Wednesday, April 14, 2010
CUPCAKES - YUMMM
Man oh man, these cupcakes are the business!! The recipe comes from "The Hummingbird Bakery Cookbook", another book I haven't cooked from before (she says blushing). They are lusciously rich and gorgeous, with a definite vanilla flavour - which I love. I halved the icing mixture making half vanilla and the other half chocolate (to appeal to certain person chez moi!!).
I received a compliment and a request yesterday (no surer way to get any recipe blogged!!!) from K, who needed a really easy cupcake recipe and this is definitely it - no need to cream the butter and sugar (if you were clever enough to take the butter out of the fridge and it is at room temperature that is) you just mix half the ingredients, separately mix the other half and then combine. Could that be easier??
Hummingbird Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2tsp baking powder
40g butter - room temperature
120ml whole milk
1 medium egg
1/4tsp vanilla extract.
Preheat oven to 170 C
Line you bun tray with paper cases (12 if large, 18 if small)
Mix flour, sugar, baking powder and butter with your mixer's paddle attachment if you have one - otherwise use what you have, beat on a slow speed until the mixture has a sandy consistency, then add 60ml of the milk gradually and beat until incorporated.
In another bowl, whisk the egg, vanilla extract and the other 60ml of milk and then pour into the flour mixture.
Beat until smooth (remember to scrape down the sides of the bowl to incorporate everything) Don't over mix.
Spoon the mixture into the cases, 2/3 full and bake for 15 - 25 minutes (depending on size) until a light golden colour (and a skewer comes out clean).
Allow to cool and then ice.
250g icing sugar - sifted
80g butter - room temperature
1/4tsp vanilla extract
Beat the sugar and butter.
Separately combine milk and vanilla and add this spoon by spoon to the sugar mixture.
When all the milk is incorporated beat on high for at least 5 minutes 10 is better.