Who remembers my ‘I hate making cupcakes’ tirade last Halloween? Yet here we have more cupcakes, and guess what, I still hate making them.
I thought I’d do some baking this week when it was time for the Wimbledon women’s singles semi final! After seeing Garbine Muguruza knock Agnieszka Radwanska out of the Championships, it was time for Serena Williams vs. Maria Sharapova! I figured many people will be making an event out of all the finals this weekend, so why not throw yourself a tennis-themed party with these?
The cakes themselves are a Hummingbird Bakery recipe that could not be any easier.
120g plain flour
140g caster sugar
1 & 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 tsp 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. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 18-25 minutes, or until light golden and the sponge bounces back when touched. Use a mechanical ice cream scoop for identical even cupcakes. I bought a normal ice cream scoop before but you end up getting your finger or another spoon to get the mix out. 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 rack to cool completely.
When the cupcakes are cold, spoon the Vanilla Frosting on top and decorate.
See, even.
I probably should have filled slightly less as I needed a little rim to fill for smooth icing but you live and you learn.
For the Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml of whole milk
a couple of drops of vanilla extract
Beat the icing 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 the mixer down to slow speed. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of spoonfuls 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 and lighter it becomes.
Food colour as you wish – I use Wilton Gel Food colouring. There are some great frosting tips on the Hummingbird Bakery page if you (like me) need some assistance.
I was going to attempt icing a little USA flag (#TeamSerena) on them but even spreading the green frosting flat was frustrating me enough.
These, however, I am pretty chuffed with.
Completely stole the inspiration for the pink from this Selfridges post. Theirs are better, yes I know. I took a risk making buttercream frosting in this unusually warm British summer weather but my swirls held up pretty well. You can stick yours in the fridge or for a blast in the freezer if you’re not so lucky.
Next time I think I’ll flavour my frosting as the cupcakes only have a very subtle vanilla taste. I’ve actually spied the perfect flavouring technique on twitter I can’t wait to try, but does that mean more cupcakes!?
