Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 3 Cups Self-Raising flour
- ½ tsp salt
- 1 Cup Unsalted butter, at room temperature
- 2 Cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 2 Tbs of lemon zest
- 1 Cup milk
- 2 ½Tbs lemon juice
ICING
- 150g Butter
- 250g Chelsea Icing Sugar
- 1tsp Vanilla essence
- 2tsp Hot water
- Zest of 1 lemon
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
27
What did you think of this recipe?
Grace
They look thick
5
Grace
They look thick
5
Maz
These turned out way too buttery due to inadequate metrics provided for butter measurement. Suggest grams would be a more accurate way to measure ingredients.
1
I_love cheese
Really good, my family doesn't like lemon things so more for me!! :3
4
Jordon
This cupcake recipe is very straight forward with very intricate detail, I loved the variety of flavours mixed In within the dish. And the check list was such a practical idea! Overall they were a exceptionally delightful bunch of cupcakes but they were also rather light. <3
4
Sienna Richards
Nice flavour, but way too much butter. The butter seeped through the paper cups and stuck them to the bottom of the pan.
2
Corrin
they were amazing
5
TT
Yummy and soft
5
nicola
nice
4
Georgina Neth
Great tasting, light and fluffy, whole family liked them
5
Method
Preheat oven to 190°C (375°F). Line cupcake tray with 30 paper liners.
Sift the flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the cupcake liners 3/4 with batter, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Icing
Place butter and icing sugar into a bowl or food mixer beat well until smooth or creamy. Add vanilla essence, hot water and lemon zest. Beat again until smooth.
Once the cupcakes have cooled, spoon or pipe icing onto them.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
27
What did you think of this recipe?
Grace
They look thick
5
Grace
They look thick
5
Maz
These turned out way too buttery due to inadequate metrics provided for butter measurement. Suggest grams would be a more accurate way to measure ingredients.
1
I_love cheese
Really good, my family doesn't like lemon things so more for me!! :3
4
Jordon
This cupcake recipe is very straight forward with very intricate detail, I loved the variety of flavours mixed In within the dish. And the check list was such a practical idea! Overall they were a exceptionally delightful bunch of cupcakes but they were also rather light. <3
4
Sienna Richards
Nice flavour, but way too much butter. The butter seeped through the paper cups and stuck them to the bottom of the pan.
2
Corrin
they were amazing
5
TT
Yummy and soft
5
nicola
nice
4
Georgina Neth
Great tasting, light and fluffy, whole family liked them
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
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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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