I have had a weakness for American-style cupcakes ever since a bakery specialising in them opened in my city. I had never dreamed it would be possible - let alone easy - to recreate the same thing at home, until I was recently given The Hummingbird Bakery Cookbook as a gift.
Oh, it is wondrous! The sponge itself can be ready to cook in about fifteen minutes, and once cooled, the frosting is easy to spread on and utterly delicious. The recipes I have tried so far (three, and another later on today) are straightforward and produce perfect quantities - meaning heaps of frosting, just like the real thing.
These ones were my first attempt - the strawberry cheesecake cupcakes. There is chopped strawberry in the bottom, cream cheese frosting on top, and a sprinkling of biscuit crumbs to represent the biscuit base of a cheesecake.
Oh, it is wondrous! The sponge itself can be ready to cook in about fifteen minutes, and once cooled, the frosting is easy to spread on and utterly delicious. The recipes I have tried so far (three, and another later on today) are straightforward and produce perfect quantities - meaning heaps of frosting, just like the real thing.
These ones were my first attempt - the strawberry cheesecake cupcakes. There is chopped strawberry in the bottom, cream cheese frosting on top, and a sprinkling of biscuit crumbs to represent the biscuit base of a cheesecake.
If you enjoy baking or simply have a sweet tooth, this book is a necessity.
Charlotte
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| Ready to pour on the cake mixture... |
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| ... spreading on the frosting... |
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| ... and eating the rest! |
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