Copyright

Fourth Estate

An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF

www.harpercollins.co.uk

First published in Great Britain by Fourth Estate in 2015

Text copyright © Tarek Malouf 2015

Photography © Kate Whittaker 2015

Tarek Malouf asserts the moral right to be identified as the author of this work

A catalogue record for this book is available from the British Library

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins

Source ISBN: 9780007564590

Ebook Edition © JANUARY 2015 ISBN: 9780007564606

Version: 2015-02-10

Contents

Cover

Title Page

Copyright

Introduction

Cakes

Cupcakes

Layer Cakes

Pies

Cookies & Candies

Traybakes

Pancakes

Ice Cream

Puddings

Bread & Savouries

Baking Essentials

List of Recipes

Acknowledgements

About the Author

About the Publisher

Introduction

When I opened the door of The Hummingbird Bakery in Portobello Road in 2004, and let the first customer in, I didn’t realise that I was also opening the door onto a journey that would take me into the almost endless world of American baking. A handful of loyal customers accompanied me, at that first bakery, in discovering new American-style goodies. They were soon joined by many home-bakers, indulging their sweet tooths, honing their whisking and frosting skills, wowing their friends, colleagues and families with impressive multi-layer cakes, fluffy cupcakes and abundant sweet bakes. As more Hummingbird Bakery branches opened in London, our reach expanded much further thanks to our recipe books and social media pages. What we all share is a love of baking and an appreciation for the quirky fabulousness that is the American baked good!

Americana can be loud – all neon lights and shiny colours. There are those American goodies we’re all familiar with: they stand out, demand to be noticed and they almost seem to know they’re famous. But there’s more to the United States and its sweet treats than that. Whilst every American region has its specialties, there’s no place like the South if you want to enter a unique world of baked goods. These goodies will draw you in and envelop you like the sweet scent of a pie cooling in an open window.

Down south, things are slower and most definitely sweeter. When I started to think about what kind of recipes I wanted to gather and write for this book, my mind kept turning back to some of the tantalisingly special things that I had eaten on my trips to the United States and especially to the South. I knew that beyond the Pecan Pies and Red Velvet Cakes there were so many other recipes, unknown in the UK, that were begging to be discovered by our wonderful home-bakers.

I decided to go on a journey that would take me from New York City down to Durham in North Carolina, on to Atlanta and New Orleans, and end up in Dallas. Visiting relatives and old friends, I had come armed with only one demand: take me to the best desserts in town! And everyone duly helped out – after all, who could turn down the chance to eat dessert in the name of research?

In eating my way southwards, I discovered the rich, spicy tastes of old-fashioned recipes known only in specific regions; treats that were show stoppers; cakes that needed many steps and careful consideration (people had more time for baking in the past); but also easy recipes that could be mixed up in minutes but tasted just as good.

Running through all the recipes was a history of the South, and indeed the United States as a whole. Ginger, cinnamon and nutmeg from the Old World, liberally used, blending together with pecans and pumpkins from the New World. Fruits that need the hot sun, such as peaches from Georgia and oranges from Florida, to freshen things up and give a zing to cakes and pies. The peanuts and sweet potatoes used by African slaves in their daily cooking, along with cornbread and molasses, that influenced American baking in a unique way. Peanut butter in particular is so familiar to the American palate that it is strange to think it seemed crazily exotic to British bakers a generation ago. The Southern baker has never shied away from experimentation, with vintage recipes made with odd ingredients sitting alongside the traditional goodies made with the Holy Trinity of Southern ingredients: pumpkins, pecans and bourbon. Throw in a lot of chocolate, some marshmallows and maybe a little more bourbon and you’re on your way to discovering how Southerners like their desserts!

Most of all, I am excited to introduce readers to recipes that they have probably not seen before. I know how excited they will be to progress that one step further into the rich history and techniques of American baking – to treat their friends and family with delicious creations. At The Hummingbird Bakery we love the fact that we’ve brought our readers on an American baking journey, and we’re excited to say that we think we’ve reached the final destination. We’re kicking back on the rocking chair with our plate of pie and declaring that Life is Sweet.

Tarek

Cakes

Gooey Butter Cake

Oatmeal Spice Cake

7Up Pound Cake

Black Fruitcake

Molasses Pecan Crumb Cake

Kentucky Bourbon Cake

Chocolate Bundt Cake

Ozark Pudding Cake

Gingerbread Cake

Tunnel of Fudge Cake

Upside-down Pear Cake

Gooey Butter Cake

This cake of two parts, a yeast dough base and soft, gooey topping, originates in St Louis, Missouri. Remember to take it out of the oven while still very slightly wobbly – it will firm up and set as it cools.

Makes one 23 x 32cm (9 x 13in) cake, to slice as desired

For the cake

55ml (2fl oz) whole milk

55ml (2fl oz) water

50g (2oz) unsalted butter

2½ tsp dried active or instant yeast

265g (9½oz) plain flour

50g (2oz) caster sugar

½ tsp salt

1 large egg

For the gooey butter filling

310g (11oz) unsalted butter, softened

160ml (5½fl oz) condensed milk (sweetened)

160g (5½oz) golden syrup

2 large eggs

90g (3oz) plain flour

1½ tsp vanilla extract

Pinch of salt

Icing sugar, to decorate

One 23 x 32cm (9 x 13in) tin

1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the tin with butter and dust with flour.

2. Heat the milk, water and butter in a small saucepan over a low heat until the butter has melted. Allow to cool until lukewarm, sprinkle the yeast over the top and stir. Leave for 10 minutes.

3. Put the flour, sugar and salt in the bowl of a freestanding mixer or a bowl you can use an electric whisk in and mix together with a fork. Pour in the yeast mixture and egg and mix for 2 minutes at a medium speed, making sure you scrape down the sides of the bowl as you go, until combined. Switch to the dough hook and knead for 10 minutes on a medium speed.

4. Pour the dough into the prepared tin – it will be soft and sticky. Press the dough into the tin so that it fills it up completely, pressing it up the sides of the tin. Set aside while you make the filling. The dough will rise a little in the tin as you prepare the filling – this is normal.

5. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter for around 5 minutes on a medium-high speed until light and fluffy. Add two-thirds of the condensed milk and beat on a medium-high speed until light. Add the syrup and mix thoroughly.

6. Add the eggs, one at a time, on a lower speed, mixing in between each addition, and then continue beating on a medium-high speed for about 2 minutes until the batter is light and fluffy. Mix in the flour and remaining condensed milk, a little at a time, alternating between the two ingredients. Add the vanilla and salt at the end and mix well.

7. Spoon and spread the filling over the yeast dough and bake for 30 minutes or until golden. The filling will be slightly wobbly, but it will set as it cools. Dust the cake with icing sugar once cool.

Oatmeal Spice Cake

A moist, spiced sponge, rich with molasses and brown sugar and topped with a lovely coconut and pecan crust. Be careful when finishing the crust under the hot grill – you want it bubbly and brown, but not burnt to a crisp!

Makes one 23 x 32cm (9 x 13in) cake, to slice as desired

For the spice cake

90g (3oz) rolled oats

290ml (10fl oz) boiling water

200g (7oz) plain flour

1½ tsp bicarbonate of soda

1½ tsp ground cinnamon

½ tsp salt

½ tsp ground nutmeg

115g (4oz) unsalted butter, softened

200g (7oz) soft light brown sugar

110g (4oz) caster sugar

2 large eggs

2 tbsp pure cane molasses, such as Meridian

For the coconut topping

55g (2oz) unsalted butter

200g (7oz) soft light brown sugar

120ml (4fl oz) whipping cream

100g (3½oz) shredded or desiccated coconut

120g (4oz) chopped pecans

One 23 x 32cm (9 x 13in) tin

1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.

2. Mix the oats and boiling water together in a bowl and set aside. In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, salt and nutmeg.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.

4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Add the molasses and mix until just incorporated. Next, add the dry ingredients on a low speed, making sure not to overbeat, until just incorporated and mixed through. Stir in the oats and water mixture by hand.

5. Pour the mixture into the prepared tin and bake for 30–35 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in the tin for about an hour before you put the topping on.

6. To make the coconut topping, gently heat the butter, brown sugar and cream in a saucepan until the sugar is dissolved, and then take off the heat. Add the coconut and pecans and mix well.

7. Spread the topping over the cake and put under a hot grill for 2–3 minutes, until the topping is bubbly and browned. Do not step away from the grill – it can burn very easily.

7Up Pound Cake

Recipes using various carbonated soft drinks abound in vintage American recipe booklets. Most church groups and school parent-teacher associations still produce these spiral-bound booklets, with recipes donated by their members. This simple pound cake is made moist and slightly citrusy by using 7Up, but you can substitute your own favourite lemony fizzy drink.

Makes one 900g (2lb) loaf cake, to slice as desired

165g (6oz) unsalted butter

320g (11oz) caster sugar

3 large eggs

200g (7oz) plain flour

1 tsp grated lemon zest

½ tsp vanilla extract

90ml (3fl oz) (less than a third of a can) 7Up or other lemon-lime carbonated drink

One 900g (2lb) loaf tin

1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the loaf tin with non-stick baking parchment.

2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 10 minutes on a medium-high speed until very light and fluffy.

3. Add the eggs, one at a time, mixing after each addition, beating only until just incorporated. Remember to scrape down the sides of the bowl occasionally. Mix in the flour, lemon zest and vanilla extract until thoroughly mixed, but do not overbeat. Fold in the 7Up or equivalent by hand.

4. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour or until a skewer inserted into the cake comes out clean and the top bounces back when lightly touched. Cool briefly in the tin and then transfer to a wire rack to cool completely.

Black Fruitcake

We couldn’t resist including this traditional Southern recipe, rich with boozy fruits, molasses, dark sugar and spices. As with all fruitcakes, if you make this a few months in advance and season it with rum every few days, it’ll be so much better.

Makes one 25cm (10in) ring cake or two 900g (2lb) loaf cakes, to slice as desired

100g (3½oz) prunes, pitted and chopped

125g (4½oz) dates, pitted and chopped

100g (3½oz) currants

100g (3½oz) raisins

60g (2oz) each candied orange and lemon peel

60g (2oz) candied pineapple

75g (2½oz) glacé cherries, halved

300ml (10½fl oz) ruby port

160ml (5½fl oz) dark rum

270g (9½oz) plain flour

2 tsp bicarbonate of soda

1 tsp each ground allspice

and cinnamon

¾ tsp each ground nutmeg, mace and cloves

½ tsp salt

150g (5½oz) unsalted butter, softened

200g (7oz) dark muscovado sugar

3 large eggs

80g (3oz) pure cane molasses, such as Meridian

1½ tsp vanilla extract

115g (4oz) pecans or walnuts, coarsely chopped

One 25cm (10in) ring mould or two 900g (2lb) loaf tins

1. In a large Tupperware or glass container with a lid, combine the dried, candied and glacé fruits with 200ml (7fl oz) of the port and all the rum and cover. This should be kept at room temperature for at least 2 days – stirring twice a day. It can be left for up to 6 weeks.

2. Preheat the oven to 150°C (300°F), Gas mark 2 and grease the ring mould or loaf tins with butter.

3. In a large bowl, sift together the flour, bicarbonate of soda, spices and salt.

4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.

5. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition and beating well. Mix in the molasses and vanilla on a low speed, and then add the dry ingredients, a few tablespoons at a time. Stir in the fruit and nuts by hand, with any leftover soaking liquid. The fruit and nuts and liquid can be puréed if you prefer a more smooth-textured cake.

6. Scrape the batter into the prepared ring mould or loaf tins and bake for 1 hour 30 minutes–1 hour 50 minutes, until a skewer inserted into the cake comes out clean. Cool the cake in the tin, then skewer little holes on top and pour in the remaining port. You can also sprinkle with more dark rum if desired. Turn out the cake once the extra liquid has soaked in and cool completely.

7. Wrap the cake tightly with baking parchment and foil and store at room temperature for at least a week before eating. If fully sealed, the cake can be stored for a further two to three months, and ‘seasoned’ every few days with some more rum.

