Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
Cupcakes
Sarah's Rhubarb and Ginger Cupcakes
20 mins
25 mins
Easy
12
Tempt your tastebuds with this flavour combination. Sarah, a Wild Card Bake-Off contestant, baked these in her challenge!
Keep my screen awake
- Ingredients
- Method
Ingredients
Cupcake
- 250g unsalted butter
- 170g Chelsea Dark Cane Sugar
- 3 eggs
- 125ml buttermilk
- 225g self-raising flour
- 2 tsp ground ginger
Rhubarb compote
- 250g Rhubarb, trimmed and cut into small pieces
- 60g Chelsea Icing Sugar
- 1 tsp ground ginger
- ⅓ cup water ( I add a little pink food colouring)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
cakengifts.in Dehradun
Fabulous cake!!! It is very amazing, Thanks for sharing this very simple recipe.
5
Method
Preheat oven 170c. Put baking cups in muffin tray.
Beat butter and sugar till pale and fluffy. In another bowl lightly whisk eggs and add the buttermilk.
Slowly add egg mix to butter and sugar. Sift flour and ginger into mix and fold together to combine.
Put batter into baking cups and bake 20-25mins or until skewer comes out clean.
Cool on rack. Rhubarb Compote:
Place all ingredients in small pan, heat gently until boiling point then simmer. Bubble and reduce for a few minutes until the Rhubarb is soft and liquid is syrupy.
Leave to cool completely. Scoop out middle of cupcake with a teaspoon and fill with rhubarb compote.
Ice with Vanilla Butter cream and decorate ( I like to use a bit of crystalised ginger to decorate)
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
cakengifts.in Dehradun
Fabulous cake!!! It is very amazing, Thanks for sharing this very simple recipe.
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt