Hummingbird Bakery has made their best selling cupcake recipe available to the public, which is great news to someone who doesn’t live very near their shop! If you follow the instructions precisely, they come out perfectly. They were even better than the ones I had last time I went to Hummingbird, which were a tad dry. These cupcakes have a lovely, deep red sponge and a sweet and silky cream cheese frosting. Make sure you mix the ingredients well so that the colour and texture of the cake are even.
I like my cupcakes to be in the large side (coming to the top of – or even over – the case when baked), so my recipe only made 9 cupcakes. Hint: a friend told me to pour the vinegar directly on the bicarb soda to get a good fizz and make the batter the right consistency. That’s how I did it. The video below shows the two ingredients mixed in a small bowl first and then incorporated. Another tip: Icing sugar (confectioner’s sugar) is very messy. Either cover the bowl with a clean dish (tea) towel, or use a very large bowl to prevent the sugar from ending up all over the place.
Watch the how-to video from Hummingbird Bakery:Pin It