Hummingbird Bakery. - The Hummingbird Bakery Cookbook
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- Book:The Hummingbird Bakery Cookbook
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- Publisher:Ryland Peters & Small
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- Year:2009
- City:London;New York
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chocolate cupcakes
We use a devils food cake for our chocolate base. The cocoa powder gives the cake a dark color and chocolatey kick. The cake should be light and moist, with all the ingredients well incorporated. But dont overbeat the batter, as the cake will be too heavy. For chocolate lovers, top with Chocolate Frosting. For a more restrained option, both the Vanilla and Cream Cheese Frostings work well.
- cup plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- a scant cup sugar
- 1 teaspoons baking powder
- a pinch of salt
- 3 tablespoons unsalted butter,at room temperature
- cup whole milk
- 1 egg
- teaspoon pure vanilla extract
- 1 quantity
- chocolate jimmies or edible balls, to decorate
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325F.
Put the flour, cocoa, 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.
Whisk the milk, egg, and vanilla together in a pitcher, then slowly pour about half into the flour mixture, beat to combine, and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth but do not overmix.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 2025 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Chocolate, Vanilla, or Cream Cheese Frosting on top and decorate with chocolate jimmies or edible balls.
red velvet cupcakes
It seems people cant resist the red velvet cupcakes deep red crumb with white Cream Cheese Frosting. Mix all the ingredients well so that the sponge has an even color and texture. For added color contrast, you can sprinkle some extra red velvet cake crumbs over the frosted cupcakes. To make a red velvet cake instead, double the quantities below, divide between three 8-inch cake pans and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of Cream Cheese Frosting.
- 4 tablespoons unsalted butter, at room temperature
- cup sugar
- 1 egg
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- teaspoon pure vanilla extract
- cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- teaspoon baking soda
- 1 teaspoons distilled white vinegar
- 1 quantity
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325F.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even batter. Turn the mixer down to low speed and add the baking soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 2025 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Cream Cheese Frosting on top.
lemon cupcakes
Hollowing out a bit of the cake and putting in a small spoonful of lemon curd makes this cupcake very moist and tangy. Lemon is always a popular alternative to chocolate or vanilla desserts. The trick is to keep the frosting slightly tart, to temper the sugar.
- 1 cup all-purpose flour
- cup sugar
- 1 teaspoons baking powder
- 2 tablespoons grated lemon zest, plus extra to decorate
- 3 tablespoons unsalted butter, at room temperature
- cup whole milk
- 1 egg
- lemon frosting
- 2 cups confectioners sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons grated lemon zest
- a couple of drops of yellow food coloring (optional)
- 2 tablespoons whole milk
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325F.
Put the flour, sugar, baking powder, lemon zest, 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 the milk and beat until just incorporated.
Add the egg to 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 batter is smooth. Do not overmix.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 2025 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
For the lemon frosting: Beat together the confectioners sugar, butter, lemon zest, and food coloring, if using, 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 a slower speed. Slowly pour in the milk, then when it is all 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.
When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.
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