Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Red Velvet Cupcakes
15 mins
20 mins
Easy
24
Red velvet cupcake recipe by Antony Kapeli Sua, winner of the Chelsea School Bake Off 2010.
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- Ingredients
- Method
Ingredients
- 2 ½ cups plain flour
- 1 ½ cups Chelsea Caster Sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 Tbsp red food colouring
- 1 tsp of raspberry flavour
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
For the meringue butter cream
- 200 g Chelsea Caster Sugar
- 3 egg whites
- 250 g unsalted butter, softened and chopped
- 1 tsp vanilla extract.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Unknown
Awesome cup cakes
5
Jan
this recipe was disgusting - I followed it exactly and the only thing I got out of it were oily, uncooked, flavourless cupcakes. I cooked for around 30 minutes because the centres would not cook, still came out uneven and flaky. There was oil residue left in the cupcake tin after cooking, and that showed through in the flavour - all I could taste was oil
1
Lisa
Fantastic cupcakes! I baked them for 18 minutes, they look fabulous and taste even better!
5
Unknown
Always a treat, nice and moist. I use all the batter to make a cake and always get great responses
5
Unknown
Way too much oil
1
Method
Preheat the oven to 180°C (350°F). Line two (12 cup) cupcake pans with cupcake papers.
In a medium sized mixing bowl, sift together the flour, Chelsea Caster Sugar, baking soda and salt. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, raspberry flavour, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet mixture and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake papers, about 2/3 filled. Bake in oven for 20 - 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness (insert a toothpick - if it comes out clean the cakes are done). Remove from oven and cool completely before icing.
For the meringue butter cream icing:
Put the Chelsea Icing Sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°C) on a sugar thermometer. Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.
Recipe by Antony Kapeli Sua, winner of the Chelsea School Bake Off 2010.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Unknown
Awesome cup cakes
5
Jan
this recipe was disgusting - I followed it exactly and the only thing I got out of it were oily, uncooked, flavourless cupcakes. I cooked for around 30 minutes because the centres would not cook, still came out uneven and flaky. There was oil residue left in the cupcake tin after cooking, and that showed through in the flavour - all I could taste was oil
1
Lisa
Fantastic cupcakes! I baked them for 18 minutes, they look fabulous and taste even better!
5
Unknown
Always a treat, nice and moist. I use all the batter to make a cake and always get great responses
5
Unknown
Way too much oil
1
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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