Cupcake recipes

• 225g butter, softened
• 1 cup Chelsea Raw Sugar
• 3 large eggs
• 3 tsp vanilla
• 2 cups cake flour – (¼ cornflour/ ¾ plain flour)
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup milk
• 1 cup frozen raspberries

• 185g Flour
• 3 tsp Baking Powder
• 185g Chelsea Caster Sugar
• 80g Unsalted Butter
• ½ cup Buttermilk
• 3 Eggs
• 1 tsp Vanilla paste

• 175g butter
• 1 cup ground almonds
• 1 ½ cups Chelsea Icing Sugar
• ½ cup flour
• 5 egg whites
• 1 teaspoon vanilla essence
• 1 x 400g can apricot halves in juice or syrup
• 1 – 2 tablespoons brandy

• 1 cup finely ground almonds
• 1½ cups Chelsea Icing Sugar, sifted
• ½ cup gluten free plain flour, sifted
• 2 tsp Orgran gluten substitute
• 185g butter, melted
• 6 egg whites, beaten until frothy
• 2 tsp finely grated lemon rind

Alternative Toppings

• 1 small apple, thinly sliced or,
• 12 sliced strawberries or,
• ½ punnet blueberries
• Extra Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar for dusting.

Cupcakes

• 100g butter
• ⅔ cup (160g) Chelsea Caster Sugar
• 2 eggs, lightly beaten
• 1 cup (150g) self raising flour
• ⅓ cup baking cocoa
• ¼ teaspoon bicarbonate of soda
• ½ cup milk

Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 tablespoon butter at room temperature
• 1 tablespoon Chelsea Golden syrup
• 2- 3 tablespoons boiling water
• Food colouring

Decorations

• Licorice straps cut into 5 cm lengths
• 6 black sugar covered jubes, sliced in half
• Tubes red & black glossy Writing Gels, from supermarket

• 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
• ¾ cup rasberry jam
• 2 tsp cornflour
• Plain nozzle piping tool to insert jam

Buttercream Icing

• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2-3 drops vanilla essence
• 1-2 Tbsp milk
• 24 Gummy teeth sweets for topping

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g unsalted butter, diced and softened
• 250g Chelsea Vanilla Icing Sugar
• 3 tsp water
• Popcorn
• Caramel sauce or topping

• 125g butter, softened
• 1 tsp vanilla essence
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 1 ½ cups flour
• 1 ½ tsp baking powder
• ½ cup milk

• 125 g butter, chopped, at room temperature
• ⅔ cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups self-raising flour, sifted
• ½ cup sour cream (see notes)
• ½ cup strong black coffee, cooled

Coffee icing

• 1 cup Chelsea Icing Sugar, sifted
• 10 g butter
• 2 tbsp hot, strong black coffee
• 12 pecans, to decorate

Cupcakes

• 1 cup pitted dates, chopped (150g)
• ¾ tsp baking soda
• ⅔ cup boiling water (167ml)
• 125g butter, softened
• ⅔ cup Chelsea Soft Brown Sugar (133g)
• 1 Tbsp Chelsea Golden Syrup (tin)
• 2 eggs
• 1 cup plain flour (150g)
• 1 tsp baking powder
• ¼ cup Chelsea Easy Pour Golden Syrup (60ml)

Icing

• ¼ cup plain flour (38g)
• ⅔ cup Chelsea Caster Sugar (150g)
• 200ml milk, warmed
• 180g butter, softened
• 2 Tbsp Chelsea Easy Pour Golden Syrup + extra to drizzle
• 1 tsp vanilla extract

Cupcake

• 250g unsalted butter
• 170g Chelsea Dark Cane Sugar
• 3 eggs
• 125ml buttermilk
• 225g self-raising flour
• 2 tsp ground ginger

Rhubarb compote

• 250g Rhubarb, trimmed and cut into small pieces
• 60g Chelsea Icing Sugar
• 1 tsp ground ginger
• ⅓ cup water ( I add a little pink food colouring)

• Cooking spray
• 3 medium bananas, mashed
• 1 cup buttermilk
• 2 x 50g eggs
• 80g 40% reduced-at sunflower spread
• 1 tsp vanilla essence
• 1 cup wholemeal self-raising flour
• ¼ cup oat bran
• ¾ cup Chelsea Icing Sugar
• 1 tsp baking powder
• 24 blueberries
• 2 strawberries, hulled, halved and sliced
• 12 raisons
• 24 banana chips

Icing

• 250g light cream cheese
• ⅓ cup Chelsea Icing Sugar

Cupcake

• 2 eggs
• 1 ¼ cups Chelsea Caster Sugar
• ½ cup canola oil
• 1 tsp vanilla essence
• ¼ cup coffee
• 1 Tbsp white vinegar
• 1 cup water
• 1¾ cup flour
• ¾ cup cocoa
• ¼ tsp salt
• 1 tsp baking powder
• 2 tsp baking soda

SYRUP

• ⅓ cup Chelsea White Sugar
• ⅓ cup brandy
• ⅓ cup water

Icing

• 1½ cups Chelsea Icing Sugar
• 225g butter
• 2 tsp caramel flavoured essence
• 1 tsp salt

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g unsalted butter, softened
• 250g Chelsea Vanilla Icing Sugar or Chelsea Berry Icing Sugar
• Marshmallows
• Pink smarties
• Oreos
• Jelly beans, red and black

Chocolate Cupcakes

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

Monster Faces

• Desiccated coconut
• Red or blue food colouring
• Large white chocolate buttons
• Small dark chocolate chips
• Small amount of fondant icing
• Orange and black food colouring
• Cookies (optional)

• 125g dark chocolate, chopped
• 1 cup water
• 125g butter, diced and softened
• 1¼ cups Chelsea Caster Sugar
• 3 extra large eggs
• 2 cups plain flour
• 1½ tsp baking powder
• ¼ cup cocoa

• To Decorate
• 150g butter, diced and softened
• 125g Chelsea Vanilla Icing Sugar
• 125g Chelsea Chocolate Icing Sugar
• 6 tsp water
• Edible eyes
• Liquorice Strips
• Black fondant icing