Vanilla Cupcakes
By Charlie SmithPage views: 55683Looking for a classic cupcake recipe? Look no further!
-
6 reviews
-
Difficulty Easy
-
Prep time 25 mins
-
Cooking time 25 mins
-
Serves
24
Cupcakes
230g butter
330g Chelsea Caster Sugar
4 eggs
3 tsp vanilla extract
3 tsp baking powder
400g plain flour
250ml milk
Icing
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.
Icing
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.
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.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating