Tarek Malouf - The Hummingbird Bakery Cake Days - Recipes to make every day special

MOCHA CUPCAKES

On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) whole milk

15g (½oz) hot-chocolate powder

5g (¼oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

30g (1oz) hot-chocolate powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

12–16 heart-shaped chocolates, to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.

4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.

6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.

7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.

8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.

VANILLA AND CARDAMOM WHOOPIE PIES

Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

2 tsp vanilla essence

75g (2½oz) unsalted butter, melted

¾ tsp bicarbonate of soda

275g (10oz) plain flour

¼ tsp baking powder

½ tsp ground cardamom

FOR THE FILLING

170g (6oz) unsalted butter, softened

¼ tsp ground cardamom

280g (10oz) icing sugar, plus extra for dusting

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.

2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.

5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.

6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.

CHOCOLATE WHOOPIE PIES

This was the first type of whoopie pie that we started selling at The Hummingbird Bakery, back in 2008. Thick vanilla and marshmallow filling sandwiched between dense chocolate sponge, what could be better?

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence

75g (2½oz) unsalted butter, melted

200g (7oz) plain flour

80g (3oz) cocoa powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.

2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Once the batter has cooled down, spoon it on to the prepared trays, dividing the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.

5. While the sponges are cooking, you can make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge and leave for about 30 minutes to firm up slightly.