Caster Sugar
The fine crystal of Chelsea...
Details page sections
Muffins
Butterfly Cakes
15 mins
15 mins
Easy
12
Cute little sponge cakes topped with whipped cream and jam make a delightful tea-time treat.
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- Ingredients
- Method
Ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar
- 2 eggs
- 1 ½ cups Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk
- 1 tsp vanilla essence
- 150ml cream
- ½ cup berry jam
- Chelsea Icing Sugar, to dust
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Sandra
Very nice taste but certainly didn't turn out the dainty little cakes as pictured.
3
Alexis
Terrible recipe waste of time and ingredients
1
Shayle
Love it !
5
Catherine
Delicious and crispy
5
1515485441
absolute love %100
5
Method
Preheat oven to 180°C bake. Line a 12-hole muffin or cupcake tin with paper cases (this recipe makes 10 cakes that will fill the cupcake cases just perfectly - you can make 12 slightly smaller cakes if you prefer).
Place the Tararua Butter and Chelsea Caster Sugar in a large bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the Edmonds Standard Grade Flour, Edmonds Baking Powder, Meadow Fresh Original Milk and vanilla essence and stir until smooth.
Spoon the mixture evenly into the paper cases and bake for 15-20 minutes or until cooked and lightly golden. Leave to cool for 5 minutes, then remove cakes from the tin and place on a wire rack to cool completely.
Once the cupcakes have cooled, use a knife to cut a circle from the top of each cake. Cut the circles in half. Whip the cream. Just before serving, place a dollop of whipped cream on each cake, followed by a dollop of jam. Press two of the half circles on top of each cake to form the wings. Dust with Chelsea Icing Sugar and serve.
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?
Sandra
Very nice taste but certainly didn't turn out the dainty little cakes as pictured.
3
Alexis
Terrible recipe waste of time and ingredients
1
Shayle
Love it !
5
Catherine
Delicious and crispy
5
1515485441
absolute love %100
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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