All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Most successful cupcake recipe I've used to date! Makes 12
Ingredients
For cake mix:
150g soft butter
150g Shipton Mill Organic White Self Raising Flour
150g golden caster sugar
3 large eggs, room temperature
2 tablespoon fresh milk
1 teaspoon vanilla bean extract
For filling:
50g soft butter
150g icing sugar, sieved
good quality jam
Method
Preheat the oven to 190C. Line a 12-hole muffin tin with cupcake cases.
Place all the cake ingredients in a large bowl and beat with an electric handwhisk for one minute or until thoroughly combined. Mixture should be smooth in appearance and of a 'dropping' consistency.
Evenly divide the mixture between the 12 cake cases. Bake in the oven for 18 minutes or until well risen and golden brown in appearance. After a few minutes, take the cakes out of the tin and place on a cooling rack.
When the cakes have cooled completely, use a sharp knife to cut out the top of each of the cake and slice in half. Beat the butter and icing sugar together to form a smooth and fluffy buttercream. Place a teaspoon of jam in each cake and then top with a teaspoon of buttercream and the cut cake (aka 'butterfly wings'). Dust with icing sugar before serving.
Added by: Alex Ross
All Purpose Flour (Gluten-Free)
Organic Gluten-Free Baking Powder - 1kg
Organic Gluten-Free Baking Powder - 30g
Organic Wheat Free Flour (415)
Soft Cake and Pastry Organic White Flour (117)
Yorkshire Cakes
Gluten Free Lemon Drizzle Tray Bake
Lemon Drizzle Cake
Lemon Sponge with Summer Berries and Rhubarb
Vanilla CakeIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.