Icing Sugar
Icing sugar can also be...
Details page sections
- Ingredients
- Method
Ingredients
- 125g butter, room temperature
- 1 cup Chelsea White Sugar
- 1 ¼ cups self raising flour
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla essence
- Pinch of salt
Icing
- ¾ cup Chelsea Icing Sugar
- 5g butter
- 1 tablespoon boiling water
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
62
What did you think of this recipe?
Thitsa
This is a great and simple recipe. I highly recommend baking this. The cupcake was very fluffy. I also liked how the icing recipe didn't use too much butter, it was quick and easy to make.
5
Louise
Stumbled upon this recipe a number of years ago. It's the only one I use. A quick and easy recipe to follow. Perfect cupcakes every time!
5
Alice F
I only had self raising flour in the cupboard and these cupcakes were perfect. I'm going to make them again this weekend.
5
Lem
Just tried the recipe in my moulinex air fryer. Awesome. Thank you
5
Victoria
Thanks for these wonderful cupcakes. That were amazing. Very light and fluffy. Very easy recipe.
5
Pete
Smells and tastes disgusting. Not fluffy at all. Good enough for rubbish bin.
1
Pete
this was a perfect recipe
5
Laura
It was perfectly fluffy, it tasted delicious and was such a simple recipe to recreate.
5
Sarah
Amazing! So fluffy and taste amazing! definitely recommend these. I like to use chocolate icing which makes them taste amazing! Makes 12 easy! and its such a easy and quick recipe. This is now my go to recipe (:
5
Manu
Very fluffy and light
5
Method
Preheat oven to 180°C. Grease and flour a 12 x ½ cup capacity cupcake tin.
Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
Remove and transfer to a wire rack to cool.
For icing, sieve Chelsea Icing Sugar into a bowl, ensuring to remove any lumps. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
62
What did you think of this recipe?
Thitsa
This is a great and simple recipe. I highly recommend baking this. The cupcake was very fluffy. I also liked how the icing recipe didn't use too much butter, it was quick and easy to make.
5
Louise
Stumbled upon this recipe a number of years ago. It's the only one I use. A quick and easy recipe to follow. Perfect cupcakes every time!
5
Alice F
I only had self raising flour in the cupboard and these cupcakes were perfect. I'm going to make them again this weekend.
5
Lem
Just tried the recipe in my moulinex air fryer. Awesome. Thank you
5
Victoria
Thanks for these wonderful cupcakes. That were amazing. Very light and fluffy. Very easy recipe.
5
Pete
Smells and tastes disgusting. Not fluffy at all. Good enough for rubbish bin.
1
Pete
this was a perfect recipe
5
Laura
It was perfectly fluffy, it tasted delicious and was such a simple recipe to recreate.
5
Sarah
Amazing! So fluffy and taste amazing! definitely recommend these. I like to use chocolate icing which makes them taste amazing! Makes 12 easy! and its such a easy and quick recipe. This is now my go to recipe (:
5
Manu
Very fluffy and light
5
You May Like These
ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened (or Olivani Spread)
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened (or Olivani Spread)
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt