Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
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
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 180°C bake. Grease 2 x 12-hole muffin tins and papers.
Beat butter for 1-2 minutes until soft, then add Chelsea Caster Sugar and beat gently until fluffy. Beat in eggs one at a time. Beat in vanilla extract.
Sift the flour and baking powder together. Add half the quantity of sifted flour mix and half the milk. Combine, then add the remaining flour mix and milk, beating briefly until smooth.
Pour into the cupcake cases and bake for 25 minutes.
Icing : Beat butter until soft and pale. Slowly add sifted Chelsea Icing Sugar, lemon juice and milk, beating until combined. Lastly, add vanilla extract. Pipe onto cupcakes.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
7
What did you think of this recipe?
You May Like These
ingredients
- 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)
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Cream Cheese Icing
- 250g Cream Cheese
- 100g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- Berries to decorate
ingredients
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
ingredients
- 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
learn about baking
How to Choose SugarFor Baking?
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