Recipes

Valentine’s Cup cakes

Well, there not pink, red or covered in hearts, but they are pretty indulgent, and everyone loves chocolate!

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A combination of both simple vanilla and chocolate cupcake recipes from the hummingbird bakery, iced with vanilla or chocolate icing and topped with Oreo cookies or White choc chunks!

Chocolate cup cakes topped with vanilla frosting and Oreo cookies, vanilla cupcakes topped with chocolate frosting and white chocolate chunks!

Recipes
Vanilla cupcakes
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter
120ml milk
1 egg
1/2 tsp vanilla extract
(Makes 12)

Chocolate cupcakes
100g plain flour
40g Cocoa powder
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter
120ml milk
1 egg
1/2 tsp vanilla extract
(Makes 12)

Vanilla frosting
250g icing sugar sifted
80g unsalted butter
25ml milk
A couple of drops of vanilla extract
(Enough for 12 cupcakes)

Chocolate frosting
300g icing sugar sifted
100g unsalted butter
40g sifted cocoa powder
40ml milk
(Enough for 12 cupcakes)

Cupcake method
1. Put all dry ingredients in mixer and mix to create a sandy consistency
2. Gradually add half the milk until just incorporated
3. Beat egg, remaining milk and vanilla essence
4. Pour into main mixture and continue to beat until just smooth. Do not over mix.
5. Pour into cupcake cases and bake in preheated oven (170/325/gas 3) for 20-25 mins until springy
6. Allow to cool then decorate.

Icing method
1. Beat dry ingredients with butter until mixture comes together and is well mixed.
2. Combine wet ingredients in separate bowl then gradually add to main mixture.
3. Beat until light and fluffy – around 5 minutes. The longer you beat it the fluffier and lighter it becomes!