Caster Sugar
The fine crystal of Chelsea...
Details page sections
Cupcakes
Easter Cupcakes with Chocolate Icing
15 mins
20 mins
Easy
24
Light, fluffy cupcakes topped with chocolate icing and chocolate curls... who needs Easter Eggs?
Keep my screen awake
- Ingredients
- Method
Ingredients
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups self-raising flour
- 1¼ cups milk
Topping
- 1 ½ cups Chelsea Rich Chocolate Icing Sugar
- 1 knob of butter, softened (approx. 10g)
- 2 Tbsp hot water (approx.)
- Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.
Additional tips
Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Sophia Twomey
The recipes are great and I love the idea that you have. How did you come up with the recipe and idea?
5
Grace
I love this recipe. My family said that I need to keep baking. I give this amazing cupcake 5 stars(if I could I would give it 1,000 stars!)
5
Method
Beat butter in an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.
Place individual paper baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you should get 24 cupcakes (don't overfill as they will 'peak'). Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.
Icing: Measure Chelsea Chocolate Icing into a bowl, add butter and hot water, mix until smooth. Icing should spread easily; if too thick add a little more hot water to allow it to spread easily. To decorate: Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces around the outer edges, pushing gently into the icing. Finish by placing mini eggs in the centres.
Additional tips
Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
2
What did you think of this recipe?
Sophia Twomey
The recipes are great and I love the idea that you have. How did you come up with the recipe and idea?
5
Grace
I love this recipe. My family said that I need to keep baking. I give this amazing cupcake 5 stars(if I could I would give it 1,000 stars!)
5
You May Like These
.jpg?width=540&height=540&name=Easter%20Hot%20Cross%20Buns%20(Breadmaker).jpg)
.jpg?width=540&height=540&name=Hot%20Cross%20Buns%20(Breadmaker).jpg)
ingredients
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
ingredients
- 150g butter
- 2 cups of Chelsea Icing Sugar (300g)
- ¼ cup cocoa powder (20g)
- 1-2 Tbsp Meadow Fresh Original Milk
ingredients
Dough
- 1 Tbsp sure bake yeast
- 1 Tbsp Chelsea White Sugar
- 1 tsp salt
- 3 cups Edmonds High Grade Flour
- ½ cup Edmonds Wholemeal Flour
- 2 Tbsp oil (light olive or canola etc)
- 320ml water (room temperature)
- 1 egg
Later addition to dough
- 75g citrus rind (if desired)
- 1 Tbsp ground cinnamon
- 1 Tbsp mixed spice
- ¼ cup Chelsea Soft Brown Sugar
- ½ cup sultanas
- ½ cup currants
For the Crosses
- ¼ cup Edmonds High Grade Flour
- ¼ cup cold water
- 2 Tbsp butter (melted)
For the Glaze
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp warm water
ingredients
Dough
- 2 ½ tsp dried yeast
- 3 ½ cups plain flour (520g)
- ¼ cup Chelsea Soft Brown Sugar
- ½ tsp salt
- 1 Tbsp mixed spice
- 1 cup sultanas
- 75g mixed peel (optional)
- 1 egg
- 2 Tbsp butter
- 310 ml water
Crosses
- ½ cup plain flour
- 80 ml water
Sugar Glaze
- 2 Tbsp water
- 1 Tbsp Chelsea Soft Brown Sugar
ingredients
- 100g butter, softened
- ¾ cup packed Chelsea Soft Brown Sugar
- 2 large eggs, beaten
- 1 cup plain flour
- ½ tsp baking soda
- ¼ cup cocoa
- ½ cup sour cream
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon juice
- 1 tbsp milk
- Drinking chocolate to sprinkle on top
ingredients
- 3 ⅓ cups (500g) bread and pizza flour (strong flour)
- 100g each sultanas and currants
- 1 Earl Grey tea bag
- 2½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp each ground allspice and ground cloves
- Finely grated zest and juice of 1 orange
- 100g Chelsea Caster Sugar
- butter, to serve
Yeast ferment
- 65g bread and pizza flour (strong flour)
- ¼ tsp Edmonds Instant Dry Yeast
Piping mixture
- ⅓ cup (50g) bread and pizza flour (strong flour)
- ½ tbs Chelsea Caster Sugar
ingredients
- 3 ¼ cups plain flour
- ¼ cup Chelsea Caster Sugar
- 3 tsp instant dried yeast
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
- 1 cup milk, warmed
- 100g butter, melted
- 3 egg yolks, lightly beaten
- canola oil for deep-frying
To Garnish
- extra 1 cup Chelsea Caster Sugar
- 2 tsp cinnamon
- 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.
Flour Paste
- ½ cup plain flour
- 5 tbsp cold water
ingredients
- 200ml milk
- 1 teaspoon Chelsea Caster Sugar
- 7g sachet dry active yeast
- 400g strong (baker's) flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 50g Chelsea Soft Brown Sugar
- 175g mixed dried fruit
- 50g unsalted butter, melted, cooled
- 1 egg, lightly beaten
- Butter, to serve
To decorate
- 2 tablespoons plain flour
- 2 tablespoons Chelsea Caster Sugar
ingredients
Dough
- 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
- 1 tsp Edmonds Standard Grade Flour (first measure)
- 1 tsp Chelsea White Sugar (first measure)
- 1 ¼ cup Meadow Fresh Original Milk, scalded
- 4 cups Edmonds Standard Grade Flour (second measure)
- 1 tsp salt
- 1 Tbsp mixed spice
- 1 Tbsp cinnamon
- 60g butter
- ¼ cup Chelsea White Sugar, extra (second measure)
- 1 cup sultanas or sultanas/currants/peel
- 1 egg, beaten
Cross Paste
- 1 cup Edmonds Standard Grade Flour
- cold water
Glaze
- 1 tablespoon Chelsea Caster Sugar
- 1 tablespoon water
- 1 teaspoon gelatine (optional)
ingredients
- 125g butter, softened
- 1 cup (175g) Chelsea Soft Brown Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 2½ cups (375g) self-raising flour, sifted
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- ⅓ cup (80ml) milk
- ½ cup (80g) sultanas
Icing
- 1 cup (160g) Chelsea Icing Sugar, sifted
- 1 tablespoon boiling water
ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt