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

Icing
230g butter
1kg Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar
½ cup milk (warm)
2 tsp vanilla extract

1. Preheat the oven to 180°C.
2. Spray 2 x 12-hole muffin tins and papers. Recipe makes 18 cupcakes.
3. Beat butter for 1-2 minutes until soft, then add Chelsea Caster Sugar and beat gently until it’s fluffy.
4. Beat in eggs one at a time.
5. Beat in vanilla extract.
6. Sift the flour and baking powder together.
7. Add ½ the quantity of sifted flour mix and ½ the milk. Combine.
8. Then add the remaining flour mix and milk beating briefly until smooth.
9. Pour into the cupcake cases and bake for 25 minutes.

Icing
10. Beat butter until soft and pale. Slowly add sifted Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar and milk until combined. Lastly add vanilla extract. Pipe onto cupcakes.