Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Mels Vanilla Cupcakes with Pink Icing
15 mins
25 mins
Easy
18
These vanilla cupcakes with pink icing are a delightful treat, perfect for any occasion. Soft and light, with a delicate vanilla flavour, topped with sweet, smooth pink icing. Simple, yet irresistibly delicious, they’re a hit with both kids and adults! Great for celebrations, or just a little treat when you need it!
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- Ingredients
- Method
Ingredients
Cupcakes
- 230g butter
- 4 eggs
- 330g Chelsea Caster Sugar
- 3 tsp vanilla extract
- 3 tsp baking powder
- 400g plain flour
- 250ml milk
Icing
- 230g butter
- 1kg Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar
- ½ cup milk (warm)
- 2 tsp vanilla extract
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Mrs George
Excellent texture, lovely recipe
5
Method
Preheat the oven to 180°C.
Spray 2 x 12-hole muffin tins and papers. Recipe makes 18 cupcakes.
Beat butter for 1-2 minutes until soft, then add Chelsea Caster Sugar and beat gently until it's fluffy.
Beat in eggs one at a time.
Beat in vanilla extract.
Sift the flour and baking powder together.
Add ½ the quantity of sifted flour mix and ½ the milk. Combine.
Then add the remaining flour mix and milk beating briefly until smooth.
Pour into the cupcake cases and bake for 25 minutes.
Icing
Beat butter until soft and pale. Slowly add sifted Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar and milk until combined. Lastly add vanilla extract. Pipe onto cupcakes.
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?
Mrs George
Excellent texture, lovely recipe
5
You May Like These
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
- Raspberry lolly drops to garnish
Berry Buttercream
- 150g butter, softened
- 2 cups Chelsea Berry Flavoured Icing Sugar
- 2-3 tablespoons hot water
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
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