Vanilla Mini Cupcakes


10 Mins Prep + 15 Mins Cooking Time

tuna and zucchini slice

Makes 12 I 478kJ (114cal) per Cupcake




42g butter or margarine

87g caster sugar

1 large egg white

½ tsp vanilla essence

60g self-raising flour

90g low fat milk

Vanilla Icing

20g (1 tbsp) butter softened

½ cup icing sugar

2 teaspoon low fat milk

Dash vanilla extract


1.       Preheat oven to 170°C and line 12 your mini cupcake / muffin pan with 12 cupcake liners

2.       In a medium bowl using an electric mixer on medium speed, cream butter and sugar for 1-2 minutes until light and fluffy. Add egg white and vanilla and beat until smooth.

3.       Add ½ (30g) of the flour and mix on low until combined. Add milk and mix then add the remaining flour and mix until well combined and smooth.

4.       Divide the batter between prepared cupcake liners, filling just 2/3 full. Bake for 12-15 minutes or until cake tester comes out clean

5.       Transfer to a cooling rack and allow to cool completely before icing.

6. In a small bowl, beat butter, icing sugar and milk together until smooth. Pipe or spread icing evenly over cupcakes.

SnacksRuth Burton