Molasses Pecan Crumb Cake

Molasses was historically imported into America from the Caribbean and continued to be the main form of sweetener until around World War I, as normal sugar was very expensive. Still commonly used in American baking, it makes things moist and rich and irresistible.

Makes one 23cm (9in) cake, to slice as desired

For the crumb topping

70g (2½oz) dark muscovado sugar

100g (3½oz) plain flour

55g (2oz) unsalted butter, cut into small cubes

50g (2oz) pecans, finely chopped

For the cake

200g (7oz) golden caster sugar

170g (6oz) unsalted butter, melted

175g (6oz) pure cane molasses, such as Meridian

2 tsp vanilla extract

2 large eggs

355g (12oz) plain flour

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp bicarbonate of soda

½ tsp salt

235ml (8fl oz) warm coffee (filter or instant)

75g (2½oz) pecans, chopped

One 23cm (9in) deep spring-form cake tin

1. Base line the spring-form cake tin with non-stick baking parchment. Preheat the oven to 175°C (350°F), Gas mark 4.

2. To make the crumb topping, mix the muscovado sugar and flour in a bowl. With cold, dry fingers, rub the cubes of butter into the sugar and flour to make crumbs. With a fork, mix in the pecans. Put into the fridge while you make the cake.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the sugar, butter, molasses and vanilla on a medium speed until very well mixed and smooth.

4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Sift together the flour, ginger, cinnamon, allspice, bicarbonate of soda and salt. Mix in the flour and spices and the coffee, alternating between the two, starting and finishing with the flour and spices. Add the pecans and mix in by hand.

5. Pour the batter (it will be thin) into the prepared spring-form tin. Sprinkle evenly with the crumb topping that has been chilling in the fridge.

6. Bake for about 50 minutes–1 hour until the top is firm and springy and a skewer inserted into the cake comes out clean. Best served warm after cooling for 30–45 minutes.

Kentucky Bourbon Cake

You don’t have to use actual Kentucky bourbon for this cake – any whiskey will do, but bourbon does make it that extra bit authentic. Close your eyes after a few slices and you could actually be in the Bluegrass State!

Makes one 25cm (10in) ring cake, to slice as desired

For the cake

375g (13oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

225g (8oz) unsalted butter, softened

300g (10½oz) caster sugar

100g (3½oz) soft light brown sugar

4 large eggs

60ml (2fl oz) Kentucky bourbon or whiskey

235ml (8fl oz) buttermilk

For the glaze

85g (3oz) unsalted butter

150g (5½oz) caster sugar

60ml (2fl oz) Kentucky bourbon or whiskey

One 25cm (10in) ring mould

1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the ring mould with butter and dust with flour and set aside.

2. In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.

4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. In a small jug, mix together the bourbon and buttermilk by hand. Add the flour mixture to the bowl in three additions, alternating with the bourbon and buttermilk, adding the flour first. Only mix until the ingredients are just incorporated. Finish mixing in the last addition by hand.

5. Pour the batter into the prepared ring mould and bake for 40-45 minutes. When the cake is golden on top and bounces back when lightly touched, remove from the oven and leave in the mould.

6. To make the glaze, combine the butter, sugar and bourbon in a saucepan. Place over a low heat and cook just until the butter melts and the sugar is dissolved, then whisk vigorously to combine.

7. Take the cake, which should still be in the mould, and poke holes all over the top of the cake with a skewer. Pour three-quarters of the glaze slowly over the cake, letting it soak in carefully. Save the remaining quarter of the glaze.

8. Allow the cake to cool for 30 minutes, then flip over and turn out of the mould. Brush the remaining glaze over the top of the cake.

Chocolate Bundt Cake

Yes, you read correctly, this cake contains mayonnaise! Many vintage American recipes substituted processed shortcuts for separate ingredients. In this extremely delicious chocolate cake, the oil or butter is replaced with mayonnaise – and before you panic, it works beautifully. American Bundt tins, which make for a prettier cake, can be ordered online and will last you for years.

Makes one 25cm (10in) Bundt cake, to slice as desired

For the cake

270g (9½oz) plain flour

1¼ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

295ml (10½fl oz) buttermilk

70g (2½oz) cocoa powder

235g (8oz) mayonnaise

2 large eggs

165g (6oz) soft light brown sugar

160g (5½oz) caster sugar

1½ tsp vanilla extract

60g (2oz) dark chocolate (minimum 70% cocoa solids), coarsely chopped

For the chocolate glaze

2 tbsp golden syrup

2 tbsp water

55g (2oz) caster sugar

85g (3oz) dark chocolate (minimum 70% cocoa solids)

One 25cm (10in) Bundt pan or ring mould

1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the Bundt pan or ring mould with butter and dust with flour and set aside.

2. In a bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the buttermilk, cocoa, mayonnaise, eggs, both sugars and vanilla. Mix until smooth. Fold in the dry ingredients and chocolate by hand and make sure everything is well mixed.

4. Pour and scrape the batter into the prepared mould and bake for 45–50 minutes. When the cake bounces back when lightly touched, remove from the oven and leave in the mould to cool for about 20 minutes, then turn out onto a wire rack to cool completely.

5. To make the glaze, put the syrup, water and sugar into a small pan over a low heat until the sugar has dissolved. Remove from the heat and allow to cool to warm. If you add the chocolate when the mixture is too hot, the chocolate will seize. Stir in the chocolate until it’s smooth. Cool until slightly thickened and then spread or drizzle over the cake.

Ozark Pudding Cake

The Ozark Mountains are mostly in Missouri and Arkansas, and this baked-in-a-skillet cake was supposedly the favourite of President Harry S. Truman, a Missourian. If you want to experiment a little, use pears instead of the apples, but make sure you choose a firm-fleshed variety so that they don’t turn too mushy when baked.

Makes one 25cm (10in) cake, to slice as desired

2 large, ripe, firm apples (such as Pink Lady), peeled, cored and cut into quarters

135g (5oz) plain flour

1 tsp baking powder

1 tsp ground ginger

½ tsp salt

60g (2oz) unsalted butter, softened

200g (7oz) caster sugar, plus 1 tsp for sprinkling on top

1 large egg

1 tsp vanilla extract

55g (2oz) toasted flaked almonds

One 25cm (10in) cast-iron skillet or ovenproof pan

1. Preheat the oven to 175°C (350°F), Gas mark 4. Grease the bottom and sides of the skillet or ovenproof pan with butter.

