The little cupcake bakery

Nog niet zo lang geleden heb ik in Engeland een geweldig kookboek (eigenlijk meer een bakboek) gekocht,  dat ik graag met jullie wil delen. Het is het kookboek van de Hummingbird Bakery, inmiddels een begrip in Londen. Deze bakerij staat niet alleen bekend om zijn heerlijke cupcakes, maar ook om zijn andere zoete lekkernijen zoals Blondie's, Blueberry muffins en coconut merinque cake. Vorige week zijn wij, de meiden van 'The little cupcake factory' (zie foto 4), voor het eerst met de recepten uit het boek aan de slag gegaan. We kozen voor 'Vanilla cupcakes' met een vanille glazuur. Allereerst hebben wij bij de toko een grootverpakking poedersuiker, levensmiddelenkleurstof en een flinke collectie sprinkles gekocht. Daarna schort om, bakken en versieren maar. De twee oudste meiden van The little cupcake bakery zijn enthousiaste bak- en versiersters, maar de oudste heeft niet zo heel veel met bakken. Zij heeft als belangrijke taak om alle baksels te testen op hun smaak en uiterlijk. De cupcakes kregen de classificatie 'verukkelijk'!! Wanneer jullie de cupcakes zelf willen proberen, volgt hieronder het recept. Veel bakplezier!

A short while ago I bought a beautiful cookbook (more a baking book), which I would like to share with you. It is the cookbook of the The Hummingbird Bakery, an American bakery situated in London (Notting Hill). They are known for their pies, cakes, muffins, but especially their cupcakes. Last week the girls from 'The little cupcake factory' and I, tried our first recipe 'Vanilla cupcakes with a vanilla frosting'.

We first we went to a toko, to buy huge quantities of icing sugar, sprinkles and food colouring. After that we put on our aprons and started baking and decorating. The two youngest girls are keen bakers and decorateurs, but the eldest girl doesn't like working in a kitchen that much. She has the important task to be our head 'taster'. The cakes were classified as 'extremely tasty'! So if you want to try them out, you can find the recipe below.

Vanilla cupcakes (makes about 18 normal sized cupcakes)

120 gr plain flour, 140 gr caster sugar, 1 1/2 teaspoon baking powder, a pinch of salt, 40 gr unsalted butter at room temperature, 120ml whole milk, 1 egg, 1/2 teaspoon vanilla extract, 1 quantity Vanilla Frosting (see below), sprinkles, a 12 hole cupcake tray and paper cases.

Preheat the oven to 170 degrees celcius or 325 degrees fahrenheit, gas 3

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld 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 ingredient 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 on top and decorate with sprinkles.

Vanilla frosting (enough for about 18 normal sized cupcakes)

250 gr icing sugar (sifted), 80 gr unsalted butter at room temperature, 25ml whole milk, a couple of drops of vanilla extract, food colouring (if you want to give the icing some colour).

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 the 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. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Photo 7 & 8 Humminbird bakery cookbook