1 tsp BICARBONATE OF SODA
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
SUGAR THERMOMETER
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Meanwhile, make the cinder toffee. Line a baking tray with baking parchment, making sure the paper lines the base and sides of the tray. In a large, high-sided saucepan, mix the golden syrup, caster sugar and water together and bring to the boil. Boil until it reaches the hard crack stage (when a drop of boiling syrup immersed in cold water cracks) – about 150 °C (302°F) on a sugar thermometer. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
8. When the mixture reaches the right temperature, whisk in the bicarbonate of soda – the mixture will froth up quite vigorously. Wearing oven gloves, carefully pour the toffee immediately into the prepared tray. Leave to cool and set completely.
9. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
10. Break up the cinder toffee into small, rough pieces using a rolling pin. Mix the cinder toffee pieces into the frosting by hand, reserving some for decoration.
11. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with the remaining crushed cinder toffee.
Grasshopper Cupcakes
We wanted to take our popular Grasshopper Pie and turn it into a cupcake and here is the result. These are one of the most popular daily specials we sell, a real American treat! Use good-quality peppermint extract or essence rather than an artificial flavouring for the best-tasting results.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FILLING
60ml (2fl oz) DOUBLE CREAM
60g (2oz) WHITE CHOCOLATE CHIPS
1ml (drop) PEPPERMINT ESSENCE
1ml (drop) GREEN LIQUID FOOD COLOURING
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
60g (2oz) CHOCOLATE COOKIES
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and mix until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once the mixture is smooth, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are baking, make the mint filling. Heat up the double cream in a jug in the microwave, or on the stove in a very small pan, until almost boiling. Place the white chocolate chips in a medium bowl. Pour the hot cream over the white chocolate. Let this sit for a couple of minutes to allow the chocolate to start to melt Then stir in the peppermint essence and green food colouring and keep stirring until all the chocolate has melted and the mixture is smooth. Place in the fridge to set. Once set, whip up the filling by hand. (Please be careful when whipping this up as it will split if over-whipped.)
8. To make the custard for the frosting, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
9. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
10. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.
11. In a food processor, blend the whole chocolate cookies (and filling, if they have one) until they form fine crumbs.
12. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the mint filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chocolate cookie crumbs.
Eton Mess Cupcakes
This quintessentially British pudding turned into a cupcake is part of our popular summer desserts range. Make sure you eat these soon after decorating so that the meringue stays crisp on top.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (11½oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
125g (4½oz) STRAWBERRIES, CUT INTO ROUGH PIECES
50g (1¾oz) SHOP-BOUGHT OR READY-MADE MERINGUE, CRUSHED INTO ROUGH PIECES
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any lumps have been beaten out, reduce the speed and gradually add the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cupcakes are baking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
9. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the chopped strawberries into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with some chopped strawberry pieces and a generous sprinkling of crushed meringue.
Crème Brûlée Cupcakes
A classic French dessert given the American cupcake treatment. Sprinkle a generous amount of demerara sugar over the custard before ‘burning’ the sugar to create the classic crunchy brûlée topping. This recipe required a cook’s blowtorch – make sure you read the instructions and do be careful if you’ve not used one before.
MAKES 12–16 CUPCAKES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ML (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE DECORATION
150g (5½oz) DEMERARA SUGAR
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
COOK’S BLOWTORCH
1. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
2. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
3. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
4. Meanwhile, make the sponge. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they from a crumb-like consistency.
6. In a jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
9. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
10. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk on a slow speed, mix the custard until it is smooth. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.
11. Coat the top of each cupcake generously in demerara sugar. Using a cook’s blowtorch, carefully brûlée (lightly burn) the sugar, avoiding the paper cases with the flame. These cupcakes should be served immediately.
Ginger Chocolate Cupcakes
The stem ginger in these cupcakes gives a mouthwateringly sweet and strong flavour without the peppery taste of fresh ginger. Crystallised ginger can be found in the baking section of most large supermarkets.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER
1 tbsp BAKING POWDER
1 tsp GROUND GINGER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
60ml (2fl oz) WHOLE MILK
FOR THE DECORATION
CRYSTALLISED GINGER
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder, ground ginger and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined. Mix through the chopped stem ginger.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then mix through the chopped stem ginger. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. When the cupcakes are cool, spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a couple of pieces of crystallised ginger.
Key Lime Cupcakes
A tangy classic American pie given our special Hummingbird cupcake treatment. We don’t use colouring in the custard frosting, so it does come out pale. Grate over lots of lime zest to decorate and add a bit of zing.