2. Finely chop one of the apples. The other apple should be thinly sliced vertically. Sift together the flour, baking powder, ginger and salt into a bowl.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together on a medium speed just until it resembles wet sand. Do not cream to light and fluffy.

4. Add the egg and vanilla and blend on a medium-high speed until light and fluffy. Turn down the speed to low and add the flour mixture in one addition. Mix until just blended – this batter will be stiff. Fold in the chopped apple and half the almonds and stir a couple of times by hand until just blended.

5. Drop the thick batter onto the prepared skillet or ovenproof pan and smooth down gently to make an even level. Arrange the apple slices on top of the batter – fanning out the slices around the centre. Sprinkle the remaining almonds and 1 teaspoon sugar over the top.

6. Bake in the oven for 35–40 minutes until the cake is golden in colour and bounces back gently when lightly touched. The cake will continue to cook in the skillet when removed from the oven, so be careful not to overcook. Serve warm on the day it is baked.

Gingerbread Cake

This cake is seriously dense and rich. Using a combination of dark sugar, dark honey and molasses adds to the intensity and keeps the finished cake moist and slightly sticky. You can make it zingier by adding another tablespoon or two of freshly grated ginger. Eat plain or with some whipped cream to balance it out.

Makes one 23cm (9in) square cake, to slice as desired

225g (8oz) unsalted butter

120ml (4fl oz) water

175g (6oz) pure cane molasses, such as Meridian

175g (6oz) dark honey (chestnut or darker wildflower)

215g (7½oz) dark muscovado sugar

400g (14oz) plain flour

1½ tsp bicarbonate of soda

½ tsp salt

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp allspice

¼ tsp ground cloves

3 large eggs

120ml (4fl oz) whole milk

1 tbsp grated fresh ginger

One 23cm (9in) square tin

1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the tin with non-stick baking parchment on the bottom and up the sides.

2. Place the butter, water, molasses, honey and muscovado sugar in a saucepan and put on a low heat. Stir frequently and cook until the butter has melted and everything is thoroughly mixed together – do not allow to boil. Remove from the heat and set aside to cool.

3. In a bowl, sift together the flour, bicarbonate of soda, salt and spices. Set aside.

4. When the molasses mixture has cooled enough so that it’s just lukewarm transfer to a mixing bowl, add the eggs, one at a time, beating well after each addition. Add the milk and mix to combine well. Fold the dry ingredients into the batter. There may be some lumps, but don’t worry as long as most of them have been mixed in. Don’t vigorously mix. Finally, stir in the grated fresh ginger.

5. Bake in the oven for 1 hour–1 hour 15 minutes, or until the top bounces back when lightly touched and a skewer inserted into the cake comes out clean. Cool for at least 15 minutes in the tin before turning out onto a wire rack to cool completely. The cake can be served with whipped cream, if desired.

Tunnel of Fudge Cake

This recipe is adapted from the runner-up in the 1966 Pillsbury Bake-Off. The original recipe used Pillsbury powdered mix and became an instant hit after the company printed it in newspaper ads. The cake will have a gooey middle, so don’t test it with a skewer. And use the nuts or it won’t work!

Makes one 25cm (10in) Bundt cake, to slice as desired

For the cake

390g (13½oz) unsalted butter, softened

375g (13oz) caster sugar

6 large eggs

250g (9oz) icing sugar, stirred to lighten and smooth out

305g (11oz) plain flour

90g (3oz) cocoa powder

1 tsp vanilla extract

250g (9oz) chopped walnuts

For the chocolate glaze

90g (3oz) icing sugar, sifted

30g (1oz) cocoa powder

4 tbsp warm milk

One 25cm (10in) Bundt pan or ring mould

1. To make the cake, preheat the oven to 170°C (325°F), Gas mark 3. Grease the Bundt pan with butter and set aside.

2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter and sugar for about 5 minutes on medium speed until light and creamy. Lower the speed and add the eggs, one at a time, scraping down the sides of the bowl after each addition and mixing until just incorporated. Gradually add the icing sugar, mixing well. Add the flour, cocoa, vanilla and walnuts and mix until just combined.

3. Scrape the batter into the Bundt pan and smooth the top. Bake for 55–60 minutes. The cake will not be done in the centre, but will be dry on top and separated slightly from the sides of the pan. Remove from the oven and let stand in the pan on a wire rack for 1 hour. Loosen from the sides gently with a spatula after 1 hour and allow to cool in the pan for a further hour. If you take the cake out of the pan too early, it can fall apart. Remove from the pan by inverting the cake onto the rack, then cool completely.

4. To make the glaze, combine the glaze ingredients in a small bowl and beat with a whisk until smooth.

5. While the cake is still on a wire rack, place a sheet of greaseproof paper or a large plate under the rack to catch the drips. Spoon the glaze over the top of the cake, letting it drip down the sides. Let stand to set the glaze, then transfer carefully to a cake plate to serve.

Upside-down Pear Cake

We suppose you could use apples instead of pears, but pears work so well with the sponge and look like jewels when you turn the cake out on to your serving plate.

Makes one 23 x 32cm (9 x 13in) cake, to slice as desired

For the caramelised pears

6 large, ripe pears, peeled, cored and quartered lengthways

3 tbsp fresh lemon juice

40g (1½oz) unsalted butter

80g (3oz) caster sugar

130ml (4½fl oz) Kentucky bourbon or whiskey

For the cake

195g (7oz) plain flour

1½ tbsp ground ginger

1½ tsp ground cinnamon

½ tsp ground cloves

½ tsp grated nutmeg

½ tsp salt

160g (5½oz) unsalted butter

75g (2½oz) dark muscovado sugar

4 large eggs

170g (6oz) pure cane molasses, such as Meridian

3 tbsp boiling water

1½ tsp bicarbonate of soda

One 23 x 32cm (9 x 13in) tin

1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.

