I haven’t updated bloggiwog in a while, but I’ve been really busy with preparing for our We Can exhibition (more details to follow) and our overseas trip in June. We’re getting there slowly and I’m pleased to say that all our accommodation is booked. I’m most excited about staying at this surreal hotel in Milan. It’s called Maison Moschino, and you can read all about it on the website…


South Africans aren’t exactly spoilt for choice when it comes to fashion, and so I was delighted to stumble upon MINKPINK over the weekend. It’s yet another Australian brand, that’s recently found its way into Stuttafords stores. It’s a much more youthful and affordable than its, dare I say,  frumpy cousin Witchery. Though not every piece was for me, I was able to find one or two winners.

Almond & White Chocolate Cupcakes

Tuesday I decided to bake cupcakes for my own farewell party at work. I actually needed to make about 3o, but after baking 2 batches and cleaning batter off the floor and ceiling, I was too tired and just made 24. It was first come first serve… I was first.

If you’d like to try them out for yourself, you will need:

1 1/4 cups cake flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup full cream milk
1/4 teaspoon almond extract
6 tablespoons unsalted butter, at room temperature
1 cup castor sugar
3 large egg whites, at room temperature

85g white chocolate
1/4 cup unsalted butter, at room temperature
100g cream cheese, at room temperature
1 teaspoon vanilla extract
1 1/2 cups icing sugar

Position the rack in the middle of the oven, and preheat to 180ºC. Line a 12 cup muffin pan with cupcake liners.

To make the cupcakes
Sift the flour, baking powder, and salt into a bowl and set aside. In a small bowl, stir the milk, and vanilla and almond extracts together. In a large bowl, beat together the butter and sugar on a medium speed until light in colour. Now add a little of the flour mixture, and little of the milk mixture alternatively, ending with the flour mixture. Beat until everything is just combined. Set aside.

In another bowl, beat the egg whites on a medium speed until foamy. Then beat on high speed until the whites look silky. Stir one-third of the of the egg whites into the batter, and fold in the rest.

Fill each liner about half way, and bake for about 20 min.

To make the icing
Melt the chocolate in a pan, and stir until it is smooth. Be careful not to burn it!
Transfer to a large bowl. Add the butter, cream cheese, and vanilla and beat until smooth. Add the icing sugar, and mix until the icing is smooth. Try keep your fingers out the bowl, or not 🙂

Once the cupcakes are cooled, ice and serve.


Recipe adapted from The Cupcake Deck by Elinor Klivans