Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Cupcakes
- 225g standard flour
- 1tsp baking powder
- Pinch salt
- ¼ cup sour cream
- ¼ cup milk
- 125g butter, softened
- 175g Chelsea Caster Sugar
- 2tsp lemon essence
- 2 eggs
Lemon Cream Cheese Icing
- 250g cream cheese, softened
- 50g unsalted butter, softened
- 125g sifted Chelsea Icing Sugar
- 1 Tbsp lemon juice
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
4
What did you think of this recipe?
skye rosa
yyyyymmmm awesome
4
JESSICA
Tasty but icing is very runny?? Any tips?CHELSEA: Hi there, if you're finding the icing is too runny you can add extra icing sugar until you achieve the desired consistency.
4
bob
thanks this is an awesome recipe
5
Addison
Do we have to put sour cream in it?CHELSEA: HI there , you can replace the sour cream with yoghurt.
3
Method
Cupcakes : Pre-heat oven to 170° conventional (150°C fan bake). Line cupcake trays with cupcake cases.
Sift flour, baking powder, and salt together. Mix the sour cream and milk together. Cream butter until creamy, gradually add Chelsea Caster Sugar and continue beating until light and fluffy.
Beat in the lemon essence and then add eggs one at a time, scraping down the sides of the bowl, beating well after each addition. Alternate adding the flour with the milk mixture. Start and end with the flour, beating on low until just combined and smooth.
Divide the mixture between the paper cases. Bake for approximately 18 minutes, or until a toothpick comes out clean when inserted. The centre should spring back when lightly touched.
Cool in tray for 5 minutes before removing to a wire rack to cool completely.
Lemon and Cream Cheese Icing
Using an electric mixer cream butter until light and fluffy. Add cream cheese and beat until just combined. Gradually add in the Chelsea Icing Sugar and lemon juice. Be careful not to overbeat.
Store cream cheese icing in the refrigerator.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
4
What did you think of this recipe?
skye rosa
yyyyymmmm awesome
4
JESSICA
Tasty but icing is very runny?? Any tips?CHELSEA: Hi there, if you're finding the icing is too runny you can add extra icing sugar until you achieve the desired consistency.
4
bob
thanks this is an awesome recipe
5
Addison
Do we have to put sour cream in it?CHELSEA: HI there , you can replace the sour cream with yoghurt.
3
You May Like These
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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