I love cupcakes! There’s something about them that reminds me of childhood but the good news is they can be enjoyed at any age and I will be enjoying them in many years to come.
This cupcake recipe from the Hummingbird Bakery cookbook is pretty much foolproof. Just make sure that you have scales at home to make sure all the ingredients are just right and you will be on your to making the perfect cupcake. Also keep an eye on them in the oven and make sure they are lightly golden (not too brown) and spring back when touched.
I made these for my nieces first birthday. I hope you enjoy them as much as me!
- 120 g plain flour
- 140 g caster sugar
- 11⁄2 teaspoons baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120 ml whole milk
- 1 egg
- 1⁄4 teaspoon vanilla extract
- 1 quantity of vanilla frosting
- 250 g icing sugar, sifted
- 80 g unsalted butter, at room temperature
- 25 ml whole milk
- a couple of drops of vanilla extract
I used pink and purple sugared decorating hearts and silver baubles.
Equipment: 12-hole cupcake tray, lined with paper cases
Makes 12 – 15
Preheat the oven to 170°C (325°F) Gas 3. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld 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.
To make the vanilla frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld 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.
Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Add a few drops of food colouring.
When the cupcakes are cold, spoon the vanilla frosting on top using a small spatula to make the frosting smooth and decorate with a topping of your choice.
Recipe taken from The Hummingbird Bakery Cookbook