By Charlie SmithLooking for a classic cupcake recipe? Look no further!24 servings
Prep time 25 mins
Cooking time 25 mins
330g Chelsea Caster Sugar
3 tsp vanilla extract
3 tsp baking powder
400g plain flour
1kg Chelsea Icing Sugar
4 Tbsp lemon juice
1/3 cup milk (warm)
2 tsp vanilla extract
Preheat oven to 180°C bake. Grease 2 x 12-hole muffin tins and papers.
Beat butter for 1-2 minutes until soft, then add Chelsea Caster Sugar and beat gently until fluffy. Beat in eggs one at a time. Beat in vanilla extract.
Sift the flour and baking powder together. Add half the quantity of sifted flour mix and half the milk. Combine, then add the remaining flour mix and milk, beating briefly until smooth.
Pour into the cupcake cases and bake for 25 minutes.
Beat butter until soft and pale. Slowly add sifted Chelsea Icing Sugar, lemon juice and milk, beating until combined. Lastly, add vanilla extract. Pipe onto cupcakes.