White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 2 eggs
- 1 cup Chelsea White Sugar (225g)
- 1 cup Edmonds Standard Grade Flour (150g)
- 6 Tbsp cocoa powder
- 2 tsp Edmonds Baking Powder
- ½ tsp salt
- ⅔ cup Meadow Fresh Original Milk (160ml)
- 165g butter, melted
- 1 tsp vanilla essence
- ⅔ cup chocolate chips (130g), tossed with 1 Tbsp Edmonds Standard Grade Flour (optional)
Chelsea Products in Recipe
Reviews
237
What did you think of this recipe?
Unknown
Mixture was really runny, had to add more flour and less butter.. But yummy muffins.
4
Neroli Evans
Family favourite!Nice and fluffy, easy to make in a jiffy.
5
lily
Instead of 2/3 cups of flour I used 1/2 cup and i also used 120mL of milk and the mixture turned out perfect! The muffins were very moist and delicious. with these tweaks, the muffins are amazing :-)
4
Gina
Very simple and easy to make. I substituted the butter for oil and used a little less milk. They turned out light and fluffy and just as yum!
5
charlotte
Loved them so much. They were gone the second they were out of the oven!
5
Kelly
These turned out great! I substituted the sugar for Natvia to make them sugar free, and they came out so light and fluffy! Rather than fold the butter in I just added wet to dry and mixed it all with the electric beater. Very happy with the recipe, easy to make, few ingredients and tasty.
5
ella
Nice!! Tip: add less milk!
3
Vegan variation
I swapped out for GF flour, soy milk and dairy free spread instead of butter, still came out great. Thank you for sharing this recipe.
5
Lana
These cupcakes turned out to be amazingly delicious. The kids loved them! Seems like an odd recipe but it worked really well.
5
Francesca Harte 8 years old
Good
5
Method
Preheat oven to 180°C bake. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins.
Beat the eggs and Chelsea White Sugar together.
In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add to egg/sugar mixture. Stir to just combine.
Add the milk, butter and vanilla essence. Fold in until just combined. Fold in the flour-coated chocolate chips, if using.
Spoon mixture into prepared tins, until approximately two thirds full.
Bake for 18-20 minutes (regular muffins) or 30 minutes (extra large muffins), until muffins spring back when lightly pressed or a skewer inserted into the centre comes out clean.
Leave to cool in tins for 10 minutes before transferring to a wire cooling rack. Delicious served warm!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
237
What did you think of this recipe?
Unknown
Mixture was really runny, had to add more flour and less butter.. But yummy muffins.
4
Neroli Evans
Family favourite!Nice and fluffy, easy to make in a jiffy.
5
lily
Instead of 2/3 cups of flour I used 1/2 cup and i also used 120mL of milk and the mixture turned out perfect! The muffins were very moist and delicious. with these tweaks, the muffins are amazing :-)
4
Gina
Very simple and easy to make. I substituted the butter for oil and used a little less milk. They turned out light and fluffy and just as yum!
5
charlotte
Loved them so much. They were gone the second they were out of the oven!
5
Kelly
These turned out great! I substituted the sugar for Natvia to make them sugar free, and they came out so light and fluffy! Rather than fold the butter in I just added wet to dry and mixed it all with the electric beater. Very happy with the recipe, easy to make, few ingredients and tasty.
5
ella
Nice!! Tip: add less milk!
3
Vegan variation
I swapped out for GF flour, soy milk and dairy free spread instead of butter, still came out great. Thank you for sharing this recipe.
5
Lana
These cupcakes turned out to be amazingly delicious. The kids loved them! Seems like an odd recipe but it worked really well.
5
Francesca Harte 8 years old
Good
5
You May Like These
ingredients
- ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
- ¼ cup + 2 Tbsp cocoa powder (38g)
- ¾ tsp Edmonds Baking Soda
- ¾ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Chelsea White Sugar (113g)
- 1 egg
- ½ cup Meadow Fresh Milk (125ml)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 1 tsp vanilla
- ½ cup boiling water (125ml)
Berry Icing
- 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
- 2-3 Tbsp boiling water
- 50g butter, softened (or Olivani Spread)
- A few drops of pink food colouring and raspberry or strawberry essence
ingredients
- 150g butter
- 185g dark chocolate melts
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
- ¾ cup Edmonds Self Raising Flour
- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt