Hummingbird Bakery Mother’s and Father’s Day Treats: An Extract from Cake Days. Tarek Malouf

the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

      3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.

      4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.

      5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.

      6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

      BOSTON CREAM CUPCAKES

      A variation on the famous Boston cream pie, we couldn’t stop eating these cupcakes during our research! Essentially a moist vanilla sponge filled with custard and topped with a rich chocolate frosting.

      Makes 12–16 cupcakes

      FOR THE SPONGE

      80g (3oz) unsalted butter, softened

      280g (10oz) caster sugar

      240g (8½oz) plain flour

      1 tbsp baking powder

      ¼ tsp salt

      240ml (8½fl oz) whole milk

      2 large eggs

      1 tsp vanilla essence

      FOR THE FILLING

      250ml (9fl oz) whole milk

      ½ tsp vanilla essence

      2 large egg yolks

      50g (1¾oz) caster sugar

      1 tbsp plain flour

      1 tbsp cornflour

      FOR THE FROSTING

      400g (14oz) icing sugar

      100g (3½oz) cocoa powder

      160g (5½oz) unsalted butter, softened

      80ml (3fl oz) whole milk

      Finely grated dark chocolate, to decorate

      One or two 12-hole

      deep muffin tins

      Piping bag (optional)

      1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

      2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

      3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.

      4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18–20 minutes or until well risen and springy to the touch, then leave to cool completely.

      5. While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.

      6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

      7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.

      8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

      9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.