Soft Brown Sugar
This popular sugar is used...
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Cupcakes
Maple Bacon Cupcakes
Easy
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- Ingredients
- Method
Ingredients
Part I Candied bacon
- 6 lengths of streaky bacon
- 100 g CHELSEA soft brown sugar
Part II Cupcake
- 163 g unsalted, softened butter
- 125 g CHELSEA caster sugar
- 32g CHELSEA dark cane sugar
- 3 large free range eggs
- 4 rashers of candied bacon/chopped
- 156g self raising flour
- Pinch of salt
- 2 Tbsp whole milk
- ½ tsp vanilla paste
Part III Maple Buttercream
- 187g softened, unsalted butter
- 425 g sifted CHELSEA icing sugar
- ½ tsp vanilla paste
- 4-6 Tbsp CHELSEA maple flavoured syrup
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
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What did you think of this recipe?
Method
Candied bacon:Rub sugar on bacon (don't cake it on!)Line baking tray with aluminium foilLine bacon up side by side170 degrees Celsius for 10 mins each side.Remove from tray immediately and put onto non-stick paper. 20 mins to cool
Cupcake:PREHEAT OVEN TO
Combine butter + caster sugar + dark sugar and mix on low speed with a paddle attachment for 30 seconds.Turn to high speed and mix for 1 - 2 minutes, until light and fluffy.Turn the mixer to low. Add one egg. Turn the mixer to high. Beat for 1 minute.Repeat process with next 3 eggs. This allows eggs to incorporate and stops separation (adding eggs to fat).Add chopped rashers of bacon (make them small bits)In a separate bowl, sift flour and salt.Turn the mixer on to low. Add this sifted mixture in slowly.Once sufficiently incorporated, add milk. Then, add vanilla.Turn up the speed a bit and mix until happy with batter look.Place in oven for 22 minutes.
Maple Buttercream:Beat the softened butter for at least 5 minutes with a paddle attachment. Get it nice and light and fluffy.Turn the mixer to low. Add half of the sifted icing sugar. Turn to high and mix for 3-5 minutes.Repeat with second half of icing sugar.Add half a tsp of vanilla.Add 4-6 tablespoons of maple syrup - one tablespoon at a time. Keep an eye on the consistency of the buttercream
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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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)
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How to Choose SugarFor Baking?
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