Wednesday, 25 July 2012

Hummingbird Bakery vanilla cupcakes

The sun wasn't shining, but it was warm enough to take food down to our local park tonight with family and friends. I cooked some sausages in the oven and took some buns and ketchup for the kids. For the adults, a pesto rice salad which never fails to please. Due to the lack of anything treaty in the house I made some lovely cupcakes to take with us. Generally this is the recipe I use now if I want to make cupcakes. Do forgive the bright yellow icing.


Makes 12
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extract
1 quantity vanilla frosting
Hundreds and thousands or other edible sprinkles, to decorate

A 12-hole cupcake tray, lined with paper cases

Preheat the oven to 170C.
Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting (see next recipe) on top and decorate with hundreds and thousands.

Vanilla frosting;
Makes enough to frost 12 cupcakes.
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
A couple of drops of vanilla extract

Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed.
Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

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