These patty cakes are the ultimate sweet treat. Nothing beats a light and fluffy vanilla cake topped with a thin layer of sweet icing. Don’t forget the sprinkles!

For those not familiar with patty cakes, they are basically the Australian version of a vanilla cupcake. Most recipes, including this one, are a basic one bowl batter. They are served either without icing, or with a thin layer of basic vanilla icing.

Variations

Turn the patty cakes into butterfly cakes
Add chocolate chips
Add dried cranberries
Add frozen blueberries or raspberries
Add sultanas

Cupcake recipes

For more cupcake ideas take a look at the recipes below:

Storage

Store these patty cakes in an airtight container at room temperature for up to 3 days.

These cakes are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Patty Cakes

Name: Patty Cakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12
Cuisine: Australian
Ingredients: 125g butter, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 eggs; 1 cup milk; 2 cups self raising flour; 2 cups icing sugar; 1 tablespoon butter, softened; 2 tablespoons hot water

Yield: 12

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These patty cakes are light and fluffy vanilla cakes, topped with a layer of sweet vanilla icing.

Ingredients

125g butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
2 cups self raising flour

For the icing

2 cups icing sugar
1 tablespoon butter, softened
2 tablespoons hot water

Instructions

Preheat the oven to 160c fan forced. Line 2 x 6 hole muffin tins with patty pans and set aside.
Add the softened butter, sugar, vanilla extract, eggs, milk and self raising flour to a large mixing bowl. Beat together with electric hand held beaters until all ingredients are well combined and the batter is smooth.
Divide the batter evenly between the 12 patty pans.
Bake for 12 minutes or until the cakes are golden and spring back when lightly touched. Set the cakes aside to cool completely.

To make the icing

Add the icing sugar to a mixing bowl along with the softened butter and boiling water. Mix until well combined and the icing is smooth.
Spread the icing over the cooled cupcakes.

Notes

Enjoy the cakes as they are, or top with vanilla icing or you favourite icing.
The vanilla extract gives the patty cakes their delicious vanilla flavour. If you don't have any on hand, substitute with 1 teaspoon of vanilla essence.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 346mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 4g