Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Raspberry and Vanilla Cupcakes
20 mins
15 mins
Easy
15
This is an easy and oh so cute cupcake everyone will love! To create the sugared flower see below under "You might also like".
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- Ingredients
- Method
Ingredients
Cupcakes
- 225g standard flour
- 1tsp baking powder
- Pinch salt
- 125g butter, softened
- 175g Chelsea Caster Sugar
- 2tsp vanilla extract
- 2 eggs
- 125ml milk
- 100g fresh or frozen raspberries
Berry Glaze Icing
- 250g Chelsea Berry Flavoured Icing Sugar
- 10g butter, softened
- 1Tbsp milk
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Felix Warringsholz
This recipe was the best recipe I have ever seen! i would give it a 10/10
5
Method
Cupcakes : Pre-heat oven to 170°(150°fan bake). Line cupcake trays with paper cases.
Sift together flour, baking powder and salt.
Cream butter using an electric mixer until smooth. Add Chelsea Caster Sugar gradually and beat until light and fluffy.
Beat in vanilla extract : Add eggs one at a time scraping down the sides of the bowl between each addition. Beating well between each addition.
Alternate adding the flour with the milk. Start and finish with the flour. Beat on low speed until just combined and smooth. Do not over mix.
Divide the mixture between the paper cases. Push 2 or 3 raspberries into cake batter.
Bake for approx 15 minutes or until a tooth pick comes out clean when inserted or the top of the cupcake springs back when lightly touched.
Cool in the tray for 5 minutes before removing to a wire rack to cool completely.
Berry Glaze Icing : Combine the Chelsea Berry Flavoured Icing Sugar and butter in a medium heatproof bowl.
Gradually add the milk, stirring with a wooden spoon until a firm paste forms.
Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn't touch the top of the water level.
Stir over low heat for 5 minutes or until the sugar dissolves and the icing is runny.
Remove from heat. Spread icing evenly over cupcakes.
If icing starts to get to stiff, place bowl back over the simmering water and as it warms it will soften.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Felix Warringsholz
This recipe was the best recipe I have ever seen! i would give it a 10/10
5
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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