cupcakes with

attitude
Designers: Adithi Khandadi and Darren Tan
Editor: Audrey Yow
Photographer: Joshua Tan, Elements By The Box

Copyright © 2012 Marshall Cavendish International (Asia) Private Limited

Reprinted 2012

Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International

All rights reserved

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the
prior permission of the copyright owner. Request for permission should be addressed to the Publisher,
Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196.
Tel: (65) 6213 9300, fax: (65) 6285 4871. E-mail: [email protected]
Online bookstore: http://www.marshallcavendish.com/genref

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best
efforts in preparing this book.The Publisher makes no representation or warranties with respect to
the contents of this book and is not responsible for the outcome of any recipe in this book. While the
Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due
to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall
in no event be liable for any loss of profit or any other commercial damage, including but not limited
to special, incidental, consequential, or other damages.

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National Library Board, Singapore Cataloguing-in-Publication Data

Wong, Benjamin.
Cupcakes with attitude / Benjamin Wong. – Singapore : Marshall Cavendish Cuisine, c2012.
p. cm.
ISBN : 978-981-4361-01-9
eISBN: 978 981 4516 67 9
1. Cupcakes. I. Title.
TX771
641.8653 -- dc23 OCN753307022

Printed in Singapore by KWF Printing Pte Ltd

 This book is dedicated to Dad, Mum and Mark.
Thanks for your love, patience and support,
and for always being there for me.
Thanks for making my life so blessedly wonderful!
This book is made possible by Melvin and Lydia of
Marshall Cavendish, so a big THANK YOU is in order!
My editor, the ever reassuring Audrey, was there to make
sure I was sane and on time with the deadlines!
A special thanks to the best food photographer in the
world–Joshua of Elements By The Box. Well done!
To my family and friends who propelled me to create the
many cupcake flavours here, thank you! Your numerous
taste-testing and feedback are truly much appreciated.
Your discerning taste and dietary requirements are really
the inspiration for many recipes here!
 07 09 16
Introduction Before You Start Glossary of
Ingredients

24 30 56
The First Move Strong and Irresistibly
Confident Smooth

74 92 114
Sporty Fit Spicy Cool Devilishly
Debonair

144 168
At The Top Weights and
Measures
For years, I was the occasional baker who was known for baking cakes
out of a box, especially on a lazy Sunday afternoon. Yes, I’m talking
about those cake mixes in which you just whisk in eggs and butter!
The cakes don’t taste too bad and the mixes are really easy to use.
In 2008, I took some baking classes and was introduced to the joy of baking cupcakes.
I experimented with various cupcakes and even developed a few recipes. I held tea parties
for friends and offered to bring cupcake desserts to gatherings, soliciting as much
feedback as possible.

Before I knew it, I was busy setting up an online bakery! For over two years, I sold cupcakes
and fancy cakes to anyone and everyone who enjoyed cupcakes and sweets.
When I tell friends and strangers about my little baking enterprise, they are often amazed
that a banker such as myself was able to bake, let alone sell my baked goods! Many say
that baking is a science, I beg to differ. Successful baking is a matter of passion, and often,
intuition!

Baking is like life. Looking back, I am proud to say that the human spirit is one that
is beyond challenge. When we resolve to do anything we choose, there is nothing but
achievement and sweet success (pun intended) that awaits!

I am proud to write this book containing recipes that are simple to follow, yet exciting to
share and enjoy. These are the cupcakes I would personally bake for the people I love.
I have also included alcoholic and unusual flavours not often found elsewhere. The beauty
of it all is that you don’t need a lot of ingredients and equipment to get started. Many of
the things are probably already available in your kitchen!

Above all, this is a book for people who are new to baking and those who are fascinated with
cupcakes. I hope this book will give you the confidence to start baking, help you get a sense
of what is needed to make great tasting cupcakes and propel you to develop some of your
own recipes.

Remember, the secret to great cupcakes are the 3Ps: Practice, Patience and Passion.
The only limit is your imagination!

Yours truly,

7
know your oven
It is important that you get familiar with your oven and the functions it has to offer.
And by this I mean more than reading the instruction manual. You have to experiment
with your oven to get the most out of it.

I use a simple conventional oven with heat coming from the upper and lower
heating elements.

Depending on your oven, you may need to increase the baking time or adjust the
temperature of the oven rather than strictly following the instructions given in the recipe.

Some ovens have an automatic fan to circulate the heat evenly. This may speed up or
interfere with baking time, as well as how the cupcakes turn out.
Larger ovens allow to you to bake two or three trays of cupcakes at the same time, and this
may require you to select the heating elements to be accompanied by the automatic fan. I
suggest you follow the instructions given by the oven manufacturer as well as experiment
with your oven to ensure you get the best results.

As the cakes near the end of their suggested baking time, look through the glass door of the
oven to see if your cakes have risen and are done. Remove the cakes from the oven and test
doneness with a toothpick inserted into the centre of the cakes. The toothpick should come
out clean. If not, pop the cakes back into the oven to bake further.

where does the baking tray go?

For most conventional ovens, it is best that you position the baking tray at the lowest level
or ensure that the cakes are at the centre of the oven.

When baking two or three trays of cupcakes in the oven at the same time, the cupcakes
placed on the upper tray tend to bake faster than those on the lower tray as they are closer
to the heating element. As such, you may have to swap the trays halfway through the
baking time.

