Cupcake recipes

Cupcakes

• 150g butter, softened (or Olivani Spread)
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened (or Olivani Spread)
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
• ¼ cup + 2 Tbsp cocoa powder (38g)
• ¾ tsp Edmonds Baking Soda
• ¾ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Chelsea White Sugar (113g)
• 1 egg
• ½ cup Meadow Fresh Milk (125ml)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 tsp vanilla
• ½ cup boiling water (125ml)

Berry Icing

• 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
• 2-3 Tbsp boiling water
• 50g butter, softened (or Olivani Spread)
• A few drops of pink food colouring and raspberry or strawberry essence

• 150g butter (or Olivani Spread)
• 2 cups of Chelsea Icing Sugar (300g)
• ¼ cup cocoa powder (20g)
• 1-2 Tbsp Meadow Fresh Original Milk

• 125g butter, room temperature
• 1 cup Chelsea White Sugar
• 1 ¼ cups self raising flour
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla essence
• Pinch of salt

Icing

• ¾ cup Chelsea Icing Sugar
• 5g butter
• 1 tablespoon boiling water

• 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)

• 2 cups plain flour
• 2 cups Chelsea Raw Sugar
• 1 ⅓ cup vegetable oil
• 2 tsps ground cinnamon
• 2 tsps baking soda
• ½ tsp nutmeg
• 1 ½ tsp salt
• 4 cups grated carrot
• ¼ cup raisins
• ½ cup crushed walnuts
• 1 ½ tsp vanilla extract
• 3 large eggs 

Cream Cheese Frosting

• 50g butter, softened (or Olivani Spread)
• ½ cup cream cheese
• 2 cups Chelsea Icing Sugar
• 1 tsp vanilla essence
• 2-3 tbsps milk

• 1 ¼ cups (125gs) sifted cake flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 Tbsp cocoa powder
• ¼ cup (57g) unsalted butter, at room temperature (or Olivani Spread)
• ¾ cups (150g) Chelsea White Sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ½ cup (120ml) buttermilk
• 1 Tbsp liquid red food coloring
• ½ tsp white distilled vinegar
• ½ tsp baking soda

Cream Cheese Frosting

• 8oz (227g) cream cheese, room temperature
• ½ tsp pure vanilla extract
• ½ cup (60g) Chelsea Icing Sugar, sifted
• ⅔ cup slightly whipped cream

Cupcakes

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

Icing

• 230g butter (or Olivani Spread)
• 1kg Chelsea Icing Sugar
• 4 Tbsp lemon juice
• ⅓ cup milk (warm)
• 2 tsp vanilla extract

• ½ Tbsp lemon juice
• ½ cup milk
• ¼ cup oil
• 125g dark chocolate, roughly chopped
• ½ cup hot, strong coffee (can be instant)
• 1c standard flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 egg
• 1 tsp caramel essence

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• Raspberry lolly drops to garnish

Berry Buttercream

• 150g butter, softened
• 2 cups Chelsea Berry Flavoured Icing Sugar
• 2-3 tablespoons hot water

• 125g butter, softened
• 3/4 cup Chelsea White Sugar (169g)
• 2 eggs
• 1 tsp vanilla essence
• 1 3/4 cups plain flour (263g)
• 1 tsp baking powder
• 1/3 cup milk (83ml)

• Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• ¼ cup sour cream
• ¼ cup milk
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp lemon essence
• 2 eggs

Lemon Cream Cheese Icing

• 250g cream cheese, softened
• 50g unsalted butter, softened
• 125g sifted Chelsea Icing Sugar
• 1 Tbsp lemon juice

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Organic Coconut Sugar
• 1 tsp cinnamon
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 1 ½ cups grated carrot
• ⅓ cup sultanas
• ⅔ cup Olivani Olive Oil
• 2 eggs, lightly beaten

Icing

• 110g Meadow Fresh Cream Cheese
• 60g butter, softened
• 1 tsp vanilla essence
• 2 cups Chelsea Icing Sugar 
• Chopped walnuts and edible flowers, to decorate (optional)

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

Coconut Icing

• 250g spreadable cream cheese
• 3 Tbsp butter, softened
• ⅓ cup Chelsea Icing Sugar
• 3 Tbsp coconut cream
• 1 cup shredded coconut, toasted
• Mini Easter eggs

• 115 g Butter
• 115 g self-raising flour
• 115 g Chelsea Caster Sugar 
• 1 tsp ground cinnamon
• 2 eggs
• 2 dessert apples peeled, cored and chopped into small chunks

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon juice
• 1 tbsp milk
• Drinking chocolate to sprinkle on top