Chocolate Cupcakes with Vanilla Frosting from Hummingbird Bakery

Chocolate cupcake
Chocolate Cupcakes with Vanilla Frosting

Easter is on its way, so what’s more wanting than chocolate cupcakes with a mini egg on top. This recipe is from Hummingbird Bakery Cookbook. You can I’ve also made Banana and Chocolate Cupcakes from the same book. Hummingbird Bakery is an American-style bakery founded in London.

These cupcakes are light and fluffy and fun. Do stick to the recipe in this case and they will turn out just as expected. I use a KitchenAid mixer and wouldn’t recommend making these by hand. A quick warning – don’t over mix, which can be easy to do as you start with the dry ingredients in the mixer, and don’t over-bake.

Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract

For the vanilla frosting:

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract

Method

Preheat the oven to 170°C (325°F) Gas 3.

Put the flour, cocoa powder, 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 extract together in a jug, 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 mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases (use 12 muffin cases, these are big cupcakes) until two-thirds full and bake in the preheated oven for 20-25 minutes, or until 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.

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.

When the cupcakes are cold, spoon the vanilla frosting on top and decorate with chocolate vermicelli, silver balls or mini eggs.
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