Humming Bird Bakery | Vanilla cupcakes.

The time had come to do some baking again, i’ve been wanting to do some baking for awhile now but i just haven’t found the time to chill and bake cakes. Thankfully the time had come and i could open my Humming Bakery Cookbook and decide what to bake. Last time i made Double Chocolate Cookies and you can find my blog post HERE about them.
This time i couldn’t decide between vanilla cupcakes or chocolate cupcakes, finally i decided to make some vanilla cupcakes.

What else made me excited about doing some baking was the fact i was able to use my brand new Kenwood Classic Chef KM331 Mixer. After using it to bake my cupcakes all i can do is praise the machine. It works so well and it’s easy to understand how to use it and i would recommend it to anyone who’s looking to buy a electric mixer.

Not everyone has The Hummingbird Bakery Cookbook, so i decided again to share the recipe for all of you.
*The recipe is not mine. It’s from The Hummingbird Bakery Cookbook.*
This recipe makes twelve.
Vanilla cupcakes Ingredients
120g of plain flour
140g of caster sugar
½ teaspoon of baking powder
A pinch of salt
40g of unsalted butter, at room temperature
120ml whole milk 
1 egg
¼ teaspoon of vanilla extract
1 quantity of vanilla frosting
Hundreds and thousands or other edible sprinkles, to decorate
A 12-hole cupcake tray, lined with paper cases

Vanilla cupcakes Method

1: Preheat the oven to 170℃ (325℉) Gas 3.

2: Put the flour, sugar, 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.

3: Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, the 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.

4: 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.

5: When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.  
Vanilla Frosting Ingredients
250g of icing sugar, sifted
80g unsalted butter, at room temperature 
25ml of whole milk
A couple of drops of vanilla extract 
Vanilla Frosting Method

1: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. 

2: Turn the mixer down to slow speed. 

3: Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. 

4: Once all the milk has been incorporated, turn the mixer up to high speed. 

5: Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.