Primrose Bakery Vanilla Cupcakes

So I was supposed to be cleaning my house today. A toddler makes so much mess and dirt don’t they? I decided that today was the day I would start my spring clean. Then I remembered I was going to see a friend later, and its their birthday, so instead of cleaning I decided that I just had to make them some cupcakes instead! I am not going to beat myself up about my untidy living room. It will still be there tomorrow with added mess and little hand prints to wipe away. Sometimes you just gotta do the thing that will make you smile more (and if someone else gets a smile too then added bonus.)

So back to the cupcakes! I love cupcakes! Who doesn’t?! I don’t like the mess baking makes but it’s all worth it!

I will be uploading my own recipes on this blog mostly, however, I do believe that if you find a recipe that works every time, it is definitely worth sharing on!

If I want to make a birthday batch, I always consult my Cupcakes from the Primrose Bakery book. Easy to follow, come out great every time and taste amazing! I stick to vanilla then just decorate how I like.

Follow this for perfect cupcakes every time!

• 110g (4oz) unsalted butter, at room temperature
• 225g (8oz) caster sugar, preferably golden
• 2 large eggs, free-range or organic
• 150g (5½oz) self-raising flour, sifted
• 125g (4½oz) plain flour, sifted
• 120ml (4fl oz) semi-skimmed milk, at room temperature
• 1tsp good-quality vanilla extract

METHOD

 

Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.

 

In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

 

In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one-third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes  –  it should come out clean.

Icing

• 115g unsalted butter, at room temperature
• 60ml semi-skimmed milk
• 1 tsp good quality vanilla extract
• 500g icing sugar, sifted
• Few drops of food colouring (optional)

Beat together with a mixer until blended and smooth!

 

 These make a great gift for a loved one presented in a lovely vintage tin.

Make sure you save the chef one. Going to enjoy mine now x