Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Vanilla Cupcakes with Buttercream Icing
20 mins
20 mins
Easy
24
Light, fluffy vanilla cupcakes with melt-in-your-mouth buttercream icing. Add sprinkles and decorative flowers to make them just a little bit fancy!
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- Ingredients
- Method
Ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 ¼ cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 ½ tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
388
What did you think of this recipe?
Ripple
Great cup cakes! Thanks for the recipe!
5
Freya
Not the best tasted a bit funky.
2
shalom
I love this
5
Robyn.
Easy to use friendly for the kids and they loved decorating them afterward! doubled the batch for extras! Soft light and fluffy!
5
Scarlett
best cupcakes I’ve ever Tried The buttercream was very yummy🧁💖
5
Charlotte
They turned out so good I even wanted to make more they were so yummy too
5
Cherie Todd
I have made so many batches of these cupcakes. They are super moist feeeze and keep so well. But so am certain the recipe has been altered from I first made them with a larger measurement of sugar. The last lot I made for Christmas I reduced the sugar to one and a quarter cup of sugar or there abouts and they came out so good. They are a great leaping board to add other flavours like raspberries or lemon or orange zest.
5
Fushchip
Best ever had them for lunch at school so good.Everyone wanted it.🙂😀😃😄😁
5
Ella Page
This recipe is so good it is nive a d
5
Alina
It is soooooo good and easy to make love this recipe😁
5
Method
Cupcakes
Preheat oven to 190°C bake / 170°C fan bake. Line 2 x 12-hole muffin tins with paper cases.
Preheat oven to 190°C bake / 170°C fan bake. Line 2 x 12-hole muffin tins with paper cases.
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, then add milk and vanilla. Beat until smooth.
Divide mixture evenly between paper cases, until they are about 2/3 full (don't overfill or they will form peaks). Bake for 18-20 minutes, until cupcakes are golden and they spring back when lightly pressed. Turn out onto a wire rack to cool completely.
Buttercream Icing
Beat the butter until it is pale and fluffy. Sift in the Chelsea Icing Sugar, then add milk and vanilla. Beat until you have a light, fluffy mixture. Add extra milk if needed for a softer consistency. Spread or pipe icing over cupcakes and top with decorations as desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
388
What did you think of this recipe?
Ripple
Great cup cakes! Thanks for the recipe!
5
Freya
Not the best tasted a bit funky.
2
shalom
I love this
5
Robyn.
Easy to use friendly for the kids and they loved decorating them afterward! doubled the batch for extras! Soft light and fluffy!
5
Scarlett
best cupcakes I’ve ever Tried The buttercream was very yummy🧁💖
5
Charlotte
They turned out so good I even wanted to make more they were so yummy too
5
Cherie Todd
I have made so many batches of these cupcakes. They are super moist feeeze and keep so well. But so am certain the recipe has been altered from I first made them with a larger measurement of sugar. The last lot I made for Christmas I reduced the sugar to one and a quarter cup of sugar or there abouts and they came out so good. They are a great leaping board to add other flavours like raspberries or lemon or orange zest.
5
Fushchip
Best ever had them for lunch at school so good.Everyone wanted it.🙂😀😃😄😁
5
Ella Page
This recipe is so good it is nive a d
5
Alina
It is soooooo good and easy to make love this recipe😁
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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