Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 175g butter, at room temperature

  • 165g caster sugar

  • ½ tsp natural vanilla extract

  • 2 eggs, at room temperature

  • 110g self-raising flour

  • 150g plain (all-purpose) flour

  • 160ml buttermilk


  • 1.

    Preheat the oven to 180°C. Line the holes of a 12-hole 80ml muffin tin with paper cases.

  • 2.

    Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.

  • 3.

    Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix in the remaining flours and buttermilk.

  • 4.

    Divide the mixture evenly and smooth the tops (this will help the cupcakes to rise evenly).

  • 5.

    Bake for 25–30 minutes or until lightly golden and cooked when tested with a skewer.

  • 6.

    Allow cupcakes to stand for 5 minutes in the tin before transferring to a wire rack to cool.

  • 7.

    Makes 12

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