Ready for today, I spend most of yesterday baking treats! I used the Hummingbird Bakery Recipe Book, but I'll write down what you need etc.
I made some Ham & Cheese Savoury Muffins for breakfast, and some Vanilla Cupcakes.
Here are the muffins:
The original recipe was for Cheese & Spinach Muffins, but I adapted it.
You will need:
1/2 Small Red Onion, finely chopped
360g Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Cayenne Pepper
250g Cheddar Cheese, grated
220ml Whole Milk
Pieces of Ham or Bacon
12 Paper Cases
Preheat the oven to 170° (325°F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
Put the flour, baking powder, cayenne and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a hand held electric whisk until all the ingredients are well mixed.
Stir in the onion and ham with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
These are the cupcakes:
You will need:
120g Plain Flour
140g Caster Sugar
1 1/2 Teaspoons Baking Powder
A Pinch of Salt
40g Unsalted Butter, at Room Temperature
120ml Whole Milk
1/4 Teaspoon Vanilla Extract
12 Paper Cases
250g Icing Sugar, sifted
80g Unsalted Butter, at room temperature
25ml Whole Milk
A Couple of Drops of Vanilla Extract
Preheat the oven to 170°C (325°F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the Vanilla Frosting on top, and decorate with your choice of decorations. (I chose edible flowers for Mothers Day).
Vanilla Frosting Instructions:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixture down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier it becomes.
What do you think? If you try any of these recipes, leave a link to a picture in the reply, or email me a picture!