Full Balls Ape Mode

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



1. Preheat oven to 180°C. Grease and flour a 12 x ½ cup capacity cupcake tin.
2. Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
3. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
4. Remove and transfer to a wire rack to cool.
5. For icing, sieve icing sugar into a bowl, ensuring to remove any lumps. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
6. Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired.

This recipe has not been tested by Chelsea Sugar