2. To make the caramelised pears, mix the pears with the lemon juice. In a large frying pan, melt the butter and sprinkle with half the caster sugar. Put the pear quarters into the pan. Cook for about 5 minutes until brown on one side. Turn and cook for a further 5 minutes until the other side is brown. With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.

3. Add the bourbon and the rest of the caster sugar to the pan and cook and stir frequently for about 5 minutes until the mixture becomes syrupy. Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.

4. Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same way, with the tapered ends lying in the same direction. Set aside.

5. To make the cake, sift together the flour, spices and salt in a bowl.

6. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Only beat until just incorporated. Add the molasses and beat for a few moments longer to mix.

7. In a small bowl, add the boiling water to the bicarbonate of soda and set aside. Add half the flour mixture to the creamed mixture on low speed. Then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well incorporated. It will look like the mixture has split, but that is correct.

8. Scrape the mixture into the tin on top of the arranged pears and bake for 25 minutes. Reduce the oven temperature to 165°C (325°F), Gas mark 3 and bake for 10–15 minutes longer. The top should bounce back when lightly touched. Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully (but quickly) turn upside down.

Cupcakes

Grape Jelly Cupcakes

Blue Hawaiian Cupcakes

Bananas Foster Cupcakes

Pumpkin Chai Cupcakes

Tomato Soup Cupcakes

Pink Champagne Cupcakes

Toasted Marshmallow Cupcakes

Chocolate Chip ‘Cupcakes’

Honey Cornbread Cupcakes

Mint Julep Cupcakes

Grape Jelly Cupcakes

Grape jelly in the USA is a seedless preserve or jam made from Concord grapes. This is hard to find in the UK, but using a purple grape juice will simulate the flavour.

Makes 12 cupcakes

For the cupcakes

2 large egg whites

60g (2oz) unsalted butter, softened

½ tsp salt

1 tsp vanilla extract

160g (5½oz) caster sugar

185g (6½oz) plain flour

1½ tsp baking powder

60ml (2fl oz) whole milk

60ml (2fl oz) water

For the filling

120ml (4fl oz) water

120ml (4fl oz) purple grape juice

3 tbsp cornflour

¼ tsp salt

110g (4oz) caster sugar

4 tbsp fresh lemon juice

30g (1oz) unsalted butter

For the frosting

1 large egg white

160g (5½oz) caster sugar

45ml (1½fl oz) purple grape juice

One 12-hole deep muffin tin, 12 paper muffin cases and two piping bags

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the egg whites until stiff. Set aside.

3. Again, using the mixer with the paddle attachment or a hand-held electric whisk, cream the butter, salt, vanilla and sugar together for around 5 minutes on a medium-high speed until light and fluffy.

4. Sift together the flour and baking powder into a bowl and add to the creamed mixture a third at a time, alternating with the milk and water. Scrape down the sides of the bowl after each addition and mix until smooth. Fold in the beaten egg whites by hand.

5. Scoop the mixture into the paper cases until three-quarters full. Bake for 20 minutes, or until the cupcakes are golden brown and bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

6. Whilst the cakes are baking, make the filling. Heat the water and grape juice in a saucepan on medium-low heat. Do not allow to boil. Combine the cornflour, salt and sugar in a small bowl and add to the grape juice and water. Cook over a low heat, whisking all the time, until thick. Once thick, add the lemon juice and butter and whisk briskly until well blended. Allow to cool completely.

7. To make the frosting, mix all the ingredients together in a small heatproof mixing bowl. Put the bowl over a pan of simmering water and beat with an electric whisk for 8–10 minutes until the mixture holds a peak. Remove from the heat and continue beating until the mixture is thick enough to spread.

8. Once the cupcakes are completely cool, use a sharp knife to make a hollow in the centre of each, approximately 2cm (¾in) in diameter and 3cm (1¼in) deep. Retain the cut-out piece of sponge.

9. Spoon the filling mix into a piping bag and fill the hollows in the cupcakes, then pop on the removed top. Pipe any extra filling on top.

10. Put the frosting into another piping bag with a nozzle of your choice and pipe it in a spiral motion, making sure you cover all the sponge. Repeat until all your cakes are complete.

Blue Hawaiian Cupcakes

When we’re not drinking kitschy Blue Hawaiian cocktails from a big plastic pineapple-shaped cup (complete with paper cocktail umbrellas!), we’re baking and eating them in boozy cupcake form. You can use any orange-based liqueur such as Triple Sec, Cointreau or Grand Marnier if you don’t have or can’t find Blue Curaçao.

Makes 12 cupcakes

For the cupcakes

425g (15oz) tin pineapple rings, in juice

2 tbsp water

215g (7½oz) caster sugar, plus 2 tbsp extra

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tsp vanilla extract

40ml (1½fl oz) dark rum

90g (3oz) unsalted butter, softened

2 large eggs

170g (6oz) plain flour

1½ tsp baking powder

¼ tsp salt

1½ tbsp Blue Curaçao (or Triple Sec, Cointreau or Grand Marnier)

Few drops of blue liquid food colouring (optional)

For the pineapple sauce

115g (4oz) unsalted butter

70g (2½oz) soft light brown sugar

45ml (1½fl oz) dark rum

For the whipped cream topping

300ml (10½fl oz) double cream

100ml (3½fl oz) whipping cream

70g (2½oz) caster sugar

30ml (1fl oz) dark rum

For the decoration

40g (1½oz) desiccated coconut

12 maraschino cherries

One 12-hole deep muffin tin or 12 ramekins

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4. Grease the sides and bottoms of the muffin tin or ramekins with butter – do not put paper cases in.

2. Over a bowl, drain the pineapple rings, reserving 60ml (2fl oz) of the juice (you can discard the rest). Set the reserved juice aside. Trim the pineapple rings so that they will fit in the bottom of your muffin tin holes or your ramekins. Chop up the discarded pineapple finely, put into a bowl and set aside.

3. In a saucepan, heat the 2 tablespoons water with the 2 tablespoons sugar, just until the sugar dissolves. Take off the heat and then add the lemon and lime juices. Measure out about 70ml (2½fl oz) of the resulting sweet and sour mix into a bowl. To this add the vanilla extract, dark rum and reserved pineapple juice.

4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and caster sugar together for around 5 minutes on a medium-high speed until light and fluffy.

5. Add the eggs, one at a time, on a lower speed, scraping down the bowl after each addition. Add the sweet and sour rum liquid and mix. Sift together the flour, baking powder and salt and mix into the wet ingredients on a low speed in one slow but steady addition. Don’t overbeat. By hand, stir in the reserved pineapple pieces, Blue Curaçao and food colouring, if using.

6. To make the pineapple sauce, heat the butter and brown sugar in a small saucepan for around 3 minutes on a medium-low heat until the butter is melted and all is dissolved. Remove from the heat and stir in the rum.

7. To assemble the cupcakes, spoon about 1 teaspoon of the sauce on top of each pineapple ring. Spoon the batter in until each hole or ramekin is about three-quarters full. Using a 50ml (1¾ fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

8. Bake the cupcakes for 25 minutes, or until the sponge bounces back when lightly touched. When they’re done, allow to cool in the tin or ramekins for 10 minutes, then flip over carefully. It’s best to take a tray and flip over the muffin tin all at once. The pineapple rings can be rearranged if they fall out or are dislodged to make them fit back on top of the cakes. Leave to cool completely.

9. To make the whipped cream topping, use a freestanding electric mixer with the whisk attachment or a hand-held electric whisk to whip the creams and sugar together until it starts to thicken and forms firm peaks. Fold in the rum carefully by hand.

10. Lightly toast the coconut until it is a light golden brown – this takes about 5–6 minutes in a hot oven, but keep checking as it will turn brown quite quickly. Top each cupcake with a dollop of the whipped cream, a maraschino cherry and a sprinkle of the toasted coconut. Paper cocktail umbrella is optional.

Bananas Foster Cupcakes

Bananas Foster is a dessert created in 1951 at Brennan’s Restaurant in New Orleans. Bananas cooked in brown sugar, rum, butter, cinnamon and banana liqueur are then spectacularly flambéed at your table and served with vanilla ice cream, and here we present them to you in cupcake form. Dark sugar and treacle give the sponge a kick, and don’t worry if you don’t have any Crème de Banane – more rum will do!

Makes 18 cupcakes

For the cupcakes

25g (1oz) piece fresh ginger, peeled and roughly sliced

115ml (4fl oz) water

195g (7oz) mashed ripe bananas

60ml (2fl oz) dark rum

90g (3oz) unsalted butter, softened

80ml (3fl oz) treacle

150g (5½oz) dark muscovado sugar

1 large egg

270g (9½oz) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

For the sauce

75g (2½oz) dark muscovado sugar

45g (1½oz) unsalted butter

25ml (1fl oz) golden syrup

25ml (1fl oz) dark rum

25ml (1fl oz) crème de banane (optional – if not using, use 50ml dark rum)

For the frosting

130g (4½oz) mashed ripe bananas

1 tsp fresh lemon juice

225g (8oz) unsalted butter, softened

600g (1lb 5oz) icing sugar

25g (1oz) dark muscovado sugar

1 tsp ground cinnamon

1 tbsp dark rum

1 tsp vanilla extract

Two 12-hole deep muffin tins and 18 paper muffin cases

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tins with the paper muffin cases.

2. In a saucepan, combine the ginger and water and bring to the boil. As soon as it boils, take off the heat and leave to steep for 30 minutes. Discard the ginger, straining through a sieve if necessary. Stir the banana and rum into the gingery water and set aside.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter, treacle and sugar together for around 5 minutes on a medium-high speed until light and creamy. Beat in the egg, on a lower speed, scraping down the sides of the bowl as you go. In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg. Add the dry ingredients and the banana mixture to the creamed mixture in alternate additions, being careful not to overmix.

4. Scoop into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 15–20 minutes, or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

5. To make the sauce, combine the muscovado sugar, butter and syrup in a saucepan over a low heat and stir until they reach a simmer. Add the rum and crème de banane, if using, and cook for a further 2–3 minutes. Remove from the heat and set aside.

6. To make the frosting, mash the bananas in a small bowl with the lemon juice. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter for a minute or two to loosen. Add the mashed banana and beat for 1–2 more minutes until well mixed. Add the icing sugar, a third at a time, on a low speed, then add the brown sugar, cinnamon, rum and vanilla. Turn the mixer up to medium and beat for an additional 5 minutes until light and fluffy.

7. To assemble the cupcakes, skewer each one three or four times and pour enough sauce into the holes so that they are quite soaked through. Allow the cupcakes and sauce to cool completely. This is very important, as the frosting will melt if the cupcake is even slightly warm.

8. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.

Pumpkin Chai Cupcakes

Pumpkin spice means that autumn is on the way, Hallowe’en and Thanksgiving are on the horizon, and while it may not get too freezing cold down South, summer is definitely over. America’s favourite autumn flavours work perfectly when transformed into cupcakes.

Makes 12 cupcakes

For the cupcakes

135g (5oz) plain flour

1 tsp bicarbonate of soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

160g (5½oz) caster sugar

50g (1¾oz) soft light brown sugar

115ml (4fl oz) rapeseed or other flavourless vegetable oil

2 large eggs

210g (7½oz) tinned pumpkin purée (such as Libby’s)

For the frosting

75ml (2½fl oz) water

65g (2oz) caster sugar

2 good-quality chai tea bags (such as Teapigs)

3 cardamom pods

2 whole cloves

1 cinnamon stick

115g (4oz) unsalted butter, softened

250g (9oz) full-fat cream cheese, such as Philadelphia, cold

100g (3½oz) icing sugar

½ tsp vanilla extract

1 tsp honey

One 12-hole deep muffin tin and 12 paper muffin cases

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

2. In a large bowl, sift together the flour, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the sugars and oil on a low speed until all combined and lighter in colour. Add the eggs, one at a time, on a low speed, scraping down the sides of the bowl after each addition, then add the pumpkin purée. Now add the dry ingredients to the mixture, folding them in carefully so that the mixture remains light.

