The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance

Chocolate & Coconut Cupcakes

Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) COCONUT MILK

FOR THE DECORATION

1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

60g (2oz) DESICCATED COCONUT

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, 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, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin 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 and butter together on a low speed until combined and there are no large lumps of butter. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.

8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.

Custard Cream Cupcakes

Nothing beats accompanying a cup of tea with a custard cream; except, perhaps, our cupcake version of this well-loved classic biscuit! You can always bake and assemble the cookies the day before and store them in an airtight container, then finish the recipe the following day.

MAKES 12–16 CUPCAKES

FOR THE COOKIES

100g (3½oz) UNSALTED BUTTER, SOFTENED

140g (5oz) CASTER SUGAR

1 EGG

200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING

¼ tsp CREAM OF TARTAR

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

1 tsp VANILLA EXTRACT

FOR THE CUSTARD

220ml (8fl oz) WHOLE MILK

2 LARGE EGG YOLKS

1 tsp VANILLA EXTRACT

40g (1½oz) CASTER SUGAR

15g (½oz) PLAIN FLOUR

15g (½oz) CORNFLOUR

FOR THE FROSTING

660g (1lb 7oz) ICING SUGAR, SIFTED

210g (7½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

1 tsp VANILLA EXTRACT

A FEW DROPS OF YELLOW LIQUID FOOD COLOURING

EQUIPMENT

3½cm (1½in) ROUND, FLUTED COOKIE CUTTER

PIPING BAG AND NOZZLE

1. First make the cookies. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.

2. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.

3. Roll out the dough on a lightly floured surface, to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Carefully place them on the prepared baking tray. Bake the cookies for approximately 10–13 minutes or until they start to go golden brown around the edges. Set aside to cool completely for later use. Any excess dough can be made into more cookies or frozen and used again at a later stage.

4. Leave the oven turned to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number of cupcakes you require.

5. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

6. In a jug, mix together the milk, eggs and vanilla extract by hand.

7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

9. While the cupcakes are baking, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, vanilla extract, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.

12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk and vanilla extract, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy. Colour the frosting a very pale yellow using liquid food colouring, mixing it through until all of the frosting is the same shade.

13. To assemble the mini cookies for decoration, place a small amount of the prepared frosting in a piping bag. Lay out half the cooled cookies on a tray. Pipe a small amount of frosting onto each cookie, and then sandwich together with the remaining cookies.

14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the custard into the hollow and 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.

15. Spoon generous amounts 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 custard cream sandwich cookie.

Praline Chocolate Cupcakes

Caramel, hazelnuts and chocolate are a delicious combination. These cupcakes take a little time to make but are perfect as a gift or for a celebration. You can make the praline up to two days in advance and store in an airtight container.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

FOR THE FROSTING

450g (1lb) ICING SUGAR, SIFTED

60g (2oz) COCOA POWDER, SIFTED

150g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

FOR THE PRALINE

65g (2oz) CHOPPED HAZELNUTS

130g (4½oz) CASTER SUGAR

50ml (1¾fl oz) WATER

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, 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, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Using the freestanding electric mixer with the paddle attachment or the 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. Increase the speed and beat the frosting until light and fluffy.

8. For the praline, line a baking tray with baking parchment and spread the chopped hazelnuts evenly in the tray. Place the sugar and water in a medium saucepan and bring to the boil. Allow the mixture to bubble for about 15 minutes until it forms a golden caramel. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.

9. Once the caramel is ready, carefully pour it over the chopped nuts, making sure all the nuts are covered. Allow this to cool and set completely. Once cold and set, break up the praline into small chunks, then use a food processor to chop up the praline into fine pieces. (This praline needs to be stored in an airtight container if not using straight away.)

10. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Sprinkle each cupcake with a generous amount of praline.

Rose Chocolate Cupcakes

The rose-flavoured custard in these cakes is irresistible. You can find rose water in larger supermarkets, Middle Eastern food shops or online.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

2 tbsp ROSE WATER

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

1 tbsp ROSE WATER

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

FOR THE FROSTING

450g (1lb) ICING SUGAR, SIFTED

60g (2oz) COCOA POWDER, SIFTED

150g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

2 tbsp ROSE WATER

FOR THE DECORATION

SLICED PINK TURKISH DELIGHT

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, 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, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk, eggs and rose water by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. While the cupcakes are baking, make the custard for the filling. Place the milk and rose water in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.

10. Using the freestanding electric mixer with the paddle attachment or the 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. Then gradually add the milk and rose water while mixing on a slow speed. Once incorporated, turn up the speed and beat the frosting until light and fluffy.

11. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the rose custard into each hollow.

12. 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. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.

13. Top each cupcake with thin slices of pink Turkish delight.

Cinder Toffee Cupcakes

These cupcakes will wow your friends and colleagues. Making your own toffee isn’t hard but you need to be patient and remember not to stir the caramel as it boils. Investing in a sugar thermometer is worthwhile and will help you ensure that the toffee comes up to the correct temperature as it boils, which is important to achieve the delicious cinder flavour.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

FOR THE CINDER TOFFEE

75g (2½oz) GOLDEN SYRUP

170g (6oz) CASTER SUGAR

30ml (1fl oz) WATER

1 tsp BICARBONATE OF SODA

FOR THE FROSTING

450g (1lb) ICING SUGAR, SIFTED

60g (2oz) COCOA POWDER, SIFTED

150g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

SUGAR THERMOMETER

1. Preheat the oven to 170 °C (325°F), Gas mark 3, 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, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Meanwhile, make the cinder toffee. Line a baking tray with baking parchment, making sure the paper lines the base and sides of the tray. In a large, high-sided saucepan, mix the golden syrup, caster sugar and water together and bring to the boil. Boil until it reaches the hard crack stage (when a drop of boiling syrup immersed in cold water cracks) – about 150 °C (302°F) on a sugar thermometer. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.

8. When the mixture reaches the right temperature, whisk in the bicarbonate of soda – the mixture will froth up quite vigorously. Wearing oven gloves, carefully pour the toffee immediately into the prepared tray. Leave to cool and set completely.

9. 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.

10. Break up the cinder toffee into small, rough pieces using a rolling pin. Mix the cinder toffee pieces into the frosting by hand, reserving some for decoration.

11. Once the cupcakes are cool, spoon generous amounts 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 the remaining crushed cinder toffee.

Grasshopper Cupcakes

We wanted to take our popular Grasshopper Pie and turn it into a cupcake and here is the result. These are one of the most popular daily specials we sell, a real American treat! Use good-quality peppermint extract or essence rather than an artificial flavouring for the best-tasting results.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

FOR THE FILLING

60ml (2fl oz) DOUBLE CREAM

60g (2oz) WHITE CHOCOLATE CHIPS

1ml (drop) PEPPERMINT ESSENCE

1ml (drop) GREEN LIQUID FOOD COLOURING

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

150ml (5½fl oz) DOUBLE CREAM

FOR THE DECORATION

60g (2oz) CHOCOLATE COOKIES

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, 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, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and mix until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once the mixture is smooth, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. While the cakes are baking, make the mint filling. Heat up the double cream in a jug in the microwave, or on the stove in a very small pan, until almost boiling. Place the white chocolate chips in a medium bowl. Pour the hot cream over the white chocolate. Let this sit for a couple of minutes to allow the chocolate to start to melt Then stir in the peppermint essence and green food colouring and keep stirring until all the chocolate has melted and the mixture is smooth. Place in the fridge to set. Once set, whip up the filling by hand. (Please be careful when whipping this up as it will split if over-whipped.)

8. To make the custard for the frosting, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

9. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.