When life gives you lemons – make cupcakes!
Cupcakes are so fun and one of my favorite things to bake! I love experimenting with different cakes and icings and also finding new ways to decorate and present them, depending on the occasion. They are incredibly versatile, as they are a great way to sweeten up any event or even satisfy your daily sweet tooth indulgence.
Many people can tell you, I probably have enough recipe books to fill an entire library and I continue to covet them! One of my favorites is a cupcake cookbook from the Primrose Bakery in London, England. Its pages are full of a variety of delicious cupcakes, perfect for any season, celebration, life event or just everyday occasion. Why I love this recipe book, over others, is their focus on the different ways to style and assemble simple, yet delicious recipes, rather than complicating the matter with hard-to-find ingredients and troublesome process.
Primrose Bakery was started by Martha Swift and Lisa Thomas in 2004 in Primrose Hill, Northern London! It was their goal to create treats that suit the interest of every type of person regardless of their age, gender and background, for every type of occasion, whether it is for an extravagant party or a simple everyday celebration. They strive to create sweet treats that “look different and taste different – it’s about food that smells delicious and that you want to eat.” Since their humble beginnings on Primrose Hill they have now expanded into 3 different bakery locations around London and have provided their treats for designers at Fashion Week, Elton John’s 60th Birthday Party, the Brits Music Awards and more!
This beautiful bakery is definitely on my list of places to visit when I go to London this summer!
One recipe that I tried a few weeks ago for my family’s Easter Dinner celebration, that was a huge hit, was Lemon Cupcakes with Lemon Buttercream Frosting – the key: freshly squeezed lemon and lots of it! I think I tripled the amount of lemon that I put in both the cake and in the frosting. Excessive I know, but they had such a sweet pungent zing that it was well worth the extra squeeze.
Check out the recipe here:
½ cup unsalted butter – room temperature
1 cup + 2 tablespoons sugar
2 large eggs
1 cup self-rising flour
¾ + 1 tablespoon all-purpose flour
1/3 cup milk
2 (more like 5!) tablespoons freshly squeezed lemon
1 tablespoon sour cream
- Preheat oven to 350F
- Cream the butter and sugar together in a large mixing bowl, until mixture is pale and smooth.
- Add eggs to the mixture, one at a time allowing for some time in between each egg.
- In a separate bowl mix the flours together.
- In a separate bowl mix the milk, lemon juice and sour cream together.
- Alternating between the flour and the milk add both to the creamed mixture, 1/3 of each mixture at a time.
- If the mixture begins to curdle, simply add a spoonful of flour and beat well.
- Spoon the mixture into muffin pan, lined with cupcake liners – fill them approx. 2/3 full.
- Bake in the oven for 25 minutes until slightly raised and golden brown.
- Remove from oven and let completely cool before icing.
Lemon Buttercream Frosting
½ cup unsalted butter
2-3 (or 5-6) tablespoons freshly squeezed lemon
4 1/4 cups confectioners’ sugar
- Beat the butter, half of your lemon juice and half the confectioners sugar in a large mixing bowl, until smooth.
- Gradually add the rest of the lemon juice and confectioners sugar.
- Continue adding confectioners sugar until it is your desired consistency for icing – the extra lemon juice will cause the icing to be more liquid than it is supposed to, so the extra sugar will make up for this.
Note: both recipes and background research is from the cookbook “Cupcakes from the Primrose Bakery.” Learn more about the adorable Primrose Bakery here!