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
395
What did you think of this recipe?
1457586485
Awesome recipe! Big hit with friends!
5
Chef 101
Delicious, Fluffy and Moist, super easy and quick to make, I would reccomend making a double batch as the mixture is quite small, on its own it makes 12-13 small cupcakes but they are DELICIOUS!!
5
Sweet Tooth :p
These cupcakes were so delicious,I shared them with my family and I have a feeling that they won't last :DI swapped the raspberry essence for peppermint, and used green colour, but it was delightful and minty.They are the best cupcakes I have ever made, this is going straight into the recipe book!!!!Thanks Chelsea!
5
Melissa
PEEFECT. Easy to make. So delicious
5
OLIVIA
Made this for my friend's mom's birthday party and it was a HIT!! Kids and adults loved it very much! Thanks for this! Changing my fave moist chocolate cupcake with this one!‚ô°‚ô°‚ô°
5
Kathy
Awesome! Easy, one bowl, fluffy & delicious.
5
AlishaE
This is the only recipe I use for chocolate cake! Very moist, amazing flavor, and people LOVE it!
5
Cheryl
Fabulous. Easy. Always works and always gets compliments. My go to cupcake recipe.
5
Bella
This recipe is the best cupcake recipe I have ever used. It is very moist and is perfect as it is also nice and fluffy.
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.
Delicious, Fluffy and Moist, super easy and quick to make, I would reccomend making a double batch as the mixture is quite small, on its own it makes 12-13 small cupcakes but they are DELICIOUS!!
5
Sweet Tooth :p
These cupcakes were so delicious,I shared them with my family and I have a feeling that they won't last :DI swapped the raspberry essence for peppermint, and used green colour, but it was delightful and minty.They are the best cupcakes I have ever made, this is going straight into the recipe book!!!!Thanks Chelsea!
5
Melissa
PEEFECT. Easy to make. So delicious
5
OLIVIA
Made this for my friend's mom's birthday party and it was a HIT!! Kids and adults loved it very much! Thanks for this! Changing my fave moist chocolate cupcake with this one!‚ô°‚ô°‚ô°
5
Kathy
Awesome! Easy, one bowl, fluffy & delicious.
5
AlishaE
This is the only recipe I use for chocolate cake! Very moist, amazing flavor, and people LOVE it!
5
Cheryl
Fabulous. Easy. Always works and always gets compliments. My go to cupcake recipe.
5
Bella
This recipe is the best cupcake recipe I have ever used. It is very moist and is perfect as it is also nice and fluffy.