Delicious little cupcakes that taste just like a diner shake
Hello all!!! It’s been a few days…or should I say weeks, but it’s been all go-go at this end and numerous things are trying to come to a close at school for me and the staff. Needless to say baking has been minimal, but after the kind requests of my lush Year 10’s for ‘more of ya cakes miss’ I felt the need to try out my awesome new book that my mummy bought me for my birthday in May. I’ll post the recipe but it’s very much the same to the proper Hummingbird one and if anything I strongly recommend you go out and buy this book or indeed order it online here. I am a true lover of Hummingbird recipes and use their basic vanilla cupcakes recipe as the basis for all my baking…light, fluffy and guaranteed to do more than they recommend it does 
My new fave book courtesy of my wonderful mummy!
So if you want something quick and easy to make that will be guaranteed to make people go WOW then try these out and try out some different toppings…hopefully my colleagues at the staff cricket match tomorrow will agree!
Ingredients
Cakes
- 70g Stork
- 210g plain flour
- 250g caster sugar
- 1tbsp baking powder
- 210ml semi-skimmed milk
- 2 free-range eggs
- 40g Nesquik or similar
Frosting
- 500g icing sugar
- 160g willow/butter
- 50ml semi-skimmed milk
- 100g Nesquik
Be aware that these can make 16 substantial (muffin tin) sized cupcakes or you can do what I did to make the recipe go further and do 2 cupcake tins reaping you 24 cupcakes in all
Hummingbird’s nifty new recipe!
Method
- Preheat the oven to 170 degrees and line 1 and a half muffin tins or 2 cupcake tins
usual starting point of stork, flour baking powder & caster sugar – WAZ EM UP in a food processor!!!
Nesquik-y goodness – new word invention?! – 40g please!
Add the Nesquik to the milk and eggs in a jug and pour in to the dry ingredients in the food processor
Look how pretty in pink this is…I added a touch of red food gel to make them look super pink!
This mixture honestly tasted so good – my guilty pleasure is uncooked mix – that I took the spatula outside to Grant who was working on his car, covered in grease, and made him try it!
Bake for 20mins at 170 or until they spring back when touched.
Leave to cool in the tins
Meanwhile make the frosting…beware equally nom-ilicious!
Add icing sugar, butter/willow to a food processor then dilute Nesquik and milk and pour in…no food colour needed here :)
Pipe in swirls or spread with a palette knife, however you feel on the day!
Exciting co-ordinated toppings…I do like it when things co-ordinate
All frosted and spangly balls on top
Pop the sugary laces in…to look like straws :)
…and hey presto one Milkshake cupcake for consumption
So simple to make and so cute to look at. I had enough frosting left over that I made a half batch more of cakes so that there is enough for Year 10s, cricket players and any other staff! Alternatively you could just freeze the leftover frosting in an airtight sip lock or indeed just generously frost the cupcakes again. Note to you all though, if you keep frostings in the freezer like I do, they defrost uber quickly sat in warm water or left on the side in this heat, however I would recommend you label your zip locks as I’ve frequently forgot to do this and it’s like frosting roulette!! Hmmm, hold that thought, that could be a pretty cool game!
Happy Baking
ZoBird xxx