Skip to main content

Hummingbird Bakery Boston Cream Cupcakes

Hello friends,

This year my role at work has changed, and rather than working from an office I am based from home – this is fantastic and I love it, but one thing I miss is seeing my friends day to day. This week I popped back into the office and it was the perfect excuse to whip up some cakes and dish them out to my buddies. One of my friends has a favourite bake that I have taken in many times, and that is the Hummingbird Bakery’s Boston Cream Cupcakes. They are vanilla cupcakes, with a custard filling and smothered in a chocolate frosting. Absolutely gluttonous but a perfect treat to be enjoyed with a cup of tea – we devoured a fair few of these!





This recipe can be found in the Hummingbird Bakery ‘Cake Days’ book, which you can find on Amazon here.

Ingredients:

This makes 12 cupcakes.

For the cupcakes:
80g softened butter
280g caster sugar
240g plain flour
1 tbsp baking powder
240ml milk
2 eggs
1 tsp vanilla extract

For the custard:
250ml milk
2 egg yolks
50g caster sugar
1 tbsp plain flour
1 tbsp cornflour

For the frosting:
400g icing sugar
100g cocoa powder
160g softened butter
80ml milk
Grated chocolate to decorate

Method:  

Preheat the oven to 180C and line a cupcake tin with cupcake cases.
In a bowl beat together the dry ingredients until combined. In a second bowl whisk together the wet ingredients and then combine with the dry mixture. Beat until the batter is smooth with no lumps, making sure you scrape down the sides of the bowl.

Spoon the batter into the cases filling them by two thirds and then bake for around 20 minutes until well risen. Leave to cool completely on a wire rack.
Whilst the cakes are cooling the custard can be made. In a saucepan bring the milk to a boil. As this is boiling, in a second bowl beat together the rest of the ingredients. When the milk is boiling remove from the heat and pour a few spoons into the egg mixtures to loosen, and then pour this mixture back into the milk. Return to the heat and bring to a boil making sure you beat the mixture constantly to avoid lumps (no one likes lumpy custard after all!). After a minute take off of the heat, place the custard in a bowl and cover with clingfilm. Leave this to cool for around half an hour.

To make the frosting, mix together the sugar, butter and cocoa powder slowly at first to avoid the dreaded icing sugar cloud in your kitchen. When this is mixed well add in the milk gradually and beat until well soft and fluffy.

To assemble the cakes, make a hole in the centre of the cakes by cutting a scoop out of the cake tops. Fill the hole with custard and place the sponge lid back on. Smother the top of the cake with chocolate frosting and then grate some chocolate over the top.

Enjoy with friends and a cup of tea!


Labels:

Comments

Post a Comment

Popular posts from this blog

Pasteils de nata - custard tarts

Pastry week on the Great British Bake Off saw Paull Hollywood set custard tarts as the technical challenge and I thought I would give them a go, seeing as I have never attempted them before! I own Paul's cookbook which has the recipe in, and it can also be found on the GBBO website. These two recipes vary slightly - in the book Paul doesn't make the rough puff pastry but uses shop bought (which I would normally do.) This being a Bake Off challenge though I decided to use the recipe they followed in the tent. The result - delicious buttery pastry filled with golden creamy custard. I ate 3 in one sitting! The tarts are quite fiddly and leaving the pastry to cool between rolling is essential to get the decent lamination and signature swirl on the bottom, so you will need to set aside a good couple of hours in total. As a side note, I found that I had a lot of left over custard - either I didn't make my tarts big enough or the recipe is rather generous with the por...
Post a Comment
Read more

After Eight minis by Fantasy Cakes

Father Christmas clearly knows me well, as under the tree I had a new cake recipe book waiting; Fantasy Cakes by Angela Romeo and it is such a treat for the eyes to browse, and stomach for the wonderful cakes you could bake. It is a very clever book in that it has the standard cake recipes at the start which are used throughout the book. These so far have been so simple to throw together, which is very handy as I can leave the baby playing for 10 minutes to whip the cake up. You can order the book here , and I highly recommend it if you want to try some beautiful centre pieces or show stoppers. The first cake I tried is the After Eight minis, great as all the family were round to gobble up the end result.  This After Eight recipe took a while to assemble and create the individual elements however they can all be done in advance and individually rather than sitting down for a good couple of hours stretch. I had to alter the recipe slightly as I ran out of self raising fl...
Post a Comment
Read more

Malteser Christmas Pudding Cake

Hello! Doing the rounds at this festive time is a Malteser Cake in the style of a Christmas pudding, and one of my friends has challenged me to make this, so being one to thrive at the thought of a challenge I gave it a go! I basically have made a chocolate cake in a Christmas pudding bowl, sliced and iced then covered in Maltesers. Pretty simple but looks fairly impressive.  This recipe will make you the Christmas pudding and some spare batter, so you can pop in 12 cupcakes as well! Ingredients: 350g plain flour 350g caster sugar 50g cocoa powder 1 tsp bicarb of soda 150g dark chocolate chips 435ml vegetable oil 1 cup of buttermilk (sour cream can be used as an alternative) 3 large eggs For the icing: 350g icing powder 250g softened butter Cocoa powder to flavour Two large share packs of Maltesers Melted white chocolate A couple of cherries Method: Preheat your oven to 170C. Line a 12 hole muffin tin and grease a Christmas Pudding shaped bowl. I ...
Post a Comment
Read more