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
359
What did you think of this recipe?
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
Unknown
Awesome
5
Unknown
OK
3
Talia
Amazing recipe, my favorite :)
5
Renee
Thank you to the Chelsea team for making these amazing cupcakes. Icing is delish :)
5
Terrin
Delicious Cupcakes(Yummy)
5
sam
Tasted weird and was not soft and fluffy at all. I might make them again to give it a second shot.
1
Nisa
Loved it!! Comes out pertect everytime hubby is not a big fan of cupcakes but in love with this one
5
Jem
So easy and tastes delicious. Made some mini cupcakes with leftover mixture too. Cooking time recommended was perfect.
5
Unknown
absolutely delicious, so easy and my whole family goes crazy for them each time I made them. Every time I made them was never a disappointment.
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
359
What did you think of this recipe?
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
Unknown
Awesome
5
Unknown
OK
3
Talia
Amazing recipe, my favorite :)
5
Renee
Thank you to the Chelsea team for making these amazing cupcakes. Icing is delish :)
5
Terrin
Delicious Cupcakes(Yummy)
5
sam
Tasted weird and was not soft and fluffy at all. I might make them again to give it a second shot.
1
Nisa
Loved it!! Comes out pertect everytime hubby is not a big fan of cupcakes but in love with this one
5
Jem
So easy and tastes delicious. Made some mini cupcakes with leftover mixture too. Cooking time recommended was perfect.
5
Unknown
absolutely delicious, so easy and my whole family goes crazy for them each time I made them. Every time I made them was never a disappointment.
5
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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
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