I’ve already told you how I feel about Yo-yos. The custardy flavour in the cookie and frosting is so comforting and they are a lovely sunny yellow.
So I suppose it was only a matter of time until I would start thinking about the possibilities of putting custard powder into cake to make Yo-yo Cupcakes. Custard powder buttercream on top was a no-brainer.
Of course, once I’d thought that, it was only a scintilla of imagination to think that they would look gorgeous (and be sort of super-internally-referenced) if each Yo-yo Cupcake had a teeny tiny Yo-yo cookie on top of it.
Which was a good reason to make another batch of Yo-yos, ones so small you don’t even have to open your mouth for them.
I will admit though that you still need to open your mouth to get the whole cupcake in!!!
The recipe below makes more cookies than you need for the cupcakes, and this I regard as good and proper, because they are fun to serve on the side of a cup of coffee. Of course, if you just want to make the cookies, hop over here where the cookie to icing ratio matches!
Yo-yo Cookies
Makes about 38 teensy weensy Yo-yos
ingredients
175g butter, softened
1/4 cup icing sugar
1 1/2 cups flour
1/2 cup custard powder
1 tsp vanilla
mixing
Cream together the butter and icing sugar. Stir in the flour, custard powder and vanilla to form a soft dough. Take scan teaspoons of dough and roll into balls about the size of a grape. Place about 3 cm apart on a tray lined with baking paper. Press down lightly with a fork.
Bake at 180 degrees Celsius for about 10 minutes or until golden. Let cool on a wire rack.
Load about 1/2 cup if the Yo-yo Buttercream into a piping bag fitted with a 5mm round nozzle. Pipe small blobs onto the flat side of half the cookies and top with another cookie. Refrigerate until ready to use.
Yo-yo Cupcakes
Makes 24 mini cupcakes
ingredients
125g butter, softened
125g caster sugar
1 egg
1 tsp vanilla
1 cup flour
2 tsp baking powder
1/2 cup custard powder
1/4 cup milk
mixing
Line a 24 hole mini muffin pan with cupcake cases, spray with non stick spray. Cream together the butter and sugar until pale and fluffy. Beat in the egg and vanilla. Add the flour, baking powder and custard powder and mix with a wooden spoon until partly combined. Add the milk and stir vigorously until the batter is smooth.
Spoon dessertspoonsful of the batter into the cupcake cases. Bake the cupcakes at 180 degrees Celsius for 15 minutes or until the cupcakes are golden and have stopped “whispering”. Let cool on a wire rack.
Spoon the rest of the Yoyo Buttercream into a large piping bag fitted with a wide star nozzle (I used a Wilton 1M). Pipe big rosettes onto each cupcake (the frosting will be about 2.5cm high above the surface of the cupcake). Top with a Yo-yo Cookie. Refrigerate until ready to serve.
Yo-yo Buttercream
ingredients
300g butter, softened
225g icing sugar
75g custard powder
2 tsp vanilla
1/4 tsp salt
mixing
Beat together all ingredients until pale and fluffy.
Enjoy!xxx
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