Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Vampire Cupcakes
20 mins
20 mins
Easy
24
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- Ingredients
- Method
Ingredients
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
- ¾ cup rasberry jam
- 2 tsp cornflour
- Plain nozzle piping tool to insert jam
Buttercream Icing
- 100g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 2-3 drops vanilla essence
- 1-2 Tbsp milk
- 24 Gummy teeth sweets for topping
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Milly
I loooove these cupcakes! Absolutely amazing!
5
Method
Cupcake: Preheat oven to 190°C or 170°C fan-forced.
Beat butter with an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Sift in the flour, add the milk and vanilla, beat until smooth.
Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don't overfill or they will form peaks). This recipe makes 24 cupcakes so you might need to do this in two batches. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing and fake blood.
Fake blood: Mix together the jam and cornflour - you want a reasonably thick consistency.
Buttercream Icing: Beat the butter until it is pale and fluffy. Sift in the Chelsea Icing Sugar, add the vanilla essence and milk until you have a light, fluffy mixture. Add extra milk if you need a softer consistency.
Decorating: Pipe in the jammy/blood filling top, bottom and sides of the cupcake. Cover with buttercream icing and add 1 gummy teeth to the top.
Warning eat with a napkin under your chin and with old clothes on!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Milly
I loooove these cupcakes! Absolutely amazing!
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?
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