Hummingbird Cupcakes


 

Wow! It has been a while, but now I’m back. I am absolutely consumed by my MSc, but more about that another time. What is important is my return to the kitchen. What better way to inject life into my passion for food and baking than experimenting with yummy Hummingbird cake recipes. My wonderful friends Ali n Ali bought me the cookbook for Christmas quite conveniently a little before Mrs Ali’s 30th birthday celebrations 😛 . A great excuse it was too to make some gorgeous red velvet cupcakes and chocolate ginger cupcakes topped off with cream cheese frosting (mmm…yeah… I know they don’t fit into the whole healthy cooking theme I have going here, but it was for a 30th birthday after all). Anyway…My first attempt didn’t go quite to plan, possibly due my uncontrollable need to change every recipe I try out. However, take 2 and 3 were actually not too bad, maybe not as beautiful as those by the experts in Hummingbird bakery, but they did taste pretty good (well, Andy and I thought so anyway).


Chocolate and Ginger

Ingredients:

  • 100g plain flour
  • 2og cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 1 egg
  • 40g unsalted powder
  • 120g whole milk
  • 1 tblsp ginger preserve (this was my addition 😛 – I really couldn’t resist)

Directions: pre-heat oven to 170 degrees C (325 degrees F) Gas 3

  1. put the flour, cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer with a paddel attachment and beat on slow speed until you get a sandy consistency and everything is combined.
  2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour out about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  3. 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.
  4. spoon the mixture into paper cases until 2/3 full bake in a pre-heated oven for 20 -25 min (if using large muffin cases) 15 min (if using small fairy cake cases). Leave cakes to cool on a wire rack then decorate as you please.

Red Velvet

Ingredients: MAKES 12

  • 60g unsalted butter at room temp.
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20 ml red food colouring
  • 1/2 tsp vanilla extract
  • 120 ml butter milk
  • 150g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white wine vinegar

Directions: pre-heat oven to 170 degrees C (325 degrees F) Gas 3

  1. Put the butter and the sugar in a free standing electric mixer with a paddle attachment and beat on medium until well incorporated
  2. in a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. (scrape mixture from the sides of the bowl). Turn the mixer down to slow speed and slowly pour in half of the buttermilk. Beat until everything is well incorporated. Repeat the process until all the buttermilk and flour have been added. Turn the mixer to high and beat until you have a smooth, even mixture. Turn the mixer to a low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a coupe more minutes
  3. Spoon the mixture into paper cases until 2/3 full and bake in a pre-heated oven for 20 – 25mins (LARGE) 15 min (small)

And the best part, not just a 30th b’day party, but a fancy dress party!! 😀

Manly Banana Cinnamon Cupcakes



Here you will find my yummy banana loaf recipe in the shape of little manly style cupcakes.  I was going make a traditional cup cake recipe with all the frills and a variety of flavours, but I didn’t!   Instead, I settled on, in my opinion, the perfect sponge.  They are like mini banana loaf buns, however, this time I topped them with a chocolate & cinnamon cream cheese frosting for added naughtiness.  They do look a little manlier than your usual cup cake, don’t they?  So that’s who I made them for, a newly turned 30-year-old man. Welcome to my world!

Happy Birthday Tom!!

Ingredients:

  • 113g butter or margarine
  • 1/2 cup sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
  • 1 cup self raising flour (I couldn’t find self raising here in Japan so used all purpose)
  • [1.5 tsp baking powder & 1/2 tsp salt] – if you use all purpose
  • 2 eggs
  • 3 medium, very ripe bananas
  • Handful crushed walnuts
  • 1 tsp heaped cinnamon
  • 1/2 tsp clove powder
  • 1 tsp nutmeg powder
  • 1 bar of chocolate (broken into small pieces)
  1. Pre-heat oven to 130 degrees
  2. Grease a muffin tray with butter or marg
  3. Mash the bananas with a sturdy fork or blend in a blender
  4. Cream the butter and sugar together and mix in the eggs
  5. Mix together the mushy bananas.
  6. Mix in the sieved flour and spices
  7. Mix in the chocolate raisins and crushed walnuts.
  8. divide evenly between muffin holes and bake for 40 minutes
  9. check for they’re by piercing the center of a cup cake. If it comes out clean, cool at room temperature then decorate as desired.