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Bah-Humbug Cupcakes for the launch of “It’s a Wonderful Christmas Carol”

December 6, 2014

Home Sweet Home Bakealong 7/100

Humbug Cupcake from Hummingbird bakery

Bah Humbug to Christmas?

Our house is partly named after a band. Blame Mr B, though I did get the sign made so you could safely argue that I was complicit. Anyway, they don’t exist anymore, but out of their ashes rose another band called The Retrospective Soundtrack Players. They use films and books to inspire their albums – so far Cool Hand Luke and Catcher in the Rye have had the RSP treatment. Last Monday they released their latest album “It’s a Wonderful Christmas Carol”. It comes on RED VINYL. Amazing.

Christmassy Vinyl

I think you should listen to them album or come and see them live – we’re going tomorrow and there’s a chance Mr B might even be helping them out with some vocals at another date. If that happens they’ll get my undying love, as I never get to hear him sing these days and I miss getting to be the girl who got to marry the boy from the band. Anyway, I digress.

In the end no man is poor who as friends with cake

Th latest in the Home Sweet Home Bakealong challenge is Mint Humbug Cupcakes. It occurred to me that these are rather apt for this time of year and for A Christmas Carol,  hence the diatribe above. So here they are – Bah-Humbug Cupcakes.

Mint Humbug Cupcakes
From Home Sweet Home by The Hummingbird Bakery

Makes 12-16

For the Sponge
70g unsalted butter
210g plain flour
250g caster sugar
1 tsp baking powder
1/2 tsp salt
210ml whole milk
1/2 tsp peppermint essence (I used Nielsen Massey as it’s a nicer flavour)
2 large eggs
50g tinned caramel

For the icing
500g icing sugar
160g softened unsalted butter
50ml whole milk (I think I used about 70ml in the end)
1/4 tsp peppermint essence
20g tinned caramel (I used about 40g)
6 mint humbug sweets, chopped (optional decoration)

Rough instructions
As with all other Hummingbird cupcake recipes you don’t cream the sugar and butter. I love this way of making the cakes. I think it makes for a denser cake but that’s not necessarily bad and it’s so much less hassle! So….
Mix dry ingredients and butter until breadcrumby.
Mix the wet ingredients and add in stages.
pour in cake cases and bake at 170 for 20-25 min. NOTE: mine took 30mins at 160 in a fan oven.

For the icing
Mix sugar and butter, then milk and mint. Add caramel last.

On another note…. chopping humbugs sounds a lot easier than it is. I think I’ll be finding minty shard in my kitchen for a long time.

Join Beckie and me in our Epic 200 part bakealong. Next week it’s a big one – Banana Boston Cream Cake


I’m also adding this to Cook Blog Share

2 Comments leave one →
  1. December 9, 2014 5:17 pm

    I love the sound of that band! Will check them out. The cupcakes ain’t bed either : )
    Thanks for linking to #CookBlogSHare

  2. December 17, 2014 10:03 pm

    Those cakes look so good Gill. Lovely flavours.

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