Hummingbird Bakery. - The Hummingbird Bakery cake days: recipes to make every day special

RED VELVET CUPCAKES

After seven years, red velvets are still our bestselling flavour! Remember to use the correct red food colouring for the sponge and full-fat cream cheese for the frosting. The quantities can all be doubled if you want to convert this recipe into a 20cm (8in) three-layer cake.

Makes 1216 cupcakes

FOR THE SPONGE

120g (4oz) unsalted butter, softened

300g (10oz) caster sugar

2 large eggs

20g (oz) cocoa powder

40ml (1fl oz) red food colouring (such as Dr Oetker)

1 tsp vanilla essence

300g (10oz) plain flour

1 tsp salt

240ml (8fl oz) buttermilk

1 tbsp white wine vinegar

1 tsp bicarbonate of soda

FOR THE FROSTING

100g (3oz) unsalted butter, softened

600g (1lb 5oz) icing sugar

250g (9oz) full-fat cream cheese (such as Philadelphia)

Coloured sprinkles, to decorate (optional)

One or two 12-hole deep
muffin tins

Preheat the oven to 190C (375F), 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, cream the butter and sugar together until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the sides of the bowl.

In a separate, small bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly until the paste is completely incorporated.

Sift together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.

Spoon the batter into the paper cases, so that they are two-thirds full, using any remaining batter to fill up to four more cases in another tin. Place in the oven and bake for 1820 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool for a short while in the tin, then place on a wire rack to cool completely before you frost them.

Using the electric whisk or freestanding mixer with the paddle attachment, and mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.

Cover all but one of the cupcakes with 2 tablespoons of the cream cheese frosting, smoothing it down with a palette knife and making a swirl in the middle of the frosting for a decorative finish.

Place the remaining cupcake in a food processor and blitz into fine crumbs, then sprinkle the frosted cupcakes with the red crumbs. Or you can use coloured sprinkles instead, if you prefer.

CHOCOLATE CHUNK PECAN PIE

This variation on pecan pie has become our new favourite. Chocolate and pecans are perfect for each other, especially when surrounded by the sweet gooey traditional pecan-pie filling.

Serves 810

FOR THE PASTRY

110g (4oz) unsalted butter, softened

225g (8oz) plain flour, plus extra for dusting

80g (3oz) caster sugar

1 large egg

FOR THE FILLING

110g (4oz) unsalted butter, softened

225g (8oz) soft light brown sugar

110g (4oz) golden syrup

3 large eggs

260g (9oz) pecans, roughly chopped, plus 16 pecan halves

85g (3oz) dark chocolate chips (minimum 70% cocoa solids)

One 23cm (9in) diameter
loose-bottomed tart tin

Using a freestanding electric mixer with the paddle attachment, mix together the butter and flour on a low speed until crumb-like in consistency. Add the sugar and then the egg, mixing gently just to incorporate. Alternatively, place the butter and flour in a separate bowl and rub together using your fingertips, then stir in the sugar, followed by the egg.

When a dough starts to form, take it out of the bowl and knead gently on a floured work surface to bring it together. Wrap the pastry in cling film and place in the fridge to rest for 2030 minutes.

Once the pastry has rested, roll it out on a lightly floured worktop so that it is about 5mm (in) thick and large enough to fit your tart tin.

Line the tart tin with the pastry, gently pressing it down into the base and sides of the tin. Using a sharp knife, cut away any excess pastry so that it is level with the edge of the tin, then prick the base of the pastry a few times with the point of the knife. Put the pastry case back in the fridge to rest for another 2030 minutes.

In the meantime, preheat the oven to 150C (300F), Gas mark 2, and place a baking sheet in the oven to heat up.

Once the pastry case has rested, line it with baking parchment and fill with baking beans and then place in the oven to bake blind for 10 minutes. Carefully remove the baking beans, along with the parchment, and bake the tart case for another 10 minutes. Remove from the oven and set aside to cool while you make the filling.

In a saucepan over a low heat, melt the butter, sugar and golden syrup together. Once melted, set aside to cool. Whisk together the eggs in a bowl, just to break them up, then pour the melted ingredients into the eggs, stirring continuously until everything is combined.

Scatter the chopped pecans and chocolate chips over the base of the tart case and pour the liquid filling on top, then decorate with the pecan halves.

Place the pie carefully on to the hot baking sheet (this will help the base of the pie to bake evenly). Place in the oven and bake for 30 minutes, then reduce the temperature to 140C (275F), Gas mark 1, and bake for another 20 minutes. When cooked, the pie filling should be set, with a very slight wobble in the centre.

BUTTERSCOTCH MARSHMALLOW BARS

We love how the pink and white mini marshmallows melt together in these bars. Theyre unlikely to last long your friends just wont be able to resist.

Makes 1012 bars

FOR THE BASE

150g (5oz) plain flour

40g (1oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

100g (3oz) pink and white mini marshmallows

210g (7oz) caster sugar

150g (5oz) soft light brown sugar

190g (7oz) golden syrup

70g (2oz) unsalted butter

60ml (2fl oz) double cream

1 tsp vanilla essence

60g (2oz) crunchy peanut butter

30g (1oz) mixed chopped nuts

One 22 x 31cm (9 x 12in)
baking tray

Preheat the oven to 170C (325F), Gas mark 3, and line the baking tray with baking parchment.

Using a freestanding electric mixer with the paddle attachment, mix together the flour, icing sugar and butter until a dough forms. Alternatively, rub the butter with the flour and icing sugar by hand.

Press the dough into the prepared baking tray, making a slight lip around the edge to keep the liquid filling from pouring over the sides of the tray. Bake the base for approximately 20 minutes, or until the edges are a light golden brown and the middle is pale but cooked, then remove from the oven and allow to cool slightly.