Vanilla Cupcake Recipe

  1. Preheat the oven to 160°C on standard bake (135–140°C on fan bake, but avoid using fan bake as it causes excessive peaking during baking).
  2. Combine butter, white chocolate drops, caster sugar, milk and vanilla extract in a large heatproof bowl over a pot of simmering water until everything has melted together and the sugar crystals have dissolved.  Remove from the heat and set aside for 10 minutes to cool down slightly.
  3. In a separate bowl, sift the two flours together, then stir into the melted mixture along with the lightly beaten eggs. Mix gently until the mixture is smooth and free of lumps.
  4. Pour the mixture into cupcake wrappers and bake for approximately 20 minutes, checking during the last quarter of cooking time, or until a cake skewer comes out clean when inserted into the cupcake.
  5. Leave cupcakes to cool completely.  Place them in an airtight container if you plan to decorate the following day. 

Prep Time:
Cooking Time:
The Great New Zealand Birthday Cake Book


140 g Pams butter

85 g Pams white chocolate drops

230 g Pams caster sugar

165 ml Pams whole milk

¾ tsp Pams vanilla extract

110 g Pams plain flour

105 g Pams self-raising flour

110 g (2-3 eggs approx.) Pams eggs, lightly beaten

12 gold foil cupcake wrappers