Cupcake Basics by Hummingbird

When I was living in London, my fabulous flatmates bought me the Hummingbird Bakery Cookbook for Christmas--it is still one of my favorite recipes!

courtesy of Hummingbird Bakery

What I love about the Hummingbird Bakery (besides a lovely, sweet diversion from the Saturday foot traffic of Portobello Road) is that they make an amazing basic cupcake. Sure, there are so many awesome combinations and different flavors, but the basics are key! I have tried most of the recipes in the book, but in order to make good lavender or chocolate hazelnut cupcakes, you first have to know just how they make that great cake, and fabulous buttercream!

note: there really isn't a standard size for cupcakes. In Britain, they tend to make their cupcakes on the smaller size (called "fairy cakes"). So the recipe they have for one dozen cupcakes only fills my American pan for about 8. Below I have doubled the recipe, so you will end up with about 16 or so cakes. Enjoy!

Vanilla (and Chocolate) Cupcakes 

Cake Ingredients:

2 cups all-purpose flour

1 1/2 cups fine granulated, or caster, sugar (Safeway sells it, actually cheaper than C&H)

3 teaspoons baking powder

a pinch of salt

6 tablespoons unsalted butter, at room temperature

1 cup whole milk

2 eggs

1/2 teaspoon vanilla extract

note: The only variation for Chocolate Cupcakes is the reduction of flour to 1 3/4 cups, and the addition of 5 tablespoons unsweetened cocoa powder. All instructions are the same. 

Vanilla Buttercream Frosting:

2 cups confectioner's (powdered) sugar, sifted

5 tablespoons unsalted butter, at room temp

2 tablespoons whole milk

1/2 teaspoon vanilla extract

Chocolate Buttercream Frosting:

2 1/3 cups confectioner's sugar, sifted

6 1/2 tablespoons unsalted butter, at room temp

1/3 cup unsweetened cocoa powder, sifted

3 tablespoons whole milk

Directions:

Preheat the oven to 325 degrees Fahrenheit. Line a muffin tin with paper cases. 

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter (and cocoa, for chocolate). Use a freestanding mixer with a paddle attachment to beat on slow speed until you get a sandy consistency. 

note: my mixer is too finicky and has no paddle for this. I combine the butter and flour mixture with a pastry blender, cutting it in until it looks and feels "sandy." I then use my mixer for the rest of the steps.

Gradually pour half the milk in to the flour mixture and beat until the milk is just incorporated.

In a separate bowl, whisk the egg, vanilla, and remaining milk together. Pour into the flour mixture and continue beating until just incorporated (scraping the sides of the bowl with a rubber spatula). Continue mixing just until smooth--do not overmix.

Fill each muffin tin two-thirds of the way full, and bake for 20-25 min (they should be light golden brown and a toothpick should come out clean). Let cool slightly in the tin before cooling on a wire rack.

While the cupcakes are cooling, prepare the buttercream frosting of your choice. Beat the sugar and butter (and cocoa, for chocolate) in a freestanding electric mixer (prefer a paddle attachment) on medium-slow speed until the mixture comes together and is well mixed.

note: with my old, off-brand mixer it is hard to stop the huge cloud of powdered sugar. So again I use a pastry blender to "cut" in the butter until the mixture is more substantial. I then add the milk and use the mixer at slow speed.

Combine the milk and vanilla in a separate bowl, then add to the butter mixture a little at a time (mixer on slow speed). One the milk is incorporated, turn the mixer up to high and beat the frosting until light and fluffy. This takes a minimum of 5 minutes, but the more you beat it, the lighter it will become!

Once your cupcakes are fully cooled, decorate with the frosting and your choice of sprinkles, cocoa, chocolate, or whatever you like! Both the vanilla cake and frosting can take a few drops of food coloring, if you prefer. 

Enjoy your well-deserved cupcakes with a nice spot of tea! And congrats--you now have the basics down to start creating more inspired cupcakes (and I will post more soon).

Happy Snacking!

Antonia