Dessert

Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing is for Dessert.

Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing takes 15 minutes to prepare.

Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing takes 20 minutes to cook.

Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing makes 24 servings.

The ingredients for Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing are:

Cupcakes:

125g softened unsalted butter
1 teaspon vanilla extract
2/3 cup caster sugar
3 eggs
1 1/2 cups self raising flour
1/4 cup milk (low fat if you wish)

Buttercream Icing:

125g softened unsalted butter
1 teaspoon vanilla extract
1 1/2 cups icing sugar
2 tbsp milk

note: this is not a recipe for normal cupcakes, but for the slightly smaller 'Patty Cake' size.

Here is how you make Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing:

Cupcakes:1. Preheat oven to 180 degrees (celsius) [160c fan forced]2. Line two deep 12 whole patty pans with paper cases.3. Combine ingredients in small bowl of electric mixer. Beat on low speed until ingredients are just combined. Increase speed to medium and beat for around 3 minutes or until mixture is smooth and pale.4. Fold in white chocolate bits.5. Drop slightly rounded tablespoons of mixture into paper cases. Bake uncovered for 20 minutes.6. Turn cakes top side up onto wire rack to cool.Icing:1. Beat butter and extract in small bowl with electric mixer until as white as possible.2. Gradually beat in half the sifted icing sugar, milk, then the remaining icing sugar.3. Tint with food colouring as desired.Finally: Ice and decorate!Serving Size: 24 patty cake sized cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user TARANTIST.

The nutritional information for Vanilla Butter Cakes with White Chocolate Chips and Buttercream Icing is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 200.3

• Total Fat: 10.2 g
• Cholesterol: 43.3 mg
• Sodium: 132.5 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 0.5 g
• Protein: 1.8 g