Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Vanilla Bunny Cupcakes
15 mins
20 mins
Easy
12
These cupcakes are perfect to make with the kids. Have fun decorating with piped vanilla buttercream icing.
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- Ingredients
- Method
Ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1 tsp vanilla extract
- 1 ½ cups Edmonds Self Raising Flour
- ½ cup Edmonds Standard Grade Flour
- ¾ cup Meadow Fresh Original Milk
Icing
- 150g butter, diced and softened
- 250g Chelsea Icing Sugar
- 1 tsps vanilla essence
- 3 tsps water
Chelsea Products in Recipe
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Method
Pre-heat oven to 170°C fan-forced. Line 12 x ½ cup capacity muffin pans with paper cases.
Place Tararua Butter and Chelsea Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
Fold in flours and Meadow Fresh Original Milk alternately until all combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
For decorating, prepare the icing by beating Tararua Butter with electric beaters until soft and creamy. Gradually add Chelsea Vanilla Flavoured Icing Sugar and water until mix is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake. Wrap Easter cases around cupcakes and attach decorations to toothpicks. Refrigerate until required.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
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