These Hummingbird Bakery vanilla cupcakes, topped with candy-coloured vanilla frosting and sprinkles, are what the Hummingbird Bakery is best known for. These professional vanilla cupcakes are so easy to make and really do look the part too. They’re ideal for kids parties or family gatherings as you can make 12 in one batch. When you make these at home, don’t overcook them – they should be light golden and spring back when touched. This way you will ensure an airy, moist sponge with a subtle vanilla taste. This easy vanilla cupcakes recipe makes 12 cupcakes and will take around 1hr and 5 mins to make, bake and decorate your vanilla cupcakes. Store your cupcakes in a cake tin or airtight Tupperware on the kitchen side for up 3-4 days – of course, the sooner you eat them, the better they’ll taste!
Watch how to make The Hummingbird Bakery vanilla cupcakes
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- 1 quantity vanilla frosting
- hundreds and thousands or other edible sprinkles, to decorate
- a 12-hole cupcake tray, lined with paper cases
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
To make this cupcake recipe, 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 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 (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
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 cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.
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 extract in a separate bowl, then add to the butter mixture a couple of tablespoons 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.
This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small
Top tip for making The Hummingbird Bakery vanilla cupcakes
These cupcakes would make great food gifts - just pop into a cupcake box and tie with a ribbon!