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Home Sweet Home Bakealong 22: Blueberry and Amaretti Trifle Cupcakes

April 4, 2015


Blueberry Amaretti Trifle Cupcake from Hummingbird bakeryBack to cupcakes this week. Have I mentioned before how much I like the Hummingbird method of making the sponge? I have? Oh well…I like it. It’s much less mess. Butter, sugar and flour together, then add liquids. No creaming. Wahoo. I’m not sure I should admit to this as a baker but I feel sometimes like creaming sugar and butter are the equivalent to doing the masking tape before you paint a room. It’s necessary and not entirely unpleasant but sometimes you just want to get to the next stage and you know you can’t get away with cutting corners on it.

Home Sweet Home Hummingbird cupcakes

Compare the cupcakes

Anyway, I digress. This recipe revealed one of the many plus-points of this bakealong – that of building up skills. Having made custard before this part of the recipe didn’t fill me with trepidation as it might have done in the past. I had two issues with this recipe, both of my own making: 1. They sponge is very dense and the blueberries sank. This is because I misread the baking powder amount and used 1tsp (a tablespoon sounds a lot?) and also because I used frozen blueberries. 2. I couldn’t get the topping stiff enough to make nice looking swirls. This is because I stopped paying attention when whipping the cream and let it go too far so it was more like mixing custard with clotted cream. Next week it’s Peanut Butter Cheesecake.

Blueberry Custard Cucpcakes

Blueberry carnage

Blueberry and Amaretti Trifle Cupcakes from Home Sweet Home by Hummingbird Bakery

Ingredients: For the cakes: 70g butted 210g plain flour 1 tbsp baking powder [I used a tsp…oops] 1/2 tsp salt 250g caster sugar 210ml whole milk [I used semi] 2 large eggs 1/2 tsp vanilla extract 150g blueberries [ Like Beckie, I used frozen, but not for such good reason as her – frozen are cheaper and I had some in stock] For the topping: 330ml whole milk 3 large egg yolks 60g caster sugar 20g plain flour 20g cornflour 150ml double cream To top: 75g blueberries 50g amaretti biscuits, crushed into fine crumbs Join Beckie and me in our Epic 100 part bakealong. #HomeSweetHomeBakeAlongI’m also adding this to CookBlogShare #CookBlogShare

One Comment leave one →
  1. lucyparissi permalink
    April 7, 2015 8:55 am

    I am a huge fan of the reverse creaming method that Hummingbird bakery uses – I don’t think I make cakes any other way nowadays! Not only is it easier it also makes for such a tender crumb! These cupcakes look utterly delicious – thanks for linking up to #CookBlogShare

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