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2 Eggs(50g Each)

110g Softened Butter

(60g for Mix + 50g for Icing)

2 eggs sitting side by sie illustration
Butter on a tray illustration

140ml Milk

Milk bottle illustration

You will need:

Classic Vanilla Cupcakes


Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.


Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Divide batter evenly between the 12 patty cases.


Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.


Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter and milk. Using an electric mixer, mix on medium speed for 2 minutes. Spread or pipe prepared icing over the cooled cupcakes.

Vanilla Cupcakes with Vanilla Icing in white patty pans
Vanilla Cupcake batter being beaten in a stand mixer
Vanilla Cupcake batter in individual patty pans in a cupcake tray
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