High tea is back in fashion and cup cakes have overtaken cocktails as the delicacy du jour. Judy Cook has been baking since she was a child and has turned her passion into a profession, selling her sweet treats from her Ashgrove store. Here she shares her winning cup cake recipe


  • ¾ cup butter
  • 1 cup castor sugar
  • 3 eggs, 60grams each
  • 1 teaspoon quality vanilla
  • 2 cups self raising flour
  • ½ cup full cream milk

Butter cream

  • 250g butter
  • 500g icing sugar mixture
  • Makes approximately 16-20 cup cakes (depending on pan size)


Pre-heat oven to 165 degrees. Beat sugar and butter until light and creamy, add eggs one at a time beating again after each. Add vanilla, then flour and milk alternately.
Place paper patty cake cases into a regular size patty cake pan and use an ice cream scoop to put the cake mix into the pan for even-sized cup cakes. (Pan sizes vary so number of cakes you will get from the mixture will depend on the pan).

Place pan in oven for 25 to 35 minutes. Cooking time will depend on your oven type and will be slightly quicker in a fan forced oven. Turn after 15 minutes. To make the butter cream, whip the 250g butter until light. Slowly add the icing sugar mixture and blend. When well blended, flavour with your choice of raspberry jam, cocoa, passionfruit pulp, or alternative to your taste.

Allow the cakes to cool, then ice with the butter cream. Decorate with sprinkles and a raspberry lolly on top or you can choose the decoration you like. It is always best to store cup cakes in an air-tight container and in the fridge in the summer months.