Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Easter Cupcakes with Chocolate Icing
15 mins
20 mins
Easy
24
Light, fluffy cupcakes topped with chocolate icing and chocolate curls... who needs Easter Eggs?
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- Ingredients
- Method
Ingredients
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups self-raising flour
- 1¼ cups milk
Topping
- 1 ½ cups Chelsea Rich Chocolate Icing Sugar
- 1 knob of butter, softened (approx. 10g)
- 2 Tbsp hot water (approx.)
- Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.
Additional tips
Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Sophia Twomey
The recipes are great and I love the idea that you have. How did you come up with the recipe and idea?
5
Grace
I love this recipe. My family said that I need to keep baking. I give this amazing cupcake 5 stars(if I could I would give it 1,000 stars!)
5
Method
Beat butter in an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.
Place individual paper baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you should get 24 cupcakes (don't overfill as they will 'peak'). Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.
Icing: Measure Chelsea Chocolate Icing into a bowl, add butter and hot water, mix until smooth. Icing should spread easily; if too thick add a little more hot water to allow it to spread easily. To decorate: Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces around the outer edges, pushing gently into the icing. Finish by placing mini eggs in the centres.
Additional tips
Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
2
What did you think of this recipe?
Sophia Twomey
The recipes are great and I love the idea that you have. How did you come up with the recipe and idea?
5
Grace
I love this recipe. My family said that I need to keep baking. I give this amazing cupcake 5 stars(if I could I would give it 1,000 stars!)
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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