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

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

160g (5½oz) UNSALTED BUTTER, SOFTENED

50ml (1¾fl oz) WHOLE MILK

¼ tsp PEPPERMINT ESSENCE

20g (¾oz) TINNED CARAMEL OR DULCE DE LECHE

6 MINT HUMBUG SWEETS, ROUGHLY CHOPPED INTO BITS, TO DECORATE

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, peppermint essence and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid 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 from time to time. 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. Add the dulce de leche and mix, making sure it is evenly incorporated into the batter.

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. 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 a freestanding electric mixer with the paddle attachment or a 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 peppermint essence 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.

8. Add the dulce de leche and mix through the frosting until even and smooth.

9. 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 the chopped mint humbug sweets.

Part of our carnival range, this indulgent cupcake takes you straight to the fairground. It’s very tempting to eat the warm mini doughnuts as they come out of the pan … or just make some extra ones for baker’s perks!

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

100g (3½oz) STRAWBERRY JAM

FOR THE CINNAMON SUGAR

1 tsp GROUND CINNAMON

100g (3½oz) CASTER SUGAR

FOR THE DOUGHNUTS

250g (9oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING

¼ tsp SALT

½ tsp BAKING POWDER

35g (1¼oz) COLD UNSALTED BUTTER, CUBED

35g (1¼oz) CASTER SUGAR

1 LARGE EGG

125ml (4½fl oz) WHOLE MILK

1 LITRE (1¾ pints) SUNFLOWER OIL

FOR THE FROSTING

660g (1lb 7oz) ICING SUGAR, SIFTED

1 tsp GROUND CINNAMON

210g (7½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1-2cm (½-¾in) ROUND COOKIE CUTTER

SUGAR THERMOMETER

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line 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 in half of the liquid 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 occasionally. 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.

6. 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.

7. While the cakes are baking, make the cinnamon sugar and doughnuts. In a small bowl, mix the cinnamon and caster sugar together and set aside. Sift the flour, salt and baking powder together in a medium bowl. Using your fingertips, rub in the butter until the mixture forms rough crumbs. Add the sugar and mix through.

8. In a separate jug, mix the egg and milk together by hand. Make a well in the middle of the crumb mixture. Pour the liquid into the well and mix all the ingredients together to form a dough.

9. Line a baking tray with baking parchment. On a lightly floured surface, roll out the dough to about 1cm (½in) thick. Using the cutter, cut out small round doughnuts. Place the doughnut balls onto the prepared tray.

10. Line another baking tray or large plate with kitchen paper. In a large pan, heat up the oil to 140–160 °C (275–320°F).

11. Using a slotted spoon carefully place the doughnut balls into the oil, one at a time. Don’t put more than 10 doughnuts in at a time. Fry the doughnuts until they are an even golden brown. When the doughnuts are done, carefully take them out of the oil using a slotted spoon and place them on the prepared kitchen paper to cool slightly. Once cooled, roll the doughnuts in the cinnamon sugar, making sure they are completely coated.

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

13. 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 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.

14. 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 small doughnut ball.

If you don’t have a thermometer to check the oil in the pan is hot enough, drop a croûton-sized piece of white bread into the oil and it should go golden brown within 10 seconds. If it goes brown too early, reduce the heat and drop in another piece of bread. If it takes too long to turn brown then let the oil heat up a little more.