Sweet and simple, these classic cupcakes are a lovely way to keep little hands busy in the kitchen. Decorate with a swirl of pastel buttercream and a Wafer Daisy for a lovely Mother’s Day treat.

10 min
20 min



  1. 100g butter, softened
  2. 1/2 cup + 1/3 cup (185g) caster sugar
  3. 2 tsp Queen Vanilla Bean Paste
  4. 2 large eggs
  5. 1 1/3 cup (200g) self-raising flour, sifted
  6. 1/2 cup (125ml) milk

Vanilla Bean Buttercream

  1. 250g butter, softened
  2. 3 cups (450g) icing sugar mixture
  3. 2 tsp Queen Vanilla Bean Paste
  4. Hot Pink Food Colour Gel
  5. Yellow Food Colour Gel
  6. Queen Edible Wafer Daisies

Method - Cupcakes

  1. Step 1

    Preheat oven to 170°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.

  2. Step 2

    In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

  3. Step 3

    Add eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stir with a wooden or metal spoon, until just combined. Spoon into prepared cases to ¾ full and bake for 15-20 minutes until golden. Allow to cool in tin for 5 minutes before placing onto a wire rack to cool completely.

Method - Buttercream

  1. Step 1

    Place butter in bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy.

  2. Step 2

    With mixer off, sift in icing sugar and Vanilla Bean Paste, folding to combine. Return to mixer and beat until combined, approximately 2-3 minutes.

  3. Step 3

    Divide into two bowls. Add Yellow Food Colour to one bowl and mix until desired shade is reached. Add Hot Pink to the other bowl and mix until desired shade is reached,

  4. Step 4

    Spread buttercream over cupcakes using a hot knife, finishing with an Edible Wafer Daisy.

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