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
403
What did you think of this recipe?
Taylah
This cupcake is amazing its so delicious
5
Rose
What are all of the cup measurements equivalent to in grams?CHELSEA: our weights and measures page details the conversions. Cheers!
5
Pallavi
I must have made them a dozen times and they always turn out so perfectly soft
5
Unknown
Best Cupcakes ever! So moist and yummy. Made them for 'cupcake day for the SPCA' and got lots of compliments!
5
Corrine
This has been my go to for cupcakes for 2 years. Great and easy recipe. I even doubled it to make a cake for my sons 2nd birthday close to 2 years ago. Delish.
5
carrie
Super moist and light. Easy recipe and delicious. i used vanilla icing though which was still good.
5
Laura
My first time making chocolate cupcakes, they turned out perfect! This recipe is easy to follow and turns out moist and delicious. I had no issues with mine, I followed the recipe exactly as described. Those who have left negative reviews have definitely done something wrong. I used the berry icing too which was lovely and simple. Thank you so much!
5
Kirstine
Best cupcake recipe, very moist and when I need to make heaps for fundraisers they freeze and defrost so well no one ever knows. FYI don't freeze with the icing.
5
Kate
These were super fun to make and tasted so good! We used chocolate buttercream instead of berry and it was soooo good
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.
What are all of the cup measurements equivalent to in grams?CHELSEA: our weights and measures page details the conversions. Cheers!
5
Pallavi
I must have made them a dozen times and they always turn out so perfectly soft
5
Unknown
Best Cupcakes ever! So moist and yummy. Made them for 'cupcake day for the SPCA' and got lots of compliments!
5
Corrine
This has been my go to for cupcakes for 2 years. Great and easy recipe. I even doubled it to make a cake for my sons 2nd birthday close to 2 years ago. Delish.
5
carrie
Super moist and light. Easy recipe and delicious. i used vanilla icing though which was still good.
5
Laura
My first time making chocolate cupcakes, they turned out perfect! This recipe is easy to follow and turns out moist and delicious. I had no issues with mine, I followed the recipe exactly as described. Those who have left negative reviews have definitely done something wrong. I used the berry icing too which was lovely and simple. Thank you so much!
5
Kirstine
Best cupcake recipe, very moist and when I need to make heaps for fundraisers they freeze and defrost so well no one ever knows. FYI don't freeze with the icing.
5
Kate
These were super fun to make and tasted so good! We used chocolate buttercream instead of berry and it was soooo good