celebrating 130 years 1884-2014

Vanilla Cupcakes

By Charlie Smith
Vanilla Cupcakes
24 servings
  • 6 reviews

  • Difficulty Easy
  • Prep time 25 mins
  • Cooking time 25 mins
  • Serves

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

    230g butter
    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.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(6 reviews)

it was good

I think this recipe is delicious and awesome this is a good idea for lunch box's.

Very easy to make had to convert all the measurements but so yummy!

The serving size is wrong, the stated cooking time of 25 minutes is also wrong. Real amateurish job from Chelsea. Did the other reviewers actually follow the recipe? Are they real reviews?
CHELSEA: thanks for your feedback. All the recipe reviews are real reviews. This recipe was submitted by one of our recipe club members so has not been tested by Chelsea Sugar; however, we have updated the number of servings to 24 to more accurately reflect the number of cupcakes this recipe makes.

this recipe is great and delicious great for snacks and parties thanks

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It is such a nice and tasty recipe!

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