It’s been a while since my last post, I’m still getting used to finding the time to blog! I’ve had quite a busy week so not had much time to bake since last Thursday night when I made some vanilla cupcakes for a colleague who was leaving to go and work in Sydney! I promised I would make him some of my usual vanilla cupcakes, so I couldn’t let him down.
I’m a cupcake girl at heart really when it comes to baking, and the Hummingbird bakery cupcake recipes are really what started my love of baking a few years ago. The vanilla cupcakes are my go to, tried and tested baked good of choice, and they never let me down! I have the two Hummingbird recipe books, and they use different quantities for the vanilla cupcakes recipe, so I tend to use the quantities from the ‘Cake Days’ book, which when using big ‘muffin’ type cupcake cases tends to make about 16.
The recipe is:
For the Sponge:
- 80g (3oz) unsalted butter, softened
- 280g (10oz) caster sugar
- 240g (8 1/2oz) plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 240ml (8 1/2 fl oz) whole milk
- 1/2 tsp vanilla essence
- 2 large eggs
For the Vanilla Frosting
- 500g (1lb 2oz icing sugar)
- 160g (5 1/2 oz) unsalted butter, softened
- 50ml (1 3/4 fl oz) whole milk
- 1/2 tsp vanilla essence
- Food colouring (Sugar Flair gel is my preference)
Equipment – one or two 12 hold deep muffin tins
- Preheat the oven to 190 degrees C (375 degrees F), Gas mark 5, and line a muffin tin with muffin cases
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, sugar, flour, baking powder and salt until the ingredients are well mixed in and resemble fine breadcrumbs
- Mix together the milk, vanilla essence and eggs by hand in a jug. With the whisk or mixer still on a low speed, pour three-quarters of the milk mixture into the dry ingredients and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated. Add the rest of the milk mixture and beat again, now on a medium speed, until the batter is smooth
- Spoon the batter into the muffin cases, up to about two-thirds full. If there is any batter left over, it can be used to fill up more cases in the second tin. Pop in the oven and bake for 18-20 minutes or until the sponges feel springy then you touch them. Leave to cool slightly before removing from the tin and place on a wire rack to cool completely
- To make the frosting, whisk the icing sugar with the butter on a low speed using an electric whisk, or free standing mixer, until fully combined and a sandy consistency. Add the vanilla essence to the milk and pour into the butter and icing sugar while still mixing on a low speed, then increase the speed to high and whisk the frosting until light and fluffy
- If you want to colour the frosting then divide into separate bowls and add drops of food colouring to each bowl little by little to build up to the desired shade.
- Once the cupcakes are cool, add the frosting, either smoothing and swirling with a palate knife, or by putting the frosting into a piping bag with nozzle and piping the frosting in a swirl on top.
The nozzles that I used for the decorating was a Wilton 1M for the blue swirls, piped from the edge of the cupcake to the centre, and for the white roses, I used a Wilton 2D, starting in the centre of the cupcake working out and around to the edge. The edge where the piping ends can look a little messy where it ends, so I placed a few heart shaped sprinkles to decorate and cover this up a little! Then I sprinkled with a little edible glitter and there you go!
They are a real favourite in our household and really very simple to make!