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  • Feb 4th 2021
  • 0 comment

Prep time: 15 minutes

Cook time: 12 minutes

Makes 12


  • 125g unsalted butter, melted and cooled
  • 13/4 cups (260g) self-raising flour
  • ¾ cup (165g) caster sugar
  • 2/3 cup (160ml) milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla bean paste
  • Whipped cream, passionfruit and raspberries to serve


  1. Set oven to 180 degrees. Melt butter in a bowl and allow to cool.
  2. Line 2 x 6 cup microwave and oven safe standard muffin tins with paper cases.
  3. Place flour, sugar, milk, eggs, butter and vanilla into the bowl of a KitchenAid Stand Mixer fitted with a flat beater.  Mix on speed 2 until well combined and mixture resembles a thick batter.
  4. Spoon batter into prepared cases, making sure to only fill 2/3rd full.
  5. Bake for 12  minutes. Remove cupcakes and stand in tin for 5 minutes before turning out onto a wire rack to cool completely. 
  6. Cool cupcakes completely
  7. Serve topped with whipped cream, passionfruit pulp and fresh raspberries

Tags: Recipes , Dessert