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FOR THE FROSTING
400g (14oz) icing sugar
100g (3½oz) cocoa powder
160g (5½oz) unsalted butter, softened
80ml (3fl oz) whole milk
Finely grated dark chocolate, to decorate
One or two 12-hole
deep muffin tins
Piping bag (optional)
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.
3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.
4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18–20 minutes or until well risen and springy to the touch, then leave to cool completely.
5. While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.
6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.
7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.
8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.
9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.
MIXED NUT SLICES
We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.
Makes 12 slices
FOR THE BASE
150g (5½oz) plain flour
40g (1½oz) icing sugar
120g (4oz) unsalted butter, softened
FOR THE TOPPING
50g (1¾oz) unsalted butter
50g (1¾oz) golden syrup
110g (4oz) soft light brown sugar
2 large eggs
40g (1½oz) walnut pieces
40g (1½oz) pecan halves
40g (1½oz) shelled pistachios, roasted
40g (1½oz) flaked almonds, roasted
40g (1½oz) roughly chopped hazelnuts
One 22 x 31cm (9 x 12½in)
baking tray
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.
2. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.
3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.
4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.
5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.
6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.
7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.
TIP
To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.
ESPRESSO CUPCAKES
A cupcake version of a perfect caffeine shot! We’ve decorated the cakes with chocolate coffee beans, which can be bought online or from most chocolate shops.
Makes 12–16 cupcakes
FOR THE SPONGE
240ml (8½fl oz) milk
20g (¾oz) instant espresso powder
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
2 large eggs
FOR THE FROSTING
50ml (1¾fl oz) whole milk
16g (½oz) instant espresso powder
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
36–48 chocolate-coated coffee beans, to decorate
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.
2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.
3. Pour the coffee-flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.
4. Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18–20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.
5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.
6. Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.
7. Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.
BLUEBERRY CRUMBLE LOAF
We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks.
Serves 8–10
FOR THE SPONGE
190g (7oz) unsalted butter, softened, plus extra for greasing
190g (7oz) plain flour, plus extra for dusting
190g (7oz) caster sugar
3 eggs
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
25ml (1fl oz) whole milk
100g (3½oz) fresh or frozen (and defrosted) blueberries
50g (1¾oz) pecans, chopped
FOR THE CRUMBLE TOPPING
25g (1oz) plain flour
10g (⅓oz) unsalted butter
15g (½oz) soft light brown sugar
20g (¾oz) pecans, chopped
¼ tsp ground cinnamon
One 8.5 x 17.5cm (3½ x 7in)
loaf tin with 7.5cm (3in) sides
1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.
2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.
3. Next make the sponge. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.
4. Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.
5. Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.
