I’m sorry for having such a long break between posts but this last week has been rather hectic, I’ve had appointments, blood tests, dinner with a friend and a trip to the cinema not to mention work! (Please god, don’t mention work!) One of the other things occupying me was this mammoth cupcake session. Last week after the disappointment that was The Hummingbird Bakery Cookbook I decided to risk buying The Primrose Bakery Cookbook when I came across it by chance. I am so glad I did!
I tried it out last Sunday night and not only was the recipe I tried easy to do but it also created a delicious cupcake. I was intregued by the fact that the recipe is very different to most I’ve seen, the traditional sponge ratios go out of the window! I just tried the vanilla cupcake recipe to begin with but I often think it’s a very good judge of a cookbook to see how they deal with something simple. If they mess that up then what hope for the more complicated stuff? I also invested in some decent vanilla extract instead of the cheap stuff I normally buy. I do think this made a huge difference. I’ve read a bunch of articles about vanilla flavourings and I’m glad I’ve spent the extra here. The vanilla really came out as a strong flavour, perhaps a little too strong for some tastes but I’ll know for next time that I don’t need to use as much as I would ordinarily.
I wasn’t very happy with the decoration on these. I’ve only managed to find one pink food colouring that doesn’t come out this delightful salmon shade and that’s Asda’s natural pink food colouring. This one was a posh paste one and I have to say I am far from impressed. Yes, you only need a tiny bit to colour your mixture but that means I now have a whole pot of the stuff to use in some way and may never finish it! I did like the stars though, both kinds are from Morrisons, the white ones are white chocolate the coloured ones are sugar. The white chocolate gave a delightful edge to the flavour of the cupcake, I’m thinking that a white chocolate buttercream may be in my future!
Makes 12 (I doubled it with no problems)
110g unsalted butter, softened
225g golden caster sugar
2 large eggs
150g self raising flour
125g plain flour
1 tsp vanilla extract
– Heat the oven to gas mark 4 and line a 12 hole muffin tin with paper cases.
– In a large mixing bowl cream together the butter and the sugar until well smooth.
– Add the eggs one at a time, mixing into the mixture between additions.
– Sift the flours into a separate, smaller, bowl.
– Measure out the milk in a jug and then add the vanilla to this.
– Add 1/3 of the flour to the large bowl. Beat well until combined.
– Add 1/3 of the milk and beat again.
– Add another 1/3 of the flour, then another 1/3 of the milk, then the last of the flour and then the last of the milk, beating well between additions.
– Spoon the mixture into the paper cases. Fill about 2/3 full.
– Bake for about 25 mins until golden brown and a skewer inserted comes out clean.
– Remove from the oven and leave to cool inthe tin for 5-10 minutes.
– Then turn out to cool completely on a wire rack.
– Decorate as you choose.