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?
average mom
It was terrible tasting and had no flavour, it was also very flat and uncooked. I tried making this with my daughters and we measured everything perfectly and it ended up horrible! Believe me you do not want to use this recipe it was very bad and I do not recommend it.
3
Riya
It was pretty yum
4
Unknown
Super yummy! So light and airy, but well cooked. I made forty of them (twenty big, twenty small) with strawberry essence (I also did some with coconut, orange, mint and caramel) instead of vanilla, and they taste SO GOOD! Keep up the delicious recipes, Chelsea!
5
Tammy
Easy to follow. Get my 3 year old to help me. Each time we have made them, they come out great. No fail recipe.
5
Missy lanning
It was lovely‚Äã and so easy to make my kids loved it
5
Renee
This recipe was great. Mine were really small and only made 16. They are really tasty though.
4
lucie
Best cupcakes EVER.
5
Leilei
I liked the consistency of the cupcakes. Icing could of been improved, very bland.
2
1473908276
lovely and soft will bake them again
5
Finley Andrews
great (:
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?
average mom
It was terrible tasting and had no flavour, it was also very flat and uncooked. I tried making this with my daughters and we measured everything perfectly and it ended up horrible! Believe me you do not want to use this recipe it was very bad and I do not recommend it.
3
Riya
It was pretty yum
4
Unknown
Super yummy! So light and airy, but well cooked. I made forty of them (twenty big, twenty small) with strawberry essence (I also did some with coconut, orange, mint and caramel) instead of vanilla, and they taste SO GOOD! Keep up the delicious recipes, Chelsea!
5
Tammy
Easy to follow. Get my 3 year old to help me. Each time we have made them, they come out great. No fail recipe.
5
Missy lanning
It was lovely‚Äã and so easy to make my kids loved it
5
Renee
This recipe was great. Mine were really small and only made 16. They are really tasty though.
4
lucie
Best cupcakes EVER.
5
Leilei
I liked the consistency of the cupcakes. Icing could of been improved, very bland.
2
1473908276
lovely and soft will bake them again
5
Finley Andrews
great (:
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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