A few drops of pink food colouring and raspberry or strawberry essence
Additional tips
If you can't find Chelsea Berry Flavoured Icing Sugar, swap for regular Chelsea Icing Sugar + a few drops of pink food colouring and raspberry or strawberry essence.
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Reviews
384
What did you think of this recipe?
Shelley
Easy & delicious
5
Amber
Wow very moist morish cupcake family absolutely loves them!
5
Annabelle
Soooooo spongy and mooist
5
Sarah
Best chocolate cupcakes recipe ever, so moist and yum
5
Josie
Love this recipe!! the best chocolate cupcakes and so easy!!
5
Ainsley
Wonderful recipe. Soft, moist cupcakes that have never let me down for giving to friends and family.
5
Hazel J
It is a great recipe, not too hard and tastes terrific with that raspberry icing.
Preheat oven to 180°C conventional or 160ºC fan-forced. Line a 12-hole muffin tray with paper cases.
Sift the dry ingredients into a large bowl, then add the sugars and stir in. Add the egg, Meadow Fresh Milk, Olivani Pure Olive Oil and vanilla then beat with a mixer until combined. Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny).
Pour the batter into a measuring cup or jug (it’s easier and cleaner than using a spoon) and pour evenly into each paper case until ¾ filled (don’t over fill or the mixture will overflow).
Place in the oven and bake for 20-22 minutes or until a tester inserted in the centre comes out clean.
Berry Icing Mix icing sugar with hot water. Add Tararua Butter and beat until light and fluffy. Pipe or spread onto muffins.
Additional tips
If you can't find Chelsea Berry Flavoured Icing Sugar, swap for regular Chelsea Icing Sugar + a few drops of pink food colouring and raspberry or strawberry essence.