Caster Sugar
The fine crystal of Chelsea...
Details page sections
Cupcakes
Popcorn Cupcakes
15 mins
30 mins
Easy
12
The perfect combination of a Chocolate Cupcake with a caramelised popcorn topping!
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- Ingredients
- Method
Ingredients
- 125g dark chocolate, chopped
- 1 cup water
- 125g butter, diced and softened
- 1¼ cups Chelsea Caster Sugar
- 3 extra large eggs
- 2 cups plain flour
- 1½ tsp baking powder
- ¼ cup cocoa
- To Decorate
- 150g unsalted butter, diced and softened
- 250g Chelsea Vanilla Icing Sugar
- 3 tsp water
- Popcorn
- Caramel sauce or topping
Chelsea Products in Recipe
Reviews
3
What did you think of this recipe?
Yum
Awesome cupcakes! Super scrummy and moist, great for any occasion!
5
jessie
tasted amazing. my kids loved them so much
2
Jimangus
great cupcakes love them bra
5
Method
Pre-heat oven to 150°C fan-forced. Place large cake cases into muffin pans.
Combine chocolate and water in a saucepan and heat gently until chocolate has melted. Allow to cool.
Place butter and Chelsea Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition.
Sift the flour, baking powder and cocoa. Gradually fold into the butter mixture until well combined. Add cooled chocolate mixture, beating until smooth. Spoon mixture between cake cases and bake for 30 mins. Remove to a cooling rack to cool completely.
For decoration; place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add Chelsea Vanilla Icing Sugar and water until mix is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake. Decorate with popcorn and drizzle with caramel sauce.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
3
What did you think of this recipe?
Yum
Awesome cupcakes! Super scrummy and moist, great for any occasion!
5
jessie
tasted amazing. my kids loved them so much
2
Jimangus
great cupcakes love them bra
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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