MAKES 12–16 CUPCAKES
FOR THE LIME CURD
2 LARGE EGGS
50g (1¾oz) UNSALTED BUTTER
225g (8oz) CASTER SUGAR
GRATED ZEST and JUICE OF 2 LIMES
50ml (1¾fl oz) DOUBLE CREAM
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (1½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
GRATED ZEST OF 2 LIMES
10g (⅓oz) DIGESTIVE BISCUIT CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. First make the lime curd. In a medium pan, gently heat the eggs, butter, caster sugar and lime juice, whisking continuously until thick. Strain the thick mixture into a large mixing bowl and stir in the lime zest. Cover directly with cling film (so that it is touching the surface of the curd) and set aside to cool completely.
2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Fold the double cream into the cooled lime curd.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as needed. Reduce the speed again and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are cooking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin it if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
12. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the creamy lime curd into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
13. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of lime zest and digestive biscuit crumbs.
Rhubarb & Custard Cupcakes
We first tried this recipe with home-made custard, but it didn’t quite capture the quintessentially British flavour combination of the popular boiled sweets, so we used custard powder instead. You can use fresh, tinned or frozen rhubarb for a fantastic result.
MAKES 12–16 CUPCAKES
FOR THE RHUBARB FILLING
120g (4oz) RHUBARB, CUT INTO SMALL PIECES
50g (1¾oz) UNSALTED BUTTER
120g (4oz) CASTER SUGAR
REO LIQUID FOOD COLOURING
FOR THE SPONGE
70g (2½oz) UNSALTID BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tbsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
70g (2½oz) CUSTARD POWDER
35g (1¼oz) CASTER SUGAR
600ml (1 pint) WHOLE MILK
1 tsp VANILLA EXTRACT
RED LIQUID FOOD COLOURING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. To make the rhubarb filling, in a medium pan cook the rhubarb pieces, butter, caster sugar and a couple of tablespoons of water together. Cook on a medium heat until the rhubarb has completely broken up and is soft and cooked through – for approximately 15–20 minutes.
2. Take the pan off the heat and carefully add the red food colouring, a drop at a time, until the rhubarb is a light natural pink colour. Allow to cool completely. This can be made ahead and kept for up to 2 days.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any remaining lumps have gone, reduce the speed and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Mix the custard powder and caster sugar together in a medium bowl and mix into a smooth paste with a little of the milk. Pour the remaining milk and the vanilla extract into a medium saucepan and bring to the boil.
10. Once the milk is boiling, pour a small amount into the custard powder paste. Off the heat, mix all of the custard paste mixture into the milk and stir well until it is fully incorporated.
11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.
12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.
13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Divide the cooled custard into two equal parts. Colour one part a subtle pink using the red food colouring. To frost the cupcakes with the two custards, place a small dollop of yellow custard on one half of each cupcake and a small dollop of pink custard on the other half, then gently smooth over with a palette knife to produce a swirled two-tone appearance, finishing with a swirl at the top if you wish.
Popcorn Cupcakes
Toffee popcorn works best in this recipe. It’s easiest to use shop-bought toffee popcorn (try not to eat it all before the cupcakes have even come out of the oven!) but if you want to make your own you can find some simple recipes online.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
80g (3oz) TOFFEE POPCORN
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾oz) WHOLE MILK
60g (2oz) TOFFEE POPCORN, CHOPPED
FOR THE DECORATION
50g (1¾oz) TOFFEE POPCORN
(3 PIECES OF POPCORN PER CUPCAKE)
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Place four pieces of popcorn onto each unbaked cupcake. These will bake into the sponge.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
8. Stir the chopped popcorn through the frosting, mixing well until evenly incorporated. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. These cupcakes will have a rougher-textured appearance than others. Top each cupcake with three pieces of popcorn and serve immediately.
Liquorice & Blackcurrant Cupcakes
Liquorice is often a love-it or hate-it flavour. However, using liquorice-flavoured tea bags makes sure that the liquorice taste of these cupcakes is very subtle, so even people who don’t usually like their allsorts will love these cakes.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
4 LIQUORICE TEA BAGS
210ml (7½fl oz) WHOLE MILK
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
2 LARGE EGGS
100g (3½oz) BLACKCURRANT JAM
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
20ml (¾fl oz) BLACKCURRANT SYRUP/CORDIAL
FOR THE DECORATION
LIQUORICE SWEETS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. In a jug, soak the liquorice tea bags in the milk for a couple of hours.
2. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
3. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
4. Squeeze the tea bags in the milk to get all the flavour out. Remove the tea bags from the milk and throw the bags away. Add the eggs to the jug of milk and mix together by hand.
