Patty Cakes Recipe

Patty Cakes, iced with a simple pink icing and decorated with pastel sprinkles.

5 from 1 vote

Patty cakes are those sweet little treasures from childhood—fluffy vanilla cupcakes, often decorated with simple icing and sprinkles, just like Nan or Mum used to make for birthday parties.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Australian, British

Servings: cakes

Calories: 206kcal

Author: Libby Hakim

Equipment

cupcake tins
patty pans (paper liners for cupcake tins)

Ingredients

Patty cakes

125 grams butter
215 grams caster sugar / superfine sugar (1 cup)
3 eggs, lightly beaten (60 grams each)
1 teaspoon vanilla extract
250 grams plain flour / all purpose flour (2 cups)
2 teaspoons baking powder
⅓ cup milk (85ml)

Icing

2 cups icing sugar
2 teaspoons butter
3 tablespoons boiling water
pink food colouring
sprinkles (for decorating)

Instructions

Patty cakes

Preheat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Line cupcake tins with 12-14 paper patty pans.
Beat the butter and sugar to a cream.
Add vanilla extract to butter and sugar mixture and beat again for one minute.
Add eggs to the mixture and beat again until mixture is smooth.
Sift half of the flour and baking powder into mixture and gently fold together until combined (use a spatula or wooden spoon).
Add half of the milk and stir into the mixture until combined.
Sift the remaining half of the flour and baking powder into mixture and gently fold together until combined (use a spatula or wooden spoon).
Stir through the remaining milk until the mixture forms a smooth batter.
Scoop the mixture into patty pans, distributing the mixture as evenly as possible between each patty pan. They should be half full. Depending on the precise size of the patty pan (they can vary slightly) by filling them half full you should have between 12 and 14 cakes.
Bake for 14-18 minutes (or until the cakes have a domed top and are firm to touch when you press the top of the cake before removing from the oven).
Allow to cool in the tins for 5-10 minutes before removing the cakes from the tin to cool completely on a wire rack.

Icing

Once cakes are completely cool, make the icing.
Sift icing sugar and make a well in the centre.
Place butter in the well followed by the boiling water. Allow butter to melt a little before stirring in the boiling water.
Add a couple of drops of food colouring, if desired.
Spoon icing over patty cakes and add sprinkles immediately (after icing each cake) as icing will set quickly.

Notes

Storing: Store in an airtight container in a cool, dry place for up to 3 days – though they are definitely best eaten within 24 hours.

Freezing: These cakes freeze well while un-iced. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge and then ice the next day.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Depending on the precise size of the patty pan (they can vary slightly) by filling them half full you should end up with 12 to 14 cakes.
The icing should be runny but not too runny. It should easily spread (with a tiny bit of encouragement from the spoon) when you dollop on top of the patty cakes.

Nutrition