The Hummingbird Bakery Cookbook

coconut meringue cake

mixer down to a slower speed. Slowly pour in the milk, then when it is all 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 and lighter it becomes.
Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.

the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Cream Cheese Frosting on top.

hazelnut and chocolate cupcakes

Sometimes chocolate alone just won’t do, which is why we’ve added irresistible hazelnut chocolate spread to these cupcakes. Decorate with hazelnuts for extra crunch.

¾ cup plus 1 tablespoon all-purpose flour
2½ tablespoons unsweetened cocoa powder
a scant ¾ cup sugar
1½ teaspoons baking powder
a pinch of salt
3 tablespoons butter, at room temperature
½ cup whole milk
1 egg
½ cup hazelnut and chocolate spread (such as Nutella)
about 36 whole, shelled hazelnuts, to decorate
hazelnut and chocolate frosting
2 confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
⅓ cup hazelnut and chocolate spread (such as Nutella)
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attach

attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.
For the hazelnut and chocolate frosting: Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn

attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg, and vanilla together in a pitcher, then slowly pour about half into the flour mixture, beat to combine, and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth but do not overmix.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Chocolate, Vanilla, or Cream Cheese Frosting on top and decorate with

red velvet cupcakes

It seems people can’t resist the red velvet cupcakes’ deep red crumb with white Cream Cheese Frosting. Mix all the ingredients well so that the sponge has an even color and texture. For added color contrast, you can sprinkle some extra red velvet cake crumbs over the frosted cupcakes. To make a red velvet cake instead, double the quantities below, divide between three 8-inch cake pans and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of Cream Cheese Frosting.
4 tablespoons unsalted butter, at room temperature
¾ cup sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon pure vanilla extract
½ cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
1 quantity Cream Cheese Frosting
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld elec

chocolate jimmies or edible balls.

electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even batter. Turn the mixer down to low speed and add the baking soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the batter into the paper cases until two-thirds full and bake in