The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

Чтение книги онлайн.

СКАЧАТЬ tsp baking powder

      ½ tsp bicarbonate of soda

      ¼ tsp salt

      2 large eggs

      1 tsp vanilla extract

      175g (6oz) caster sugar

      115ml (4fl oz) rapeseed oil, or other flavourless vegetable oil

      115ml (4fl oz) pink Champagne or pink sparkling wine

      For the custard

      350ml (12fl oz) single cream

      4 large egg yolks

      100g (3½oz) caster sugar

      80ml (3fl oz) pink Champagne or pink sparkling wine

      30g (1oz) cornflour

      Up to ¼ tsp red food colouring gel (to make the custard the desired pink colour)

      30g (1oz) unsalted butter

      2 tsp vanilla extract

      For the frosting

      300ml (10½fl oz) double cream

      40g (1½oz) caster sugar

       One 12-hole deep muffin tin, 12 paper muffin cases and a piping bag

      1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

      2. In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

      3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat together the eggs, vanilla and sugar for 2 minutes on a medium speed. Pour in the oil in a slow but steady stream until all is well incorporated. Add the flour mixture and Champagne in several additions, alternating between the two – flour first and last. Do not overbeat. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.

      4. Spoon the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 15–20 minutes until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before filling and frosting.

      5. To make the custard, heat the cream in a saucepan until it is hot, but don’t let it boil. Meanwhile, whisk the egg yolks and sugar together in a bowl. Mix in the Champagne, and then the cornflour.

      6. Add a quarter of the hot cream to the egg mixture, whisking vigorously so that the egg doesn’t cook, but just warms up. Pour into the pan with the rest of the hot cream and cook over a medium-low heat, whisking constantly until the mixture starts to get thicker and bubbles. Once the mixture has bubbled for 1–2 minutes, take it off the heat. If necessary, you may have to strain it through a fine sieve to get any lumps out. If it splits at any stage, take it off the heat and use a hand-held blender to whizz it back together.

      7. Put the custard into another bowl and mix through the red colouring, butter and vanilla until the butter melts and everything is well mixed. Cover with cling film, pressing it directly onto the surface to prevent a skin forming, and put into the fridge until cold.

      8. To make the frosting, in the bowl of a freestanding electric mixer with the whisk attachment or using a hand-held electric whisk, whip the cream on medium speed. When the cream starts to thicken, but before it’s whipped, add the sugar. Increase the speed and whip until it just starts to form peaks. Don’t overwhip or it will get too hard or split.

      9. Take 100g (3½oz) of the cool custard. If the custard is very stiff, beat briefly with a spatula until smooth. Then fold into the cream and put the frosting in the fridge.

      10. Once the cupcakes are completely cool, use a sharp knife and remove a piece of sponge 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.

      11. Spoon the custard into a piping bag and fill the hollows in the cupcakes, then pop the removed piece of sponge back on the cakes. If, once you’ve done all the cupcakes, there is custard left over, you can spread it thinly over the top of each one, making sure not to go over the edges.

      12. Finally, pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife and making a nice swirl of frosting on each one.

      Toasted Marshmallow Cupcakes

      In America sweet potatoes are known as yams, and baked in the oven with sugar, spices and marshmallows they are a typical Thanksgiving side dish. Careful when using the cook’s blowtorch!

      Makes 12 cupcakes

      For the cupcakes

      300g (10½oz) sweet potatoes

      115g (4oz) unsalted butter, softened

      140g (5oz) soft light brown sugar

      2 large eggs

      3 tbsp maple syrup

      ½ tsp vanilla extract

      135g (5oz) plain flour

      1 tsp baking powder

      ¼ tsp bicarbonate of soda

      Pinch of salt

      ½ tsp ground cinnamon

      ½ tsp ground nutmeg

      For the frosting

      70g (2½oz) caster sugar

      ¼ tsp cream of tartar

      Pinch of salt

      2 large egg whites

      3 tbsp cold water

      1 tsp vanilla extract

      50g (1¾oz) marshmallow fluff

       One 12-hole deep muffin tin, 12 paper muffin cases and a cook’s blowtorch

      1. Preheat the oven to 200°C (400°F), Gas mark 6.

      2. Wrap the sweet potatoes in foil and bake for about 45–60 minutes until tender. Once cooled, scoop out the flesh and mash.

      3. To make the cupcakes, reduce the oven temperature to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper cases.

      4. Using a freestanding electric mixer with the paddle attachment or a hand-held СКАЧАТЬ