Mini Birthday Cupcakes for Albert

I've been making cupcakes for my friend's son since his 2nd birthday and it's becoming an annual thing LOL

I wasn't gonna bake any this year because the week is packed and I'm super tired....but then again, he has "pre-ordered" the cupcakes since March, I think I will be forever in the black list if I "cancelled" his order -___-;

The requirement from birthday boy is simple - must have blue buttercream and fondant alphabets with his name.

So I just made something quick and easy using cupcakes recipes by Hummingbird Bakery in London.

Their cupcakes are easy to make and are delicious.

Of course I've made adjustments here and there :P

So here they are, the adapted Hummingbird Bakery's cupcake recipes :)

Chocolate Cupcakes w/ Chocolate Buttercream

(adapted from The Hummingbird Bakery Cookbook)

Chocolate Cupcake (makes 2doz minis)

100g cake flour

20g Dutch cocoa powder

130g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter, room temperature

30g Lindt bitterweet chocolate, melted

120ml whole milk

1 egg

1/2tsp vanilla bean paste

How to :

1. Preheat oven to 160 C
2. Put the cake flour, cocoa powder, sugar, baking pwd, salt & butter into a bowl and beat on slow speed until you get a sandy consistency and everything is combined. 
3. Whisk the milk, egg, vanilla bean paste together in a jug and slowly pour half into the flour mixture. Beat to combine and turn the mixer up to high speed to get rid of any lumps.
4. Turn mixer to slow speed, and slowly pour in the remaining milk mixture and melted chocolate. Continue mixing until smooth, but do not overmix.
5. Pour into cases about 2/3 full and bake until the sponge bounces back when touched. Do not overbake. 
6. Let cool completely before piping buttercream on top.

Chocolate Buttercream

( this is a bit dodgy, I forgot to weight them out ! So just add as much or as little as until you get the taste you want, sorry :P)

Unsalted butter, at room temperature

Lindt bittersweet chocolate, melted

Icing Sugar, sifted to remove lumps

Beat everything together until light, fluffy and smooth.

Vanilla Cupcakes w/ Vanilla Cream Cheese Buttercream 

(adapted from The Hummingbird Bakery Cookbook)

Vanilla Cupcakes (makes 2doz minis)

120g cake flour

130g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter, room temperature

120ml whole milk

1 egg

1/2tsp vanilla bean paste

How to :

1. Preheat oven to 160 C
2. Put the cake flour, sugar, baking pwd, salt & butter into a bowl and beat on slow speed until you get a sandy consistency and everything is combined. 
3. Whisk the milk, egg, vanilla bean paste together in a jug and slowly pour into the flour mixture. Beat to combine at slow speed and continue mixing until smooth, but do not overmix.
4. Pour into cases about 2/3 full and bake until the sponge bounces back when touched. Do not overbake. 
5. Let cool completely before piping buttercream on top.

Vanilla Cream Cheese Buttercream 

50g Unsalted butter, at room temperature

125g Cream Cheese, softened

1/2tsp Vanilla Bean Paste

Icing Sugar, sifted to remove lumps

Beat everything together until light, fluffy and smooth. Add as much or as little icing sugar as you like it. 

I added some gel food colouring as well here. 

And the coloured fondant alphabets as requested :