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Vanilla Cupcakes

Vanilla Cupcakes

serving size icon
15 mins + 20 mins
serving size icon
Serves 12


  • 125 g butter, softened
  • 1 tsp vanilla essence
  • 1/2 cup CHELSEA Caster Sugar
  • 2 eggs
  • 1 cup EDMONDS Standard Grade Flour
  • 2 tsp EDMONDS Baking Powder
  • 1/4 cup milk


Preheat oven to 180°C conventional or 160°C fan-forced. Line a 12 hole muffin tin with paper cases. Cream butter, vanilla essence and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift flour and baking powder together. Fold into creamed mixture alternately with the milk. Spoon mixture evenly into the prepared tin. Bake for 15-20 minutes or until cakes spring back when lightly touched. Transfer to a wire

rack to cool. When cold, ice with chocolate icing and decorate as wished.

TOP TIP: For Chocolate Cupcakes replace 2 tablespoons of the flour with 2 tablespoons of NESTLÉ Baking Cocoa.

This recipe was sent in by Nestle


Qty Price
Countdown Butter Salted $5.40 ea
$5.40 ea
Hansells Essence Vanilla Flavoured $1.80 ea club price $1.99 non club member
$1.80 ea club price $1.99 non club member
Chelsea Caster Sugar $1.60 ea was $1.99
$1.60 ea was $1.99
Farmer Brown Eggs Dozen Brown Size 7 $4.70 ea
$4.70 ea
Edmonds Standard Flour $2.80 ea was $3.60
$2.80 ea was $3.60
Edmonds Baking Powder $3.00 ea was $3.99
$3.00 ea was $3.99
Countdown Milk Standard $2.39 ea
$2.39 ea