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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Cooking Method - Easy, Fast

Kids Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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Kids Brownie

Preparation
15 mins
bake
30 mins
Difficulty
Easy
Servings
ingredients
  • 250g butter
  • ½ cup cocoa powder
  • 1 ½ cups Chelsea White Sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 1 cup Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
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Preparation
20 mins
bake
20 mins
Difficulty
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ingredients

Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

Buttercream Icing

  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
  • Raspberries, sugar flowers or sprinkles to decorate
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Preparation
15 mins
bake
20 mins
Difficulty
Easy
Servings
ingredients
  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
  • 1 tsp Edmonds Baking Soda
  • ½ tsp salt
  • 3 large ripe bananas (mashed)
  • 3/4 cup Chelsea White Sugar (170g)
  • 1 egg
  • 80g butter, melted
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Preparation
10 mins
bake
50 mins
Difficulty
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Servings
ingredients
  • 1 3/4 cups Edmonds Standard Grade Flour
  • 1/2 cup cocoa powder
  • 2 tsp Edmonds Baking Powder
  • 1 cup Chelsea White Sugar
  • 125g butter
  • 2 Tbsp Chelsea Golden Syrup
  • 2 eggs
  • 1 1/2 cups Meadow Fresh Original Milk
  • 2 tsp Edmonds Baking Soda
  • 1 tsp vanilla essence

Icing

  • 1 1/2 cups Chelsea Icing Sugar
  • 1 Tbsp cocoa powder
  • 50g butter, softened
  • 2 Tbsp Water
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Vanilla Frosted Cupcakes
Vanilla Frosted Cupcakes
Cupcakes

Vanilla Frosted Cupcakes

20 mins
20 mins
Easy
12

Light, fluffy cupcakes topped with vanilla - simple pleasures. Thanks to Recipe Club member Florence for the recipe.

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  • Ingredients
  • Method
Ingredients

Cupcakes

  • 150g Chelsea White Sugar
  • 120g Plain white flour
  • 1½ tsp baking powder
  • 120ml milk
  • 40g unsalted butter (room temperature )
  • 1 free-range egg
  • 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

  • 100g unsalted butter at room temperature
  • 250g Chelsea Icing Sugar
  • 2 Tbsp Milk or Cream
  • 2nd half of Vanilla Pod
Chelsea Products in Recipe
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
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Method
Cupcakes : Preheat the oven to 180°C
Combine the flour, Chelsea White Sugar, baking powder, salt and butter in an electric mixer and beat on low, until combined. Slowly beat in half the milk until combined Cut your Vanilla Pod in half and put one half aside for frosting. Slice the vanilla pod lengthways and scrape out the paste from inside. Whisk together the vanilla paste, egg and remaining milk in a separate bowl and pour into the mixer. Mix on a low speed for a couple of minutes, until smooth. Line your tray with regular bake cup liners and spoon the mixture into the bake cups until two-thirds full. Bake in pre-heated oven for 20 minutes until golden. A toothpick in the centre should come out clean. Let the cupcakes cool slightly and remove from the tray. Place on a wire cooling tray if you have one, or on a board out of the way.
Frosting : Beat together butter and Chelsea Icing Sugar in an electric mixer on medium speed until well combined. Turn the mixer to low speed and add the milk or cream slowly to the mixture. Remove the paste from the vanilla pod and add to the mixture. Once all combined, turn the mixer on high and beat for 5-10 minutes until light and fluffy.
Cupcakes must be cold before icing as the frosting is made with butter and will melt if the cupcakes are warm.
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How to - Step By Step

Sunday Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
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bake
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Difficulty
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  • 125g Tararua Butter, softened
  • ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 1 ¾ cups Edmonds Standard Grade Flour (263g)
  • 1 tsp Edmonds Baking Powder

Icing

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  • 1 Tbsp Tararua Butter, softened
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  • 2-3 Tbsp boiling water
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