Cupcakes galore

Wet Ingredients:
Form an Emulsion:
2 Extra Large Eggs, Sit in warm water for 5 minutes.
1 c Granulated Sugar
¼ c Sunflower Oil (adding slowly)

Add to the Emulsion & Flour Mix:
½ c Milk, Slightly Warmed
½ c Water, Room Temperature

Instructions:
1. Sift the Dry Ingredients and set aside.
2. Combine the Eggs, Sugar, Zest or Rose Water and beat until pale and thick.
3. For the emulsion: Slowly (while beating vigorously) add drops of oil, pausing in between while constantly beating away. Add little by little and keep on beating until all the oil is incorporated (careful not to add too much at once or add all the oil too fast…little by little).
4. Sift the Dry Ingredients over the Emulsion Foam, quickly add the Milk and Water and use a whisk to combine. DO NOT OVERMIX – blend until JUST combined. Work fast and pour into lined cupcake moulds.
5. Bake at 180 ◦C for 18 minutes.
6. Leave to cool.
7. Brush with Apricot Glaze (optional) and frost [Apricot Jam + a dash of boiled water + dash of Sweet Wine, boiled for 3 minutes].

Wet Ingredients:
Form an Emulsion:
2 Extra Large Eggs, Sit in warm water for 5 minutes.
1 c Granulated Sugar
¼ c Sunflower Oil (adding slowly)

Add to the Emulsion & Flour Mix:
½ c Milk, Slightly Warmed
½ c STRONG Brewed Coffee, Cooled Slightly

Instructions:
1. Brew STRONG Coffee and set aside to cool (keep some for the chef! 😊)
2. Sift the Dry Ingredients and set aside.
3. Combine the Eggs, Sugar, Flavourings and beat until pale and thick.
4. For the emulsion: Slowly (while beating vigorously) add drops of oil, pausing in between while constantly beating away. Add little by little and keep on beating until all the oil is incorporated (careful not to add too much at once or add all the oil too fast…little by little).
5. Sift the Dry Ingredients over the Emulsion Foam, quickly add the Milk and Coffee and use a whisk to combine. DO NOT OVERMIX – blend until JUST combined. Work fast and pour into lined cupcake moulds.
6. Bake at 180 ◦C for 18 minutes.
7. Leave to cool.
8. Brush with apricot glaze (optional) and frost [Apricot Jam + a dash of boiled water + dash of Sweet Wine, boiled for 3 minutes].

Wet Ingredients:
1.2 c Milk, Slightly Warmed
1.2 c Hot Strong Coffee or Boiling Water
1 Extra Large Egg
1.4 c Sunflower Oil
1.2 t Vanilla Extract
*1 t Orange, Clementine, or Grapefruit Zest (Optional)

Instructions:
1. Sift the Dry Ingredients.
2. Add the Liquids, Zest and combine with a whisk.
3. Add the Hot Strong Coffee, combine quickly and immediately pour into lined cupcake holders (work fast!).
4. Bake at 180 ◦C for 18 minutes.
5. Leave to cool.
6. Brush with apricot glaze (optional) and frost [Apricot Jam + a dash of boiled water + dash of Sweet Wine, boiled for 3 minutes].

Vanilla Buttercream Cream Cheese Frosting
Ingredients:
2 c Sifted Confectioners’ Sugar
¼ c Salted Butter, Softened
½ c DIY Mascarpone / Cream Cheese (*NB See Tiramisù Fantasia’s recipe for DIY Mascarpone/ Cream Cheese)
1 Tbsp Zest, Fine (Lemon or Lime)
1 t Vanilla Extract or Rose Water
Pinch of Salt
*4-6 Tbsp of Milk, Yoghurt, Coconut Milk or Double Cream to loosen up the mix to the desired texture.

Instructions:
1. Combine all the ingredients with 4 Tbsp of Milk, Yoghurt, Coconut Milk or Double Cream and beat until pale and fluffy. Add more liquid if the mixture is too stiff.
2. Cool in the refrigerator until needed. Pipe and Style as desired.

Mocha Buttercream Frosting with Salted Caramel:

Ingredients:
2 c Sifted Confectioners’ Sugar
¼ c Salted Butter, Softened
½ c DIY Mascarpone / Cream Cheese (*NB See Tiramisù Fantasia’s recipe for DIY Mascarpone/ Cream Cheese)
1 Tbsp Zest, Fine (Lemon or Lime)
1 t Vanilla Extract or Caramel Flavouring
Pinch of Salt
4 Tbsp Cooked Condensed Milk diluted with a bit of hot milk, syrup consistency.
*30-45 ml Single Espresso

Instructions:
1. Combine all the ingredients with 30ml of Espresso and beat until pale and fluffy.
2. Add more Coffee if the mixture is too stiff.
3. Cool in the refrigerator until needed. Pipe and Style as desired. Drizzle the Cooked Condensed Milk Syrup over the cupcakes and add Caramel Popcorn for extra decadence just before serving.

Chocolate Buttercream Ganache Frosting

Ingredients:
2 c Sifted Confectioners’ Sugar
¼ c Cocoa Powder (Good Quality)
180g Dark Chocolate, Cut into Rough Chunks (eat the 20g left over, it is moral vitamins! 😊)
¼ c Salted Butter, Cubed
½ c DIY Mascarpone / Cream Cheese (*NB See Tiramisù Fantasia’s recipe for DIY Mascarpone/ Cream Cheese)
1 Tbsp Zest, Fine (Clementine, Orange, or Grapefruit)
1 t Vanilla Extract
1 ml Cardamom, Ground
1 ml Mixed Spice
Pinch of Salt
*30 ml Espresso

Instructions:
1. Place the Coffee, Butter and Chocolate in a microwave safe bowl and melt together. Stir often to prevent the mixture to seize and overheat.
2. Place all the ingredients in a large bowl, add the melted chocolate butter mixture and beat until cool and slightly thick.
3. Place in an airtight container and set up in the refrigerator for at least 45 minutes. Take out and whisk to get a smooth consistency and voila!
4. Style and Frost!