4. Spoon the mixture into the paper cases until three-quarters full. Bake for 20 minutes, or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

5. To make the frosting, mix the water, sugar, tea bags, cardamom, cloves and cinnamon together in a saucepan and bring to the boil over a medium heat until the sugar dissolves. Lower the heat and simmer gently for a further 5–8 minutes. Take off the heat, strain the syrup into a clean bowl, squeezing the tea bags to get all the flavour out, and leave to cool completely.

6. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter to loosen it up, then add the cream cheese and icing sugar on a low speed until incorporated. Turn the mixer to a high speed and beat for about 3 minutes until light and fluffy. Don’t overbeat, or the cream cheese will split and become runny. Lower the speed and add the vanilla extract, honey and chai syrup until all are well combined. As soon as the frosting is combined, put into the fridge for about 2 hours so that the spicy flavours can intensify further.

7. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife and making a nice swirl of frosting on each one.

Tomato Soup Cupcakes

For that authentic American taste, use a can of Campbell’s Cream of Tomato soup for this recipe. These cupcakes are most definitely sweet, and have a kind of carrot-cake flavour to them. Another vintage recipe that uses a non-conventional ingredient to perfection.

Makes 18 cupcakes

For the cupcakes

115g (4oz) unsalted butter, softened

285g (10oz) caster sugar

2 large eggs

270g (9½oz) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1½ tsp ground allspice

1 tsp ground cinnamon

½ tsp ground cloves

60ml (2fl oz) water

295g (10½oz) tin condensed cream of tomato soup

For the frosting

100g (3½oz) unsalted butter, softened

240g (8½oz) full-fat cream cheese, such as Philadelphia, cold

400g (14oz) icing sugar

Ground cinnamon, to sprinkle

Two 12-hole deep muffin tins and 18 paper muffin cases

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tins with the paper muffin cases.

2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.

3. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Combine the flour, baking powder, bicarbonate of soda, allspice, cinnamon and cloves in a bowl and mix into the wet ingredients on a low speed in one slow but steady addition. Don’t overbeat. Finally, add the water and condensed soup to make a thick batter.

4. Spoon the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 minutes, or until a skewer inserted into a cupcake comes out clean. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

5. To make the frosting, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter to loosen it up, then add the cream cheese and icing sugar on a low speed until incorporated. Turn the mixer to a high speed and beat for about 3 minutes until light and fluffy. Don’t overbeat or the cream cheese will split and become runny.

6. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife and making a nice swirl of frosting on each one. Sprinkle the decorated cakes with cinnamon.

Pink Champagne Cupcakes

Now you don’t have to break the bank and use actual champagne. Any pink or plain sparkling wine will do. These have a very subtle wine taste, and the fluffy sponge and luscious custard mean that one cupcake will not be enough.

Makes 12 cupcakes

For the cupcakes

160g (5½oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

2 large eggs

1 tsp vanilla extract

175g (6oz) caster sugar

115ml (4fl oz) rapeseed oil, or other flavourless vegetable oil

115ml (4fl oz) pink Champagne or pink sparkling wine

For the custard

350ml (12fl oz) single cream

4 large egg yolks

100g (3½oz) caster sugar

80ml (3fl oz) pink Champagne or pink sparkling wine

30g (1oz) cornflour

Up to ¼ tsp red food colouring gel (to make the custard the desired pink colour)

30g (1oz) unsalted butter

2 tsp vanilla extract

For the frosting

300ml (10½fl oz) double cream

40g (1½oz) caster sugar

One 12-hole deep muffin tin, 12 paper muffin cases and a piping bag

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

2. In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat together the eggs, vanilla and sugar for 2 minutes on a medium speed. Pour in the oil in a slow but steady stream until all is well incorporated. Add the flour mixture and Champagne in several additions, alternating between the two – flour first and last. Do not overbeat. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.

4. Spoon the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 15–20 minutes until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before filling and frosting.

5. To make the custard, heat the cream in a saucepan until it is hot, but don’t let it boil. Meanwhile, whisk the egg yolks and sugar together in a bowl. Mix in the Champagne, and then the cornflour.

6. Add a quarter of the hot cream to the egg mixture, whisking vigorously so that the egg doesn’t cook, but just warms up. Pour into the pan with the rest of the hot cream and cook over a medium-low heat, whisking constantly until the mixture starts to get thicker and bubbles. Once the mixture has bubbled for 1–2 minutes, take it off the heat. If necessary, you may have to strain it through a fine sieve to get any lumps out. If it splits at any stage, take it off the heat and use a hand-held blender to whizz it back together.

7. Put the custard into another bowl and mix through the red colouring, butter and vanilla until the butter melts and everything is well mixed. Cover with cling film, pressing it directly onto the surface to prevent a skin forming, and put into the fridge until cold.

8. To make the frosting, in the bowl of a freestanding electric mixer with the whisk attachment or using a hand-held electric whisk, whip the cream on medium speed. When the cream starts to thicken, but before it’s whipped, add the sugar. Increase the speed and whip until it just starts to form peaks. Don’t overwhip or it will get too hard or split.

9. Take 100g (3½oz) of the cool custard. If the custard is very stiff, beat briefly with a spatula until smooth. Then fold into the cream and put the frosting in the fridge.

10. Once the cupcakes are completely cool, use a sharp knife and remove a piece of sponge to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge.

11. Spoon the custard into a piping bag and fill the hollows in the cupcakes, then pop the removed piece of sponge back on the cakes. If, once you’ve done all the cupcakes, there is custard left over, you can spread it thinly over the top of each one, making sure not to go over the edges.

12. Finally, pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife and making a nice swirl of frosting on each one.

Toasted Marshmallow Cupcakes

In America sweet potatoes are known as yams, and baked in the oven with sugar, spices and marshmallows they are a typical Thanksgiving side dish. Careful when using the cook’s blowtorch!

