As I mentioned in my last post, it was 2 of my best friends’ birthdays this week. For Sasha’s birthday she had an American themed party at her house (as her and her husband have recently been to New York). I dressed up as Sandy from Grease! Here I am with Sasha (I’m on the left!) eating a slice of cheeseburger flavoured pizza (I didn’t even know that existed!!):
I wanted to make cupcakes as they’re very ‘New York’ – after watching Sex and the City. So I was trying to think how to make them even more ‘American’ so I thought red, white and blue and stars. So I spent ages cutting out all these stars from regal icing:
The Hummingbird Bakery cupcake recipe is by far the best tasting cupcake I’ve ever had. Here is the recipe:
4½oz/120g plain flour
5oz/140g caster sugar
1½ tsp baking powder
A pinch of salt (I left this out but used slightly salted butter)
1½oz/40g unsalted butter, at room temperature
4½floz/120ml whole milk
¼ tsp vanilla extract
1 quantity vanilla frosting – see below
Stars to decorate!
A 12-hole cupcake tray, lined with paper cases
- Preheat the oven to 170C/325F/gas mark 3.
- Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (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 until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and 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.
- When the cupcakes are cold, spoon the vanilla frosting (see next recipe) on top and decorate.
And here is recipe for the tastiest frosting
Makes enough to frost 12 cupcakes.
9oz/250g icing sugar, sifted
3oz/80g unsalted butter, at room temperature
1fl oz/25ml whole milk
A couple of drops of vanilla extract
Food colouring to suit (optional)
- Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a hand-held 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.
- Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.