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

11. 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 liquorice sweet.

Good-quality shop-bought panettone dotted with candied fruit pieces works best for these cupcakes. This is what we use and they come out a treat.

MAKES 12–16 CUPCAKES

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

150ml (5½fl oz) DOUBLE CREAM

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

1 tsp VANILLA EXTRACT

150g (5½oz) PANETTONE, CUT INTO CUBES

FOR THE DECORATION

50g (1¾oz) PANETTONE, CUT INTO CUBES

ICING SUGAR, FOR DUSTING

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. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

3. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

4. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.

5. 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.

6. In a separate jug, mix together the milk, eggs and vanilla extract by hand.

7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Then turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once all lumps have gone, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined.

8. Place 3–4 cubes of panettone into each paper case. Spoon the batter into the 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. The batter should roughly cover the panettone.

9. Bake for approximately 20–25 minutes or until golden brown and 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.

10. Meanwhile, place the remaining cubes of panettone onto a baking tray. Toast them in the oven at 170 °C (325°F), Gas mark 3, for about 3–5 minutes. These brown very quickly so don’t walk away from the oven. Move them around the tray with a wooden spoon to make sure they are evenly toasted.

11. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.

12. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 2–3 pieces of toasted panettone and lightly dust with icing sugar.

Salty-sweet – a combination that can’t be beat! Using a pinch of good-quality sea salt gives the frosting the crunchy saltiness that makes these cupcakes just perfect.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

FOR THE FROSTING

670g (1lb 7oz) ICING SUGAR, SIFTED

210g (7½oz) UNSALTED BUTTER, SOFTENED

70ml (2½fl oz) WHOLE MILK

30g (1oz) TINNED CARAMEL OR DULCE DE LECHE

PINCH OF GOOD-QUALITY SEA SALT (SUCH AS MALDON)

FOR THE FILLING AND DECORATION

100g (3½oz) TINNED CARAMEL OR DULCE DE LECHE

PINCH OF GOOD-QUALITY SEA SALT

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, cocoa powder, 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 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.

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.

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