On rainy Sundays afternoons, and we have many of these here inBelgium, I often organize cooking workshops with friends. I already had lots of fun making sushi, christmas cookies and cupcakes in a crowded kitchen ..but this Sunday was different.
This time I was cooking cupcakes based on recipes from the Primrose Bakery, a fairytale little bakery in Londonthat I discovered a few weeks ago.
I even got the App and spent the whole trip back from London to Brussels browsing the numerous recipes available and trying to decide which of them would have the honour of being my first try.
As it was, we were going to be 5 in the kitchen, not really all expert bakers (no offense girls) and mostly there for fun anyway. So I went for the basics (because that’s where you are supposed to start right?) : classic cupcake with vanilla buttercream icing.
When the party was over, there were still 5 not iced cupcakes, so I made some more icing, with just a little twist: I replaced some of the icing sugar (I did not have enough anymore) with soft brown sugar. Those are the ones you see on the picture…and for those who want to see what happens behind the scenes : here it is!
Classic cupcake, based on a recipe from the Primrose Bakery
110 g butter
225 g caster sugar
275 g flour
2 tsp baking powder
120 ml milk
1 tsp orange blossom ( vanilla extract in the original recipe)
- Preheat the oven to 180°C and line a muffin tray with muffin cases.
- 2. Cream butter and sugar until pale and smooth. Add the eggs and mix until incorporated.
- Sift the flour into a separate bowl. Measure milk into a jug and stir in the orange blossom.
- Gradually add flour and milk to the cream mixturebeating well until all flour and milk is added.
- 5. Spoon the mixture into the muffin cases, to two-thirds full. Bake for about 20 minutes until risen and golden.
Vanilla buttercream icing
115 g butter
60 ml milk
1 tsp vanilla extract
500g icing sugar ( or 300 g icing sugar & 150 g brown sugar)
- Beat together butter, milk, vanilla extract and half of the icing sugar.
- Add the remaining icing sugar gradually and beat into a smooth buttercream.
OR: if you are using the brown sugar icing, melt the brown sugar with a little bit of butter in the microwave, and then add to the mixture.