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

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СКАЧАТЬ tsp vanilla extract

      160g (5½oz) caster sugar

      185g (6½oz) plain flour

      1½ tsp baking powder

      60ml (2fl oz) whole milk

      60ml (2fl oz) water

      For the filling

      120ml (4fl oz) water

      120ml (4fl oz) purple grape juice

      3 tbsp cornflour

      ¼ tsp salt

      110g (4oz) caster sugar

      4 tbsp fresh lemon juice

      30g (1oz) unsalted butter

      For the frosting

      1 large egg white

      160g (5½oz) caster sugar

      45ml (1½fl oz) purple grape juice

       One 12-hole deep muffin tin, 12 paper muffin cases and two piping bags

      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 whisk attachment or a hand-held electric whisk, whisk the egg whites until stiff. Set aside.

      3. Again, using the mixer with the paddle attachment or a hand-held electric whisk, cream the butter, salt, vanilla and sugar together for around 5 minutes on a medium-high speed until light and fluffy.

      4. Sift together the flour and baking powder into a bowl and add to the creamed mixture a third at a time, alternating with the milk and water. Scrape down the sides of the bowl after each addition and mix until smooth. Fold in the beaten egg whites by hand.

      5. Scoop the mixture into the paper cases until three-quarters full. Bake for 20 minutes, or until the cupcakes are golden brown and 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.

      6. Whilst the cakes are baking, make the filling. Heat the water and grape juice in a saucepan on medium-low heat. Do not allow to boil. Combine the cornflour, salt and sugar in a small bowl and add to the grape juice and water. Cook over a low heat, whisking all the time, until thick. Once thick, add the lemon juice and butter and whisk briskly until well blended. Allow to cool completely.

      7. To make the frosting, mix all the ingredients together in a small heatproof mixing bowl. Put the bowl over a pan of simmering water and beat with an electric whisk for 8–10 minutes until the mixture holds a peak. Remove from the heat and continue beating until the mixture is thick enough to spread.

      8. Once the cupcakes are completely cool, use a sharp knife to make a hollow in the centre of each, approximately 2cm (¾in) in diameter and 3cm (1¼in) deep. Retain the cut-out piece of sponge.

      9. Spoon the filling mix into a piping bag and fill the hollows in the cupcakes, then pop on the removed top. Pipe any extra filling on top.

      10. Put the frosting into another piping bag with a nozzle of your choice and pipe it in a spiral motion, making sure you cover all the sponge. Repeat until all your cakes are complete.

      Blue Hawaiian Cupcakes

      When we’re not drinking kitschy Blue Hawaiian cocktails from a big plastic pineapple-shaped cup (complete with paper cocktail umbrellas!), we’re baking and eating them in boozy cupcake form. You can use any orange-based liqueur such as Triple Sec, Cointreau or Grand Marnier if you don’t have or can’t find Blue Curaçao.

      Makes 12 cupcakes

      For the cupcakes

      425g (15oz) tin pineapple rings, in juice

      2 tbsp water

      215g (7½oz) caster sugar, plus 2 tbsp extra

      2 tbsp fresh lemon juice

      2 tbsp fresh lime juice

      1 tsp vanilla extract

      40ml (1½fl oz) dark rum

      90g (3oz) unsalted butter, softened

      2 large eggs

      170g (6oz) plain flour

      1½ tsp baking powder

      ¼ tsp salt

      1½ tbsp Blue Curaçao (or Triple Sec, Cointreau or Grand Marnier)

      Few drops of blue liquid food colouring (optional)

      For the pineapple sauce

      115g (4oz) unsalted butter

      70g (2½oz) soft light brown sugar

      45ml (1½fl oz) dark rum

      For the whipped cream topping

      300ml (10½fl oz) double cream

      100ml (3½fl oz) whipping cream

      70g (2½oz) caster sugar

      30ml (1fl oz) dark rum

      For the decoration

      40g (1½oz) desiccated coconut

      12 maraschino cherries

       One 12-hole deep muffin tin or 12 ramekins

      1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4. Grease the sides and bottoms of the muffin tin or ramekins with butter – do not put paper cases in.

      2. Over a bowl, drain the pineapple rings, reserving 60ml (2fl oz) of the juice (you can discard the rest). Set the reserved juice aside. Trim the pineapple rings so that they will fit in the bottom of your muffin tin holes or your ramekins. Chop up the discarded pineapple finely, put into a bowl and set aside.

      3. In a saucepan, heat the 2 tablespoons water with the 2 tablespoons sugar, just until the sugar dissolves. Take off the heat and then add the lemon and lime juices. Measure out about 70ml (2½fl oz) of the resulting sweet and sour mix into a bowl. To this add the vanilla extract, dark rum and reserved pineapple juice.

      4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and caster sugar together for around 5 minutes on a medium-high speed until light and fluffy.

      5. Add the eggs, one at a time, on a lower speed, scraping down the bowl after each addition. Add the sweet and sour rum liquid and mix. Sift together the flour, baking powder and salt and mix into the wet ingredients on a low speed in one slow but steady addition. Don’t СКАЧАТЬ