Vanilla Cupcakes with Buttercream Icing

• 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)

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

• ½ Tbsp lemon juice
• ½ cup milk
• ¼ cup oil
• 125g dark chocolate, roughly chopped
• ½ cup hot, strong coffee (can be instant)
• 1c standard flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 egg
• 1 tsp caramel essence

• 125g butter, softened
• 3/4 cup Chelsea White Sugar (169g)
• 2 eggs
• 1 tsp vanilla essence
• 1 3/4 cups plain flour (263g)
• 1 tsp baking powder
• 1/3 cup milk (83ml)

• Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

Cupcakes

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

Cupcakes

• 150g Chelsea White Sugar
• 120g Plain white flour
• 1½ tsp baking powder
• 120ml milk
• 40g unsalted butter (room temperature )
• 1 free-range egg
• 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

• 100g unsalted butter at room temperature
• 250g Chelsea Icing Sugar
• 2 Tbsp Milk or Cream
• 2nd half of Vanilla Pod

• 1 Cup plain flour
• 2-3 Tbsp butter or ½ avocado
• 1 Cup Chelsea White Sugar
• ¼ Cup cocoa powder
• 2 tsp baking powder
• ¾ Cup boiling hot water
• 1 egg
• ½ Cup chocolate chips

• 125g butter, diced and softened
• ¾ cup Chelsea Raw Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk
• To decorate
• 1 cup raspberry jam
• 300ml thickened cream, whipped
• Chelsea Icing Sugar

• 1 ½ cups self-raising flour
• 125 g butter softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 2 eggs beaten
• ½ cup milk

Icing

• 1 cup Chelsea Berry Flavoured Icing
• 1 knob butter, softened (10g)
• 2 Tbsp hot water