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
416
What did you think of this recipe?
Nana
I have tried a lot of recipes before but the cupcakes always came out very dry. This is the best recipe ever, besides it is very easy and quick, too. Thank you for sharing.
5
N Aarons
Best cupcakes I've made!
5
Unknown
These were yum. I liked them.
5
Sarah
Fluffiest and lightest chocolate cupcakes I've ever had!! So delicious and moist :D
5
JT
This is one of the best cupcake recipes! My new go to. Can I just use proportion to make a big cake?CHELSEA SUGAR: Yes, you can make this as a big cake :-) use the same temperature and adjust the cooking time (this will depend on your tin size).
4
Jac
Absolutely amazing, was the hit at a high tea
5
ilovecooking
I made it in a springform and baked it longer and I made chocolate sauce it was delicious thanks for the recipe!
5
Unknown
Fantastic recipe. Super quick and easy and yummy. I iced with oreo buttercream (mr 5 requested it)
5
Mike
I think these cupcakes are awesome and easy to make I never had any over flowing mixture and they came out awesome, I'll be making these again for sure.
5
Kim
This is an excellent recipe and has gone down a storm at work and with friends and family. Highly recommended!
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.
I have tried a lot of recipes before but the cupcakes always came out very dry. This is the best recipe ever, besides it is very easy and quick, too. Thank you for sharing.
5
N Aarons
Best cupcakes I've made!
5
Unknown
These were yum. I liked them.
5
Sarah
Fluffiest and lightest chocolate cupcakes I've ever had!! So delicious and moist :D
5
JT
This is one of the best cupcake recipes! My new go to. Can I just use proportion to make a big cake?CHELSEA SUGAR: Yes, you can make this as a big cake :-) use the same temperature and adjust the cooking time (this will depend on your tin size).
4
Jac
Absolutely amazing, was the hit at a high tea
5
ilovecooking
I made it in a springform and baked it longer and I made chocolate sauce it was delicious thanks for the recipe!
5
Unknown
Fantastic recipe. Super quick and easy and yummy. I iced with oreo buttercream (mr 5 requested it)
5
Mike
I think these cupcakes are awesome and easy to make I never had any over flowing mixture and they came out awesome, I'll be making these again for sure.
5
Kim
This is an excellent recipe and has gone down a storm at work and with friends and family. Highly recommended!