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How To Make Hummingbird Bakery Vanilla Cupcakes

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Skip to main content. Refine your search for hummingbird bakery book home sweet home. Refine more Format Format. Items in search results. Search refinements Categories. Non Fiction 5. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter for around 5 minutes on a medium-high speed until light and fluffy.

Add two-thirds of the condensed milk and beat on a medium-high speed until light.


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Add the syrup and mix thoroughly. Add the eggs, one at a time, on a lower speed, mixing in between each addition, and then continue beating on a medium-high speed for about 2 minutes until the batter is light and fluffy. Mix in the flour and remaining condensed milk, a little at a time, alternating between the two ingredients. Add the vanilla and salt at the end and mix well. Spoon and spread the filling over the yeast dough and bake for 30 minutes or until golden.

The Hummingbird Bakery Home Sweet Home - North Mankato Taylor Library - OverDrive

The filling will be slightly wobbly, but it will set as it cools. Dust the cake with icing sugar once cool. A moist, spiced sponge, rich with molasses and brown sugar and topped with a lovely coconut and pecan crust. Be careful when finishing the crust under the hot grill — you want it bubbly and brown, but not burnt to a crisp! Line the tin with non-stick baking parchment. Mix the oats and boiling water together in a bowl and set aside.

The Hummingbird Bakery Home Sweet Home

In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, salt and nutmeg. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.

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Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Add the molasses and mix until just incorporated. Next, add the dry ingredients on a low speed, making sure not to overbeat, until just incorporated and mixed through. Stir in the oats and water mixture by hand.

Pour the mixture into the prepared tin and bake for 30—35 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in the tin for about an hour before you put the topping on. To make the coconut topping, gently heat the butter, brown sugar and cream in a saucepan until the sugar is dissolved, and then take off the heat. Add the coconut and pecans and mix well.

Spread the topping over the cake and put under a hot grill for 2—3 minutes, until the topping is bubbly and browned. Do not step away from the grill — it can burn very easily. Recipes using various carbonated soft drinks abound in vintage American recipe booklets. Most church groups and school parent-teacher associations still produce these spiral-bound booklets, with recipes donated by their members.

This simple pound cake is made moist and slightly citrusy by using 7Up, but you can substitute your own favourite lemony fizzy drink. Line the loaf tin with non-stick baking parchment. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 10 minutes on a medium-high speed until very light and fluffy. Add the eggs, one at a time, mixing after each addition, beating only until just incorporated.


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Remember to scrape down the sides of the bowl occasionally. Mix in the flour, lemon zest and vanilla extract until thoroughly mixed, but do not overbeat. Fold in the 7Up or equivalent by hand. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour or until a skewer inserted into the cake comes out clean and the top bounces back when lightly touched.

Cool briefly in the tin and then transfer to a wire rack to cool completely. This should be kept at room temperature for at least 2 days — stirring twice a day. It can be left for up to 6 weeks. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition and beating well. Mix in the molasses and vanilla on a low speed, and then add the dry ingredients, a few tablespoons at a time.

Hummingbird Bakery Home Sweet Home

Stir in the fruit and nuts by hand, with any leftover soaking liquid. Scrape the batter into the prepared ring mould or loaf tins and bake for 1 hour 30 minutes—1 hour 50 minutes, until a skewer inserted into the cake comes out clean. Cool the cake in the tin, then skewer little holes on top and pour in the remaining port. You can also sprinkle with more dark rum if desired. Turn out the cake once the extra liquid has soaked in and cool completely.

Wrap the cake tightly with baking parchment and foil and store at room temperature for at least a week before eating. Molasses was historically imported into America from the Caribbean and continued to be the main form of sweetener until around World War I, as normal sugar was very expensive. Still commonly used in American baking, it makes things moist and rich and irresistible. Base line the spring-form cake tin with non-stick baking parchment. To make the crumb topping, mix the muscovado sugar and flour in a bowl. With cold, dry fingers, rub the cubes of butter into the sugar and flour to make crumbs.

With a fork, mix in the pecans. Put into the fridge while you make the cake. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the sugar, butter, molasses and vanilla on a medium speed until very well mixed and smooth. Sift together the flour, ginger, cinnamon, allspice, bicarbonate of soda and salt. Mix in the flour and spices and the coffee, alternating between the two, starting and finishing with the flour and spices.

Add the pecans and mix in by hand.