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A Perfect Pantry

White Chocolate Chip Cupcakes with Meringue Buttercream

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      30 min
      25 min
      55 min
      18 piece


    • 2 cups self raising flour
    • 120 grams butter softened
    • 1 cup sugar
    • 2 x 59g free range eggs
    • 2/3 cup milk
    • 1 teaspoon vanilla essence
    • 1/3 cup white chocolate chips
    Meringue Buttercream
    • 5 free range egg whites
    • 200 grams caster sugar
    • 250 grams butter softened
    • pretty things to decorate


    1. Preheat a fan forced oven to 170°C and line 3 x 6 hole cupcake tins with patty pans.
    2. In a bowl, place all of the cupcake ingredients and stir until combined. Evenly distribute into the patty pans and place into the oven to cook for 25 minutes.
    3. To make the icing, place the egg whites and sugar in a small saucepan over a low heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into the mixer bowl and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. Whip for a further 5 minutes.
    4. Pipe or spread the icing onto each cupcake and top with some pretty little things.

    This recipe was developed using a Kambrook Appliance.


    • Hand MixerHand Mixer
    • Powermix Planetary Bench MixerPowermix Planetary Bench Mixer
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    Guest 25 April 2024

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