Vanilla Cupcakes From the Primrose Bakery

I was glancing and flipping through cook books in the book shop (which is what I like to do when I go to the bookshop with my daughters). One of the books that caught my attention that day was Cupcakes From the Primrose Bakery.

The cover of the book caught my attention, and when I read on, it interest me further.

Primrose Bakery was opened in 2004, the founders, Martha Swift & Lisa Thomas, started baking cupcakes for children's party, and found that the adults love them too. They started out by supplying to local deli in London, but then gained popularity when orders came from U2, Kate Moss, Elton John. They now supply Selfridges food hall, Fortnum and Mason and Libertys besides the ever expanding private clients.

London, started baking cupcakes for children's party, Selfridges, Fortnum and Mason, I can relate to all these!

The cupcakes were all creamed tastefully in pastel, with minimum decorations, and yet they all look so beautiful and inviting.

I picked its vanilla cupcake recipe, and glanced through the ingredient. The recipe is very different from the common cupcake recipe that I used. I just have to try it.

So I baked a batch of it, and since my daughters loved green tea, I added macha (or green tea powder) to half the batter to get macha cup cakes.

♥Vanilla Cupcakes♥
Adapted from Cupcakes From the Primrose Bakery by Martha Swift & Lisa Thomas
Make about 25 mini cupcakes

You'll need

110g unsalted butter at room temparature
225g castor sugar
2 large eggs
150g self raising flour sifted
125g plain flour sifted
120ml semi skimmed milk at room temperature
1tsp good quality vanilla extra
1tsp good quality macha (optional)

Methods

1) Preheat oven to 160C

2) Cream butter and sugar until mixture is pale and smooth, 3~5mins. Add the eggs, one at a time, mixing for a few minutes after each addition.

3) Combine the two flours in a separate bowl. Add the vanilla into the milk.

4) 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.

5) I scope out half of this batter into another bowl, and in the original bowl with the other half of the batter, sifted in 1tsp of green tea powder or macha, and mix until combined.

6) Carefully spoon the mixture into the cupcake casses, filling them to about 2/3 full.

7) Bake in the oven for about 15mins or until slightly raised and golden brown. Check if it's done by inserted a skewer in the centre of one of the cake - it should come out clean.

The vanilla cupcakes didn't taste much difference from the ones that I usually baked from this recipe, except that it's milkier, less sweet, and very moist. The macha cupcakes, however, was a hit with the girls. They only wanted to eat the macha ones, and left the rest for the adults.

The next time I make these again, I'm going to omit the vanilla essence and add 1 tbs macha to the batter to get all macha cupcakes.