Perfect cupcake, making the perfect cupcake, Primrose Bakery cupcake, cupcake recipe,

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I like to think of a cupcake like a little blank canvas. It allows you to make the most incredible and creative little art works which you can change any time, depending on how you chose to decorate it. But if you really want to impress your visitors, it’s important to get the taste right as well as the presentation.

If you are looking for a book to give you perfect cupcakes every time, you will love the book “Cupcakes from the Primrose Bakery“. Easy to follow recipes with great ideas for different occasions – what’s not to like . Especially at the current price of only £4! Their book is packed with so many different recipes and each one of them tastes amazing. In my opinion this is the perfect cupcake recipe by far.

What do you need for your perfect cupcake?

For 12 regular, or 36 mini cupcakes you will need the following ingredients:

110 g of unsalted butter, at room temperature
225 g of caster sugar, preferably the “golden” variety
2 large eggs, free range or organic
150 g self-raising flour, sifted
125 g of plain flour, sifted
120 ml of semi-skimmed milk, at room temperature
1 teaspoon of good-quality vanilla extract

What’s next?

Preheat your oven to 180 C (or 160 C for fan ovens)
Line a 12 hole muffin tray (I love this one that comes with a lid to keep them fresh for longer), or three 12 hole mini muffin trays with cupcake cases of your choice – there’s some real cute ones out there!

Take a large mixing bowl and whisk the butter and sugar until the mixture is pale and smooth. This typically takes about 3 to 5 minutes if you’re using a hand mixer (I love this one as it’s got extra long handles to reach the bottom of the bowl :)) Start adding the eggs, one at a time. Mix the whole mixture after each egg addition.

Take a separate bowl and combine the two flours. Put the milk in a jug or large cup and add the vanilla extract to the milk.

Add one third of the flour mixture to the creamy mixture and beat well. Next pour in a third of the milk mixture and beat. Repeat these steps until you’ve used all the flour mixture and the milk mixture.

Spoon the mixture into the cupcake cases. Fill them until they are about two-third full, allowing for a bit of room for them to rise. Add to the oven (middle tray) for about 25 minutes (if you’re baking the regular sized ones), or 15 minutes (for the mini sized), until they are slightly raised and a nice golden brown colour (keep an eye on them!). A skewer should come out clean from the mixture to check if they are fully done.

Remove from the oven and let then cool down on a wire rack, keeping children and husband away! Once completely cooled ice them with your favourite icing. Want the perfect buttercream icing to finish off your masterpiece? Check out the recipe for the best ever vanilla buttercream icing here. It’s from the same book and just like all their other recipes, it’s soooo yummy!

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