Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Coconut and Raspberry Cupcakes
35 mins
15 mins
Easy
12
Recipe by Annabel. Episode 1.
Keep my screen awake
- Ingredients
- Method
Ingredients
Cupcakes
- 145g butter
- ½ cup Chelsea Caster Sugar
- 1 tsp vanilla extract
- 3 eggs
- ¾ cup flour
- ½ cup desiccated coconut
- 1 ½ tsp baking powder
- Pinch of salt
- ¾ cup frozen raspberries
- ¼ cup milk
Italian Meringue Buttercream
- 4 egg whites
- 1 ⅓ Cup Chelsea Caster Sugar
- Pinch of salt
- 500g butter
- 2 tsp vanilla extract
- Pink food colouring
- Extra coconut for decoration
Chelsea Products in Recipe
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Method
Preheat oven to 180°C. Line your muffin tray with cupcake cases.
Cupcakes : Cream together the butter, Chelsea Caster Sugar and vanilla extract until very pale in colour.
While this is happening lightly beat together all the eggs in a separate bowl and begin to slowly add them to the butter and Chelsea Caster Sugar when it's ready. Next sift in the flour, baking powder, salt and mix until almost incorporated, then begin to slowly add the milk. Finally fold through frozen raspberries and coconut. Spoon into cupcakes cases and bake at 180°C for approx. 15 to 20 minutes.
Italian Meringue Buttercream : First whip egg whites to stiff peaks and heat Chelsea Caster Sugar with enough water to cover the sugar in a pot. Heat this to 121°C then very slowly add this to the egg whites. Beat until completely cold. Then slowly add in soft butter until it becomes very thick and creamy. Colour the buttercream and transfer to a piping bag with a rose piping tip.
How to assemble: : Once the cupcakes are cool, start piping roses onto the cupcakes and add a small rim of coconut along the bottom of the rose.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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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)
- 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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