Tag Archives: cupcake

Banana and Cinna-nom Muffins


 This is a great way to use up those over-ripe bananas you have hanging around the kitchen. It’s taken from the Hummingbird Bakery Cookbook which I must say, reliably delivers some of the tastiest cake recipes of any book I own. Not too sweet, I imagine these are the type of muffins normal people would get away with eating for breakfast. I, on the other hand, have absolutely no qualms about eating any kind of muffin for breakfast, lunch and dinner. Nom.

ImageMakes 12-18 (depending on the size of your muffin cases).


350g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp cinnamon
3/4 tsp salt
150g sugar
70g butter, melted
400g slightly over-ripe banana (approx. 3 large)
375ml butter milk (or milk with a teaspoon of lemon juice)
1 tsp vanilla extract (1/4 tsp paste)
1 large egg

for the cinnamon sugar:

3 tsp sugar
1/2 – 1 tsp cinnamon


Add the dry ingredients – flour, sugar, baking powder, bicarb, cinnamon and salt – to a bowl. Mix to evenly distribute. In a separate jug, measure out the milk, add the egg and vanilla. Mix gently just to break up the egg. Add the butter and the milk to the dry ingredients and use an electric whisk on medium speed to mix them thoroughly. In another bowl, mash up the banana, leaving a few medium sized chunks. Add to your muffin mixture and beat to make sure it’s all combined.

Spoon into muffin cases and sprinkle over a bit of the cinnamon sugar for a slightly crunchy topping. Bake for 20-30 minutes at 160-170. If you have any cinnamon sugar left, sprinkle over the muffins as they come out of the oven.

Serve warm with tea if you can’t wait. As with most muffin recipes, these are better left for a day or so to mature – I find you lose less of the mix stuck to the paper.

I heard they freeze well, but I am yet to find out for myself.



Peanut Butter Cupcakes


There’s something really nice about how peanut butter cupcakes sounds as it rolls off the tongue. I think it might be the combination of Nuh-Buh-Cuh, if you get what I mean? No…well, I don’t blame you.

I made these a while ago and unfortunately, as tends to happen, life got in the way of me uploading the recipe. They were for my housemate’s birthday and I had to make them, wash up and tidy away in under an hour to keep them a surprise! I ended up icing them in my bedroom just in case she came into the kitchen…

They are relatively “mild” on the peanut butter front. Or at least I think so. Feel free to use substitute more of the butter for peanut butter. God knows I would, but not everyone likes peanut butter as much as I do…

Makes approx 12-14


75g butter
110g peanut butter
200g brown sugar
1 egg
1 tsp vanilla extract
260g plain flour
½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
1tsp cinnamon
1 tsp ginger
180ml milk


75g butter
165g icing sugar
3 tsp water
1 tsp cinnamon


Preheat the oven to 180oC/350oF/gas mark 4 and line a muffin tray with muffin cases.

In a large bowl, cream together the butter, peanut butter and brown sugar. It helps if your butter is soft to begin with, so either take it out the fridge and stick it in your warming oven for a few minutes. Careful not to let it melt though. Once “fluffy and light” or once your arms get too achey to cream anymore, beat in the egg and vanilla extract.

In a separate bowl, sieve together the flour, salt, baking powder, bicarb and spices. Add about a quarter to the butter/sugar/egg mix, stir in, add a quarter of the milk, stir in and then repeat until you have no flour or milk left. Fill the cupcake cases ¾ full and stick in the oven for approximately 20 minutes.

While they’re baking, cream all the icing ingredients together in a bowl. Again, soft butter helps here (though I wouldn’t put it in the oven this time). Try not to “over” cream it as it will start to separate, for reasons unbeknownst to me!

Check the cakes in the usual manner by inserting a knife or skewer into the middle of one of the cakes to see if it comes out clean – if not put back in for a couple of minutes and check again/repeat until done.

Leave to cool before icing, otherwise the butter will melt and you’ll have some fairly disgusting looking cupcakes. I topped mine with a dollop of peanut butter and various nuts to make them as birthday-tastic as I could.


