Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 3 cups self raising flour (450g)
- 1/2 tsp salt
- 250g unsalted butter, at room temperature
- 2 cups Chelsea White Sugar (450g)
- 4 eggs
- 1 tsp vanilla essence
- 2 Tbsp lemon zest
- 1 cup milk (250ml)
- 2 1/2 Tbsp lemon juice
ICING
- 150g butter, at room temperature
- 250g Chelsea Icing Sugar
- 1 tsp vanilla essence
- 2 tsp hot water
- Zest of 1 lemon
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
33
What did you think of this recipe?
Kylie
I had quite a few lemons at home recently and I had a toddler's birthday coming up, so a quick Google search had me land on this recipe. I got 42 small cupcakes out of this recipe. They were a hit with the kids too! A nice lemon flavour that wasn't too strong and incredibly moist for a small cupcake. I didn't want to overwhelm the kids with lemon flavour, so kept to a light butter cream icing instead of a lemon icing. The cupcakes were perfect. What a great recipe!
5
Margaret
How many medium size cups does it make? CHELSEA: It makes 30 medium-size cupcakes.
5
Zara
I love using this recipe it is the absolute best
5
Bee
They turned out fluffy and tasty, how ever when I measured the butter from a cup I forgot it was done by ml and measured 250g, it turned out really good, not oily was actually pretty yum tbh. I also used lemon flavored essence instead of vanilla. Yum yum!
4
Mini
To good too yum
5
Kit
Amazing so light and fluffy
5
Grace
They look thick
5
Grace
They look thick
5
Maz
These turned out way too buttery due to inadequate metrics provided for butter measurement. Suggest grams would be a more accurate way to measure ingredients.
1
I_love cheese
Really good, my family doesn't like lemon things so more for me!! :3
4
Method
Preheat oven to 190°C (375°F) bake. Line cupcake trays with 30 paper liners.
Sift the flour and salt together in a bowl.
In another bowl, beat the butter and Chelsea White Sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating until well incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently mix the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Spoon batter into cupcake liners, filling 3/4 full. Bake for 17 minutes, until cupcakes spring back when lightly pressed and a toothpick inserted in the centre comes out clean. Cool in tins for about 10 minutes before transferring to a wire cooling rack to cool completely.
Icing
Place butter and Chelsea Icing Sugar in a bowl and beat well until smooth and creamy. Add vanilla essence, hot water and lemon zest. Beat again until smooth. Spoon or pipe onto cooled cupcakes.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
33
What did you think of this recipe?
Kylie
I had quite a few lemons at home recently and I had a toddler's birthday coming up, so a quick Google search had me land on this recipe. I got 42 small cupcakes out of this recipe. They were a hit with the kids too! A nice lemon flavour that wasn't too strong and incredibly moist for a small cupcake. I didn't want to overwhelm the kids with lemon flavour, so kept to a light butter cream icing instead of a lemon icing. The cupcakes were perfect. What a great recipe!
5
Margaret
How many medium size cups does it make? CHELSEA: It makes 30 medium-size cupcakes.
5
Zara
I love using this recipe it is the absolute best
5
Bee
They turned out fluffy and tasty, how ever when I measured the butter from a cup I forgot it was done by ml and measured 250g, it turned out really good, not oily was actually pretty yum tbh. I also used lemon flavored essence instead of vanilla. Yum yum!
4
Mini
To good too yum
5
Kit
Amazing so light and fluffy
5
Grace
They look thick
5
Grace
They look thick
5
Maz
These turned out way too buttery due to inadequate metrics provided for butter measurement. Suggest grams would be a more accurate way to measure ingredients.
1
I_love cheese
Really good, my family doesn't like lemon things so more for me!! :3
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
- 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)
learn about baking
How to Choose SugarFor Baking?
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