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Sunday, 9 June 2013

The Humming Bird Bakery 'Strawberry Milkshake Cupcakes'

This is a recipe I found on the Breast Cancer Care website. It's a UK charity that provides information and support for anyone affected by breast cancer. From 1 June to 31 August they run a campaign called 'Strawberry Tea' which gives supporters the opportunity to raise funds for the charity by hosting bake sales or 'bake offs' at home, at work or even in schools. You can read more on their page where you can also find more recipes.

The Hummingbird Bakery 'Home Sweet Home' (Collins, £20)

Ingredients (12–16 cupcakes):

For the sponge

70 g (2 1/2 oz) unsalted butter,softened

210 g (7 1/2 oz) plain flour

250 g (9oz) caster sugar

1 tbsp baking powder

1/2 tsp salt

210 ml (7 1/2 fl oz) whole milk

2 large eggs

40 g (1 1/2 oz) strawberry milkshake powder

For the frosting

500 g (1 lb 2 oz) icing sugar,sifted

160 g (5 1/2 oz) unsalted butter,softened

50 ml(1 1/2 fl oz) whole milk

100 g (3 1/2 oz) strawberry milkshake powder

For the decoration

Strawberry milkshake powder, to sprinkle


One or two 12‐hole deep muffin tins


Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require. 

First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand‐held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb‐like consistency.

In a jug,mix together the milk, eggs and strawberry milkshake powder by hand.

With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture
and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then.Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

Spoon the batter into the prepared paper cases,filling them two‐thirds full. Using a 50 ml (1 1/2 fl oz) ice‐cream scoop can make this process easier and will result in even cupcakes.

Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool
slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

Using the freestanding electric mixer with the paddle attachment or the hand‐held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. 

In a jug, mix the milk and strawberry milkshake powder together. Gradually pour the liquid into the frosting, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.

Spoon generous amounts of the frosting onto each cupcake,then gently smooth over with a palette knife, making a swirl at the top if you wish.

Top each cupcake with a sprinkling of strawberry milkshake powder.

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