Makes 12 cupcakes

For the cupcakes

300g (10½oz) sweet potatoes

115g (4oz) unsalted butter, softened

140g (5oz) soft light brown sugar

2 large eggs

3 tbsp maple syrup

½ tsp vanilla extract

135g (5oz) plain flour

1 tsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

½ tsp ground cinnamon

½ tsp ground nutmeg

For the frosting

70g (2½oz) caster sugar

¼ tsp cream of tartar

Pinch of salt

2 large egg whites

3 tbsp cold water

1 tsp vanilla extract

50g (1¾oz) marshmallow fluff

One 12-hole deep muffin tin, 12 paper muffin cases and a cook’s blowtorch

1. Preheat the oven to 200°C (400°F), Gas mark 6.

2. Wrap the sweet potatoes in foil and bake for about 45–60 minutes until tender. Once cooled, scoop out the flesh and mash.

3. To make the cupcakes, reduce the oven temperature to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper cases.

4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.

5. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Then add the sweet potato flesh, maple syrup and vanilla and mix for a few moments until thoroughly incorporated. In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Lower the mixer speed and mix in the dry ingredients in one slow but steady addition. Don’t overbeat.

6. Scoop the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 15–20 minutes or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. To make the frosting, mix the caster sugar, cream of tartar, pinch of salt, egg whites and cold water together in a small heatproof mixing bowl. Put the bowl over a pan of simmering water and beat with an electric whisk for 5–7 minutes until the mixture is very hot to the touch and stiff peaks have formed. Remove the bowl from the heat and beat for 1 minute more. Add the vanilla extract and marshmallow fluff and beat until combined.

8. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.

9. Using a cook’s blowtorch, carefully torch the tops to brown them, avoiding the paper cases with the flame.

Chocolate Chip ‘Cupcakes’

These are a sort of chocolate chip cookie in a cupcake case. The texture is definitely not supposed to be cake-like, so don’t worry when they come out dense and chewy. We’d suggest eating them on the day of baking or soon after.

Makes 12 cupcakes

For the cupcakes

115g (4oz) unsalted butter, softened

80g (3oz) caster sugar

75g (2½oz) soft light brown sugar

½ tsp vanilla extract

1 large egg

150g (5½oz) plain flour

½ tsp bicarbonate of soda

½ tsp salt

For the topping

100g (3½oz) soft light brown sugar

1 large egg

Pinch of salt

170g (6oz) dark chocolate chips (minimum 70% cocoa solids)

60g (2oz) chopped pecans (or walnuts)

½ tsp vanilla extract

One 12-hole deep muffin tin and 12 paper muffin cases

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter, sugars and vanilla together for around 5 minutes on a medium-high speed until light and fluffy. Beat in the egg, on a lower speed, scraping down the sides of the bowl as you go. In a separate bowl, sift together the flour, bicarbonate of soda and salt and mix into the wet ingredients on a low speed in one slow but steady addition. Don’t overbeat. The cake mix will be quite stiff – more like a dough.

3. Use a tablespoon to form the mixture into twelve balls (roughly weighing 35g/1¼oz each). Place each one in a paper case and bake in the oven for 10 minutes. Meanwhile, prepare the topping.

4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the sugar, egg and salt for 3–4 minutes until thick and lighter in colour. Stir in the chocolate chips, pecans and vanilla extract by hand.

5. Take the cupcakes out of the oven and spoon one tablespoon of the topping over the partially baked cupcakes. Immediately put them back into the oven and cook for 12 minutes longer. These cupcakes come out as halfway between a cake and a cookie, so not as light and airy as normal cupcakes. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.

Honey Cornbread Cupcakes

Using cornmeal to make cornbread was something the early European settlers in America learned from the Native Americans they encountered. These cupcakes are sweet, denser than our normal sponges, and have a tangy cream cheese frosting flavoured with honey.

Makes 12 cupcakes

For the cupcakes

170g (6oz) yellow cornmeal (polenta)

135g (5oz) plain flour

1 tbsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

110g (4oz) caster sugar

1 tsp salt

2 large eggs

235ml (8fl oz) whole milk

115g (4oz) unsalted butter, melted

60g (2oz) runny honey

For the frosting

340g (12oz) unsalted butter, softened

75g (2½oz) runny honey

285g (10oz) icing sugar

150g (5½oz) full-fat cream cheese, such as Philadelphia, cold

One 12-hole deep muffin tin and 12 paper muffin cases

1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

2. In a large bowl, mix the cornmeal, flour, baking powder, cinnamon, nutmeg, sugar and salt together thoroughly.

3. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the eggs, milk, melted butter and honey together on a medium speed until very well combined. Add the dry ingredients on a low speed in one slow but steady addition. Mix thoroughly but don’t overbeat.

4. Carefully scoop the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 minutes, or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

5. To make the frosting, in the bowl of a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, beat the butter for a minute to loosen it up, then add the honey and beat for a minute. Slowly add the icing sugar on a low speed until incorporated and beat for 2–3 minutes until light and fluffy. Add the cream cheese and mix briefly until incorporated – don’t overbeat or it will split and become runny.

6. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.

Mint Julep Cupcakes

The mint julep is a drink that Scarlett O’Hara would have offered to one of her guests, made with sugar, mint and bourbon whiskey. As with all our recipes calling for bourbon, you can use any whiskey you have to hand.

Makes 12 cupcakes

For the crystallised mint leaf decoration (optional)

1 egg white

Bowl of caster sugar

15–30 fresh mint leaves

For the cupcakes

115g (4oz) unsalted butter, softened

200g (7oz) caster sugar

2 large eggs

½ tsp vanilla extract

¼ tsp pure mint extract

115ml (4fl oz) whole milk

85ml (3fl oz) Kentucky bourbon or whiskey

185g (6½oz) plain flour

1½ tsp baking powder

½ tsp salt

For the frosting

175g (6oz) unsalted butter, softened

375g (13oz) icing sugar

40ml (1½fl oz) whole milk

¼ tsp pure mint extract

1 tbsp Kentucky bourbon or whiskey

One 12-hole deep muffin tin and 12 paper muffin cases

1. To crystallise the mint leaves, whisk the egg white in a bowl until frothy. In a second bowl, put a generous amount of caster sugar. Dip the mint leaves gently into the frothy egg white so that they’re completely covered, then roll and press into the caster sugar. Be sure to turn and press each side so both sides are covered.

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