5. With the mixer or whisk on a slow speed, gradually pour half the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have been beaten out, reduce the speed and gradually pour in the rest of the liquid from the jug, continuing to mix the batter until smooth and combined.
6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
7. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
8. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter.
9. In a jug, mix the milk and blackcurrant syrup/cordial together. Gradually pour the milk into the butter and icing sugar while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the blackcurrant jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
11. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a liquorice sweet.
Panettone Cupcakes
Good-quality shop-bought panettone dotted with candied fruit pieces works best for these cupcakes. This is what we use and they come out a treat.
MAKES 12–16 CUPCAKES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250G (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
150g (5½oz) PANETTONE, CUT INTO CUBES
FOR THE DECORATION
50g (1¾oz) PANETTONE, CUT INTO CUBES
ICING SUGAR, FOR DUSTING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
3. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
4. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
6. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Then turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have gone, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined.
8. Place 3–4 cubes of panettone into each paper case. Spoon the batter into the cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. The batter should roughly cover the panettone.
9. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
10. Meanwhile, place the remaining cubes of panettone onto a baking tray. Toast them in the oven at 170 °C (325°F), Gas mark 3, for about 3–5 minutes. These brown very quickly so don’t walk away from the oven. Move them around the tray with a wooden spoon to make sure they are evenly toasted.
11. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
12. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 2–3 pieces of toasted panettone and lightly dust with icing sugar.
Salted Caramel Cupcakes
Salty-sweet – a combination that can’t be beat! Using a pinch of good-quality sea salt gives the frosting the crunchy saltiness that makes these cupcakes just perfect.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FROSTING
670g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
70ml (2½fl oz) WHOLE MILK
30g (1oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT (SUCH AS MALDON)
FOR THE FILLING AND DECORATION
100g (3½oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
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Tarek Malouf
Britain’s million-copy bestselling, hugely popular bakery is back with over 100 new tried-and-triple-tested recipes that celebrate home baking.
This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers’ all-time favourite home baking recipes and brand new, inspirational ideas.
Our love of baking has been handed down from generation to generation and this collection of gorgeous Hummingbird bakes includes delicious cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries – all with the unique Hummingbird twist.
Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S’more Brownies or Pinwheels for a delicious pick-me-up; Red Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for something a bit special.
From easy-peasy Olive Loaf to gorgeous Lemon Layer Cake, the baker’s original cakes and bakes will appeal to novice bakers and confident pie-makers alike – and offer memorable moments for friends, family or simply to enjoy at home.
This gorgeous, mouth-watering cookbook evokes a delightful age of classic home baking and will stand out from the baking shelf with recipes to treat, to give, and to celebrate.
Tarek Malouf
The Hummingbird Bakery
Home Sweet Home: 100 new recipes for baking brilliance
CONTENTS
TITLE PAGE
INTRODUCTION
CUPCAKES
CAKES, CHEESECAKES & ROULADES
COOKIES & BISCUITS
PIES & COBBLERS
TRAYBAKES
SWEET TREATS & CLASSIC PUDS
SAVOURIES
BAKING ESSENTIALS
LIST OF RECIPES
ACKNOWLEDGEMENTS
COPYRIGHT
ABOUT THE PUBLISHER
Introduction
Ever since the first Hummingbird Bakery opened in Notting Hill, west London, in 2004 it has been amazing to see how many people have enjoyed our cakes and treats. That they have also been inspired to bake at home, however, is something that we never expected. The popularity of home baking has grown so much since our ovens were first turned on, which is something that makes us extremely happy. So for Home Sweet Home, our third cookbook, we decided to celebrate classic home baking with best-loved flavours and nostalgic recipes – all of which come with our distinctive American-inspired Hummingbird Bakery twist, of course!
America has a rich heritage of home baking, handed down from generation to generation, never ashamed of being sweet, indulgent or brash. But there’s also a down-to-earth quality about American baking, never needing to be overly fussy or putting style before flavour.
We’ve gone a step further in Home Sweet Home, bringing you a whole range of delicious goodies, including creative cupcakes like the tangy Key Lime or quirky Doughnut; simple cookies, such as the melt-in-the-mouth Chocolate Truffle; impressive but easy-to-make desserts, including the eye-catching Red Velvet Roulade and divine Peanut Butter Cheesecake; classic fruit cobblers and some of the most indulgent pies you’ll ever come across – the Candy Bar is our absolute favourite! Some cupcakes from our daily specials make an appearance too, such as Rhubarb & Custard and Popcorn from our old-fashioned sweets and carnival ranges.
Most people know us for our sweet things, but sometimes a savoury bake is called for when cooking at home. So we’ve provided some easy savoury recipes that make ideal snacks or party nibbles. From weekend comfort home baking and biscuit tin treats to impressive special occasion cakes, Home Sweet Home includes a wonderful variety of recipes.
We do hope you enjoy our latest offering and that it gives you the perfect excuse to dust off the weighing scales, fire up your oven and get that mixer buzzing!
Tarek
Cupcakes
Jaffa Cake Cupcakes
This is one of the most popular flavours from our biscuit tin range. The tangy orange marmalade goes so well with the sponge and chocolate frosting. You can decorate the top with mini Jaffa Cakes or cut up normal-sized ones if you prefer.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
100g (3½oz) SMOOTH ORANGE MARMALADE
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
MINI JAFFA CAKES, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.
Mint Humbug Cupcakes
Mint and caramel combine beautifully together to recreate this old-fashioned boiled sweet in cupcake form. They can also be dusted with mint-flavoured fudge if you can’t find real mint humbugs.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
½ tsp PEPPERMINT ESSENCE
2 LARGE EGGS
50g (1¾oz) TINNED CARAMEL OR DULCE DE LECHE
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
¼ tsp PEPPERMINT ESSENCE
20g (¾oz) TINNED CARAMEL OR DULCE DE LECHE
6 MINT HUMBUG SWEETS, ROUGHLY CHOPPED INTO BITS, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, peppermint essence and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Add the dulce de leche and mix, making sure it is evenly incorporated into the batter.
6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. In a jug, mix the milk and peppermint essence together. Gradually pour the milk into the butter and icing sugar, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
8. Add the dulce de leche and mix through the frosting until even and smooth.
9. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chopped mint humbug sweets.
Doughnut Cupcakes
Part of our carnival range, this indulgent cupcake takes you straight to the fairground. It’s very tempting to eat the warm mini doughnuts as they come out of the pan … or just make some extra ones for baker’s perks!
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
100g (3½oz) STRAWBERRY JAM
FOR THE CINNAMON SUGAR
1 tsp GROUND CINNAMON
100g (3½oz) CASTER SUGAR
FOR THE DOUGHNUTS
250g (9oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp SALT
½ tsp BAKING POWDER
35g (1¼oz) COLD UNSALTED BUTTER, CUBED
35g (1¼oz) CASTER SUGAR
1 LARGE EGG
125ml (4½fl oz) WHOLE MILK
1 LITRE (1¾ pints) SUNFLOWER OIL
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
1 tsp GROUND CINNAMON
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1-2cm (½-¾in) ROUND COOKIE CUTTER
SUGAR THERMOMETER
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are baking, make the cinnamon sugar and doughnuts. In a small bowl, mix the cinnamon and caster sugar together and set aside. Sift the flour, salt and baking powder together in a medium bowl. Using your fingertips, rub in the butter until the mixture forms rough crumbs. Add the sugar and mix through.
8. In a separate jug, mix the egg and milk together by hand. Make a well in the middle of the crumb mixture. Pour the liquid into the well and mix all the ingredients together to form a dough.
9. Line a baking tray with baking parchment. On a lightly floured surface, roll out the dough to about 1cm (½in) thick. Using the cutter, cut out small round doughnuts. Place the doughnut balls onto the prepared tray.
10. Line another baking tray or large plate with kitchen paper. In a large pan, heat up the oil to 140–160 °C (275–320°F).
11. Using a slotted spoon carefully place the doughnut balls into the oil, one at a time. Don’t put more than 10 doughnuts in at a time. Fry the doughnuts until they are an even golden brown. When the doughnuts are done, carefully take them out of the oil using a slotted spoon and place them on the prepared kitchen paper to cool slightly. Once cooled, roll the doughnuts in the cinnamon sugar, making sure they are completely coated.
12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar, ground cinnamon and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour the milk into the butter and icing sugar while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a small doughnut ball.
If you don’t have a thermometer to check the oil in the pan is hot enough, drop a croûton-sized piece of white bread into the oil and it should go golden brown within 10 seconds. If it goes brown too early, reduce the heat and drop in another piece of bread. If it takes too long to turn brown then let the oil heat up a little more.
Blueberry & Amaretti Trifle Cupcakes
One Christmas we decided to mix things up and created this Italian biscuit-inspired recipe as an alternative to our Raspberry Trifle Cupcakes. You can put a tiny dash of amaretto liqueur onto the crushed biscuits if you want something boozier, but be careful not to get them too soggy.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
1 tbsp BAKING POWDER
½ tsp SALT
250g (9oz) CASTER SUGAR
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
150g (5½oz) BLUEBERRIES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
75g (2½oz) BLUEBERRIES
50g (1¾oz) AMARETTI BISCUITS, CRUSHED INTO CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, baking powder, salt and sugar together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all the lumps have been beaten out, turn the speed back down and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and completely combined. Stir the blueberries into the cake batter by hand.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. The blueberries will sink into the sponge – this is normal. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are in the oven, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover straight away with cling film and set aside to cool completely.
10. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. Using the mixer or whisk, on a slow speed mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 3–4 blueberries and a sprinkling of amaretti biscuit crumbs.
Jolly Jammer Cupcakes
This recipe is fantastic for those with a little more time to spare. We like to make the little biscuit decorations for the top, but you can use shop-bought mini Jammie Dodgers or other jam-filled shortbread biscuits.
MAKES 12–16 CUPCAKES
FOR THE COOKIES
100g (3½oz) UNSALTED BUTTER, SOFTENED
140g (5oz) CASTER SUGAR
1 EGG
200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp CREAM OF TARTAR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
½ tsp VANILLA EXTRACT
FOR THE DECORATION
100g (3½oz) SMOOTH STRAWBERRY JAM
EQUIPMENT
3½cm (1½in) ROUND, FLUTED COOKIE CUTTER
1cm (½in) PIPING NOZZLE
2 PIPING BAGS
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.
2. To make the cookies, put the butter and sugar in a freestanding electric mixer with the paddle attachment or use a hand-held electric whisk and cream until light and fluffy. Add the egg and mix until fully incorporated.
3. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.
4. Roll the dough out on a lightly floured surface to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Then use the piping nozzle or a small sharp knife to make smaller holes in the centres of half the cookies (these will be the cookie tops). Carefully place them all on the prepared baking tray. Any excess dough can be made into more cookies or frozen and used again at a later stage.
5. Bake the cookies for approximately 10–13 minutes or until they start to go a golden brown around the edges. Set aside to cool completely for later use. Leave the oven turned to 170 °C (325°F), Gas mark 3.
6. Meanwhile make the sponge. Line the muffin tins with paper muffin cases to make the number you require. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
7. In a jug, mix together the milk, eggs and vanilla extract by hand.
8. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
9. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
10. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
11. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk and vanilla extract while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
12. To assemble the mini cookies for decoration, place a small amount of the prepared frosting into a piping bag. Gently heat the strawberry jam in a pan over a low heat until it is smooth and slightly melted. Put a small amount of the strawberry jam in a second piping bag.
13. On a tray, lay out the cookies without the holes in the centres. Pipe a small amount of frosting onto each cookie, and a small amount of strawberry jam into the centre. Top each one with a cookie top with a hole in its centre to create a mini ‘jolly jammer’ sandwich cookie.
14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the frosting into the hollow. Then top with 1 teaspoon of strawberry jam, reheated if necessary to make it smooth and spoonable. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
15. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini jolly jammer sandwich cookie.
Chocolate & Coconut Cupcakes
Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) COCONUT MILK
FOR THE DECORATION
1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
60g (2oz) DESICCATED COCONUT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.
8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.
Custard Cream Cupcakes
Nothing beats accompanying a cup of tea with a custard cream; except, perhaps, our cupcake version of this well-loved classic biscuit! You can always bake and assemble the cookies the day before and store them in an airtight container, then finish the recipe the following day.
MAKES 12–16 CUPCAKES
FOR THE COOKIES
100g (3½oz) UNSALTED BUTTER, SOFTENED
140g (5oz) CASTER SUGAR
1 EGG
200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp CREAM OF TARTAR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
220ml (8fl oz) WHOLE MILK
2 LARGE EGG YOLKS
1 tsp VANILLA EXTRACT
40g (1½oz) CASTER SUGAR
15g (½oz) PLAIN FLOUR
15g (½oz) CORNFLOUR
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
1 tsp VANILLA EXTRACT
A FEW DROPS OF YELLOW LIQUID FOOD COLOURING
EQUIPMENT
3½cm (1½in) ROUND, FLUTED COOKIE CUTTER
PIPING BAG AND NOZZLE
1. First make the cookies. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.
2. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.
3. Roll out the dough on a lightly floured surface, to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Carefully place them on the prepared baking tray. Bake the cookies for approximately 10–13 minutes or until they start to go golden brown around the edges. Set aside to cool completely for later use. Any excess dough can be made into more cookies or frozen and used again at a later stage.
4. Leave the oven turned to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number of cupcakes you require.
5. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
6. In a jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, vanilla extract, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.
12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk and vanilla extract, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy. Colour the frosting a very pale yellow using liquid food colouring, mixing it through until all of the frosting is the same shade.
