Tarek Malouf - The Hummingbird Bakery Home Sweet Home - 100 new recipes for baking brilliance

11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.

12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.

13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.

14. Divide the cooled custard into two equal parts. Colour one part a subtle pink using the red food colouring. To frost the cupcakes with the two custards, place a small dollop of yellow custard on one half of each cupcake and a small dollop of pink custard on the other half, then gently smooth over with a palette knife to produce a swirled two-tone appearance, finishing with a swirl at the top if you wish.

Toffee popcorn works best in this recipe. It’s easiest to use shop-bought toffee popcorn (try not to eat it all before the cupcakes have even come out of the oven!) but if you want to make your own you can find some simple recipes online.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

80g (3oz) TOFFEE POPCORN

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

50ml (1¾oz) WHOLE MILK

60g (2oz) TOFFEE POPCORN, CHOPPED

FOR THE DECORATION

50g (1¾oz) TOFFEE POPCORN

(3 PIECES OF POPCORN PER CUPCAKE)

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. 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.

2. 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.

3. In a jug, mix together the milk and eggs by hand.

4. 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 mix 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.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Place four pieces of popcorn onto each unbaked cupcake. These will bake into the sponge.

6. 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.

7. 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. Gradually pour in the milk, 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.

8. Stir the chopped popcorn through the frosting, mixing well until evenly incorporated. 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. These cupcakes will have a rougher-textured appearance than others. Top each cupcake with three pieces of popcorn and serve immediately.

Liquorice is often a love-it or hate-it flavour. However, using liquorice-flavoured tea bags makes sure that the liquorice taste of these cupcakes is very subtle, so even people who don’t usually like their allsorts will love these cakes.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

4 LIQUORICE TEA BAGS

210ml (7½fl oz) WHOLE MILK

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

2 LARGE EGGS

100g (3½oz) BLACKCURRANT JAM

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

50ml (1¾fl oz) WHOLE MILK

20ml (¾fl oz) BLACKCURRANT SYRUP/CORDIAL

FOR THE DECORATION

LIQUORICE SWEETS

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. In a jug, soak the liquorice tea bags in the milk for a couple of hours.

2. 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.

3. 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.

4. Squeeze the tea bags in the milk to get all the flavour out. Remove the tea bags from the milk and throw the bags away. Add the eggs to the jug of milk and mix together by hand.

5. With the mixer or whisk on a slow speed, gradually pour half the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have been beaten out, reduce the speed and gradually pour in the rest of the liquid from the jug, continuing to mix the batter until smooth and combined.

6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

7. Bake for approximately 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.

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

9. In a jug, mix the milk and blackcurrant syrup/cordial together. Gradually pour the milk into the butter and icing sugar 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.

10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the blackcurrant jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.