Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing

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Nutritional Info
  • Servings Per Recipe: 24
  • 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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A definitely not good for you occasional treat in a slightly smaller size than regular cupcakes. A definitely not good for you occasional treat in a slightly smaller size than regular cupcakes.
Number of Servings: 24



    125g softened unsalted butter
    1 teaspon vanilla extract
    2/3 cup caster sugar
    3 eggs
    1 1/2 cups self raising flour
    1/4 cup milk (low fat if you wish)

    Buttercream Icing:

    125g softened unsalted butter
    1 teaspoon vanilla extract
    1 1/2 cups icing sugar
    2 tbsp milk

    note: this is not a recipe for normal cupcakes, but for the slightly smaller 'Patty Cake' size.


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.


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.

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