Caster Sugar
The fine crystal of Chelsea...
Details page sections
- Ingredients
- Method
Ingredients
- 200g (1½ cup) self raising flour
- 100g (½ cup) Chelsea Caster Sugar
- 1 large free range egg
- 3 fluid ounces sunflower oil (generous ⅓ cup)
- 5 fluid ounces of milk (generous ½ cup)
- ½ tsp vanilla
- Lemon curd
For the Topping
- 2 – 3 Tbsp Chelsea Caster Sugar
- Lemon curd
Chelsea Products in Recipe
Reviews
8
What did you think of this recipe?
Liz Clinton
These were so easy to make. Delicious
5
Susan
Easy to make, and tasted delicious, would be nice with coconut mixed into the batter.
5
Michelle
Easy to make lovely lemony flavour I actually added a teaspoon of lemon essence and didn’t use the sugar to sprinkle over the curd at the end but changed out for desiccated coconut
5
Tayla
Horrible I followed the recipe and the curd cooked out the muffin left with a lemon flavoured muffin instead of seeing a nice cross section of lemon curd in the middle
1
Zoe
It was easy to make and delicious 😋
3
Sue christiansen
Fantastic, what more can I say
5
Kerry
Easy to make and tasty! I mixed caster sugar and lemon juice and drizzled it over the muffins as soon as they came
4
Jo Deaker
This was delicious and I got great comments from friends.
4
Method
Preheat the oven to 190°C/375°F/Gas mark 5. Line 6 large (or 9 smaller)muffin cups with paper liners. Set aside.
Sift the flour into a bowl and whisk in the Chelsea Caster Sugar.
Beat the egg, sunflower oil, milk and vanilla together in a beaker. Pour this mixture into the dry ingredients all at once. Stir gently together with a fork, just until combined.
Spoon a heaped dessertspoon full of the batter into each of the prepared muffin cups. Top each with 1 teaspoon of lemon curd. Top with the rest of the muffin mixture, and sprinkle with remaining Chelsea Caster Sugar.
Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Remove from the oven.
Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. Remove to a wire rack to cool. Eat warm for a real treat!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
8
What did you think of this recipe?
Liz Clinton
These were so easy to make. Delicious
5
Susan
Easy to make, and tasted delicious, would be nice with coconut mixed into the batter.
5
Michelle
Easy to make lovely lemony flavour I actually added a teaspoon of lemon essence and didn’t use the sugar to sprinkle over the curd at the end but changed out for desiccated coconut
5
Tayla
Horrible I followed the recipe and the curd cooked out the muffin left with a lemon flavoured muffin instead of seeing a nice cross section of lemon curd in the middle
1
Zoe
It was easy to make and delicious 😋
3
Sue christiansen
Fantastic, what more can I say
5
Kerry
Easy to make and tasty! I mixed caster sugar and lemon juice and drizzled it over the muffins as soon as they came
4
Jo Deaker
This was delicious and I got great comments from friends.
4
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ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened (or Olivani Spread)
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened (or Olivani Spread)
- 2 eggs, beaten
- ½ cup milk (125g)
- 2 tsp freshly grated lemon zest
- 1 cup lemon curd (250ml)
- Grated white chocolate, to decorate (optional)
Lemon Buttercream
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 2 Tbsp lemon juice
- 1-2 Tbsp hot water
Decoration
Extra lemon curd and roughly chopped white chocolate, to decorate (optional)
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
ingredients
Cake
- 120g butter, softened
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 tsp Edmonds Baking Powder
- ⅔ cup Chelsea White Sugar (150g)
- 2 large eggs
- ¼ cup Meadow Fresh Original Milk (60ml)
- grated rind and juice of 1 lemon
Topping
- juice of 1 lemon
- ½ cup Chelsea White Sugar (113g)
- 3-4 Tbsp boiling water (to dissolve sugar)
learn about baking
How to Choose SugarFor Baking?
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