The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf
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Название: The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking
Автор: Tarek Malouf
Издательство: HarperCollins
isbn: 9780007564606
isbn:
5. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Then add the sweet potato flesh, maple syrup and vanilla and mix for a few moments until thoroughly incorporated. In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Lower the mixer speed and mix in the dry ingredients in one slow but steady addition. Don’t overbeat.
6. Scoop 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 or 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 frosting.
7. To make the frosting, mix the caster sugar, cream of tartar, pinch of salt, egg whites and cold water together in a small heatproof mixing bowl. Put the bowl over a pan of simmering water and beat with an electric whisk for 5–7 minutes until the mixture is very hot to the touch and stiff peaks have formed. Remove the bowl from the heat and beat for 1 minute more. Add the vanilla extract and marshmallow fluff and beat until combined.
8. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.
9. Using a cook’s blowtorch, carefully torch the tops to brown them, avoiding the paper cases with the flame.
Chocolate Chip ‘Cupcakes’
These are a sort of chocolate chip cookie in a cupcake case. The texture is definitely not supposed to be cake-like, so don’t worry when they come out dense and chewy. We’d suggest eating them on the day of baking or soon after.
Makes 12 cupcakes
For the cupcakes
115g (4oz) unsalted butter, softened
80g (3oz) caster sugar
75g (2½oz) soft light brown sugar
½ tsp vanilla extract
1 large egg
150g (5½oz) plain flour
½ tsp bicarbonate of soda
½ tsp salt
For the topping
100g (3½oz) soft light brown sugar
1 large egg
Pinch of salt
170g (6oz) dark chocolate chips (minimum 70% cocoa solids)
60g (2oz) chopped pecans (or walnuts)
½ tsp vanilla extract
One 12-hole deep muffin tin and 12 paper muffin cases
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. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter, sugars and vanilla together for around 5 minutes on a medium-high speed until light and fluffy. Beat in the egg, on a lower speed, scraping down the sides of the bowl as you go. In a separate bowl, sift together the flour, bicarbonate of soda and salt and mix into the wet ingredients on a low speed in one slow but steady addition. Don’t overbeat. The cake mix will be quite stiff – more like a dough.
3. Use a tablespoon to form the mixture into twelve balls (roughly weighing 35g/1¼oz each). Place each one in a paper case and bake in the oven for 10 minutes. Meanwhile, prepare the topping.
4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the sugar, egg and salt for 3–4 minutes until thick and lighter in colour. Stir in the chocolate chips, pecans and vanilla extract by hand.
5. Take the cupcakes out of the oven and spoon one tablespoon of the topping over the partially baked cupcakes. Immediately put them back into the oven and cook for 12 minutes longer. These cupcakes come out as halfway between a cake and a cookie, so not as light and airy as normal cupcakes. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
Honey Cornbread Cupcakes
Using cornmeal to make cornbread was something the early European settlers in America learned from the Native Americans they encountered. These cupcakes are sweet, denser than our normal sponges, and have a tangy cream cheese frosting flavoured with honey.
Makes 12 cupcakes
For the cupcakes
170g (6oz) yellow cornmeal (polenta)
135g (5oz) plain flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
110g (4oz) caster sugar
1 tsp salt
2 large eggs
235ml (8fl oz) whole milk
115g (4oz) unsalted butter, melted
60g (2oz) runny honey
For the frosting
340g (12oz) unsalted butter, softened
75g (2½oz) runny honey
285g (10oz) icing sugar
150g (5½oz) full-fat cream cheese, such as Philadelphia, cold
One 12-hole deep muffin tin and 12 paper muffin cases
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, mix the cornmeal, flour, baking powder, cinnamon, nutmeg, sugar and salt together thoroughly.
3. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the eggs, milk, melted butter and honey together on a medium speed until very well combined. Add the dry ingredients on a low speed in one slow but steady addition. Mix thoroughly but don’t overbeat.
4. Carefully scoop 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 20 minutes, or 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 frosting.
5. To make the frosting, in the bowl of a freestanding electric mixer with the paddle attachment or using a hand-held electric СКАЧАТЬ