Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 125 g butter, chopped, at room temperature
- ⅔ cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 cups self-raising flour, sifted
- ½ cup sour cream (see notes)
- ½ cup strong black coffee, cooled
Coffee icing
- 1 cup Chelsea Icing Sugar, sifted
- 10 g butter
- 2 tbsp hot, strong black coffee
- 12 pecans, to decorate
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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6
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Method
Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
In a large bowl, using an electric beater, cream butter and Chelsea Soft Brown Sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Fold in flour alternately with sour cream and coffee, beginning and ending with flour. Spoon mixture into paper cases until 2/3 full.
Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
COFFEE ICING: Combine Chelsea Icing Sugar and butter in a small heatproof bowl. Stir in enough coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 minutes until mixture is a spreadable consistency. Spread over cooled cakes. Top with pecans.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
6
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
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- 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
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- 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
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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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