Malouf - Hummingbird Bakery Bakes for Birthdays and Celebrations: An Extract from Cake Days

CHOCOLATE CUPCAKES

Another one of our ever-popular Hummingbird staples, our chocolate cupcakes have pleased our customers since 2004. If you want to convert the recipe into a single three-layer chocolate cake, then simply double the sponge and frosting quantities, and bake the batter in three 20cm (8in) sandwich tins.

Makes 1216 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

200g (7oz) plain flour

40g (1oz) cocoa powder

1 tbsp baking powder

tsp salt

240ml (8fl oz) whole milk

2 large eggs

FOR THE FROSTING

400g (14oz) icing sugar

100g (3oz) cocoa powder

160g (5oz) unsalted butter, softened

50ml (1fl oz) whole milk

Chocolate or coloured sprinkles, chocolate shavings or chopped nuts, 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, beat together the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until the ingredients are well incorporated and resemble fine breadcrumbs.

Pour the milk into a jug, add the eggs and whisk together. Pour three-quarters of this mixture into the dry ingredients and beat on a low speed to combine. Raise the speed to medium and continue to mix until smooth and thick, scraping down the sides of the bowl every now and then. Pour in the remaining milk mixture and keep mixing on a medium speed until all the ingredients have come together and the batter is smooth once again.

Spoon the batter into the paper cases, so that each is two-thirds full. If any batter remains, use it to fill one to four more cases in a separate tin. Put in the oven and bake for 1820 minutes or until risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

To make the chocolate frosting, whisk the icing sugar with the cocoa powder and butter on a low speed in the freestanding mixer with the paddle attachment, or using the electric whisk, until the mixture is sandy in consistency. Pour in the milk, still mixing on a low speed, then increase the speed to high and whisk the frosting until soft and fluffy.

Once the cupcakes are cool, add the frosting, smoothing and swirling with a palette knife, then decorate, if you want, with sprinkles, chocolate shavings or chopped nuts anything that takes your fancy.

VARIATION
Chocolate cupcakes with vanilla frosting: Make the cupcakes exactly as above, but instead of the chocolate frosting, cover with the same quantity of vanilla frosting .

BANOFFEE WHOOPIE PIES

Banana, cinnamon and dulce de leche : three more perfect reasons to make a whoopie pie.

Makes 810 pies

FOR THE SPONGE

1 large egg

150g (5oz) caster sugar

125g (4oz) plain yoghurt

25ml (1fl oz) milk

tsp vanilla essence

75g (2oz) unsalted butter, melted

275g (10oz) plain flour

tsp bicarbonate of soda

tsp baking powder

tsp ground cinnamon

2 bananas

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla Marshmallow Fluff

2 tbsp tinned caramel or dulce de leche

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the egg and sugar until pale and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then gradually add this to the egg mixture, beating on a low speed until combined. Add the melted butter and mix again.

Sift together the flour, bicarbonate of soda, baking powder and cinnamon, then add these to the liquid ingredients in two batches, mixing well on a low speed after each addition to ensure everything is well combined.

Peel the bananas and, using your fingers, break them up into small, rough pieces, then stir into the batter by hand, trying not to over-mix. Put the batter in the fridge and allow to cool and set for 2030 minutes.

Meanwhile, preheat the oven to 170C (325F), Gas mark 3, and line two baking trays with baking parchment.

Remove the batter from the fridge and spoon on to the prepared trays in 35cm (12in) diameter mounds, making 1620 in total, each 23cm (1in) apart. Place in the oven and bake for 1013 minutes or until lightly golden and springy to the touch. Allow to cool completely on a wire rack before you fill them.

While the sponges are cooking, make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until blended. Add the marshmallow fluff and continue to beat, on a high speed, until light and fluffy. Beat in the caramel and then place in the fridge for 30 minutes to firm up slightly.

When the sponges are cold to the touch, spread the flat side of one with 2 tablespoons of the filling and then sandwich together with another sponge (flat side down). Assemble the remaining sponges in the same way.

COCONUT JAM SANDWICH BARS

A coconuty, crunchy take on a jam sandwich. Weve used strawberry jam, but of course you can use your favourite jam flavour such as raspberry, blackberry or plum.

Makes 1012 bars

FOR THE BASE

30g (1oz) unsalted butter

175g (6oz) plain flour

tsp baking powder

50g (1oz) caster sugar

2 large egg yolks

FOR THE TOPPING

175g (6oz) desiccated coconut

175g (6oz) caster sugar

4 egg whites

50g (1oz) plain flour

150g (5oz) strawberry jam

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

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

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly mix the butter, flour and baking powder together until the mixture resembles breadcrumbs. Add the sugar and stir in, then tip the egg yolks into a jug and mix with 2 tablespoons of water. Pour the egg mixture into the dry ingredients, and mix until well combined.

Press the mixture into the prepared tin, then place in the oven and bake for 1215 minutes or until the base is a light golden colour. Allow to cool completely before adding the topping but leave the oven on for cooking the sandwich bars when youve added the topping.

In a saucepan, mix together the coconut, sugar and one of the egg whites with 2 tablespoons of water. Stir over a low heat for 3 minutes or until the sugar has dissolved and all the ingredients come together and form a thick paste. Add the flour and continue to cook, stirring constantly, for a further minute. Tip into a large bowl and set aside to cool slightly.

Using the electric whisk, whip the remaining 3 egg whites until stiff, then stir one-third into the coconut paste to loosen. Add the remaining whipped egg whites and fold in gently with a large metal spoon until incorporated.

Spread the strawberry jam over the cooled base, then top the jam with the coconut mixture, spreading it out evenly. Place in the oven and bake for 2530 minutes or until the coconut topping is golden brown. Allow the mixture to cool completely in the tin before cutting it into slices.