Vanilla Cupcakes with Buttercream Icing

• 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)

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

• 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)

• 150g butter
• 2 cups of Chelsea Icing Sugar (300g)
• ¼ cup cocoa powder (20g)
• 1-2 Tbsp Meadow Fresh Original Milk

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• ½ Tbsp lemon juice
• ½ cup milk
• ¼ cup oil
• 125g dark chocolate, roughly chopped
• ½ cup hot, strong coffee (can be instant)
• 1c standard flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 egg
• 1 tsp caramel essence

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• Raspberry lolly drops to garnish

Berry Buttercream

• 150g butter, softened
• 2 cups Chelsea Berry Flavoured Icing Sugar
• 2-3 tablespoons hot water

• 125g butter, softened
• 3/4 cup Chelsea White Sugar (169g)
• 2 eggs
• 1 tsp vanilla essence
• 1 3/4 cups plain flour (263g)
• 1 tsp baking powder
• 1/3 cup milk (83ml)

• Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

• 200g Chelsea Caster Sugar
• 3 egg whites
• 250g unsalted butter, softened and chopped
• 1 tsp vanilla extract

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

Cupcakes

• 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

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

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

Cupcakes

• 150g Chelsea White Sugar
• 120g Plain white flour
• 1½ tsp baking powder
• 120ml milk
• 40g unsalted butter (room temperature )
• 1 free-range egg
• 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

• 100g unsalted butter at room temperature
• 250g Chelsea Icing Sugar
• 2 Tbsp Milk or Cream
• 2nd half of Vanilla Pod

• 2 ½ cups plain flour
• 1 ½ cups Chelsea Caster Sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 Tbsp red food colouring
• 1 tsp of raspberry flavour
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

For the meringue butter cream

• 200 g Chelsea Caster Sugar
• 3 egg whites
• 250 g unsalted butter, softened and chopped
• 1 tsp vanilla extract.

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

• 1 Cup plain flour
• 2-3 Tbsp butter or ½ avocado
• 1 Cup Chelsea White Sugar
• ¼ Cup cocoa powder
• 2 tsp baking powder
• ¾ Cup boiling hot water
• 1 egg
• ½ Cup chocolate chips

• 250g Butter, softened
• 1½ Cups Chelsea Icing Sugar
• Optional flavours
• Vanilla - 2 Tbs Vanilla Extract (or Essence)
• Chocolate - 1 Cup Cocoa (start with ½ Cup and then add to suit your taste)
• Raspberry - 1 Cup Fresh Raspberries

• 225g unsalted butter
• 200g white chocolate
• 2 ½ tsp rosewater essence (or to taste)
• 100ml cream
• ½ cups milk (add only ¼ cup at a time)
• 2 tsp vanilla extract
• 6-8 cups Chelsea Icing Sugar

• 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

• 125g butter, diced and softened
• ¾ cup Chelsea Raw Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk
• To decorate
• 1 cup raspberry jam
• 300ml thickened cream, whipped
• Chelsea Icing Sugar

• 1 ½ cups self-raising flour
• 125 g butter softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 2 eggs beaten
• ½ cup milk

Icing

• 1 cup Chelsea Berry Flavoured Icing
• 1 knob butter, softened (10g)
• 2 Tbsp hot water