- Hardcover: 64 pages
- Publisher: Ryland Peters & Small (12 Aug. 2010)
- Language: English
- ISBN-10: 1849750750
- ISBN-13: 978-1849750752
- Product Dimensions: 1.3 x 14.6 x 14.6 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (165 customer reviews)
- Amazon Bestsellers Rank: 18,330 in Books (See Top 100 in Books)
The Hummingbird Bakery Cupcakes & Muffins Hardcover – 12 Aug 2010
Customers Who Bought This Item Also Bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
About the Author
The Hummingbird Bakery was created by Tarek Malouf in early 2004, with shops in London's Notting Hill, South Kensington & Soho areas. His aim was to provide Londoners with the classic American bakes he'd enjoyed as a child. Hummingbird treats have been praised by magazines from Vanity Fair to Vogue, with a celebrity clientele that includes Gwyneth Paltrow and Elle Macpherson.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Blueberry muffins. Best outcome yet. Batter was thick enough to support even distribution of blueberries throughout the muffins.
Spinach and cheese muffins. The dough turned out to be very stiff, and I made it without the spinach. The spinach-less muffins were delicious, especially served with pea and ham soup.
Cream cheese frosting. There was a tip online that states you must use full fat Philadelphia cheese. This was not mentioned in the book. Also, I find it sufficient to beat the frosting for 3-4 minutes after the cream cheese mixed with the buttered sugar, instead of "at least 5 minutes" as instructed. My signal is to beat it for 1 more minute after the mixture increased in volume. The recipe does require some suspension of disbelief in that the initial step calls for beating quite a large amount of sugar with butter, then add cream cheese. You should go ahead and follow those directions (effectively making buttered sugar first), instead of beating all 3 ingredients at the same time. Too much beating of the cream cheese begets a runny frosting.
Red velvet cupcakes. I tried this twice. The second attempt resulted in cakes that were much closer, but still not the same as the bakery. For the second attempt, I used the specified brands of cocoa powder (Green & Black, not mentioned in the book) and food coloring (Dr. Oetker, although only natural red was available in my local supermarket, and as the website warned, it resulted in cakes that were brownish red).Read more ›
Most Recent Customer Reviews
Very small pocket size book - I thought it was a normal size bookPublished 12 days ago by Amazon Customer
The book itself looks good and I'm looking forward to trying the recipes BUT my COMPLAINT is with the description: used but in good condition! Read morePublished 3 months ago by Baking mother