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Cook: 25 minutes | Servings: 12 cup cakes


  • Batter:
  • 125 g softened butter or margarine
  • ½ teaspoon vanilla extract or essence
  • ½ cup castor sugar (I did not have any, so I used normal sugar)
  • 1 cup cake flour
  • 2 eggs
  • 2 teaspoons baking powder
  • ¼ cup (62½ ml) of milk
  • 30 ml oil
  • ½ a cup of confetti (hundreds and thousands)

Preheat oven to 160°C. Mix in a mixing bowl: eggs, milk, sugar and oil.
Add dry ingredients and beat well.
Pour into 12 cupcake moulds/pans lined with cupcake papers.
Bake for 20 – 25 minutes until golden brown.

  • Icing:
  • 2 tablespoons of butter or margarine
  • 2 cups icing sugar (you may need more or a little less – I just look at the consistency I need)
  • 2 teaspoons vanilla essence
  • 2 tablespoons of milk

Mix well, should be a bit thick.
Add the milk gradually, again looking at the thickness you need to pipe, or spread with just whatever you have.
I did not have a piping bag, so I just used a ziplock bag and cut the conner off of one end.
Throw confetti over serving dish and place the cupcakes on the plate and serve.

Recipe and photos: Tracy Vohra

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