I love the Hummingbird Bakery cookbook and often turn to it for recipes, inspiration and sometimes just to cheer myself up because it is such a beautiful book to look through. I haven’t made it to one of the bakeries yet but it’s on my list! I love the way they present their cakes but have never tried to decorate my cupcakes in their signature style. I thought it was about time.
I used their recipe for vanilla buttercream icing because it is quite different from the one I would normally use, which is just a straight half butter to icing sugar, and I thought that was probably the key to getting them to look something approaching the same.
Hummingbird Bakery Vanilla Frosting Recipe:
250g icing sugar
80g butter (room temperature)
couple of drops of vanilla extract
Sieve the icing sugar and beat with the butter on a slow speed until the mixture comes together. Combine the milk and vanilla extract and add to the butter and icing sugar mixture a couple of tablespoons at a time. Once it has all been incorporated turn the speed up to high and continue beating until light and fluffy, about 5 minutes. This is the quantity recommended for 12 cupcakes.
The icing can be coloured any colour you like; the Hummingbird Bakery like candy colours and I tried to recreate these along with the sprinkle toppings. When you ice the cupcake you need to use a generous amount of icing and smooth it downwards to the edges using a palette knife. You then make an indented swirl in the middle with the flat tip of the palette knife. Decorate with your choice of sprinkles: I used a combination of sugar stars, balls and strands.
And party girls love them, whatever their age!
Happy Birthday Gabriella!