Caster Sugar
The fine crystal of Chelsea...
Details page sections
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!
Keep my screen awake
- 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?
TALIA
amazing
5
Mum
Loved it,the buttercream tastes really good
5
Like your cut gee
Its so yummy you make good recipes thank you
5
Jeffrey basose
Lovely muffins so fluffy and moist
5
Geraldinalia's honest review
i followed the recipe but instead i didnt have any eggs so i just didnt put eggs in. my cake was a brick. do you know why?
2
shara
ok
2
Noa Matamua
not to bad but at the same time not to good but it is very yummy with cream
5
your name local rat lover
the cupcakes exploded in the oven and killed my pet rat. when I was having a funeral for my beloved pet rat I broke my back and the hospital fee was $5000. How will I ever afford another rat? How can I forgive Chelsea for what they have done. RIP Beloved rat. god rest your soul. Lucky it was all a dream
5
Sophie
They were so fluffy and delicious
5
Selina
Easy to make and very yummy..I've made these 10 times at 24 cupcakes each with cream cheese frosting..yeyah!! Awesome combination..
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?
TALIA
amazing
5
Mum
Loved it,the buttercream tastes really good
5
Like your cut gee
Its so yummy you make good recipes thank you
5
Jeffrey basose
Lovely muffins so fluffy and moist
5
Geraldinalia's honest review
i followed the recipe but instead i didnt have any eggs so i just didnt put eggs in. my cake was a brick. do you know why?
2
shara
ok
2
Noa Matamua
not to bad but at the same time not to good but it is very yummy with cream
5
your name local rat lover
the cupcakes exploded in the oven and killed my pet rat. when I was having a funeral for my beloved pet rat I broke my back and the hospital fee was $5000. How will I ever afford another rat? How can I forgive Chelsea for what they have done. RIP Beloved rat. god rest your soul. Lucky it was all a dream
5
Sophie
They were so fluffy and delicious
5
Selina
Easy to make and very yummy..I've made these 10 times at 24 cupcakes each with cream cheese frosting..yeyah!! Awesome combination..
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt