Primrose Bakery Christmas and Cinnamon Cupcakes

You may have noticed that I took a couple of weeks off from blogging – it’s always a bit intimidating to talk about your personal life to the void, but the reality is that with mental illness, there are times where life intervenes to the point that it can be intimidating to turn on your oven.  And I was in a place where I couldn’t quite access the things that made me me, like creaming butter and sugar or frosting a cupcake or expressing my love for my stand mixer.  It’s hard to write about pain – it’s neither picturesque nor romantic when your stomach feels so knotted and hurting that you can’t eat.

But a couple days ago, I started browsing through my cookbooks to review and I was drawn to Martha Swift’s Primrose Bakery ChristmasThis American-style bakery clearly enjoys the holidays and provides an incredible assortment of candies, cookies, pies and cupcakes (including some which adapt to special diets such as gluten-free cupcakes.)  Beardy Bestie Fran was really impressed with the Boston Cream Pie when browsing through and I was really eager to try the cinnamon cupcakes.  Obviously cinnamon reminds me of Christmas-time (there are very few Christmas cookies which don’t include cinnamon in one way or another, although it’s rarely a focus ingredient.  And as a fan of the lovely cinnamon (as well as constantly impressed that by spooning some into my almond milk, I’m being good and getitng antioxidants.  Health: it’s hard), I decided to give them a go!

9780224098953Cinnamon Cupcakes (from Primrose Bakery Christmas)

Ingredients:

200g unsalted butter, softened

240g caster sugar

2 large eggs

1/2 teaspoon vanilla extract

160ml sour cream

220g self raising flour

2 teaspoons cinnamon

Ingredients

Cream together the butter and sugar.

Cream together the butter and sugarMix in the eggs, vanilla and sour cream.

Mix in the eggs, vanilla and sour creamSift in the flour and cinnamon.

Sift in the flour and cinnamon.Scoop the cupcake dough into the cupcake liners.

Scoop the cupcake dough into the cupcake linersBake at 160C for about 15-20 minutes, until it’s baked all the way through.

Bake at 160C for about 15-20 minutesI allowed them to cool, then covered them with the cinnamon cream cheese recommended in the book – these got a big following with Beardy Fiance’s office.

Cinnamon CupakesI received a copy of Primrose Bakery Christmas to review from Square Peg Publishing, but all opinions are my own.  This post contains affiliate links.

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2 comments

  1. Hey BB, I am sorry you have been going through such a hard time and glad to see you back. You got some icing skills Missy. Can you teach me??

  2. I’m glad you’re back and doing better. The cinnamon cupcakes are the best!

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