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

      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