The Hummingbird Bakery opened its doors on Portobello Road in 2004 and beckoned the hungry of London in, Hansel and Gretel-style, with all manner of sweet and delicious things. With amazingly fluffy cupcakes, mouthwatering brownies and pies that are a genuine slice of Americana, it’s not hard to see how one shop has since turned into a total of four across the capital, not to mention an international outpost opening next year. To celebrate our week-long Taste of London Blog Takeover, Hummingbird has shared an ‘adult treat’ with Hg2, reminding us that not everything sweet is really so innocent.
Buy Hg2 London here
Strawberry Daiquiri Mini Cupcakes
Makes 24–30 mini cupcakes
For the sponge
100ml (3∏fl oz) white rum
170g (6oz) caster sugar
150g (5∏oz) strawberries
40g (1∏oz) unsalted butter, softened
120g (4oz) plain flour
1 tsp baking powder
1 tsp salt
1 large egg
120ml (4fl oz) whole milk
1 tsp vanilla essence
For the frosting
80g (3oz) unsalted butter, softened
250g (9oz) icing sugar
1 tsp finely grated lime zest
4 tsp whole milk
Sliced strawberries, sprinkles or edible glitter, to decorate
1 or 1 24-hole mini-muffin tins
1. Preheat the oven to 170°C (325°F), gas mark 3, and fill a muffin tin with mini-muffin cases.
2. Add the rum and 30g (1oz) of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool slightly. Hull and chop the strawberries into small pieces, then soak in the rum and sugar reduction for 30–40 minutes.
3. Meanwhile, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, slowly mix together the butter, flour, remaining sugar, baking powder and salt. Mix until the ingredients have come together and resemble fine breadcrumbs.
4. In a jug whisk the egg, milk and vanilla essence together. With the mixer or electric whisk still running on a low speed, gradually pour the liquid mixture into the flour and butter and mix thoroughly, scraping down the sides of the bowl every now and then.
5. Drain the strawberries from the rum reduction, reserving the liquid, and place a few small pieces of strawberry in each cupcake case. Spoon the cake batter on top, filling each case by two-thirds. Any remaining batter can be spooned into one to six more paper cases in a second mini muffin tin.
6. Bake for 12–15 minutes or until the cupcakes are a light golden-brown colour and bounce back when lightly pressed. While they are still warm, spoon about ∏ teaspoon of the rum reduction over each cake, then leave to cool completely before frosting.
7. Using the freestanding mixer or electric whisk, set on a low speed, beat together the butter, icing sugar and lime zest until combined and crumb-like in texture, then mix together the milk and 4 teaspoons of the reserved rum reduction in a jug. Pour the milk and rum into the butter and icing sugar mixture, still mixing on a low speed. When all the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy.
8. Smooth the frosting on to the cupcakes using a palette knife. These cupcakes can be topped with fresh chopped strawberries or, for a celebratory touch, a scattering of sprinkles or edible glitter.