I know what you're thinking - another baking post. But since getting pregnant, my sugar cravings have gone through the roof! While I'm trying to maintain a balanced, healthy diet - I still find myself researching fun cupcake recipes and giving them a whirl at the weekend. Plus, since the arrival of my kMix, baking has got a lot easier (and the results much better!).
Sister S (the baker of the family), Mama B and L actually said these were the best things I've ever baked. I strongly recommend giving them a go - especially if you're partial to a jaffa cake or three...
DIFFICULTY RATING: MEDIUM
It's a pretty easy recipe, but I did have a kMix to create the cupcake mixture and frosting. Without it, I would probably have got arm ache so I'm listing this as medium.
RECIpe FROM: THE HUMMINGBIRD BAKERY, HOME SWEET HOME
This is the first recipe in the book - and for good reason. Unfortunately I can't link to the official recipe online so have typed up below. Here we go!
1. Preheat the oven to 170°C and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually poor half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm in diameter and about 3cm deep. Retain the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake (I only had normal-size ones so cut these in half).
Amazing. Try it.
For more recipes like this one, you can buy the Hummingbird Bakery book here.