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Emily’s Cupcakes with Berry Icing

By Chelsea Sugar
Emily’s Cupcakes with Berry Icing
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves
    12
Ingredients

    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

Method

    Preheat oven to 180°C. Line a 12 hole muffin tin with patty cases.
    Sift the flour into mixing bowl. Add the remaining ingredients and beat with a wooden spoon or an electric mixer on low speed until the mixture is just combined. Don’t over mix. Increase sped to medium and beat for 3 minutes or until pale and smooth.
    Spoon into patty cases 2/3 full and bake for 15-20 minutes until golden. Cool and ice with pink berry icing mix.

    Icing
    Mix Chelsea Berry Flavoured Icing and butter, adding hot water to make a creamy consistency.

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