Mostly this is a household of wholemeal spelt, raw kale salads, buckwheat, sourdough and whatever is fermenting on the benchtop at the time. Occasionally all of that goes out the window and something like the Iced VoVo Cupcake comes along though.
I knew I wanted to make them. I’d been dreaming of how I would do so, but the right time just hadn’t come along yet.
Then it did.
The time was right and Iced Vovo Cupcakes was a surety.
You might have heard the squeals of delight from the pint sized ones as I put these on the table, (I’d be surprised if you hadn’t heard them.)
Iced Vovo Cupcakes
150g (2/3 cup) sugar
2 tsp vanilla
300g (2 cups) self raising flour
125mls (1/2 cup) milk
small amount of raspberry/strawberry jam
extra desiccated coconut for sprinkling
Cream butter and sugar. Add in vanilla, beaten eggs, and milk together than fold in flour. Bake in lined cupcake tray, 180C for about 25 minutes. (Or until light golden in colour.)
In a bowl, microwave 100g of marshmallows for 30 seconds. The marshmallows will be soft, mix them around a little and then cool for about 5 minutes before you put them in the piping bag. Too hot and they will drip off the cake, too cool and they will just end up a sticky mess. Pipe them on, leaving a small hole for the jam up top. Pop them into the fridge to set them for 10 minutes. Add half a teaspoon of jam into the hole and sprinkle a little coconut on top.
Ready to eat!
The recipe calls these sweet white squares of deliciousness Australian White Christmas. I can’t bring myself to call it that. White Christmas in my head is a horrible taste memory that sits with childhood cake stalls, laced with copha, bulked up with a cheap rice bubble crunch and far too much icing sugar. Copha in my books is up there with finding slugs in your spinach moments before you eat it. The Monkeys (if I can help it) will never have to endure copha.
So why would I make something that is titled ‘Australian White Christmas’ given my taste bud association with the name?
Well one, because it’s in the SBS Feast magazine (surely THEY wouldn’t use copha) and two, because all the ingredients look like they would blend quite nicely- with a few minor change ups on my part.
Let’s give it a crack.
Oh! It’s good.
Really good. The good quality white chocolate I think makes a huge difference. Don’t bother buying ‘white chocolate’ if it doesn’t have cocoa butter in it. It’s just a concoction of sugar and some sort of vegetable/animal oil something or other. Go for the good stuff, (I use Whittakers.)
The macadamias give it some texture, and the odd cherry here and there, some colour. This one is super easy to make and cut up for a gift…
Or for a little after dinner nibble with an espresso or two and some lively dining table conversation.
Sweet White Squares of Deliciousness
adapted from SBS Feast Magazine- December issue
500g good quality white chocolate
395g can of condensed milk
100g macadamia nuts
100g glace cherries
50g desiccated coconut
1 tsp vanilla
In a pot over low heat melt the chocolate combined with the condensed milk, turn off the heat and add the rest of the ingredients. Spread mixture out into a greased and lined pan. Sprinkle with a little extra coconut and pop in the fridge for a couple of hours until firm. Cut into squares or logs for gifts.