Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 3 Cups Self-Raising flour
- ½ tsp salt
- 1 Cup Unsalted butter, at room temperature
- 2 Cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 2 Tbs of lemon zest
- 1 Cup milk
- 2 ½Tbs lemon juice
ICING
- 150g Butter
- 250g Chelsea Icing Sugar
- 1tsp Vanilla essence
- 2tsp Hot water
- Zest of 1 lemon
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
32
What did you think of this recipe?
pippa
amazing how did you think of this just's needs more lemon.
5
kayshearna
made this with my friend and it was better then her mums one every one liked it and its a good serving side for 8/7 ppl
5
Kuini Remona
Tino pai tēnēi tohutaka
5
Emma
They are super tasty but the mixture splits very easy
4
Jessica
These cupcakes are so yum! Great recipe!
5
Angus
This cupcake so light and fluffy and so easy to make
5
Anna
Delicious! I have made this recipe as both a large cake and cupcakes.
5
A
Pretty tasty!
4
Someone
Super easy to make and absolutely delicious!! I love them and would definitely recommend it for anyone. Thanks Chelsea! =)
5
Hana
It was perfect
5
Method
Preheat oven to 190°C (375°F). Line cupcake tray with 30 paper liners.
Sift the flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat 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.
Fill the cupcake liners 3/4 with batter, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Icing
Place butter and icing sugar into a bowl or food mixer beat well until smooth or creamy. Add vanilla essence, hot water and lemon zest. Beat again until smooth.
Once the cupcakes have cooled, spoon or pipe icing onto them.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
32
What did you think of this recipe?
pippa
amazing how did you think of this just's needs more lemon.
5
kayshearna
made this with my friend and it was better then her mums one every one liked it and its a good serving side for 8/7 ppl
5
Kuini Remona
Tino pai tēnēi tohutaka
5
Emma
They are super tasty but the mixture splits very easy
4
Jessica
These cupcakes are so yum! Great recipe!
5
Angus
This cupcake so light and fluffy and so easy to make
5
Anna
Delicious! I have made this recipe as both a large cake and cupcakes.
5
A
Pretty tasty!
4
Someone
Super easy to make and absolutely delicious!! I love them and would definitely recommend it for anyone. Thanks Chelsea! =)
5
Hana
It was perfect
5
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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)
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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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