Caxton magazines staff
This irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over
INGREDIENTS
- 125g sugar
- 125g butter, softened
- 2 eggs
- 5ml vanilla essence
- 125g flour (sieved with 5ml baking powder)
- 60ml milk
For the icing:
- 180g white cream chocolate
- 100g butter
- 500g icing sugar
- 5ml vanilla essence
- 15ml lemon juice
- 1 tub smooth cottage cheese
METHOD
- Preheat the oven to 170°C. Whisk the sugar and the softened butter until creamy and light then add the eggs slowly one at a time.
- Add the vanilla essence.
- Fold the flour into the sugar and butter mixture with the milk.
- Place the mixture into cupcake holders which have been placed into a muffin pan (so that they keep their shape).
- Bake for about 10 minutes until cooked. Remove from the oven and wait until completely cool before icing.
- To make the icing: melt the white chocolate and allow it to cool; it must be melted but not warm.
- Whisk the chocolate with the butter and when combined add the other ingredients and enough cottage cheese to make the icing light and fluffy.
- Whisk until light and creamy and then pipe onto the cupcakes.
This recipe makes 12 cupcakes
