Here at Florence & May we don’t use off the shelf mixes or bland one bowl recipes that you just add oil and water to. We make our cupcakes the traditional way using natural ingredients and maths! We weigh the eggs and use this as the measure for all the other ingredients, just like your gran used to do.
Each batch of cupcakes are handmade to order using only the finest natural ingredients
- Free range eggs
The wet batter is weighed to ensure consistency of size and bake. We use 55g of batter in each cake, giving a baked weight of 51g to which we then add 30g of buttercream.
We choose the coloured foil case to suit the flavour(s) you choose to add to the overall look of the finished cupcake.
We can flavour the sponge and buttercream to your individual requirements, if you are unsure of what will work, please just ask. We can also make gluten free cupcakes on request.