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

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 chopped strawberries 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.

11. 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 some chopped strawberry pieces and a generous sprinkling of crushed meringue.

A classic French dessert given the American cupcake treatment. Sprinkle a generous amount of demerara sugar over the custard before ‘burning’ the sugar to create the classic crunchy brûlée topping. This recipe required a cook’s blowtorch – make sure you read the instructions and do be careful if you’ve not used one before.

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

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 DECORATION

150g (5½oz) DEMERARA SUGAR

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

COOK’S BLOWTORCH

1. 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.

2. 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.

3. 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.

4. Meanwhile, make the sponge. 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.

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 from 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. 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 from time to time. Once any 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.

8. 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.

9. Bake for approximately 20–25 minutes or until the cupcakes are 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. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk on a slow speed, mix the custard until it is smooth. 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.

11. Coat the top of each cupcake generously in demerara sugar. Using a cook’s blowtorch, carefully brûlée (lightly burn) the sugar, avoiding the paper cases with the flame. These cupcakes should be served immediately.

The stem ginger in these cupcakes gives a mouthwateringly sweet and strong flavour without the peppery taste of fresh ginger. Crystallised ginger can be found in the baking section of most large supermarkets.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER

1 tbsp BAKING POWDER

1 tsp GROUND GINGER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)

FOR THE FROSTING

450g (1lb) ICING SUGAR, SIFTED

60g (2oz) COCOA POWDER, SIFTED

150g (5½oz) UNSALTED BUTTER, SOFTENED

3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)

60ml (2fl oz) WHOLE MILK

FOR THE DECORATION

CRYSTALLISED GINGER

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, ground ginger 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 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. Mix through the chopped stem ginger.

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 20–25 minutes or until the cupcakes bounce 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, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then mix through the chopped stem ginger. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.

8. When the cupcakes are cool, 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 couple of pieces of crystallised ginger.

A tangy classic American pie given our special Hummingbird cupcake treatment. We don’t use colouring in the custard frosting, so it does come out pale. Grate over lots of lime zest to decorate and add a bit of zing.