13. To assemble the mini cookies for decoration, place a small amount of the prepared frosting in a piping bag. Lay out half the cooled cookies on a tray. Pipe a small amount of frosting onto each cookie, and then sandwich together with the remaining cookies.
14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the custard into the hollow and replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
15. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini custard cream sandwich cookie.
Praline Chocolate Cupcakes
Caramel, hazelnuts and chocolate are a delicious combination. These cupcakes take a little time to make but are perfect as a gift or for a celebration. You can make the praline up to two days in advance and store in an airtight container.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
FOR THE PRALINE
65g (2oz) CHOPPED HAZELNUTS
130g (4½oz) CASTER SUGAR
50ml (1¾fl oz) WATER
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Increase the speed and beat the frosting until light and fluffy.
8. For the praline, line a baking tray with baking parchment and spread the chopped hazelnuts evenly in the tray. Place the sugar and water in a medium saucepan and bring to the boil. Allow the mixture to bubble for about 15 minutes until it forms a golden caramel. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
9. Once the caramel is ready, carefully pour it over the chopped nuts, making sure all the nuts are covered. Allow this to cool and set completely. Once cold and set, break up the praline into small chunks, then use a food processor to chop up the praline into fine pieces. (This praline needs to be stored in an airtight container if not using straight away.)
10. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Sprinkle each cupcake with a generous amount of praline.
Rose Chocolate Cupcakes
The rose-flavoured custard in these cakes is irresistible. You can find rose water in larger supermarkets, Middle Eastern food shops or online.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
2 tbsp ROSE WATER
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
1 tbsp ROSE WATER
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
2 tbsp ROSE WATER
FOR THE DECORATION
SLICED PINK TURKISH DELIGHT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and rose water by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cupcakes are baking, make the custard for the filling. Place the milk and rose water in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
10. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then gradually add the milk and rose water while mixing on a slow speed. Once incorporated, turn up the speed and beat the frosting until light and fluffy.
11. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the rose custard into each hollow.
12. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.
13. Top each cupcake with thin slices of pink Turkish delight.
Cinder Toffee Cupcakes
These cupcakes will wow your friends and colleagues. Making your own toffee isn’t hard but you need to be patient and remember not to stir the caramel as it boils. Investing in a sugar thermometer is worthwhile and will help you ensure that the toffee comes up to the correct temperature as it boils, which is important to achieve the delicious cinder flavour.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE CINDER TOFFEE
75g (2½oz) GOLDEN SYRUP
170g (6oz) CASTER SUGAR
30ml (1fl oz) WATER
1 tsp BICARBONATE OF SODA
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
SUGAR THERMOMETER
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Meanwhile, make the cinder toffee. Line a baking tray with baking parchment, making sure the paper lines the base and sides of the tray. In a large, high-sided saucepan, mix the golden syrup, caster sugar and water together and bring to the boil. Boil until it reaches the hard crack stage (when a drop of boiling syrup immersed in cold water cracks) – about 150 °C (302°F) on a sugar thermometer. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
8. When the mixture reaches the right temperature, whisk in the bicarbonate of soda – the mixture will froth up quite vigorously. Wearing oven gloves, carefully pour the toffee immediately into the prepared tray. Leave to cool and set completely.
9. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
10. Break up the cinder toffee into small, rough pieces using a rolling pin. Mix the cinder toffee pieces into the frosting by hand, reserving some for decoration.
11. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with the remaining crushed cinder toffee.
Grasshopper Cupcakes
We wanted to take our popular Grasshopper Pie and turn it into a cupcake and here is the result. These are one of the most popular daily specials we sell, a real American treat! Use good-quality peppermint extract or essence rather than an artificial flavouring for the best-tasting results.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FILLING
60ml (2fl oz) DOUBLE CREAM
60g (2oz) WHITE CHOCOLATE CHIPS
1ml (drop) PEPPERMINT ESSENCE
1ml (drop) GREEN LIQUID FOOD COLOURING
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
60g (2oz) CHOCOLATE COOKIES
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and mix until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once the mixture is smooth, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are baking, make the mint filling. Heat up the double cream in a jug in the microwave, or on the stove in a very small pan, until almost boiling. Place the white chocolate chips in a medium bowl. Pour the hot cream over the white chocolate. Let this sit for a couple of minutes to allow the chocolate to start to melt Then stir in the peppermint essence and green food colouring and keep stirring until all the chocolate has melted and the mixture is smooth. Place in the fridge to set. Once set, whip up the filling by hand. (Please be careful when whipping this up as it will split if over-whipped.)
