These classic Patty Cakes are just like the ones you grew up with! They are light and fluffy and the perfect lunchbox treat – plus they are freezer friendly too. Have you ever wondered how to make Patty Cakes – or even what the difference between Patty Cakes and Cupcakes are? Well read on!
Growing up, our Mum would make these light, precious little cakes for special occasions. If we were really lucky, she would turn them into Butterfly Cakes by adding a little strawberry jam and whipped cream – yum!
Why you will love this recipe:
- Simple to prepare – these cakes can be ready to enjoy in half an hour.
- Budget friendly – you don’t need any special ingredients to make this recipe.
- Freezer friendly – these cakes can be stored iced/or un-iced in the freezer for up to three months.
Patty Cakes Ingredients:
Please note you will find the full recipe ingredients and method in the recipe card below.
- Self-raising flour
- Butter – softened
- Vanilla extract – or essence
- Caster Sugar
- Eggs – I use 60gm eggs for this recipe.
- Milk – either full cream or skinny milk can be used.
How to Make Patty Cakes:
- Add all of the ingredients to a bowl and mix well to combine.
- Divide between the paper cases and place into the oven to bake.
- I like to ice our Patty Cakes with a simple icing and then the kids can decorate them with 100s and 1000s, coconut or leave as is. We don’t use any special icing recipe, I simply combine 2 cups of icing sugar mixture, 2 tablespoons of hot water and 1 tablespoon of soft butter in a small bowl.
- Whisk until mixture is smooth and butter has completely melted. Add a couple of drops of food dye and using a teaspoon, cover the top of each Patty Cake – it’s as simple as that!
What is the difference between a Cupcake and a Patty Cake?
When researching how to make Patty Cakes, I was curious if there is any real difference between a Cupcake and a Patty cake, but my google research led me to the conclusion that Patty Cakes are simply a term commonly used in Australia to describe a delicious Cupcake.
Expert Tips:
- You will need to use softened butter for this recipe. If your butter is firm, it will take longer for the ingredients to combine.
- I use 60 gram eggs for this recipe.
- I also use small paper cases to bake these Patty Cakes in. You can use larger muffin cases however you will get less cakes overall and the cooking time will increase.
- To store, place in an airtight container and keep in a cool, dry place.
- These Patty Cakes can be frozen for up to two months.
Looking for more easy recipes?
- Easy Chocolate Cupcake Recipe
- Honey Joys
- Lemon Curd Cupcakes
- Vanilla Butter Cake | Classic Plain Cake Recipe
- Vanilla Cupcakes
- Simple Chocolate Cake Recipe
- Anzac Slice
- Quick and Easy – Vanilla Snap Biscuits
How to make Patty Cakes
This classic Patty Cakes recipe is just like the cakes you grew up with! Both regular and Thermomix instructions included.
Equipment
- 2 x 12 hole muffin tray
Ingredients
- 1 & ½ Cups Self Raising Flour 225 grams
- ⅔ Cup Caster Sugar 140 grams
- 1 teaspoon Vanilla Essence
- 3 eggs lightly beaten
- ¼ cup milk 60 grams
- 125 grams butter softened
Instructions
- Preheat your oven to 190 degrees celsius (fan-forced)
- Line 2 x 12 hole cupcake tin with paper cases.
- Add all ingredients to the bowl of an electric mixer and beat slowly for 1 minute until the ingredients start to combine. Increase the speed to high and beat for another 3 minutes.
- Spoon the mixture into paper cases, pop into the oven and bake for approximately 12-15 minutes or until they are cooked through.
- Leave the Patty Cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan-forced)
- Line a 12 hole cupcake tin with paper cases.
- Add all of the ingredients to your Thermomix bowl and mix for 15 seconds speed 4.
- Scrape down the sides of the bowl and mix for a further 15 seconds on speed 5 to combine.
- Spoon the mixture into paper cases, pop into the oven and bake for approximately 12-15 minutes or until they are cooked through.
- Leave the Patty Cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You will need to use softened butter for this recipe. If your butter is firm, it will take longer for the ingredients to combine.
- I use 60 gram eggs for this recipe.
- I also use small paper cases to bake these Patty Cakes in. You can use larger muffin cases however you will get less cakes overall and the cooking time will increase.
- To store, place in an airtight container and keep in a cool, dry place.
- These Patty Cakes can be frozen for up to two months.
Nutrition
Serving: 0gCalories: 84kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 28mgSodium: 19mgPotassium: 35mgFiber: 0.3gSugar: 8gVitamin A: 57IUCalcium: 18mgIron: 0.2mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Courtney
If you don’t mind me asking what’s the icing on top?
Sewgirl
I am 56 and I remember my mother making patty cakes. I imagine her recipe would have been much the same.
The word “cupcake” is an Americanism that sadly, like many other americanisms, is invading the English language as we use it in Australia.
Tanya Lowe
I have always thought the difference was in the texture of the cake. I thought patty cakes were more dense and moist and cupcakes have a more dry ‘airy’ texture. Are these more dense and moist? Or more dry and fluffy? Thanks!
Gwen
Lovely to see an old-fashioned Patty Cake recipe – I am so sick of “cup cakes”. They were always patty cakes that my Mum made too, in the 1950s.
Lauren Matheson
Oh thanks so much Gwen, you’ve inspired me to make some this morning with the kids 🙂
Margaret
I made these yesterday and the recipe was easy to follow AND worked.
I made 24 smaller pattycakes then iced them today with your icing recipe.
These recipes were pretty much the recipe I used for my boys (they are now 40 & 34).
Today we were meant to meet up with our little boy grandies but that isn’t going to happen, so they will be gifted to our specialist vet and her team.
I have saved this recipe and look forward to more grandma moments when there are less restrictions.
Thank you for sharing your recipe
Janma
I am also ‘over’ the ‘cupcake’ term, seriously I think it is showing how Americanised our country is becoming and that really saddens me 🙁
Phoebe
These little beauties are better than store bought…Very easy and quick to make…Loved by everyone in my household.
Thank you Lauren for sharing.
Lucy @ Bake Play Smile
Absolutely everyone needs a perfect patty cake recipe. I’ve now got mine – thanks to you and this recipe!
Nikki @ The Kids Menu
Simple, Sweet, delicious =) Thanks for another Fab Foodie Friday
laurenm83
Thanks Nikki!
Sam Stone (@A Life on Venus)
I really feel like this now Lauren! YUM!
Lauren @ Create Bake Make
Haha, sorry Sam 🙂
Urban Chestnut
Im bringing sexy back.