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
374
What did you think of this recipe?
1501734757
To make gluten free, we used 2 cups GF flour and 1/2 cup ground almonds - and doubled the vanilla - delicious!
4
yum
Yummy
5
Taryn
Great Recipe, maybe double icing if you want more. GREAT CUPCAKES!
5
Phoebus Jefferson
I Like Food I like cake! Cake should be, On your plate!Cupcakes are nice, cute and small, I eat cake, I EAT IT ALL!
4
Meggyn
Obsessed with this recipe! So yum and one of my faves xx
5
bla
yum
5
Becca
As others have mentioned, the cupcakes were really dry. I bake often and am confident that my measurements were correct, yet they were still far too dry and lacked the lovely fluffy texture that cupcakes should have. I was quite disappointed.
2
Marah
I have been making these cupcakes for my daughter's birthday every year since she was 2. They have never failed me !
5
Levi
I put 1 cup sugar instead of 1.5 still beautiful little cakes
5
Kearah Siciliano
I love these cupcakes and as a tween cooking them it was easy and delicious as all of your recipes.
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
374
What did you think of this recipe?
1501734757
To make gluten free, we used 2 cups GF flour and 1/2 cup ground almonds - and doubled the vanilla - delicious!
4
yum
Yummy
5
Taryn
Great Recipe, maybe double icing if you want more. GREAT CUPCAKES!
5
Phoebus Jefferson
I Like Food I like cake! Cake should be, On your plate!Cupcakes are nice, cute and small, I eat cake, I EAT IT ALL!
4
Meggyn
Obsessed with this recipe! So yum and one of my faves xx
5
bla
yum
5
Becca
As others have mentioned, the cupcakes were really dry. I bake often and am confident that my measurements were correct, yet they were still far too dry and lacked the lovely fluffy texture that cupcakes should have. I was quite disappointed.
2
Marah
I have been making these cupcakes for my daughter's birthday every year since she was 2. They have never failed me !
5
Levi
I put 1 cup sugar instead of 1.5 still beautiful little cakes
5
Kearah Siciliano
I love these cupcakes and as a tween cooking them it was easy and delicious as all of your recipes.
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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