Primrose Bakery Lemon Cupcakes

Cupcakes are funny things; quite often I find them very pretty, very waah-ooohh to my eyes, but very boooh to my palate. Without too much nagging, I might as well say that some bakers do produce really delicious cupcakes, and that is the case of  the Primrose Bakery in London! Gorgeous place selling yummy freshly baked cakes  without all the annoying gimmick. You will fall in love with the place and get hooked to their recipe book - Cupcakes from the Primrose Bakery. My favourite is their scrumptious Lemon cupcake, and because today we're having a village fête I've baked a batch and dutifully took the pictures to share with you :)

110g of unsalted butter,

225g of caster sugar,

2 large eggs,

150g of self-raising flour (sifted)

125g of plain flour (sifted)

(combine both flours)

90ml of milk  (I replaced for buttermilk)

2 table spoons of fresh lemon juice

1 table spoon of sour cream

Zest of 1 lemon

Preheat oven to 160C

1. Cream butter and sugar until mixture is creamy and pale,

2. Add the eggs - one at a time mixing well,

3. In a jug, combine buttermilk, lemon juice and zest and beat well,

4. Add the sifted and combined flours to the batter, one-third each time. A bit of flour - mix mix mix - a bit of the lemon mixture - mix mix mix, more flour and so on and so forth!

5. Spoon the mixture into cupcake cases and bake for approx. 25 minutes or till the tester comes out clean.

6. remove from the oven and let it cool before icing.

110g of unsalted butter,

2 table spoons of fresh lemon juice,

Zest of 1 lemon, or to taste,

500 400g of icing sugar (sifted)

In a bowl beat the butter, lemon juice, lemon zest and half of the icing sugar until smooth. Gradually add the remainder of the sugar and beat until smooth and creamy.

Now, core the center of the cupcakes and fill it with icing and let your creativity flow, but don't overdo!