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Hush n Wonder

fashion, food, and all things fabulous

Primrose Bakery in London, UK

I was lucky enough to spend a summer living in London.  While I was there, I developed many new obsessions (Top Shop, anyone?) And a treat I became especially fond of was  fairy cakes, AKA cupcakes as we call them here in the states. 

Cupcakes from Primrose Bakery, London, UK

There was something downright charming about visiting quaint little bakeries and sitting down on outside terraces and enjoying the sweet and always beautiful desserts.  Primrose Bakery in Covent Garden was one of my favorites.  The cupcakes were so beautiful, you didn’t want to eat them!   The Hummingbird Bakery was our go-to spot when we needed a break from scouting vintage finds at Portobello Market.  Although the line was always out the door, it was definitely worth the wait. 

Back here in the states I’ve found a couple bakeries that come close to duplicating the delectable cupcakes we ate in London.  Sweet Mandy B’s in Chicago was definitely scrumptious.  I enjoyed one of the best red velvet cupcakes I’ve ever had in my life.  And the decor was fanciful and in a cute neighborhood in Lincoln Park. 

Since I’ve yet to find a favorite cupcake bakery in Iowa, I decided to recreate my own cupcakes.  They turned out wonderfully and below is the recipe I used.  I hope you try it and enjoy them as much as I did!

Lavender cupcakes

Lavender Cupcakes

  • 1/4 teaspoon dried lavender flowers
  • 1 stick unsalted butter, at room temperature
  • 2 eggs
  • 1 cup self-rising flour
  • 2 tablespoons milk

 

Preheat the oven to 350F.

Put the sugar and the lavender flowers in a food processor and process briefly to combine.  Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.

Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold in.  Stir in the milk.

Spoon the mixture into the paper liners.  Bake in the preheated oven for about 18 minutes, until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

Decorating

  • 1 1/2 cups confectioners sugar, sifted
  • 1 egg white
  • lilac food coloring
  • 12 sprigs of fresh lavender

To decorate, gradually beat the sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender color frosting.  Spoon the frosting over the cupcakes, then top each one with a sprig of fresh lavender.  Let set before serving.

Makes 12, recipe found on www.cupcakerecipes.com

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