Your new favourite cupcake recipe with Vicki Valsamis

Your new favourite cupcake recipe with Vicki Valsamis

Posted By: Maxwell & Williams

Our friend and all-round lady legend @vickivalsamis_foodstylist created these decadent Vanilla Bean Cupcakes for us to share with you! Not only do they taste incredible but they’re the perfect partner to our Royal Botanic Gardens Victoria x Katherine Castle Garden Friends collection.

Vanilla Bean Cupcakes


Prep time: 10 minutes

Cooking Time: 20 minutes

Makes: 12



For the cupcakes

  • 1 ¾ cups self-raising flour
  • 2/3 cup caster sugar
  • 125g butter, melted
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1 tsp vanilla bean paste

For the buttercream

  • 125g butter, room temperature
  • 1 cup icing sugar
  • 2 tbsp milk


  • 1 cup assorted berries
  • 2 tbs freeze dried berries*
  • Assorted edible flowers*



  1. Preheat oven to 180°C and line a 12-hole medium muffin tray with cupcake cases.

  2. Place self-raising flour and caster sugar in a large bowl.

  3. Whisk melted butter, eggs, milk, buttermilk, vanilla extract and vanilla bean paste in a bowl. Pour into dry ingredients and stir to combine.

  4. Divide batter into cupcake cases. Place in oven and bake for 20 minutes.

  5. In the meantime, place butter and icing sugar into the bowl of an electric mixer. Beat for 2 minutes on high, add milk and beat for a further 3 minutes or until buttercream is light and fluffy.

  6. Remove cupcakes from oven and transfer onto wire rack to cool.

  7. Using a spoon, place a dollop of buttercream on each cupcake and decorate with fresh and freeze-dried berries. Garnish with edible flowers and serve.

* Freeze dried berries can be found in the health food section of the supermarket

* Edible flowers can be found at some greengrocers and speciality food shops



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