8. To make the custard for the frosting, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
9. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
10. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.
11. In a food processor, blend the whole chocolate cookies (and filling, if they have one) until they form fine crumbs.
12. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the mint filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chocolate cookie crumbs.
Eton Mess Cupcakes
This quintessentially British pudding turned into a cupcake is part of our popular summer desserts range. Make sure you eat these soon after decorating so that the meringue stays crisp on top.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (11½oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
125g (4½oz) STRAWBERRIES, CUT INTO ROUGH PIECES
50g (1¾oz) SHOP-BOUGHT OR READY-MADE MERINGUE, CRUSHED INTO ROUGH PIECES
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any lumps have been beaten out, reduce the speed and gradually add the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cupcakes are baking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
9. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the chopped strawberries into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with some chopped strawberry pieces and a generous sprinkling of crushed meringue.
Crème Brûlée Cupcakes
A classic French dessert given the American cupcake treatment. Sprinkle a generous amount of demerara sugar over the custard before ‘burning’ the sugar to create the classic crunchy brûlée topping. This recipe required a cook’s blowtorch – make sure you read the instructions and do be careful if you’ve not used one before.
MAKES 12–16 CUPCAKES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ML (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE DECORATION
150g (5½oz) DEMERARA SUGAR
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
COOK’S BLOWTORCH
1. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
2. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
3. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
4. Meanwhile, make the sponge. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they from a crumb-like consistency.
6. In a jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
9. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
10. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk on a slow speed, mix the custard until it is smooth. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.
11. Coat the top of each cupcake generously in demerara sugar. Using a cook’s blowtorch, carefully brûlée (lightly burn) the sugar, avoiding the paper cases with the flame. These cupcakes should be served immediately.
Ginger Chocolate Cupcakes
The stem ginger in these cupcakes gives a mouthwateringly sweet and strong flavour without the peppery taste of fresh ginger. Crystallised ginger can be found in the baking section of most large supermarkets.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER
1 tbsp BAKING POWDER
1 tsp GROUND GINGER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
60ml (2fl oz) WHOLE MILK
FOR THE DECORATION
CRYSTALLISED GINGER
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder, ground ginger and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined. Mix through the chopped stem ginger.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then mix through the chopped stem ginger. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. When the cupcakes are cool, spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a couple of pieces of crystallised ginger.
Key Lime Cupcakes
A tangy classic American pie given our special Hummingbird cupcake treatment. We don’t use colouring in the custard frosting, so it does come out pale. Grate over lots of lime zest to decorate and add a bit of zing.
MAKES 12–16 CUPCAKES
FOR THE LIME CURD
2 LARGE EGGS
50g (1¾oz) UNSALTED BUTTER
225g (8oz) CASTER SUGAR
GRATED ZEST and JUICE OF 2 LIMES
50ml (1¾fl oz) DOUBLE CREAM
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (1½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
GRATED ZEST OF 2 LIMES
10g (⅓oz) DIGESTIVE BISCUIT CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. First make the lime curd. In a medium pan, gently heat the eggs, butter, caster sugar and lime juice, whisking continuously until thick. Strain the thick mixture into a large mixing bowl and stir in the lime zest. Cover directly with cling film (so that it is touching the surface of the curd) and set aside to cool completely.
2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Fold the double cream into the cooled lime curd.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as needed. Reduce the speed again and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are cooking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin it if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
12. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the creamy lime curd into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
13. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of lime zest and digestive biscuit crumbs.
Rhubarb & Custard Cupcakes
We first tried this recipe with home-made custard, but it didn’t quite capture the quintessentially British flavour combination of the popular boiled sweets, so we used custard powder instead. You can use fresh, tinned or frozen rhubarb for a fantastic result.
MAKES 12–16 CUPCAKES
FOR THE RHUBARB FILLING
120g (4oz) RHUBARB, CUT INTO SMALL PIECES
50g (1¾oz) UNSALTED BUTTER
120g (4oz) CASTER SUGAR
REO LIQUID FOOD COLOURING
FOR THE SPONGE
70g (2½oz) UNSALTID BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tbsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
70g (2½oz) CUSTARD POWDER
35g (1¼oz) CASTER SUGAR
600ml (1 pint) WHOLE MILK
1 tsp VANILLA EXTRACT
RED LIQUID FOOD COLOURING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. To make the rhubarb filling, in a medium pan cook the rhubarb pieces, butter, caster sugar and a couple of tablespoons of water together. Cook on a medium heat until the rhubarb has completely broken up and is soft and cooked through – for approximately 15–20 minutes.
