Once you taste this White Chocolate frosting you will never want to go back to ordinary buttercream ever again! Believe me, this is one of the finest tastes in the world. The white chocolate matches perfectly with the spicy ginger cake. I covered the Hi Hats with milk chocolate but they are equally nice covered in all white chocolate – especially for the very sweet toothed amongst us.
I’m a massive fan of anything ginger at this time of year – I’m never fully dressed without a ginger creation (parkin, gingerbread, cupcakes) at any Halloween or Bonfire event so these fit in just great.
| Serves | 24 |
| Prep time | 20 minutes |
| Cook time | 18 minutes |
| Total time | 38 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party |
INGREDIENTS
- 8oz Soft Dark Brown Sugar
- 6 + 8oz Butter
- 10oz Golden Syrup
- 1lb Self Raising Flour
- 2.5 teaspoons Ground Ginger
- 1 Egg
- ½ pint Milk
- 8oz White Chocolate
- 7oz Icing Sugar
- 1 teaspoon Vanilla Extract
- 6oz Milk or White Chocolate (For Dipping)
DIRECTIONS
| Cupcakes | |
| 1. | |
| Preheat the oven to 160C and line 24 cupcakes tin with liners/cases | |
| 2. | |
| In a medium pan, melt 8oz of the butter and the brown sugar until the grainy feeling has gone. Do not allow to boil. | |
| 3. | |
| Add the syrup and stir through while still heating for 1 min | |
| 4. | |
| Remove from the heat and allow to cool for at least 3 minutes (I’m always too impatient to leave for longer) | |
| 5. | |
| Pour the butter/sugar mixture into a large bowl containing the flour (No need to sift beforehand) and stir through. | |
| 6. | |
| Mix the milk and egg in a job and whisk, then add gradually to the cake mix, stirring until all combined – It will be a loose mixture. | |
| 7. | |
| Divide evenly into the cupcake cases and cook for 18-20 minutes – When cooked remove from the oven and allow to cool completely. | |
| Frosting | |
| 8. | |
| Meanwhile work on the frosting/white chocolate buttercream – Mix together the remaining butter and the icing sugar until smooth. | |
| 9. | |
| Melt the white chocolate gently in a bowl over a pan of boiling water – do not allow the bottom of the bowl to touch the water | |
| 10. | |
| Add to the butter/icing sugar and add the vanilla – it will be a stiff buttercream | |
| 11. | |
| Pipe the frosting in a swirl ending in a sharp peak on top – For a true Hi Hat you are supposed to pipe right to the edge of the cake but we always feel that’s just a bit too much frosting | |
| 12. | |
| Put the frosted cakes into the fridge for 10-15 to harden | |
| 13. | |
| Melt the remaining dipping chocolate in a bowl over a pan of hot water – White chocolate is absolutely gorgeous for this but looks more effective in Milk Chocolate | |
| 14. | |
| Briefly dip the tops of the cupcakes into the melted chocolate until the frosting is covered and replace back in the fridge | |
Thanks for including my cake Helen. Some other lovely entrants there too and the gingerbread does look delicious.
You are very welcome, Angela – Your cake is just incredible!! x
Hi Helen, what a fantastic recipe!! Funny because I am making a white chocolate cake for Mr M’s birthday tomorrow and I was trying to decide whether to do a white chocolate frosting or not! Your recipe looks like it has gone a bit odd at the beginning and I am not sure how much butter the frosting needs. Could you let me know? Thanks x
Thanks Vicki – All fixed now. Had some rumblings going on with my internet when I was saving the recipe. 8oz butter for the frosting. Enjoy! x
Those look brilliant, what a great idea, I am definitely going to make these cakes!
I really like how this looks. Seems very easy to make but at the same time very delicious!
These are extremely cute!!