Skip to content
Health
Difficulty
Time to make
Sort by
CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

Loader
Visit Chelsea Bay! The Home of Baking
About us

Visit Chelsea Bay! The Home of Baking

We want to share with you our love of all things baking!

Subscribe to Our Newsletter

So we can keep you up to date with new recipes, products and promotions

Kids Details page sections

  • Ingredients
  • Method
cake shape shape shape shape shape shape shape shape shape shape

What You’ll Need

Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

Buttercream Icing

  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
  • Raspberries, sugar flowers or sprinkles to decorate
  • Discover more in Word Book
  • Want to hear fun fact?

Thoughts

What did you think of this recipe?

shape

Step-By-Step Instructions

1

Make sure you have an adult to help you.
Get out all of your baking tools. You will need a
150g 6 hole muffin tin, paper cases, electric beater, bowl, measuring cups, measuring spoons, piping bag, wire rack 

 

2

Gather all of you ingredients. For the Cupcakes you will need 150g butter, 1½ cups Caster Sugar (138g), 2 eggs, 2½ cups Self Raising Flour (375g), 1¼ cups Milk (310mL), 2 tsp Vanilla extract

For the Buttercream Icing you will need 150g butter softened, 2¼ cups Icing Sugar (338g), 2 Tbsp Milk, 1½ tsp vanilla extract, Raspberries, Sugar flowers & sprinkles to decorate 

3

Preheat oven to either 190°C bake or 170°C fan bake, if you’re not too sure get an adult to help you.

4

Beat the butter and sugar together with an electric beater until light and fluffy.

 

 

5

Add the eggs and then mix well.

6

Sift the flour.

7

Add in the milk and vanilla and then beat until smooth.

 

 

8

Fill each tin hole with a paper case. Use an ice cream scoop to fill the cupcake case to 
about ⅔ full.

9

Bake for 18-20 mins in the oven until cupcakes are golden.

 

 

 

 

10

Next, we’re onto making the Buttercream Icing. Beat the butter with an electric mixer until it’s pale and fluffy.

11

Sift in the icing sugar, then add the milk and vanilla.

 

 

12

Give it one last mix.

13

Now we're going to fill the piping page. You can watch a video on How to Fill a Piping Bag here. First, place your nozzle inside the piping bag and put you bag inside a tall glass, this will make it easier to fill. Scoop up you icing and put it in the bag as far down as it will go.

14

Now chop the end of your piping bag off. Remember, the bigger the hole, the more icing will come out.

15

Twist the piping bag from the top to force the icing down to the hole.

16

Pipe the icing onto the cake in a spiral, starting from the outside and working in.

Thoughts

What did you think of this recipe?

These Are Also Great!

5 mins prep, 15 mins cook
15 mins prep, 30 mins cook
20 mins prep, 20 mins cook
15 mins prep, 20 mins cook
10 mins prep, 50 mins cook
A Culinary Adventure For All Kids
Kids recipes

A Culinary Adventure For All Kids

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

Subscribe to Our Newsletter

Details page sections

Kids Vanilla Cupcakes
Kids Vanilla Cupcakes
Cupcakes

Kids Vanilla Cupcakes

20 mins
20 mins
Easy
24
Keep my screen awake
  • Ingredients
  • Method
Ingredients

Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

Buttercream Icing

  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
  • Raspberries, sugar flowers or sprinkles to decorate
Reviews

What did you think of this recipe?

Method

Make sure you have an adult to help you.
Get out all of your baking tools. You will need a
150g 6 hole muffin tin, paper cases, electric beater, bowl, measuring cups, measuring spoons, piping bag, wire rack 

 

" alt=" " >

Gather all of you ingredients. For the Cupcakes you will need 150g butter, 1½ cups Caster Sugar (138g), 2 eggs, 2½ cups Self Raising Flour (375g), 1¼ cups Milk (310mL), 2 tsp Vanilla extract

For the Buttercream Icing you will need 150g butter softened, 2¼ cups Icing Sugar (338g), 2 Tbsp Milk, 1½ tsp vanilla extract, Raspberries, Sugar flowers & sprinkles to decorate 

" alt=" " >

Preheat oven to either 190°C bake or 170°C fan bake, if you’re not too sure get an adult to help you.

" alt=" " >

Beat the butter and sugar together with an electric beater until light and fluffy.

   " alt=" " >

Add the eggs and then mix well.

" alt=" " >

Sift the flour.

" alt=" " >

Add in the milk and vanilla and then beat until smooth.

" alt=" " >

Fill each tin hole with a paper case. Use an ice cream scoop to fill the cupcake case to 
about ⅔ full.

" alt=" " >

Bake for 18-20 mins in the oven until cupcakes are golden.

   " alt=" " >

Next, we’re onto making the Buttercream Icing. Beat the butter with an electric mixer until it’s pale and fluffy.

" alt=" " >

Sift in the icing sugar, then add the milk and vanilla.

 " alt=" " >

Give it one last mix.

" alt=" " >

Now we're going to fill the piping page. You can watch a video on How to Fill a Piping Bag here. First, place your nozzle inside the piping bag and put you bag inside a tall glass, this will make it easier to fill. Scoop up you icing and put it in the bag as far down as it will go.

" alt=" " >

Now chop the end of your piping bag off. Remember, the bigger the hole, the more icing will come out.

" alt=" " >

Twist the piping bag from the top to force the icing down to the hole.

" alt=" " >

Pipe the icing onto the cake in a spiral, starting from the outside and working in.

Reviews

What did you think of this recipe?

You May Like These

5 mins prep, 15 mins cook
4.5 (532)
15 mins prep, 40 mins cook
4.6 (357)
15 mins prep, 30 mins cook
4.2 (965)
20 mins prep, 10 mins cook
4.5 (1156)
How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

Subscribe to Our Newsletter