Cupcake recipes

• 100g butter plus extra 50-60g for the gem irons
• ¾ cup Chelsea White Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups flour
• 1 tsp ground ginger
• ½ tsp mixed spice
• ¼ tsp baking powder
• 1 tsp baking soda
• ½ cup milk
• whipped cream for filling
• Chelsea Icing Sugar for dusting

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs beaten
• ¼ cup milk
• ½ tsp lemon essence
• 1 ½ cups flour
• ½ tsp baking soda
• 1 tsp cream of tartar
• 1 cup sultanas

• 4 eggs, separated
• 100g Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup
• 120g plain flour
• 1 tsp baking soda
• 1½ tsp ground ginger

Filling

• 125g cream cheese
• 30g butter, softened
• ½ cup Chelsea Icing Sugar
• 300ml cream, softly whipped
• Chelsea Icing Sugar to dust

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

• 100g butter
• 2 Tbsp liquid honey
• ¾ cup Chelsea White Sugar
• 2 ½ cups rice bubbles
• 100's & 1000's sprinkles

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp vanilla essence
• 150ml cream
• ½ cup berry jam
• Chelsea Icing Sugar, to dust

• 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

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk
• 100g fresh or frozen raspberries

Berry Glaze Icing

• 250g Chelsea Berry Flavoured Icing Sugar
• 10g butter, softened
• 1Tbsp milk

Cupcakes

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

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

• Cooking spray
• 100g almond meal
• 1 cup wholemeal self-raising flour
• ½ cup Chelsea Raw Sugar
• 2 x 50g eggs
• ⅓ cup skim milk
• 140g tub unsweetened apple puree
• 1 tsp vanilla extract or essence
• 1 ½ cups fresh or defrosted frozen mixed berries

• ¾ cup plain flour
• 1 tsp baking powder
• ¼ tsp cinnamon
• pinch of salt
• ¾ cup Chelsea Soft Brown Sugar
• 50g butter, melted & cooled
• ⅓ cup milk
• ½ large carrot, peeled & grated
• ⅓ cup sultanas
• 1 egg, beaten

• 1 ¾ cups rice flour
• 3 tsp gluten free baking powder
• 1 ¼ cups instant Polenta (cornmeal)
• 3 Tbsp Chelsea Icing Sugar
• 1 ½ cups fresh or free flow frozen blueberries
• ½ cup yoghurt, plain or berry flavoured
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 egg
• 1 Tbsp corn or light olive oil
• 1 ¼ cup crushed pineapple in syrup or juice, drained with juice reserved
• extra Chelsea Icing Sugar to serve 

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp cocoa powder (heaped)
• ½ cup milk
• 1 tsp vanilla extract

Buttercream Icing

• 50g cream cheese
• 100g butter (soft)
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp milk or water
• Vanilla extract (optional)

Cookies and Cream Cheese Filling

• 100g cream cheese
• 5 Oreo biscuits

White Chocolate and Raspberry Filling

• 100g white chocolate melts
• 2 Tbsp cream
• ½ tsp raspberry powder

CUPCAKES

• 225g butter, softened
• ¾ cup Chelsea Soft Brown Sugar
• 3 eggs
• 1 ½ cups Edmonds Self Raising Flour
• ¼ cup cocoa powder
• 1 cup topped, tailed and finely diced feijoas (with skin on)
• ¾ cup chocolate chips

MOUSSE ICING

• 1 cup feijoa flesh
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp lemon juice
• ¼ cup water
• 1 ½ Tbsp Edmonds Fielder's Cornflour
• 1 cup Meadow Fresh Cream
• ¼ cup Chelsea Icing Sugar 

• 125g butter, softened
• ¾ cup Chelsea Demerara Sugar
• 2 eggs
• 2 cups self raising flour
• 2 Tbsp milk
• 2 x 125g pouches Wattie's Mango & Apple Fruit Squirtz
• Decorations
• Food colouring
• 2 Tbsp Chelsea Caster Sugar
• 30 marshmallows
• 1 cup Chelsea Icing Sugar