Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Raspberry and Vanilla Cupcakes
20 mins
15 mins
Easy
15
This is an easy and oh so cute cupcake everyone will love! To create the sugared flower see below under "You might also like".
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- Ingredients
- Method
Ingredients
Cupcakes
- 225g standard flour
- 1tsp baking powder
- Pinch salt
- 125g butter, softened
- 175g Chelsea Caster Sugar
- 2tsp vanilla extract
- 2 eggs
- 125ml milk
- 100g fresh or frozen raspberries
Berry Glaze Icing
- 250g Chelsea Berry Flavoured Icing Sugar
- 10g butter, softened
- 1Tbsp milk
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Felix Warringsholz
This recipe was the best recipe I have ever seen! i would give it a 10/10
5
Method
Cupcakes : Pre-heat oven to 170°(150°fan bake). Line cupcake trays with paper cases.
Sift together flour, baking powder and salt.
Cream butter using an electric mixer until smooth. Add Chelsea Caster Sugar gradually and beat until light and fluffy.
Beat in vanilla extract : Add eggs one at a time scraping down the sides of the bowl between each addition. Beating well between each addition.
Alternate adding the flour with the milk. Start and finish with the flour. Beat on low speed until just combined and smooth. Do not over mix.
Divide the mixture between the paper cases. Push 2 or 3 raspberries into cake batter.
Bake for approx 15 minutes or until a tooth pick comes out clean when inserted or the top of the cupcake springs back when lightly touched.
Cool in the tray for 5 minutes before removing to a wire rack to cool completely.
Berry Glaze Icing : Combine the Chelsea Berry Flavoured Icing Sugar and butter in a medium heatproof bowl.
Gradually add the milk, stirring with a wooden spoon until a firm paste forms.
Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn't touch the top of the water level.
Stir over low heat for 5 minutes or until the sugar dissolves and the icing is runny.
Remove from heat. Spread icing evenly over cupcakes.
If icing starts to get to stiff, place bowl back over the simmering water and as it warms it will soften.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Felix Warringsholz
This recipe was the best recipe I have ever seen! i would give it a 10/10
5
You May Like These
ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
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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