2. Take the pan off the heat and carefully add the red food colouring, a drop at a time, until the rhubarb is a light natural pink colour. Allow to cool completely. This can be made ahead and kept for up to 2 days.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any remaining lumps have gone, reduce the speed and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Mix the custard powder and caster sugar together in a medium bowl and mix into a smooth paste with a little of the milk. Pour the remaining milk and the vanilla extract into a medium saucepan and bring to the boil.
10. Once the milk is boiling, pour a small amount into the custard powder paste. Off the heat, mix all of the custard paste mixture into the milk and stir well until it is fully incorporated.
11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.
12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.
13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Divide the cooled custard into two equal parts. Colour one part a subtle pink using the red food colouring. To frost the cupcakes with the two custards, place a small dollop of yellow custard on one half of each cupcake and a small dollop of pink custard on the other half, then gently smooth over with a palette knife to produce a swirled two-tone appearance, finishing with a swirl at the top if you wish.
Popcorn Cupcakes
Toffee popcorn works best in this recipe. It’s easiest to use shop-bought toffee popcorn (try not to eat it all before the cupcakes have even come out of the oven!) but if you want to make your own you can find some simple recipes online.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
80g (3oz) TOFFEE POPCORN
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾oz) WHOLE MILK
60g (2oz) TOFFEE POPCORN, CHOPPED
FOR THE DECORATION
50g (1¾oz) TOFFEE POPCORN
(3 PIECES OF POPCORN PER CUPCAKE)
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Place four pieces of popcorn onto each unbaked cupcake. These will bake into the sponge.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
8. Stir the chopped popcorn through the frosting, mixing well until evenly incorporated. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. These cupcakes will have a rougher-textured appearance than others. Top each cupcake with three pieces of popcorn and serve immediately.
Liquorice & Blackcurrant Cupcakes
Liquorice is often a love-it or hate-it flavour. However, using liquorice-flavoured tea bags makes sure that the liquorice taste of these cupcakes is very subtle, so even people who don’t usually like their allsorts will love these cakes.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
4 LIQUORICE TEA BAGS
210ml (7½fl oz) WHOLE MILK
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
2 LARGE EGGS
100g (3½oz) BLACKCURRANT JAM
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
20ml (¾fl oz) BLACKCURRANT SYRUP/CORDIAL
FOR THE DECORATION
LIQUORICE SWEETS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. In a jug, soak the liquorice tea bags in the milk for a couple of hours.
2. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
3. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
4. Squeeze the tea bags in the milk to get all the flavour out. Remove the tea bags from the milk and throw the bags away. Add the eggs to the jug of milk and mix together by hand.
5. With the mixer or whisk on a slow speed, gradually pour half the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have been beaten out, reduce the speed and gradually pour in the rest of the liquid from the jug, continuing to mix the batter until smooth and combined.
6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
7. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
8. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter.
9. In a jug, mix the milk and blackcurrant syrup/cordial together. Gradually pour the milk into the butter and icing sugar while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the blackcurrant jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
11. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a liquorice sweet.
Panettone Cupcakes
Good-quality shop-bought panettone dotted with candied fruit pieces works best for these cupcakes. This is what we use and they come out a treat.
MAKES 12–16 CUPCAKES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250G (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
150g (5½oz) PANETTONE, CUT INTO CUBES
FOR THE DECORATION
50g (1¾oz) PANETTONE, CUT INTO CUBES
ICING SUGAR, FOR DUSTING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
3. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
4. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
6. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Then turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have gone, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined.
8. Place 3–4 cubes of panettone into each paper case. Spoon the batter into the cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. The batter should roughly cover the panettone.
9. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
10. Meanwhile, place the remaining cubes of panettone onto a baking tray. Toast them in the oven at 170 °C (325°F), Gas mark 3, for about 3–5 minutes. These brown very quickly so don’t walk away from the oven. Move them around the tray with a wooden spoon to make sure they are evenly toasted.
11. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
12. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 2–3 pieces of toasted panettone and lightly dust with icing sugar.
Salted Caramel Cupcakes
Salty-sweet – a combination that can’t be beat! Using a pinch of good-quality sea salt gives the frosting the crunchy saltiness that makes these cupcakes just perfect.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FROSTING
670g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
70ml (2½fl oz) WHOLE MILK
30g (1oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT (SUCH AS MALDON)
FOR THE FILLING AND DECORATION
100g (3½oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
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Tarek Malouf
Тип: электронная книга
Жанр: Кулинария
Язык: на английском языке
Издательство: HarperCollins
Дата публикации: 17.04.2024
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О книге: The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance, электронная книга автора Tarek Malouf на английском языке, в жанре кулинария