brits don’t know anything about cupcakes.
so i had hankering for chocolate cupcakes the other day, and found a recipe from the hummingbird bakery of london.
‘ohh british cupcakes! that sounds great!’
i should’ve known british people don’t know anything about baked goods.
biscuits ≠ cookies.
but like…. scones are ok.
key lesson: don’t choose recipes based on ease or level of exoticism. choose recipes based on decadence.
so maybe the cupcakes were a little less than decadent…
BUT THEY WERE DELICIOUS.
but the real star was the whipped cream i made from scratch, which we ate with strawberries, so it was obviously healthy. the recipe was adapted from the original hummingbird cupcakes by sugar and everything nice and then i readapted it… because the metric system.
chocolate cupcakes. (makes a dozen)
- about a cup of flour
- 3 tablespoons of unsweetened cocoa powder (maybe a bit more?)
- 1/2 cup sugar (maybe a little more of this too…)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoon unsalted butter, at room temperature
- 1 egg
- 1/2 cup of low-fat milk
- 1/2 teaspoon vanilla extract (or more… y’all know my policy.)
preheat your oven to 340º and line your cupcake tin with paper liners – or get out your lovely silicon liners and your cookie sheet. in a small bowl, whisk together your milk, vanilla, and egg, and then set aside. in a medium bowl, mix together all of your dry ingredients and your butter with a hand mixer on low until it looks like sand.
then slowly add in half of your liquid mixture and continue mixing on a low power. finally, add in the rest of the liquid and beat the batter together until smooth. spoon the batter into your liners until they are about 2/3 full. then bake them for about twenty minutes, or until the cake bounces back when you gently press on the top.
and finally, although you want to just eat one, you have to wait for them to cool completely.
meanwhile you can make the easiest, and most delicious thing ever.
vanilla whipped cream frosting.
yeah. exactly. [via fine cooking.]
- 3 cups heavy or whipping cream
- 5 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract (or a little more??)
this must make a whole lot of whipped cream because i only made a half batch of it and we had plenty for all the cupcakes and for strawberries. anyway, to start you have to chill your bowl and whipping attachment in the fridge for 20 minutes or in the freezer for 5 minutes. once chilled, pour your cream into your bowl and beat on medium-high speed until it begins to thicken. turn the speed down to medium and add in your sugar, continuing to beat until peaks start to form. incorporate the vanilla extract and whisk slowly until the mixture is smooth and the peaks stick straight up when you raise the whisk.