Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
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
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Cupcakes : Preheat the oven to 180°C
Combine the flour, Chelsea White Sugar, baking powder, salt and butter in an electric mixer and beat on low, until combined. Slowly beat in half the milk until combined Cut your Vanilla Pod in half and put one half aside for frosting. Slice the vanilla pod lengthways and scrape out the paste from inside. Whisk together the vanilla paste, egg and remaining milk in a separate bowl and pour into the mixer. Mix on a low speed for a couple of minutes, until smooth. Line your tray with regular bake cup liners and spoon the mixture into the bake cups until two-thirds full. Bake in pre-heated oven for 20 minutes until golden. A toothpick in the centre should come out clean. Let the cupcakes cool slightly and remove from the tray. Place on a wire cooling tray if you have one, or on a board out of the way.
Frosting : Beat together butter and Chelsea Icing Sugar in an electric mixer on medium speed until well combined. Turn the mixer to low speed and add the milk or cream slowly to the mixture. Remove the paste from the vanilla pod and add to the mixture. Once all combined, turn the mixer on high and beat for 5-10 minutes until light and fluffy.
Cupcakes must be cold before icing as the frosting is made with butter and will melt if the cupcakes are warm.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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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
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