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?
Jordon
This cupcake recipe is very straight forward with very intricate detail, I loved the variety of flavours mixed In within the dish. And the check list was such a practical idea! Overall they were a exceptionally delightful bunch of cupcakes but they were also rather light. <3
4
Sienna Richards
Nice flavour, but way too much butter. The butter seeped through the paper cups and stuck them to the bottom of the pan.
2
Corrin
they were amazing
5
TT
Yummy and soft
5
nicola
nice
4
Georgina Neth
Great tasting, light and fluffy, whole family liked them
5
Clarissa
These cupcakes taste amazing but every time I make them they always explode and I'm not filling them up to the top.
4
Evie Robutta, Skyla Robutta
DELICIOUS! Quick and easy. Perfect for our 4 children.
5
Charlotte Byrne
Amazing
5
Mum
Great cupcakes, didn't expect such a big batch though, I got 46 cupcakes!!
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?
Jordon
This cupcake recipe is very straight forward with very intricate detail, I loved the variety of flavours mixed In within the dish. And the check list was such a practical idea! Overall they were a exceptionally delightful bunch of cupcakes but they were also rather light. <3
4
Sienna Richards
Nice flavour, but way too much butter. The butter seeped through the paper cups and stuck them to the bottom of the pan.
2
Corrin
they were amazing
5
TT
Yummy and soft
5
nicola
nice
4
Georgina Neth
Great tasting, light and fluffy, whole family liked them
5
Clarissa
These cupcakes taste amazing but every time I make them they always explode and I'm not filling them up to the top.
4
Evie Robutta, Skyla Robutta
DELICIOUS! Quick and easy. Perfect for our 4 children.
5
Charlotte Byrne
Amazing
5
Mum
Great cupcakes, didn't expect such a big batch though, I got 46 cupcakes!!
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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