The Hummingbird Bakery sells more than 20,000 cupcakes a week – and now its new cookbook has become the most requested pre-ordered book online at amazon.co.uk, outstripping authors like James Patterson and Wilbur Smith.

Even if you’ve never thought of baking in your life, the book is undeniably seductive. While the cakes themselves are the height of decadence, the recipes are simple and unfussy. Once you’ve finished drooling over the cupcakes there is plenty more baking inspiration in the form of muffins, brownies and bars, ring, layer and loaf cakes, cookies, pies and cheesecakes.

The bakery’s owner, former journalist Tarek Malouf, developed a taste for American-style cupcakes and desserts while attending the American School in London as a child. His love of all things cake developed to such an extent that he decided to leave journalism in 2004 and start the first Hummingbird Bakery in Notting Hill, using recipes he’d collected from family and friends. It was such a success – supermodels Claudia Schiffer and Elle Macpherson are among local fans – that he has opened two more branches.

So if you can’t make it to London to taste one – and can’t manage to get your hands on a copy of the book – try this trio of recipes at home.

The Hummingbird Bakery Cookbook is published by Ryland Peters & Small, (£16.99). To take advantage of a special reader offer and buy the book for £14.99 including p&p, call Macmillan Direct on (01256) 302699 and quote reference ‘GLR’.

Vanilla Cupcakes

Makes 12

120g plain flour 140g caster sugar 1 1/2tsp baking powder a pinch of salt 40g unsalted butter, at room temperature 120ml whole milk 1 egg 1/4tsp vanilla extract 1 quantity Vanilla Frosting (recipe follows) hundreds and thousands or other edible sprinkles, to decorate A 12-hole cupcake tray, lined with paper cases Preheat the oven to 170C/325F/Gas 3.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Vanilla Frosting on top and decorate with hundreds and thousands.

Vanilla frosting 250g icing sugar, sifted 80g unsalted butter, at room temperature 25ml whole milk a couple of drops of vanilla extract Beat the icing sugar and butter together 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. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.