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distantheartbeats 's review for:
The Hummingbird Bakery Cookbook
by Tarek Malouf
Do you guys count cookbooks as a book read? I mean, I read the entire thing, so it counts, right? Anyway. I’m not going to go into an enormous amount of detail, but it’s an excellent dessert book. I love all the recipes, they seem simple enough to make and I’ve had the cupcakes and brownies at the Hummingbird Bakery before, so I know the results are delicious. I’ll include the first recipe in the book for anyone who wants to give it a go:
Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
Vanilla Frosting
hundreds and thousands or other edible sprinkles to decorate
(a 12-hole cupcake tray, lined with paper cases)
Preheat oven to 170°C / 325°F / Gas Mark 3
Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the frosting on top and decorate with hundreds and thousands.
Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
Vanilla Frosting
hundreds and thousands or other edible sprinkles to decorate
(a 12-hole cupcake tray, lined with paper cases)
Preheat oven to 170°C / 325°F / Gas Mark 3
Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the frosting on top and decorate with hundreds and thousands.