Vanilla Cupcakes | Hummingbird Bakery Recipe

RECIPE (TAKEN FROM THE HUMMINGBIRD BAKERY COOKBOOK) 12 Cupcakes:

120g plain flour

140g caster sugar

1 and a half teaspoons baking powder 

A pinch of salt 

40g butter

120ml whole milk 

1 egg

A quarter of a teaspoon vanilla extract

Preheat the oven to 170 degrees (325 degrees Fahrenheit) Gas 3

Put the flour, sugar, baking powder, salt and butter into a bowl and mix until a sandy consistency is achieved as below.   An electric mixer or handheld whisk are mentioned in the original recipe however i managed fine with just a spoon.

Add half of the milk to sandy mixture and mix until just combined. Mix the remaining half of the milk with the egg and vanilla extract in a separate bowl and add to the mixture, combining until smooth but not over-mixed.

Spoon into cake cases until two thirds full and bake in the preheated oven for 20-25 mins until golden brown.

Once baked leave in the tin to cool slightly before moving to a wire rack to cool completely before icing.

FROSTING RECIPE (HUMMINGBIRD BAKERY) 12 Cupcakes:

250g sifted icing sugar 

80g butter 

1 tablespoon of milk 

Food colouring paste

Beat the icing sugar and butter together using an electric whisk, i usually start combining the two together using a spoon first as it makes less mess than the whisk. Once combined add the milk and food colouring, continue to combine using the electric whisk for about 5 mins until light and fluffy. Ice the cupcakes when fully cooled.