Tuesday, May 23, 2017


I have been told this recipe is the basic cupcake recipe used at the Primrose Bakery in North London, England.

8 tbsp (1 stick) unsalted butter, room temperature
1 cup + 2 tbsp sugar
2 large eggs (they use range-free or organic, I believe)
1 cup self-rising flour
3/4 cup + 1 tbsp all-purpose flour
1/2 cup 2% milk, at room temperature
1 tsp pure vanilla extract

Preheat oven to 350.
Line a 12 cup muffin pan or 36 mini muffin cups with paper liners; set aside.

In a large mixing bowl, cream the butter and sugar together until pale and smooth, about 3 to 5 minutes using a hand-held electric mixer. Add eggs, one at a time, mixing for a few minutes after each.

Sift the flours together into a separate bowl.

Mix the milk and vanilla together in a glass measuring bowl.

Add 1/3 of the flour mixture to the butter mixture; beat well. Pour in 1/3 of the milk and beat in. Repeat until all flours and milk have been used.

Carefully add batter to the muffin cups, filling each about 2/3s full.

Bake at 350 degrees 20-25 minutes for regular size or 15 minutes for mini size. Cupcakes should be slightly raised and a golden brown in color. Insert a wooden skewer or a wooden toothpick into center to check for doneness. The pick should come out clean.

Remove from oven and allow to cool in the pan 10 minutes before carefully removing to a wire rack to continue cooling. When completely cooled, frost with your favorite frosting.

These cupcakes were made and decorated by my granddaughter.

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