Cupcakes

• ½ cup Canola oil
• ¾ cup Chelsea Caster Sugar
• 1 egg
• ½ cup passionfruit yoghurt
• Juice and Zest of 1 Lemon
• 1 cup self raising flour

Syrup

• ¼ cup lemon juice
• ¼ cup water
• ½ cup Chelsea White Sugar
• 200g passionfurit pulp

• 125g butter, diced and softened
• ¾ cup Chelsea Raw Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk
• To decorate
• 1 cup raspberry jam
• 300ml thickened cream, whipped
• Chelsea Icing Sugar

• 4 egg whites (from extra large eggs)
• ¾ cup Chelsea Icing Sugar
• ¼ cup gluten free plain flour
• ¾ cup hazelnut meal
• 75g unsalted butter, melted, cooled a little
• ½ tsp vanilla paste
• ¾ cup fresh or frozen mixed berries
• Chelsea Icing Sugar, extra, for dusting

• 1 ½ cups self-raising flour
• 125 g butter softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 2 eggs beaten
• ½ cup milk

Icing

• 1 cup Chelsea Berry Flavoured Icing
• 1 knob butter, softened (10g)
• 2 Tbsp hot water

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk

Halloween Icing

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 teaspoon soft butter
• 1-2 tablespoons hot water
• ½ teaspoon black colouring

The cakes

• 170g flour
• 1tsp baking powder
• 1Tbsp cocoa
• 115g Chelsea White Sugar
• 55g butter, melted
• ½ cup milk
• ½ tsp baking soda
• 1Tbsp Chelsea Golden Syrup
• 1 egg, lightly beaten

Icing

• Raspberry jam (for spreading onto cupcakes)
• 2 cups Chelsea Icing Sugar
• 2 Tbsp cocoa
• 60g butter
• 1tsp vanilla
• 2 Tbsp hot water
• 24 glacé cherries (for decoration)

• 60g white eating chocolate, chopped roughly
• 2 tablespoons rose water
• ½ cup (125ml) water
• ⅓ cup (45g) pistachios
• 90g butter, softened
• 1 cup (220g) firmly packed Chelsea Soft Brown Sugar
• 2 eggs
• ⅔ cup (100g) self-raising flour
• 2 tablespoons plain flour

Decorations

• 900g turkish delight,
• chopped coarsely
• ⅔ cup (90g) coarsely chopped pistachios
• 300g white eating chocolate, melted

Cupcakes

• 60g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• 2 ½ Tbsp cocoa powder
• 3 Tbsp red food colouring
• ½ tsp vanilla essence
• ½ cup buttermilk
• 1 cup + 2 Tbsp standard flour
• ½ tsp salt
• ½ tsp baking soda
• 1 ½ tsp white vinegar
• 1 cup dark chocolate
• Dried raspberries to decorate

Cream Cheese Icing

• 115g butter
• 115g cream cheese
• 2 ½ cup Chelsea Icing Sugar
• 1 Tbsp vanilla essence

Frosting

• 1 ½ cups butter
• 5 cups Chelsea Icing Sugar
• 2 Tbsp milk
• 2 ½ tsp vanilla to taste

• 1 Cup flour
• ¾ Cup Chelsea Organic Raw Sugar
• 1¼ Cup rolled oats
• ¾ Cup chocolate chunks
• ¼ Cup shredded coconut
• ¼ Cup Chelsea Golden Syrup
• 120g melted butter
• 1 tsp baking soda

• 2 eggs
• 125g butter, room temperature
• 1 cup Chelsea White Sugar
• 1 ¼ cups self raising flour
• ½ cup milk
• 2 teaspoons raspberry essence
• 1 drop red food colouring

Lemon Buttercream Icing

• 100g softened butter
• 1 ¼ cup Chelsea Icing Sugar
• 1-2 average sized lemons

• 4 Tbsp flour
• 4 Tbsp Chelsea White Sugar
• 2 Tbsp cocoa
• 1 egg
• 3 Tbsp milk
• 3 Tbsp oil
• 3 Tbsp chocolate chips (optional)
• A small splash of vanilla extract
• 1 large coffee mug
• caramel chips

Cupcakes

• 270g butter
• 2 ¼ cups Chelsea White Sugar
• 6 tsp vanilla paste
• 180g sour cream
• 6 eggs
• 3 cups flour
• ¾ cups corn flour
• 6 tsp baking powder
• 360g milk

Cream Filling

• 200g cream cheese
• 120g Chelsea White Sugar
• 2 tsp gelatin
• 2 shots espresso
• 100ml cream
• 1 tsp vanilla paste
• 100g mascarpone
• 2 egg yolks
• 40ml coffee liqueur

Coffee

• 2 shots coffee
• 60ml coffee liqueur
• 150g Chelsea White Sugar

Buttercream Icing

• 1 cup unsalted butter
• 8 cups Chelsea Icing Sugar
• 5 tsp coffee liqueur
• 2 tsp coffee powder
• 1 cup mascarpone

Decorations

• Dark chocolate
• Cocoa powder
• Coffee beans

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ¾ cup Meadow Fresh Original Milk

Icing

• 150g butter, diced and softened
• 250g Chelsea Icing Sugar
• 1 tsps vanilla essence
• 3 tsps water

• 1 ⅔ cups (250g) self raising flour
• 2 teaspoons baking powder
• 250g butter, softened to room temperature
• 1 cup (220g) Chelsea Caster Sugar
• 4 extra large eggs
• Rind of 1 lemon
• 100ml milk

Fruit Icing

• 1½ cups Chelsea Icing Sugar, sifted
• 2 tablespoons passion fruit pulp
• 5 raspberries (fresh or frozen) mashed

• 180g butter
• ⅔ cup Chelsea Caster Sugar
• 1 teaspoon vanilla essence
• 3 eggs
• 1½ cups self raising flour, sifted
• ½ cup milk
• ½ cup almond meal
• 1 large pear, peeled
• ½ cup Chelsea Demerara Sugar
• 2 teaspoons ground cinnamon
• 300ml double cream
• 2 tablespoons honey

Cupcakes

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g butter, diced and softened
• 1 x 250g pkt Chelsea Icing Sugar
• 1 tsp vanilla essence
• 3 tsp water
• White marshmallows
• Liquorice strips
• Coloured sprinkles
• Orange smarties
• Edible eyes
• Pretzel sticks