Salted Vanilla Cupcakes

40 minutes
12 Servings
12 Ingredients


For the Cupcakes:

100g Plain Flour

65g Salted Snackachangi Chips (Blitz into crumb using a food processor)

1tsp Baking Powder

1tsp Salt

115g Salted butter

200g Sugar

2 Eggs

1tsp Vanilla Bean Extract

120g Sour Cream



200g Salted Butter (Room Temperature)

250g Icing Sugar

1tsp Vanilla Bean Extract

Pink Food Colouring (Optional)


These vanilla cupcakes are sweet and salty with the addition of Snackachangi Salted Potato Chips for extra crunch.


For the Cupcakes:

Step 1

Preheat oven to 180 degrees Celsius & prepare cupcake cases into a 12 hole muffin pan.

In a bowl, beat butter & sugar together until pale & light. Beat eggs in, one by one, followed by vanilla.

Add the sour cream to the bowl & mix until combined.

Step 2

Add the dry ingredients of flour, Snackachangi Chips, Baking Powder, Salt and Sugar to the wet ingredients & mix until a batter just forms.

Step 3

Using an ice-cream scoop, fill cupcake cases with batter, ensuring cases are no more than half full.

Bake for 20 minutes, or until a wooden skewer inserted comes out clean.

Transfer cupcakes to a wire rack to cool completely


For the Icing:

Step 4:

Beat the butter until pale & fluffy.

Add icing sugar to the butter in 50g amounts, beating between each addition.

Add vanilla bean extract & food colouring & beat until fluffy.

Pipe onto cooled cupcakes

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