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


  • 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


  1. 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.
  2. Add the vanilla essence.
  3. Fold the flour into the sugar and butter mixture with the milk.
  4. Place the mixture into cupcake holders which have been placed into a muffin pan (so that they keep their shape).
  5. Bake for about 10 minutes until cooked. Remove from the oven and wait until completely cool before icing.
  6. To make the icing: melt the white chocolate and allow it to cool; it must be melted but not warm.
  7. Whisk the chocolate with the butter and when combined add the other ingredients and enough cottage cheese to make the icing light and fluffy.
  8. Whisk until light and creamy and then pipe onto the cupcakes.

This recipe makes 12 cupcakes