Dylan's fav's. My take on the Hummingbirds
1 teaspoon of baking powder
100g plain flour
20g cocoa
140g caster sugar
40g butter
spot of vanilla paste or drop of extract
1 lovely free range egg
120 ml of milk
Preheat oven @ 170
Measure flour, baking powder, cocoa and caster sugar into either food processor or free standing mixer bowl.
Add in butter, blend until you get a sandy consistency.
Mix egg in a jug with milk and vanilla add slowly to the dry ingredients mixing as you pour, make sure all mixture is well combined, then spoon or ice cream scoop into muffin cases in a 12 hole muffin tin.
Cook for 20-25 mins press gently after 20mins to see if they feel firm and springy to touch. Cool on wire rack.
Buttercream
500 g of icing sugar
125 g of unsalted butter (i always use lurpak)
50 g melted cooled dark chocolate
15g cocoa
2 tbsp milk
Vanilla paste to taste (i'm a poet and didn't know it :) )
Mix softened butter, icing sugar, milk, vanilla and cocoa together slowly in free standing mixer or by electric hand whisk once combined add melted chocolate and whisk for up to 10 mins, spoon into piping bag and pipe lovely swirls onto top.
Toppings
White chocolate
Milk chocolate
All I do is get the whole bar of chocolate then with my heaviest knife drag across the back smooth side towards me very carefully and voila you have lovely shavings.
The abstract leftovers make nice toppers too.
HOPE YOU ENJOY
