Chelsea

Chelsea Trusted 135 Years SPOT

Flower Cupcakes

By Chelsea Sugar
Flower Cupcakes
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 12 mins
  • Serves
    12
Ingredients

    125g butter, softened
    3/4 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

Method

    Preheat oven to 180ºC and line muffin tins with 12 paper cup cake cases.
    In a bowl, beat together the butter and Chelsea Demerara Sugar until light and creamy. Beat in eggs. Fold in sifted flour, milk and Wattie’s Mango & Apple Fruit Squirtz to make a thick batter.

    Divide the batter among the cup cake cases and place in the preheated oven and bake for 12-15 minutes or until they are golden and spring back when touched in the centre. Remove from oven and cool on a cake rack.

    Place Chelsea Caster Sugar on a small plate and add a few drops of food colour and mix until colour is even. Cut marshmallows in half and dip the cut side of each marshmallow into the coloured Sugar.

    Icing
    Add a drop of food colour and just enough water to Chelsea Icing Sugar to make a spreadable icing. Spread thinly over cup cakes and stick the marshmallow petals on to make a flower. Add silver cachous for centres if desired.

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