Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
Cupcakes:125g softened unsalted butter1 teaspon vanilla extract2/3 cup caster sugar3 eggs1 1/2 cups self raising flour1/4 cup milk (low fat if you wish)Buttercream Icing:125g softened unsalted butter1 teaspoon vanilla extract1 1/2 cups icing sugar2 tbsp milknote: this is not a recipe for normal cupcakes, but for the slightly smaller 'Patty Cake' size.
Directions
Cupcakes:
1. Preheat oven to 180 degrees (celsius) [160c fan forced]
2. Line two deep 12 whole patty pans with paper cases.
3. Combine ingredients in small bowl of electric mixer. Beat on low speed until ingredients are just combined. Increase speed to medium and beat for around 3 minutes or until mixture is smooth and pale.
4. Fold in white chocolate bits.
5. Drop slightly rounded tablespoons of mixture into paper cases. Bake uncovered for 20 minutes.
6. Turn cakes top side up onto wire rack to cool.

Icing:

1. Beat butter and extract in small bowl with electric mixer until as white as possible.
2. Gradually beat in half the sifted icing sugar, milk, then the remaining icing sugar.
3. Tint with food colouring as desired.

Finally: Ice and decorate!

Serving Size: 24 patty cake sized cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user TARANTIST.

Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 200.3
  • Total Fat: 10.2 g
  • Cholesterol: 43.3 mg
  • Sodium: 132.5 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

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