I was so impressed by the Hummingbird Bakery vanilla cupcakes that I made last week for the Red Nose Day cake sale that I whipped up a batch this afternoon, to take to our friends with whom we are staying this weekend. I decorated half with vanilla cheesecake frosting in a piped 'rose' pattern, and the other half with chocolate frosting. The chocolate looked - erm - how shall we say, like a joke-shop dog's doo-doo, so I ended up smoothing it out and dusting with grated white chocolate. Whatever they look like, I know they'll taste yummy! The Hummingbird recipe is as follows: in a mixer, blend 120g plain flour, 1 and a half teaspoons baking powder, 140g caster sugar and 40g of soft butter, until the mixture goes 'sandy'. In a jug, whisk together 120ml of milk, 1 egg and a teaspoon of vanilla essence. With the mixer going, add the wet mixture to the flour mix, and beat for a further minute. Don't over-mix. Divide amongst 12 paper cases in a bun tin, and cook for 20-25 minutes at 160C fan oven or 180C non-fan. Don't over-bake either - if the sponge is a light gold and springs back lightly to the touch, then it is ready. Over-baking will dry the sponge out, and the benefit of this recipe is its lovely light, moist crumb. Decorate however you like, but probably best not to go for the dog poo look!