For those of you who missed it, I went to Hawaii recently. Having never been to the States before, I was in awe of most things food-related! I had heard about giant portions and ridiculous amounts of sugar, but the food over there still stunned me. I’m not complaining, but I think I’m still processing the excessive amounts of sugar that I consumed.
Probably my favourite discovery was these delightful circus animals cookies – we bought a packet to snack on and a packet to take home as well…neither lasted very long! They’re delicious little biccies topped with white chocolate icing and sprinkles – what’s not to like?!
They reminded me of pigging out on Hundreds and Thousands biscuits with my little brother when we got home from primary school, and they inspired me to create these delectable cupcakes. I’m so glad they did, because this icing is now in my top 3 favourite icing recipes – try it and let me know what you think!
White Chocolate Cupcakes
- 1 cup white sugar
- 115g butter
- 1 and 2/3 cups plain flour
- 1 teaspoon bicarb
- 1/4 cup Greek yoghurt
- 2 teaspoons vanilla
- 3/4 cup milk
- 2 egg whites
White chocolate icing
- 180g white chocolate
- 230g butter
- 2 cups icing sugar
- 1 teaspoon vanilla
- ¼ cup thickened cream
Preheat your oven to 180C and line your cupcake tins with patty pans.
Cream your butter and sugar together. Mix in the flour and bicarb, followed by the yoghurt, vanilla and milk.
In a separate bowl, whisk your egg whites until they’re nice and fluffy – about 3 minutes on medium-high in a mixer. Fold the egg whites into the mixture until just combined, then spoon the mixture into your cupcake cases.
Pop on the oven for 15-18 minutes, rotating them at halfway. Remove from the oven and set aside to cool.
While the cupcakes are cooling, start on the icing. Set a heatproof bowl over a pan of simmering water. Pop the chocolate in the bowl and stir until it’s melted. Set aside to cool.
Whip the butter and half of the icing sugar together on a medium speed until combined. Continue mixing, adding in the remaining icing sugar, until the mixture is pale and smooth. Add in the vanilla, followed by the chocolate (which should still be runny, but not hot) and mix well.
Add in the cream and mix on medium-high for two minutes until you have a beautiful, pale and smooth mixture. Scoop into a piping bag and pipe to your heart’s content. Top with sprinkles and tiny biscuits, then devour immediately.
These babies will keep for 3 days in an airtight container…good luck getting them to last that long!
Note: this icing recipe makes enough for piles of icing – if you’re only spreading a bit of icing, as opposed to piping, I’d recommend halving it.