The sun is shining in London, and although my head is pounding slightly, I feel very energized after a lovely dinner/party at friends last night. And on top of that it is Valentine’s day today. I like to celebrate it, but not too much. To go out for dinner seems a bit too commercial for me, so we are having dinner at home with another couple.  

Mum and dad sent a card and two nice Lexington napkins, and Christopher gave me beautiful white roses. I love white flowers the most!

I have taken the cupcakes to work, so I hope the office likes them. They are really nice actually, and they should be, since I used a Hummingbird Bakery recipe.

I wish you all a happy Valentine’s Monday!

Hummingbird Bakery’s vanilla cupcakes, makes 12

• 120g plain flour
• 140g caster sugar
• 1 ½ tsp baking powder
• a pinch of salt
• 40g unsalted butter, at room temperature
• 120ml whole milk
• 1 egg
• ¼tsp vanilla extract

For the frosting:

• 250g icing sugar, sifted
• 80g unsalted butter, at room temperature
• 25ml whole milk
• a couple of drops of vanilla extract

Preheat the oven to 170°C.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

For the vanilla frosting:

1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.