Chelsea

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Easy Cupcakes with Fresh Fruit Icings

By Chelsea Sugar
Easy Cupcakes with Fresh Fruit Icings
20 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves
    20
Ingredients

    1 2/3 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

Method

    1. Preheat oven to 200ºC (180ºC fan forced). Line 2x 1/3 cup capacity muffin trays with 20 cupcake cases.
    2. Sift flour and baking powder twice to ensure it is evenly combined.
    3. Place butter, Chelsea Caster Sugar, eggs, flour mixture and rind in a food processor and process for 30 seconds or until smooth.
    4. Add milk and process for a further 30 seconds or mixture is well combined.
    5. Spoon batter into cupcakes cases, filling 2/3 full.
    6. Bake for 15-20 minutes or until skewer inserted comes out clean. Transfer to a wire rack to cool.
    7. For fruit icing - divide Chelsea Icing Sugar into 2 small bowls. Add passion fruit pulp to one bowl and mix until combined. Add raspberry puree to remaining icing sugar and mix until combined. Drizzle over cakes. Allow to set.

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