Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Cupcakes
- 230g butter
- 330g Chelsea Caster Sugar
- 4 eggs
- 3 tsp vanilla extract
- 3 tsp baking powder
- 400g plain flour
- 250ml milk
Icing
- 230g butter
- 1kg Chelsea Icing Sugar
- 4 Tbsp lemon juice
- ⅓ cup milk (warm)
- 2 tsp vanilla extract
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
Unknown
It is such a nice and tasty recipe!
4
Renee
it was good
5
Vin
The serving size is wrong, the stated cooking time of 25 minutes is also wrong. Real amateurish job from Chelsea. Did the other reviewers actually follow the recipe? Are they real reviews?CHELSEA: thanks for your feedback. All the recipe reviews are real reviews. This recipe was submitted by one of our recipe club members so has not been tested by Chelsea Sugar; however, we have updated the number of servings to 24 to more accurately reflect the number of cupcakes this recipe makes.
1
anon
Very easy to make had to convert all the measurements but so yummy!
4
Alyah Davies Suluvave
this recipe is great and delicious great for snacks and parties thanks
5
Emma jean sexton
I think this recipe is delicious and awesome this is a good idea for lunch box's.
4
Method
Preheat oven to 180°C bake. Grease 2 x 12-hole muffin tins and papers.
Beat butter for 1-2 minutes until soft, then add Chelsea Caster Sugar and beat gently until fluffy. Beat in eggs one at a time. Beat in vanilla extract.
Sift the flour and baking powder together. Add half the quantity of sifted flour mix and half the milk. Combine, then add the remaining flour mix and milk, beating briefly until smooth.
Pour into the cupcake cases and bake for 25 minutes.
Icing : Beat butter until soft and pale. Slowly add sifted Chelsea Icing Sugar, lemon juice and milk, beating until combined. Lastly, add vanilla extract. Pipe onto cupcakes.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
6
What did you think of this recipe?
Unknown
It is such a nice and tasty recipe!
4
Renee
it was good
5
Vin
The serving size is wrong, the stated cooking time of 25 minutes is also wrong. Real amateurish job from Chelsea. Did the other reviewers actually follow the recipe? Are they real reviews?CHELSEA: thanks for your feedback. All the recipe reviews are real reviews. This recipe was submitted by one of our recipe club members so has not been tested by Chelsea Sugar; however, we have updated the number of servings to 24 to more accurately reflect the number of cupcakes this recipe makes.
1
anon
Very easy to make had to convert all the measurements but so yummy!
4
Alyah Davies Suluvave
this recipe is great and delicious great for snacks and parties thanks
5
Emma jean sexton
I think this recipe is delicious and awesome this is a good idea for lunch box's.
4
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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)
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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
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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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