Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
Additional tips
Mousse icing needs to be kept refrigerated. Store the piping bag in the fridge and pipe mousse onto cupcakes just before serving.
Mousse icing can be made a day in advance. Store in the fridge until required.
If you prefer a sweeter icing, add some extra Chelsea Icing Sugar when whipping the cream.
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?
Maree
Very light, fluffy and full of flavour. I did swap the cream out for cream cheese as I was taking these into work and couldn't keep the cream cold. It worked perfectly and these were a hit.When I make again, I think I will use slightly less cocoa, chocolate drops instead of the chocolate chips and won't cut the feijoa in the cupcake batter quite as finely. But that's just me being critical of my own baking :). They really were simple to make and delicious to eat.
5
Method
CUPCAKES : Preheat oven to 180°C bake and grease a 12-hole muffin tin or line with paper cases.
Cream Tararua Butter and Chelsea Soft Brown Sugar together until pale and fluffy. Beat in eggs one at a time, until combined.
Sift in Edmonds Self Raising Flour and cocoa powder and stir to combine. Fold in feijoas and chocolate chips.
Spoon mixture into prepared muffin tin and bake for 20-25 minutes, or until a skewer inserted into the middle of the cupcakes comes out clean. Leave in tin for 10 minutes, then transfer to a wire rack to cool completely.
MOUSSE ICING : While cupcakes cook, prepare mousse icing. Place feijoa flesh, Chelsea Caster Sugar and lemon juice in a small saucepan on medium heat. Simmer gently until you form a compote (about 10 minutes). Mix water and cornflour together and add to pan. Cook for 1-2 minutes, until thickened. Transfer mixture to the fridge to cool completely.
Whip Meadow Fresh Cream and Chelsea Icing Sugar together to firm peaks. Add cooled feijoa compote and fold in until just combined. Transfer mousse to a large piping bag (fitted with nozzle of your choice) and refrigerate for 30 minutes. Pipe mousse onto cooled cupcakes and serve.
Additional tips
Mousse icing needs to be kept refrigerated. Store the piping bag in the fridge and pipe mousse onto cupcakes just before serving.
Mousse icing can be made a day in advance. Store in the fridge until required.
If you prefer a sweeter icing, add some extra Chelsea Icing Sugar when whipping the cream.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Maree
Very light, fluffy and full of flavour. I did swap the cream out for cream cheese as I was taking these into work and couldn't keep the cream cold. It worked perfectly and these were a hit.When I make again, I think I will use slightly less cocoa, chocolate drops instead of the chocolate chips and won't cut the feijoa in the cupcake batter quite as finely. But that's just me being critical of my own baking :). They really were simple to make and delicious to eat.
5
You May Like These
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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