Hummingbird Bakery Cupcake Challenge

Angel Cupcake_Naomi Longworth_compressed2To celebrate the third anniversary of Cake Takes the Biscuit, I decided to invent my own cupcake and enter the Hummingbird Bakery Cupcake Challenge to boot. I started researching my ideas for American home-style baking whilst on a recent trip to Australia. My American friend out there talked about her childhood memories of angel food cake, a super light fluffy cake made with egg whites. So I set upon creating Angel Cupcake – a light and fluffy vanilla sponge, reminiscent of angel food cake, with a lemon curd frosting to symbolise luscious Californian lemons and topped with a sprinkle of strawberries, one of America’s most important fruits.

After three nights of baking perfecting the sponge recipe, making lemon curd and trying out different backgrounds for the photograph, I finally managed to submit Angel Cupcake to the Hummingbird Bakery Cupcake Challenge with two mins to spare. Look out next week for the full list of ingredients and method so you can try out the recipe yourself! My colleagues and friends thought the cupcake was a hit because it was super light and the lemon curd frosting was delicious. So glad it was worth all the long hours of baking!

Angel Cupcake by Naomi Longworth

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Comments

  1. Kathryn Steven says:

    Na this looks (and sounds) amazing! I made the Hummingbird strawberry cheesecake cupcakes for Valentine’s day but they didn’t quite look as pretty as yours, you’ll have to give me some lessons! xxx

    • So glad you like them Kat! Defo happy to give you some tips. For the frosting I use a metal icing nozzle and plastic piping bags from Lakeland. Having a mini angled palette knife is good too. For the sponge having the ingredients at room temp really helps.

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