SUNDAY BAKING!

If you're in the mood to bake... you have to try these! 

So after spending all morning watching TV and Youtube videos, I felt like I had to do something productive... the answer baking of course.

Compared to some of my friends I am quite the amateur when it comes to baking, but ever since I was given a Hummingbird Bakery cookbook for Christmas two years ago, I would say their recipes are pretty fool proof and ALWAYS deliver on taste. 

So with some unwanted bananas leftover in the fruit bowl, I thought I would treat the family to these little goodies!

For those who want to try the recipe out for yourself I have posted it below. Enjoy x

Recipe from The Hummingbird Bakery Cake Days makes 12 -16 cupcakes

For the sponge:                                                  For the topping:
80g (3oz) unsalted butter, softened                    500ml (18fl oz) whole milk
280g (10oz) caster sugar                                    1/2 tsp vanilla essence
240g (8.5oz) plain flour                                      5 egg yolks
1 tbsp baking power                                           100g (3.5oz) caster sugar
1/4 tsp salt                                                           30g (1oz) plain flour
240ml (8.5fl oz) whole milk                               30g (1oz) cornflour
1 tsp vanilla essence                                           100g (3.50z) tinned caramel
2 large eggs                                                         200ml (7fl oz) double cream
2 ripe bananas                                                     Shaved or grated chocolate

1. Preheat the oven to 190C (375F), gas mark 5, then fill a muffin tin with muffin cases and line a baking tray with cling film.
2. Using a hand-held electric wish or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour,baking powder and salt on a low speed until the ingredients  are well incorporated and have the texture of fine breadcrumbs.
3. In a jug, whisk together the milk, vanilla essence and eggs by hand. Pour three-quarters of this into the dry ingredients and mix well on a low speed, scraping the sides of the bowl to ensure the ingredients are all incorporated. Increase the speed to medium, add the rest of the milk mixture and beat until the batter is smooth, then peel and mash the bananas and stir in. 
4. Divide the batter between the paper cases, filling each one by about two-thirds. Any remaining batter can be used to fill up to four more cases in the second tin. Bake the cupcakes in the oven for 18-20 minutes or until the sponge bounces back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely. 
5. While the cupcakes are cooking, start making the custard cream topping. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a separate bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to loosen the mixture if it seems too thick. 
6. When the milk has boiled, add 4-5 tablespoons to the paste and stir together, then pour this back into the pan with the remaining milk and return to the heat. Bring the mixture back up to the boil, whisking constantly and continue to cook for a further minute to ensure the flour is cooked. Take the pan off the heat and stir in the caramel. 
7. Pour the caramel custard into the prepared baking tray, cover the top with cling film and set aside to cool for 30-40 minutes. Once cooled, tip the custard into a large mixing bowl and beat with a wooden spoon to break any lumps. In a separate bowl, whip the double cream to soft peaks, then fold the whipped cream into the caramel custard. 
8. When the cupcakes are cold to the touch, pipe the caramel cream on top of each cake, or use a spoon to do the, if you prefer. Decorate with shaved or grated chocolate. 

Let me know how you get on baking these! Also if anyone has a good recipe for cupcakes let me know and I will try.

Love Nic x