Red Velvet Cake


Recipe adapted from the Hummingbird Bakery recipe for red velvet cake, by Kerry, winner of our Bake-Off in aid of Arthritis Research!


60g unsalted butter
150g caster sugar
1 egg
20g cocoa powder
40ml red gel food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

300g icing sugar
50g unsalted butter
125g cream cheese


Preheat the oven to 170°C. Mix the butter and sugar until light and fluffy. Add the egg and beat until well incorporated.

In another bowl, mix the cocoa, red food colouring and vanilla to make a dark paste. Add to the other mixture and mix thoroughly until combined. Be sure to scrape the bowl to evenly mix the colouring through. Add half of the buttermilk to the mixture and stir before sieving half the flour. Beat again. Repeat to add the rest of the buttermilk and flour. Beat until you have a smooth, even mixture.

Add the bicarbonate of soda and vinegar. Beat for a couple more minutes.

Spoon into a lined, greased tin and bake for around 25 minutes. Alternatively, spoon into individual cases and bake as individual cupcakes for 20-25 minutes. As with standard cakes, a skewer should come out clean and the cake should be soft to the touch.

To make the cream cheese frosting, beat the icing sugar and butter together until well mixed. Add the cream cheese and beat again until incorporated. Continue until light and fluffy but be very careful not to overmix as it may separate and become runny. Spread over the top of the cake. Note you may need 1 1/2 – 2 times the frosting recipe to cover the entire cake.


Pink Marshmallow Cupcakes


It’s ironic that when I typed in ‘Hummingbird Bakery Marshmallow Cupcakes’ into Google, I got flooded with adverts for diet websites, slimming pills and that one secret for a flat tummy shared by thousands of women all over the world. If you’re still wondering what that secret is, apparently it’s a shed load of spam and a computer virus. My message is: don’t feel guilty for indulging in these once in a while, but when you’re unhappy because you look like a marshmallow, that’s probably the time to to eat a salad. Or sign up to the diet website. Up to you.

Also please note that due to the recent appearance of measuring cups in my kitchen (source: unknown) that measure out real American cups, my repertoire of recipes has reached previously impossible (ok, a tad trickier than usual) horizons. I will try and include conversions wherever the recipe has them, or even post a nice little bit about converting cups to weights. Who knows.

Makes 12.

Recipe courtesy of Hummingbird Bakery, etc etc. Now eat.


120g (1 cup) plain flour
140g (3/4 cup) caster sugar
1 1/2 tsp baking powder
a pinch of salt
45g unsalted butter, at room temperature
120ml (1/2 cup) whole milk
1 egg
¼ tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows (equivalent to 12 medium sized marshmallows)

250g (2 cups) icing sugar, sifted
5 tablespoons softened butter
2 tbsp whole milk
few drops vanilla or raspberry (or both) flavouring
200g marshmallows, preferably pink (equivalent to 12 medium sized marshmallows, chopped)
dash of pink food colouring (optional)


Preheat the oven to 170°C. Mix the flour, sugar, baking powder, salt and butter in a large bowl using an electric mixer or whisk. Do not worry if the mixture looks a little dry and crumbly: this is normal. Gradually add half of the milk and beat until just incorporated.

Mix the remaining milk, egg and vanilla together and add to the dry mixture in batches, beating gently as you do. Be careful not to over-mix and cause the mixture to separate. Stop mixing if you feel this is happening – it begins to look like a very watery, scrambled egg. Spoon the mixture into cases in a deep muffin tray. Bake for 20-25 mins or until a skewer comes out clean. Standard rules apply. Leave to cool slightly before starting the icing.

Melt one batch of marshmallows in a bowl over simmering water. Hollow out a small section of the centre of each cupcake and fill with a dollop of melted marshmallow.

To make the frosting, beat sugar and butter together in a bowl with an electric whisk. Add the flavourings to the milk and add the mixture to the mix whilst gently whisking. Once incorporated, whisk vigorously for five minutes until light and fluffy. Stir in the marshmallows.

When the cupcakes are cooled, spoon the frosting on top and enjoy*!