London is one of the places I absolutely adore. You probably know that by now, after all the story with the oh-so-awesome afternoon tea and the unforgettable scones.
Another thing I wanted to do in the 3-day-long trip was to buy some books and CDs, even though that nowadays with Kindle and iPod no one else buy these things anymore *sight*.
But that’s the issue with travelling light with only hand luggage: I often have no space to store my purchases and need to board the plane with some odd bags full of clothes. Since I wanted to buy some mugs, CDs and a couple of other very useful stuff, I had only one small space for a cookbook on the bottom of my suitcase.
So off I went to Waterstones, wanting to bring the whole store with me. Since that wasn’t possible, I settled for The Hummingbird Bakery cookbook just because it looked yummy and it was packed with a hundred of gourgeous and delicious recipes. So it was the best I would do with little space.
It couldn’t be a better choice: so far I’ve done several of the recipes, and sometimes even more than once.
These cupcakes are a good example of that. With a change here and there, I changed it to make it more pleasant to the crowds at home, which included adding a gooey, awesome coconut filling and a piece of Bounty at the top.
You can use this fiiling to make what we call in Brazil “beijinho”: cooked condensed milk with coconut shaped into bite-size balls and covered in granulated sugar or coconut flakes.
If you’re looking for a one-recipe-pleases-all cupcake recipe, I would recommend you to give it a go — you will be pleased as much as I was with my cookbook choice, despite wanting to bring everything with me.
- 70 g butter, room temperature
- 170 g all-purpose flour
- 250 g sugar
- 50 g cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- 210 ml whole milk
- 2 large eggs
- 1 can sweetened condensed milk
- 100 g shredded coconut
- 20 g butter
- 160 g butter, room temperature
- 500 g powdered sugar
- 2 tbsp shredded coconut
- 1 tsp vanilla extract
- Bounty pieces to decorate
- Preheat your oven to 170°C/340°F. Line a muffin pan with paper cups. Set aside.
- In a mixer or with a fouet and a large bowl, beat the butter with the flour, sugar, cocoa powder, baking powder and salt until they get to a crumbly mixture.
- Separately, mix the eggs and the milk.
- Add the milk and egg mixture to the other mixture and mix until just combined.
- Fill the muffin cups with the batter until ⅔ full.
- Bake for 20-25 minutes and once done, let them cool in a wire rack.
- In a saucepan over medium heat, mix all the ingredients until the butter dissolves completely.
- Lower the heat to the minimum possible and keep mixing until the mixture starts to boil.
- Once boiling, mix it more vigorously, making sure that nothing is sticking to the bottom of the pan.
- When the mixture thickens, take it off the heat and wait it until it cools down.
- In a mixer, beat well the butter until creamy.
- Add the sugar, coconut, vanilla extract and mixture until combined.
- Cut a small hole on the top of each cupcake so you can fill it well.
- Fill each hole with the coconut filling, and top it with a trimmed piece of cupcake.
- Cover with the buttercream and decorate with Bounty pieces and shredded coconut.