My friend Sarah had this chocolate with vanilla frosting one, she loved it. Although she eats all the frosting off first then eats the cupcake which I think is so strange and cute.
I have only ever been to the branch in Portobello, luckily there are many cute shops and eateries nearby for you to explore and you could spend a whole day at the market there rummaging for treasure. I abosulutely love Portobello, look at all the little houses there in pastel colours, how could you not love them?
Me enjoying Portobello in May. Photo credit goes to my dear, talented friend Sarah Kane.
Honourable mention goes to Selfridges, where Sarah and I shared some lovely chocolate cupcakes. The woman working there gave us one for free as well! If you're only in London for the day and can't choose between Harrods or Selfridges definitely go to Selfridges. Harrods was so stressful for me but we spent ages enjoying all the knick knacks and yummy food in Selfridges on Oxford Street.
And to go with this Hummingbird themed post here's a recipe from their cookbook (which I highly recommend, and incidentally, purchased from Selfridges) that I baked back in September for a birthday party.
Hummingbird Bakery Frosted Brownies
Makes about 12 portions.
500g caster sugar
120g plain flour
100g cocoa powder
250g unsalted butter, melted
30g shelled walnuts, chopped
30g dark chocolate, roughly chopped
for the frosting:
200g icing sugar, sifted
75g unsalted butter, at room temperature
30g cocoa powder, sifted
150g cream cheese, cold
a 33cm x 23cm x 5cm baking tray, lined with greaseproof paper
Preheat the oven to 170°C/gas 3.
Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.
Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.
For the frosting, beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy - at least 5 minutes. Do not overbeat, as it can quickly become runny. When the brownie is cold, spread the frosting over the top.