Caster Sugar
The fine crystal of Chelsea...
Details page sections
- Ingredients
- Method
Ingredients
- 1 ⅔ cups (250g) self raising flour
- 2 teaspoons baking powder
- 250g butter, softened to room temperature
- 1 cup (220g) Chelsea Caster Sugar
- 4 extra large eggs
- Rind of 1 lemon
- 100ml milk
Fruit Icing
- 1½ cups Chelsea Icing Sugar, sifted
- 2 tablespoons passion fruit pulp
- 5 raspberries (fresh or frozen) mashed
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 200ºC (180ºC fan forced). Line 2x 1/3 cup capacity muffin trays with 20 cupcake cases.
Sift flour and baking powder twice to ensure it is evenly combined.
Place butter, Chelsea Caster Sugar, eggs, flour mixture and rind in a food processor and process for 30 seconds or until smooth.
Add milk and process for a further 30 seconds or mixture is well combined.
Spoon batter into cupcakes cases, filling 2/3 full.
Bake for 15-20 minutes or until skewer inserted comes out clean. Transfer to a wire rack to cool.
For fruit icing - divide Chelsea Icing Sugar into 2 small bowls. Add passion fruit pulp to one bowl and mix until combined. Add raspberry puree to remaining icing sugar and mix until combined. Drizzle over cakes. Allow to set.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
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
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