Cupcakes

Cupcakes

• 175g flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 110g butter
• 190g Chelsea White Sugar
• 2 large eggs
• 2 large bananas, mashed
• 1 tsp vanilla extract
• 60ml milk
• ¼ cup choc chips

Salted Caramel Filling

• 1 cup Chelsea White Sugar
• 100g butter
• ½ cup cream
• 1 tsp sea salt

Icing

• 300ml double cream
• ½ cup mascarpone cheese
• 120g Chelsea Icing Sugar
• ½ tsp vanilla
• ½ banana, pureed

Filigree Butterflies/Toppings

• Dark chocolate
• Whole or chopped walnuts/pecans

Cupcakes

• 225g soft unsalted butter
• 400g Chelsea Soft Brown Sugar
• 4 eggs
• 2 ½ tsp vanilla bean paste
• 275g standard flour
• 4 tsp baking powder
• 1 ½ tsp salt
• 330ml milk
• Pink food gel

Custard

• 335ml milk
• 1 ½ tsp vanilla bean paste
• 5 egg yolks
• 2 ½ tsp Chelsea Caster Sugar
• 1 ½ tsp cornflour
• 1 ½ tsp standard flour

Rhubarb Pieces

• 200g rhubarb, cubed
• 40g Chelsea Raw Caster Sugar
• 3 tsp water

Rhubard Buttercream Filling

• 600g Chelsea Icing Sugar
• 65g custard powder
• 335g butter
• 55ml custard
• Rhubarb juice
• Food gel for colour

• 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 unsalted butter, softened
• 250g Chelsea Berry Flavoured Icing Sugar
• 3 tsp water
• Cachous
• Fondant crowns

CAKE

• 125g Butter
• ¾ Cup Chelsea Caster Sugar
• 1 Teaspoon Vanilla Essence
• 2 Eggs
• 2 Cups Self Raising Flour
• Pinch of Salt
• ⅔ Cup Milk

LEMON CHEESE

• 1 Cup Chelsea Caster Sugar
• Finely grated Rind of 4 Lemons
• Juice of 4 Lemons (1 Cup)
• 4 Egg Yolks
• 125g Butter

Cupcakes

• 145g butter
• ½ cup Chelsea Caster Sugar
• 1 tsp vanilla extract
• 3 eggs
• ¾ cup flour
• ½ cup desiccated coconut
• 1 ½ tsp baking powder
• Pinch of salt
• ¾ cup frozen raspberries
• ¼ cup milk

Italian Meringue Buttercream

• 4 egg whites
• 1 ⅓ Cup Chelsea Caster Sugar
• Pinch of salt
• 500g butter
• 2 tsp vanilla extract
• Pink food colouring
• Extra coconut for decoration

Cupcakes

• 175g standard flour
• 60g cocoa powder
• Pinch of salt
• 1 tsp baking soda
• 225g Chelsea Caster Sugar
• 2 large eggs
• 175g butter
• 100ml stout
• 1 tsp vanilla extract
• ½ cup Greek yogurt or sour cream

Frosting

• 220g butter
• 500g Chelsea Icing Sugar
• 60ml Irish cream liqueur

Chocolate Whisky Syrup

• 60g Chelsea White Sugar
• 40g cocoa powder
• 40ml water
• 60ml condensed milk
• 2 tbsp Irish whisky

Poached Pears

• 2 pears, peeled
• 1 cup Chelsea White Sugar
• 5 cups water
• 1 vanilla bean, split and seeded

Bundts

• 1 ½ cups of plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup whole milk
• 2 eggs
• ⅓ cup plain yoghurt
• ½ cup Chelsea Soft Brown Sugar
• 50g melted butter

Topping

• 2 tsp unsalted butter, melted
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp cinnamon

• 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
• 22 ice-cream cones

• To Decorate
• 150g butter, diced and softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water
• Red food colouring
• Flake chocolates
• Coloured sprinkles

• 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

• Buttercream Icing
• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water

Part I Candied bacon

• 6 lengths of streaky bacon
• 100 g CHELSEA soft brown sugar

Part II Cupcake

• 163 g unsalted, softened butter
• 125 g CHELSEA caster sugar
• 32g CHELSEA dark cane sugar
• 3 large free range eggs
• 4 rashers of candied bacon/chopped
• 156g self raising flour
• Pinch of salt
• 2 Tbsp whole milk
• ½ tsp vanilla paste

Part III Maple Buttercream

• 187g softened, unsalted butter
• 425 g sifted CHELSEA icing sugar
• ½ tsp vanilla paste
• 4-6 Tbsp CHELSEA maple flavoured syrup

CUPCAKES

• 150g butter, softened 
• 1 ½ cups Chelsea Caster Sugar (340g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (315ml)
• 2 tsp vanilla essence 

BUTTERCREAM ICING

• 180g butter, softened
• 3 cups Chelsea Icing Sugar (450g)
• ½ tsp strawberry essence (can use vanilla or another flavoured essence)
• 3-4 Tbsp Meadow Fresh Milk
• Few drops white icing colour (optional)
• Few drops red gel food colouring

Cupcakes

• 1 ¼ cups plain flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 Tbsp cocoa powder
• 60 g unsalted butter (at room temperature)
• ¾ cup Chelsea White Sugar
• 1 egg
• ½ tsp vanilla extract (or 1 tsp vanilla essence)
• ½ cup buttermilk
• 1 Tbsp red food colouring
• ½ tsp white vinegar
• ½ tsp baking soda

Cream cheese frosting

• 225 g cream cheese (at room temperature)
• ½ tsp vanilla extract (or 1 tsp vanilla essence)
• ½ cup Chelsea Icing Sugar (sifted)
• ¾ cup cream

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

Cupcakes

• 1 packet Edmonds Vanilla Cupcakes
• 5 Tbsp cocoa powder
• 90g butter, softened
• 2 eggs
• 2/3 cup milk

Chocolate Sauce

• 1/2 cup cream
• 1/4 cup Chelsea Raw Sugar
• 2 1/2 Tbsp water
• 2 Tbsp Chelsea Golden Syrup
• 1/8 tsp salt
• 110g dark chocolate, roughly chopped

Icing

• 80g butter, softened
• 2 tsp milk
• 12 large marshmallows
• cocoa powder, to dust