This week I spent a few days staying with Laura in Gloucestershire. Laura lives on the edge of the Forest of Dean, where everything is beautiful and green and just downright lovely. We picked plums in her garden and made perhaps the tartest plum crumble ever. When I start picking fruit I never want to stop if there’s more to pick – which lead to us picking about 3-4kg of plums – including some that weren’t quite ripe enough…hence the tartness. But the joyous result of my excessive picking was that I got to bring some back home with me! So on Friday I got down to making a small batch of plum jam (also a little tart), which I then used to make plum cupcakes. I still have another 500g or so of plums left, so they’ll be used to make plum pie next week.
I’m also moving next week, and so I’ve spent the last couple of days going through things and packing stuff in boxes. My room looks bare, and there’s an ever-increasing pile of boxes in my living room. You never realise how much stuff you have until you have to pack it all up. I haven’t even started on my kitchen yet (that’s not happening for another week or two), and so by the time I’m all done, the pile will probably have doubled. I’m trying to reduce the amount of stuff I have, but as a lifetime lover of books and CDs, some things are just too hard to part with. The only good news is that most of the stuff I’ve accumulated over the two years of living here is useful stuff, like kitchenware, rather than just random crap.
But back to lovely plum cupcakes! Despite my complaints about Hummingbird the other week, I have gone back to them, yet again. I’ve messed about with the recipe a bit though, and I thought the cupcakes looked so good with jam oozing out of the top when I took them out of the oven that I decided not to ice them. They’re sweet enough already, who needs vast quantities of icing?
Next week: Plum pie
Plum Cupcakes (adapted from ‘Hummingbird Bakery Cake Days’ by Tarek Malouf)
This made 12 + 1 tiny one, but I used large muffin cases, so it’d probably make about 16 if you’re making little ones.
120g butter, softened
340g plain flour
1/2 tsp baking powder
1/2 tsp salt
360g soft light brown sugar
200g-270g (approx.) plum jam (if you want to make your own, see here)
1. Preheat the oven to 190C/Gas 5 and line a muffin tin (or two) with paper cases.
2. Using an electric whisk (or your fingertips), mix together the butter, flour, baking powder and salt until like crumbs. In a separate bowl whisk together the sugar, eggs, buttermilk and 120g of the jam until all ingredients are combined. Add half of this to the dry ingredients and mix until incorporated, then add the rest and mix until smooth.
3. Fill each paper case 1/3 full with batter, then top with 1 tsp of jam, followed by a similar quantity of batter, so the cases are about 2/3 full (my jam filling ended up a little higher than this). The jam will create a filling as the cakes bake. Bake for around 20 mins, or until the tops spring back when pressed. Leave to cool slightly before transferring to a wire rack to cool.