Birthdays, a time of year that I love… especially when it’s not mine. I think I may actually be the only person on Earth to prefer other people’s birthdays to my own, but that’s just how it is. There is one specific problem when it comes to my birthdays: I’m the baker, thus I make my own cakes – not the most enjoyable experience (especially when putting the candles on!).Read More »
I’ve waited a really long time to make the Cookies and Cream cake from the Hummingbird Bakery Home Sweet Home recipe book. Apparently I have very few friends who have a sweet enough tooth to handle this dynamic duo. Thankfully, my friend from work had a birthday coming up, and has a seriously sweet tooth (even sweeter than mine!) so I shot-gunned cake duty and went all out on this cake.Read More »
I’ve never really understood the whole peanut butter and jelly thing. Don’t get me wrong, I’m all for weird and wonderful food couplings (apple and cheese, jam and cheese, Coca-Cola and French bread are a few examples), but this American pair seemed just a bit too much for me.Read More »
It’s been a while since I baked any cookies and I spotted this recipe in the new Hummingbird Bakery recipe book and couldn’t say no. I mean who can say no to peanut butter and chocolate?!Read More »
My brother came to visit this week and on his way to mine, informed me that there’d better be a tasty dessert awaiting his arrival or there would be trouble. Trouble, when it comes to my older brother, takes the form of a lot of punches (in a very loving brotherly fashion). It seems no matter how old we get (he is 29 and I’m 24), we still fight like we’re children. So to avoid any bruises, I decided to make him the Peach Cobbler from the new Hummingbird Bakery recipe book, as it looked simple and, more importantly, really quick to make.Read More »
These are my second attempt at muffins and I decided to go with a Hummingbird recipe, as they are famously American and are meant to be amazing with muffins. The Banana and Cinnamon muffins in the first Hummingbird Recipe book simply sounded too good not to attempt so I got all the ingredients and started baking on a Sunday night to take to work the next day.Read More »
During Easter, I went a bit anti-Easter related baked goods. I don’t know about everyone else, but I’m kind of tired of all the Easter eggs, bunnies, and bird nests. We’ve all had our fair share of chocolatey goodness and enough is enough.
So when I was told that we had guests coming for cake and tea two hours before they were due to arrive – I refused to bake anything Easter-related I got out the trusty old Hummingbird Bakery Cookbook and picked a recipe that reminds me of spring: the Lemon and Poppy Seed Ring Cake.Read More »
Right. I got my brand-spanking new beautiful Hummingbird Bakery Recipe book, which meant: a lot of jumping up and down, countless hours spent pouring over the pictures trying to decide what to bake first; and five seconds of baking time to spill something on it. I guess the sign of a good recipe book is one with numerous stains?! At least, this is what I tell myself instead of admitting that I’m just a messy cook.Read More »
That’s right people – this is officially the easiest one I’ve made yet. I made this for yet another dinner party and we had lots to do. Luckily there’s literally no baking involved in this recipe, which makes a welcome change … especially when both ovens were already packed with food being roasted.Read More »
I have had my eye on these cupcakes for a really long time but I always end up drinking my supply peppermint tea and completely forgetting to bake anything!
This time I was determined to follow through and bought a whole new stash of teabags for the occasion. However, In true Diary of a Bake-A-Holic style I didn’t read the recipe until I wanted to start baking; I realised you have to let the teabags brew in water for 30 minutes and also in the milk used for icing. I took this as an excuse to have a tea-break (peppermint tea, of course) and got out my book to entertain me while I waited.
Two cups of tea and a few chapters later I was asked if I was actually going to bake; I looked up confused and realised an hour had already passed! Eek! I jumped up to get on with the baking.
The recipe follows the standard Hummingbird Bakery method, mix dry ingredients with butter; mix wet ingredients together; then whip it all up together until nice and smooth.
This was distributed amongst 24 cupcake cases (I doubled the batch to take some to work the next day) and cooked in the oven for around 20minutes. Once they were out to cool I started on the icing, which was again the same method of butter icing but with pre-brewed peppermint tea milk.
The icing smelt absolutely divine and I have to confess, I did end up ‘tasting’ it a few times before I even decorating the cupcakes! I finally managed to get the icing in a piping bag and used a ‘Wilton 2D’ nozzle to pipe a small rose in the centre of each cupcake. They went into cupcake boxes and were shipped to work the next day.
I couldn’t actually wait till the next day to try them out so tried one out after dinner with a cup of … you guessed it, peppermint tea.
These cupcakes are quite sweet so may not be to everyone’s taste. The sponge itself has a really subtle hint of peppermint and is delicious enough to have on its own. The icing comes out quite sweet but you the delicate taste of peppermint still comes through. These cupcakes are very addictive so be prepared to have more than one! They have become another favourite cupcake recipe by the Hummigbird Bakery; I can’t wait to try some out some other tea-based delights.