Red Velvet Cupcakes with Meringue Buttercream Icing

• 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)

Cupcakes

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 150g butter
• 2 cups of Chelsea Icing Sugar (300g)
• ¼ cup cocoa powder (20g)
• 1-2 Tbsp Meadow Fresh Original Milk

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• 1 ¼ cups (125gs) sifted cake flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 Tbsp cocoa powder
• ¼ cup (57g) unsalted butter, at room temperature
• ¾ cups (150g) Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ½ cup (120ml) buttermilk
• 1 Tbsp liquid red food coloring
• ½ tsp white distilled vinegar
• ½ tsp baking soda

Cream Cheese Frosting

• 8oz (227g) cream cheese, room temperature
• ½ tsp pure vanilla extract
• ½ cup (60g) Chelsea Icing Sugar, sifted
• ⅔ cup slightly whipped cream

• 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

• 200g Chelsea Caster Sugar
• 3 egg whites
• 250g unsalted butter, softened and chopped
• 1 tsp vanilla extract

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

• 1 cup berries
• 1 Tbsp Chelsea White Sugar
• 1 cup unsalted butter, room temperature
• 2-3 cups Chelsea Icing Sugar, sifted
• 1 tsp vanilla

• 250g butter
• 3 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 3 eggs
• 3 Tbsp cocoa
• 30ml red food colouring
• 3 cup flour
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp baking soda
• 1 Tbsp white vinegar
• 2 x 20cm cake boards
• Lemon and Ginger Cake (see link to recipe below)
• Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).

Cream Cheese Buttercream Icing

• 500g Cream Cheese
• 250g Butter (soft)
• 1kg Chelsea Icing Sugar

• 2 Eggs
• 125g Butter (Room Temperature)
• 1 cup Chelsea White Sugar
• 1 ¼ cups Flour
• 1 tsp Baking Powder
• Pinch of Salt
• ½ cup Milk
• 2 - 3 tsp Raspberry Essence
• 2 - 3 drops Red Food Colouring

• 250g Butter, softened
• 1½ Cups Chelsea Icing Sugar
• Optional flavours
• Vanilla - 2 Tbs Vanilla Extract (or Essence)
• Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
• Raspberry - 1 Cup Fresh Raspberries

• 225g unsalted butter
• 200g white chocolate
• 2 ½ tsp rosewater essence (or to taste)
• 100ml cream
• ½ cups milk (add only ¼ cup at a time)
• 2 tsp vanilla extract
• 6-8 cups Chelsea Icing Sugar

• 180g butter, softened
• 1 ½ cups (315 g) Chelsea Caster Sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 ½ cups (375 g) self-raising flour
• 2 tablespoons cocoa powder
• 1¼ cup (250ml) buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon bicarbonate of soda
• 2 tablespoon red liquid food colouring

Golden Syrup Swiss Meringue Buttercream

• 4 egg whites
• ¾ cup Chelsea Caster Sugar
• 300 g unsalted butter, room temperature
• ¼ cup Chelsea Golden Syrup

Cranberry Jam

• 3 cups frozen cranberries, thawed
• 1 cup Chelsea Caster Sugar
• 1 cup water
• 1 tsp grated orange or lemon zest

Red Swirl Meringues kisses

• 1 egg white
• ¼ cup Chelsea Caster Sugar
• 2-3 drops vanilla extract
• Red gel food colour

Candied Rosemary leaves

• 6-7 fresh sprigs of Rosemary
• 1 egg white
• 4 cup Chelsea Caster Sugar

• 360 gm (3 cups) almond meal
• 220 gm (1 cup) Chelsea Raw Sugar
• 220 gm (1 cup) Chelsea Soft Brown Sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 45 gm (¼ cup) pistachios, coarsely chopped
• Food grade dried rose petals (can be found in most specialty food and tea stores) 

Cupcakes

• 60g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• 2 ½ Tbsp cocoa powder
• 3 Tbsp red food colouring
• ½ tsp vanilla essence
• ½ cup buttermilk
• 1 cup + 2 Tbsp standard flour
• ½ tsp salt
• ½ tsp baking soda
• 1 ½ tsp white vinegar
• 1 cup dark chocolate
• Dried raspberries to decorate

Cream Cheese Icing

• 115g butter
• 115g cream cheese
• 2 ½ cup Chelsea Icing Sugar
• 1 Tbsp vanilla essence

Frosting

• 1 ½ cups butter
• 5 cups Chelsea Icing Sugar
• 2 Tbsp milk
• 2 ½ tsp vanilla to taste

• 2 eggs
• 125g butter, room temperature
• 1 cup Chelsea White Sugar
• 1 ¼ cups self raising flour
• ½ cup milk
• 2 teaspoons raspberry essence
• 1 drop red food colouring

Lemon Buttercream Icing

• 100g softened butter
• 1 ¼ cup Chelsea Icing Sugar
• 1-2 average sized lemons

Cupcakes

• 1 ¼ cups plain flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 Tbsp cocoa powder
• 60 g unsalted butter (at room temperature)
• ¾ cup Chelsea White Sugar
• 1 egg
• ½ tsp vanilla extract (or 1 tsp vanilla essence)
• ½ cup buttermilk
• 1 Tbsp red food colouring
• ½ tsp white vinegar
• ½ tsp baking soda

Cream cheese frosting

• 225 g cream cheese (at room temperature)
• ½ tsp vanilla extract (or 1 tsp vanilla essence)
• ½ cup Chelsea Icing Sugar (sifted)
• ¾ cup cream

• 1 ½ cups Chelsea White Sugar (338g)
• 125g butter, softened
• 2 large eggs
• 1 cup Meadow Fresh Buttermilk (250ml)
• 1 cup vegetable oil (250ml)
• 2 Tbsp red food colouring
• ½ Tbsp white vinegar
• 2 tsp vanilla extract
• 2 ½ cups Edmonds Standard Grade Flour (375g)
• 3 Tbsp Edmonds Fielder's Cornflour
• 2 Tbsp cocoa powder
• 1 tsp Edmonds Baking Soda
• ¼ tsp salt

ICING

• 1 cup Meadow Fresh Original Cream Cheese, at room temperature (250g)
• 125g butter, softened
• 3 cups Chelsea Icing Sugar (450g) + extra to decorate (optional)