Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Easter Egg Choc Cupcakes
20 mins
20 mins
Easy
20
These Easter egg chocolate cupcakes are light and fluffy, made decadent with creamy chocolate icing and a sprinkle of mini eggs. Sure to rival anything the Easter Bunny can deliver...
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- Ingredients
- Method
Ingredients
Cupcakes
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Chocolate Icing/Decoration
- 100g butter, softened
- 2 cups Chelsea Icing Sugar
- ⅓ cup cocoa, sifted
- 2 Tbsp milk (approximately)
- Mini Easter eggs, to decorate
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Cathy
I made these for my sons birthday on Thursday. They turned out really well. However, recipe said it makes 20, but using standard cupcake cases, it made 53. (30 for him, 1 for each year!, 23 for us!)
3
Method
Cupcakes : Preheat oven to 190°C bake. Place 20 individual paper baking cups in cupcake pans.
Beat butter in an electric mixer until smooth. Add Chelsea Caster Sugar and cream together. Add eggs. Mix well, then add the vanilla, flour and milk. Beat until smooth.
Pour mixture into the prepared pans until they are about two-thirds full. Bake for 20 minutes or until golden. Leave for a few minutes, then remove onto a wire rack to cool completely.
Chocolate Icing/Decoration : Cream butter until pale and fluffy. Gradually mix in Chelsea Icing Sugar and cocoa until fully combined. Pour in milk and beat for an additional 4 minutes. Icing should spread easily; if too thick, add a little more milk.
To decorate, spread or pipe chocolate icing thickly onto cooled cupcakes. Finish by placing mini Easter eggs on top.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Cathy
I made these for my sons birthday on Thursday. They turned out really well. However, recipe said it makes 20, but using standard cupcake cases, it made 53. (30 for him, 1 for each year!, 23 for us!)
3
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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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