LITMIR.BIZ

      On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.

      Makes 12–16 cupcakes

      FOR THE SPONGE

      240ml (8½fl oz) whole milk

      15g (½oz) hot-chocolate powder

      5g (¼oz) instant espresso powder

      80g (3oz) unsalted butter, softened

      280g (10oz) caster sugar

      240g (8½oz) plain flour

      1 tbsp baking powder

      ¼ tsp salt

      2 large eggs

      FOR THE FROSTING

      50ml (1¾fl oz) whole milk

      30g (1oz) hot-chocolate powder

      500g (1lb 2oz) icing sugar

      160g (5½oz) unsalted butter, softened

      12–16 heart-shaped chocolates, to decorate

      One or two 12-hole

      deep muffin tins

      1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

      2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.

      3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.

      4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

      5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.

      6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.

      7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.

      8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.

      VANILLA AND CARDAMOM WHOOPIE PIES

      Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.

      Makes 8–10 pies

      FOR THE SPONGE

      1 large egg

      150g (5½oz) caster sugar

      125g (4½oz) plain yoghurt

      25ml (1fl oz) whole milk

      2 tsp vanilla essence

      75g (2½oz) unsalted butter, melted

      ¾ tsp bicarbonate of soda

      275g (10oz) plain flour

      ¼ tsp baking powder

      ½ tsp ground cardamom

      FOR THE FILLING

      170g (6oz) unsalted butter, softened

      ¼ tsp ground cardamom

      280g (10oz) icing sugar, plus extra for dusting

      220g (8oz) vanilla marshmallow fluff

      1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.

      2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.

      3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

      4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.

      5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.

      6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.

      CHOCOLATE WHOOPIE PIES

      This was the first type of whoopie pie that we started selling at The Hummingbird Bakery, back in 2008. Thick vanilla and marshmallow filling sandwiched between dense chocolate sponge, what could be better?

      Makes 8–10 pies

      FOR THE SPONGE

      1 large egg

      150g (5½oz) caster sugar

      125g (4½oz) plain yoghurt

      25ml (1fl oz) whole milk

      ¼ tsp vanilla essence

      75g (2½oz) unsalted butter, melted

      200g (7oz) plain flour

      80g (3oz) cocoa powder

      ¾ tsp bicarbonate of soda

      ¼ tsp baking powder

      FOR THE FILLING

      170g (6oz) unsalted butter, softened

      280g (10oz) icing sugar

      220g

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