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

11. 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 and vanilla extract 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.

12. To assemble the mini cookies for decoration, place a small amount of the prepared frosting into a piping bag. Gently heat the strawberry jam in a pan over a low heat until it is smooth and slightly melted. Put a small amount of the strawberry jam in a second piping bag.

13. On a tray, lay out the cookies without the holes in the centres. Pipe a small amount of frosting onto each cookie, and a small amount of strawberry jam into the centre. Top each one with a cookie top with a hole in its centre to create a mini ‘jolly jammer’ sandwich cookie.

14. 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 frosting into the hollow. Then top with 1 teaspoon of strawberry jam, reheated if necessary to make it smooth and spoonable. 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.

15. Spoon a generous amount 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 mini jolly jammer sandwich cookie.

Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.

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

2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

FOR THE FROSTING

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

160g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) COCONUT MILK

FOR THE DECORATION

1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

60g (2oz) DESICCATED COCONUT

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 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 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.

6. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. 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. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.

8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, 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. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.

Nothing beats accompanying a cup of tea with a custard cream; except, perhaps, our cupcake version of this well-loved classic biscuit! You can always bake and assemble the cookies the day before and store them in an airtight container, then finish the recipe the following day.

MAKES 12–16 CUPCAKES

FOR THE COOKIES

100g (3½oz) UNSALTED BUTTER, SOFTENED

140g (5oz) CASTER SUGAR

1 EGG

200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING

¼ tsp CREAM OF TARTAR

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

FOR THE CUSTARD

220ml (8fl oz) WHOLE MILK

2 LARGE EGG YOLKS

1 tsp VANILLA EXTRACT

40g (1½oz) CASTER SUGAR

15g (½oz) PLAIN FLOUR

15g (½oz) CORNFLOUR

FOR THE FROSTING

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

210g (7½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) WHOLE MILK

1 tsp VANILLA EXTRACT

A FEW DROPS OF YELLOW LIQUID FOOD COLOURING

EQUIPMENT

3½cm (1½in) ROUND, FLUTED COOKIE CUTTER

PIPING BAG AND NOZZLE

1. First make the cookies. Preheat the oven to 170 °C (325°F), Gas mark 3, and line a baking tray with baking parchment.

2. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.

3. Roll out the dough on a lightly floured surface, to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Carefully place them on the prepared baking tray. Bake the cookies for approximately 10–13 minutes or until they start to go golden brown around the edges. Set aside to cool completely for later use. Any excess dough can be made into more cookies or frozen and used again at a later stage.

4. Leave the oven turned to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number of cupcakes you require.

5. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

6. In a 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. Raise the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.