Hi everyone and welcome back…
This time I am going to be sharing with you all my cupcake recipe, which I have been using for the past couple of years on every cupcake I make. I have tried and tested many recipes in the past, many were quite unsuccessful, this Hummingbird bakery recipe is the best I have come across. In the past I have altered this basic recipe to make a large variation of cakes including, chocolate, filled with jam and lemon curd and those with a multitude of different toppings. I recently made a selection of cupcakes inspired by the Instagram page for a bakery in London (Crumbs and Dollies), they were jammie dodger, rolo and oreo cupcakes. Just follow this simple recipe and they should come out perfectly every time!
This recipe makes 12 medium sized cupcakes, I use 12 hole muffin tray with muffin cases.
In this instance I only made half this recipe.
110g soft spread
225g caster sugar
150g SR flour
125g plain flour
120ml semi-skimmed milk
1tsp vanilla extract
110g butter (or soft spread)
500g icing sugar
1tsp vanilla extract
A splash of milk
1.Preheat your oven to 180°C/gas mark 4 and line a 12 hole muffin tin with cases.
2.In a large mixing bowl, cream together the soft spread and caster sugar with a electric hand mixer until soft and creamy (about 3-5 minutes). Scrap the sides of the bowl with a spatula as you go, to ensure the mixture is combined thoroughly.
3.One at a time, mix in the eggs. Stir until completely combined.
4.In a separate bowl, sieve together the SR and flour. In a jug measure the milk and stir in the vanilla extract.
5.Starting with the flour, fold a third it into the creamy mixture. Then fold in a third of the milk mixture. Continue this until all the flour and milk is added.
6.Using 2 teaspoons, carefully divide the mixture between the tins, so they are about 2/3 full.
7.Place in the middle shelf of the oven and cook for 20 minutes or until browned and a skewer comes out clean.
8.To make the buttercream, combine the butter, icing sugar and vanilla in a large mixing bowl. Initially use a large metal spoon, but once the icing sugar is combined use an electric hand mixer to produce a soft and fluffy buttercream. You might need to add a splash of milk to the icing if it is a little stiff.
9.Once the cupcakes have cooked, place on a wire rack to cool.
10.Using a knife, add a generous amount of icing to the cakes and smooth the top. Continue until all the cakes are covered. Then add your decorations of choice, I used sugar decoration and pink and silver edible glitter.
These I made for my friends birthday, so they are in a cupcake box (available at most supermarkets).
I hope you enjoy making these and experimenting with different flavours…