Vanilla Cupcakes with Cream Cheese Icing

• 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)

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

• 3 eggs
• 2 cups Chelsea Soft Brown Sugar (400g)
• 1 cup Olivani Olive Oil Pure (250ml)
• 3 cups grated carrots
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• ½ cup Meadow Fresh Original Milk, warmed (125ml)
• 2 tsp Edmonds Baking Soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ cup chopped walnuts (optional)

Cream Cheese Icing

• ½ cup Meadow Fresh Traditional Cream Cheese (125g)
• 50g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1 tsp vanilla extract
• 1-2 Tbsp Meadow Fresh Milk
• Chopped walnuts, to decorate (optional)

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened
• A few drops of pink food colouring and raspberry or strawberry essence

• 1 ½ cups Chelsea White Sugar (338g)
• 190g butter, softened
• 3 eggs
• 1 Tbsp vanilla essence
• 2 ¼ cups Edmonds Standard Grade Flour (338g)
• 2 ½ teaspoons Edmonds Baking Powder
• ¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

• 225g butter, softened
• 3 cups Chelsea Icing Sugar, sifted (450g)
• 3-4 Tbsp Meadow Fresh Original Milk
• 1 ½ tsp pure vanilla extract
• Sprinkles, to decorate (optional)

• 50g butter, softened
• 75g Meadow Fresh Traditional Cream Cheese
• 1 cup Chelsea Icing Sugar (150g) + extra ⅓ cup (50g) if using for piping

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• 250g cream cheese, softened
• 65g butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla essence
• 5 cups (800g) Chelsea Icing Sugar

Cupcakes

• 230g butter
• 330g Chelsea Caster Sugar
• 4 eggs
• 3 tsp vanilla extract
• 3 tsp baking powder
• 400g plain flour
• 250ml milk

Icing

• 230g butter
• 1kg Chelsea Icing Sugar
• 4 Tbsp lemon juice
• ⅓ cup milk (warm)
• 2 tsp vanilla extract

• ½ Tbsp lemon juice
• ½ cup milk
• ¼ cup oil
• 125g dark chocolate, roughly chopped
• ½ cup hot, strong coffee (can be instant)
• 1c standard flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 egg
• 1 tsp caramel essence

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• Raspberry lolly drops to garnish

Berry Buttercream

• 150g butter, softened
• 2 cups Chelsea Berry Flavoured Icing Sugar
• 2-3 tablespoons hot water

• 125g butter, softened
• 3/4 cup Chelsea White Sugar (169g)
• 2 eggs
• 1 tsp vanilla essence
• 1 3/4 cups plain flour (263g)
• 1 tsp baking powder
• 1/3 cup milk (83ml)

• Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• ¼ cup sour cream
• ¼ cup milk
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp lemon essence
• 2 eggs

Lemon Cream Cheese Icing

• 250g cream cheese, softened
• 50g unsalted butter, softened
• 125g sifted Chelsea Icing Sugar
• 1 Tbsp lemon juice

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

• 1 cup Butter – Softened 
• 5 cups of Chelsea Icing Sugar
• 1 tablespoon of Lemon Zest
• ¼ cup of freshly squeezed Lemon Juice

CAKE

• 170 g (6 oz) butter (at room temperature)
• 140 g (5 oz) Chelsea Caster Sugar
• 3 eggs
• 140 g (5 oz) self-raising flour
• 1 tsp vanilla extract
• 4 tbsp raspberry jam

ICING

• 80 g (3 oz) butter, at room temperature
• 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
• 1-2 tbsp milk

Cupcakes

• 150g Chelsea White Sugar
• 120g Plain white flour
• 1½ tsp baking powder
• 120ml milk
• 40g unsalted butter (room temperature )
• 1 free-range egg
• 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

• 100g unsalted butter at room temperature
• 250g Chelsea Icing Sugar
• 2 Tbsp Milk or Cream
• 2nd half of Vanilla Pod

• 1 cup berries
• 1 Tbsp Chelsea White Sugar
• 1 cup unsalted butter, room temperature
• 2-3 cups Chelsea Icing Sugar, sifted
• 1 tsp vanilla

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g Chelsea Caster Sugar
• 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
• 4 large free-range eggs, at room temperature

To serve

• 20g Chelsea Icing Sugar
• Crème fraîche
• Fresh berries

• Cooking spray
• 3 medium bananas, mashed
• 1 cup buttermilk
• 2 x 50g eggs
• 80g 40% reduced-at sunflower spread
• 1 tsp vanilla essence
• 1 cup wholemeal self-raising flour
• ¼ cup oat bran
• ¾ cup Chelsea Icing Sugar
• 1 tsp baking powder
• 24 blueberries
• 2 strawberries, hulled, halved and sliced
• 12 raisons
• 24 banana chips

Icing

• 250g light cream cheese
• ⅓ cup Chelsea Icing Sugar

• 50g butter, softened
• ½ cup Meadow Fresh Cream Cheese
• 2 cups Chelsea Icing Sugar
• 1 tsp vanilla essence
• 2-3 tbsps Meadow Fresh Original Milk

Cupcakes

• 150g butter, softened 
• 1 1/2 cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 1/2 cups Edmonds Self Raising Flour (375g)
• 1 1/4 cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened 
• 2 1/4 cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 1/2 tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate