Cupcakes and cake stands
This week’s offering from the Primrose Bakery cupcake book is this batch of caramel cupcakes. Yes, I do know I’m getting a bit obsessed with this book, but it seems to have reignited my passion for cupcakes and so far all the recipes I’ve tried have been completely delicious so I don’t see any reason to stop! It also gives me the perfect excuse to show off my new cake stand, a Christmas gift from my parents in law. Isn’t it pretty? And they were generous enough to also give me a lovely set of spotty cake tins and the beautiful pie dish I spotted a while ago so I feel spoilt and inspired in equal measure. Look out for some pie recipes coming your way over the next few weeks!
For now, back to the cupcakes. The recipes are a bit lengthy (to type, not to make) so I’ll be sharing the cake recipe today and the icing recipe tomorrow, so I’m afraid you’ll just have to wait a day before rushing into the kitchen to whip up a batch!
Primrose Bakery caramel cupcakes
1. In a large mixing bowl cream 110g soft unsalted butter, 120g light soft brown sugar and 120g dark soft brown sugar for 3-5 minutes with an electric hand mixer until pale and smooth.
2. Add 2 large eggs one at a time, mixing well after each one. Add 1/2 tsp vanilla extract and mix to combine.
3. In a separate bowl, combine 125g sifted self-raising flour and 120g sifted plain flour. Add a third of the flours to the creamed mixture and mix until the batter just comes together. Add 75ml caramel sauce and beat well. Add another third of the flour and mix until it just comes together, then add 50ml double cream and again beat well. Add the remaining flour and beat until combined.
4. Divide the mixture between 12 muffin cases and bake at 180 degrees C/gas mark 4 for about 25 mins until slightly raised and golden brown. These are deliciously damp and dense so don’t worry if they don’t rise very much.
For now, that’s it. Check back tomorrow for the recipe for caramel buttercream icing, if you can wait that long!