Cute Cat Cupcakes - Hummingbird Bakery Recipe – Catnap Design London

Cute Cat Cupcakes - Hummingbird Bakery Recipe

Hummingbird bakery Summer Wedding Season

Hummingbird bakery chocolate cat cupcakes. Catnap Design London.

These rich chocolate cupcakes are made using the Hummingbird Bakery chocolate cupcake recipe and topped with cute cat toppers made from white chocolate! Here's how to make them!

Hummingbird bakery chocolate cupcake recipe. Catnap Design London.

I love The Hummingbird Bakery Recipe Book so when I decided to make chocolate cupcakes with cat toppers there was only one choice for the base! Their book is brilliant and full of so many delicious recipes. To buy a copy head here.

For the recipe, read on! (Makes 12)

For the vanilla cupcake recipe, see here.

Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract
  • 1 quantity chocolate frosting (see recipe below)
  • a 12-hole cupcake tray, lined with paper cases
  • 300g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 40g cocoa powder, sifted
  • 40ml whole milk

Method

  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld whisk like I did) and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of bowl with a rubber spatula or spoon). Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated over for 20-25 minutes, or until the sponge bounces 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. 
  6. When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with the chocolate cat toppers!

Icing Method

  1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or handheld electric whisk again) on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of spoonfuls at a time. 
  3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Making the Toppers

  • Print out your templates and prepare baking paper sheet
  • Melt your white and milk chocolate separately in a bain-marie
  • Put your milk and white chocolate in separate piping bags
  • Fill in your templates with the desired colour
  • Add additional colour while still wet to achieve the marbling effect
  • Repeat with the rest of the cats
  • Pop in the fridge until you are ready to decorate your cupcakes! (Note: the white chocolate has a lower melting temperature so would be better served on a cold day not a warm one)

Making Cake Toppers from white chocolate. Catnap Design London.

Piping white chocolate animal cake toppers. Catnap Design London.

Cat Cake Stand - Catnap Design London Catnap Cake Stand £85

Hummingbird Bakery Chocolate Cupcakes on Cat Cake Stand. Catnap Design London.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers

Text © Tarek Malouf and The Hummingbird Bakers. Octopus books.


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