The sun is shining in London, and although my head is pounding slightly, I feel very energized after a lovely dinner/party at friends last night. And on top of that it is Valentine’s day today. I like to celebrate it, but not too much. To go out for dinner seems a bit too commercial for me, so we are having dinner at home with another couple.
Mum and dad sent a card and two nice Lexington napkins, and Christopher gave me beautiful white roses. I love white flowers the most!
I have taken the cupcakes to work, so I hope the office likes them. They are really nice actually, and they should be, since I used a Hummingbird Bakery recipe.
I wish you all a happy Valentine’s Monday!
Hummingbird Bakery’s vanilla cupcakes, makes 12
- 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
For the frosting:
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
For the vanilla frosting:
- 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.