Demerara Sugar
Demerara (pronounced...
- Ingredients
- Method
Ingredients
- 180g butter
- ⅔ cup Chelsea Caster Sugar
- 1 teaspoon vanilla essence
- 3 eggs
- 1½ cups self raising flour, sifted
- ½ cup milk
- ½ cup almond meal
- 1 large pear, peeled
- ½ cup Chelsea Demerara Sugar
- 2 teaspoons ground cinnamon
- 300ml double cream
- 2 tablespoons honey
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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Method
Preheat oven to 180°C conventional (160°C fan forced).
Place 15 high sided patty pans on tray or trays.
Using mixer, cream butter, Chelsea Caster Sugar and vanilla until pale and creamy.
Add 2 eggs, 1 at a time beating well after each addition. Gently fold in flour and milk alternately. Stir until combined.
Spoon into patty pans. Sprinkle one teaspoon of almond meal over each cupcake. Top each cupcake with a small piece of pear or a teaspoonful of finely diced pear.
Whisk remaining egg, Chelsea Demerara Sugar and 1 teaspoon cinnamon in a jug. Gently drizzle a teaspoonful of topping over each cupcake.
Bake in preset oven for 30 minutes or until cooked. Allow cupcakes to cool in tray for 5 minutes before transferring to a cooling rack.
Combine cream, honey, Chelsea Demerara Sugar and remaining cinnamon in a small bowl. Top each cupcake with a dollop of this delicious cream.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Caster Sugar
The fine crystal of Chelsea...
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)
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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)
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