Cupcakes

Cupcakes

• 150g Chelsea White Sugar
• 120g Plain white flour
• 1½ tsp baking powder
• 120ml milk
• 40g unsalted butter (room temperature )
• 1 free-range egg
• 1 Mrs Rogers Vanilla Pod (cut in half )

Frosting

• 100g unsalted butter at room temperature
• 250g Chelsea Icing Sugar
• 2 Tbsp Milk or Cream
• 2nd half of Vanilla Pod

• Cooking spray
• 1 cup almond meal
• ½ cup Chelsea Icing Sugar
• ¼ cup self-raising flour
• ⅓ cup skim milk
• 2 x 50g eggs, at room temperature, separated
• 1 cup frozen raspberries, broken into pieces
• Extra Chelsea Icing Sugar for dusting

• 2 ½ cups plain flour
• 1 ½ cups Chelsea Caster Sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 Tbsp red food colouring
• 1 tsp of raspberry flavour
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

For the meringue butter cream

• 200 g Chelsea Caster Sugar
• 3 egg whites
• 250 g unsalted butter, softened and chopped
• 1 tsp vanilla extract.

• 150g butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla extract
• 2½ cups self-raising flour
• 1¼ cups milk

Topping

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 knob of butter, softened (approx. 10g)
• 2 Tbsp hot water (approx.)
• Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.

Cupcakes

• 1 cup milk-infused with buttered popcorn' (optional)
• ¼ cup buttered popcorn for milk (above)
• 1 Tbsp vanilla extract
• 1½ cups plain flour
• 1 cup popcorn flour * (or use plain flour - Gemma used plain flour on the show)
• 3 tsp baking powder
• ½ tsp salt
• 150g unsalted butter (room temperature)
• 1½ cups Chelsea White Sugar
• ¼ cup pureed creamed corn
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 cup buttered popcorn for decorating cupcakes

Salted Caramel

• 1 cup Chelsea White Sugar
• ½ cup cream
• 2 Tbsp butter, room temperature
• 1 tsp vanilla extract
• ½ tsp coarse sea salt

Icing

• 200g unsalted butter
• 100g salted butter (room temperature)
• 1 cup Chelsea Icing Sugar
• 1-3 Tbsp water, room temperature

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup approx lightly salted and roasted shelled peanuts
• 50g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla essence
• 2 tablespoons smooth peanut butter

• 190g butter
• 115g white chocolate
• 280g Chelsea Caster Sugar
• 220ml milk
• seeds and pulp of 1 passionfruit
• 1 tsp vanilla paste
• 2 size 6 eggs, lightly beaten
• 125g plain flour
• 80g self-raising flour
• 50g shredded coconut, lightly toasted

Icing

• 100g butter, softened
• 110g cream cheese, softened
• 200g Chelsea Icing Sugar
• zest of 1 lemon
• seeds and pulp of 1 passionfruit

Topping

• 100g shredded coconut, lightly toasted
• seeds and pulp of 2 passionfruit

• 4 eggs
• 1 cup Chelsea White Sugar
• 1 cup flour
• ½ tsp baking powder
• 1 tsp Vanilla essence
• (extra sugar to sprinkle)

• 150g butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla extract
• 2½ cups self-raising flour
• 1¼ cups milk

Pink Berry Icing

• 1 ½ cups Chelsea Berry Flavoured Icing Sugar
• 1 knob of butter, softened (approx. 10g)
• 2 Tbsp hot water (approx.)
• Lollies to decorate

Treacle cakes

• ½ cup butter
• ½ cup Chelsea Dark Cane Sugar, firmly packed
• ½ cup Chelsea Treacle
• 1¼ cups plain flour
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• ⅔ cup milk
• Licorice straps, cut into thin strips
• 1 tube white writing icing, for decoration

Caramel icing

• 60g butter
• ½ cup firmly packed Chelsea Soft Brown Sugar
• ¼ cup milk
• 1 cup Chelsea Icing Sugar, sifted

• 1 cup Chelsea Caster Sugar
• ¾ cup milk
• 2 cups of sifted self raising flour
• 2 eggs
• 1 teaspoon vanilla essence
• 125g softened butter
• Paper patty cake containers

Cupcakes

• 150g butter
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Chocolate Icing/Decoration

• 100g butter, softened
• 2 cups Chelsea Icing Sugar
• ⅓ cup cocoa, sifted
• 2 Tbsp milk (approximately)
• Mini Easter eggs, to decorate

• 125g butter
• 1 tsp vanilla essence
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 cup plain flour
• 2 tsp baking powder
• ¼ cup milk

Variations

• 2 tsp orange zest
• 2 Tbsp cocoa powder

Icing

• 125g butter (room temperature)
• 1½ cups Chelsea Icing Sugar, sifted
• 2 Tbsp milk

Cupcakes

• 230g butter
• 4 eggs
• 330g Chelsea Caster Sugar
• 3 tsp vanilla extract
• 3 tsp baking powder
• 400g plain flour
• 250ml milk

Icing

• 230g butter
• 1kg Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar
• ½ cup milk (warm)
• 2 tsp vanilla extract

• 2 Eggs
• 125g Butter (Room Temperature)
• 1 cup Chelsea White Sugar
• 1 ¼ cups Flour
• 1 tsp Baking Powder
• Pinch of Salt
• ½ cup Milk
• 2 - 3 tsp Raspberry Essence
• 2 - 3 drops Red Food Colouring

• 1 Cup plain flour
• 2-3 Tbsp butter or ½ avocado
• 1 Cup Chelsea White Sugar
• ¼ Cup cocoa powder
• 2 tsp baking powder
• ¾ Cup boiling hot water
• 1 egg
• ½ Cup chocolate chips