I prefer to bake one tray at a time as this allows for evenly baked cakes. Swapping trays
in the middle of baking may result in cakes collapsing and not rising properly (this is
especially so for big cakes).

9
to rotate or not to rotate
Depending on the heating element, cupcakes placed at the back of the oven may brown
faster than others on the same tray. Some bakers rotate the baking tray halfway through
baking; i.e. switching the cupcakes at the front to the back, and vice versa.

I usually rotate the trays when I am baking light-coloured cupcakes to ensure that
they are baked evenly and the colour for all the cupcakes is uniform. I rotate
the tray about three-quarters into the baking time. For example, if the cupcakes
take 25–28 minutes to bake, I rotate the cupcakes after about 20 minutes and leave them
inside the oven for the last 5–8 minutes. If the cupcakes are still over-baked or
burnt after rotating the baking tray, you may have to lower the oven temperature or shorten
the baking time.
If the cupcakes brown evenly in your oven, then there is no need to rotate the baking trays.

baking equipment

cake mixer
Many of the recipes in this book require a hand-held cake mixer. Some recipes specifically
require a whisk in hand–yes, that’s all!
When I was running my online bakery, I survived on a basic cake mixer I bought for about
S$50. It was only after nine months that my mum gifted me a heavy-duty stand mixer.
So there is really no need to go out and get the most expensive mixer if you are just
starting out.

If you have a cake mixer that comes with several attachments, I suggest using the paddle
attachment when making cake batters and buttercream, and the whisk attachment for
whipping creams and making meringues.

A further note when using a cake mixer: You should always scrape down the sides and
bottom of the mixing bowl with a spatula midway through the mixing process to ensure
the ingredients are well mixed.

mixing bowls
Even if you already possess a cake mixer that comes with a mixing bowl, it is good to have
separate stainless steel mixing bowls. These are really handy around the kitchen, as they
will be useful in prep work among other uses. Some bakers prefer mixing bowls made of
glass, plastic and other materials; I prefer stainless steel ones as they are durable, hygienic,
light and do not break! One big and one small mixing bowl will generally suffice.

11
 whisks
A hand-held whisk can help mix dry ingredients (i.e. flour, baking soda, cocoa powder, etc.)
efficiently. In addition, if you are starting out and do not want to splurge on a cake mixer, a
hand-held whisk and mixing bowls will be more than sufficient to start your expedition on
baking. Needless to say, you will be working those arms!

baking (muffin) trays

These are readily available from supermarkets and speciality stores. Buy the right-sized
ones for your oven, but importantly, buy good ones–and when you care for them properly,
they can last you for a long time. My trays were handed down from my mum, and I have
been using them since!

cupcake liners
The choices are plenty here. You can take your pick, but they must fit the trays you have.
I suggest that you purchase both paper liners as well as the foil-laminated ones. Do note
that not all cupcake liners are of the same size; so if you prefer to use a certain cupcake
liner, you may need to prepare more or less batter and adjust the recipe accordingly.
Waxed muffin liners or cups are also really handy as you don’t need a baking tray! Just
place the batter-filled waxed liners on a baking sheet or pan and pop them into the oven
directly.

ice cream scoops

I use these to divide the cake batter among cupcake liners to ensure the cupcakes are of
even sizes.

pouring cups
If the cake batter is very watery (there are a few recipes here with such cake batter), then a
pouring cup will be more convenient when dividing cake batter among the cupcake tins
or liners. It is efficient and you save on the cleaning and avoid dripping batter everywhere!

measuring equipment
For any aspiring baker, these are important and they help you apportion the needed
ingredients:
• Weighing machine–ensure it is on a flat and levelled surface.
• Measuring cups–when measuring out flour and sugar, do not pack down, and use a
knife to level the ingredients.
• Measuring spoons–do not pack down the ingredients, and use a knife to level the
ingredients you are measuring out.

12
wire rack
Use these racks for cooling your cupcakes and other baked goods.

spatula
A right-sized spatula is useful for folding whipped cream or flour into cake batter, or
scraping down the sides and bottoms of your mixing bowls to ensure that all the cake
batter or frosting is used. Get good quality ones that can also be used for melting
chocolate or light cooking.
A small (and offset) stainless steel spatula is helpful for spreading frosting over cupcakes.
You can use a butter knife or the back of a spoon to do this too.

piping bags and tips

If you wish to get fancy with your frostings, you will need piping bags and tips.
(Optional: Use a coupler to secure the piping bag and tip together.)

I prefer disposable piping bags as there is no need to clean up after use. As for piping tips,
a simple round or medium-size star tip will suffice. Of course, you may wish to invest in a
few more tips to create different elaborate designs on your frostings.

In addition, piping bags can be used for piping batter into muffin trays, especially for
batters that are messy and hard to handle.
decorating cupcakes
I have intentionally kept decorating cupcakes simple here. A spoon or small spatula is all
that is needed to decorate the cupcakes with the frosting of choice. Practice makes perfect,
as they say, and swirling and twirling out impressive frostings is of no exception.
For the adventurous, get ready piping bags and piping tips. Decorating cupcakes can be a
fun experience and the kids will definitely enjoy doing this–it is a great exercise to develop
a sense of achievement in the little ones! Dressing up cakes together with loved ones can
be very rewarding too.

storing cupcakes and frostings

cupcakes
Cupcakes can be kept at room temperature or in a cool room. These should stay fresh
for 3 days.

Chilling cupcakes in the refrigerator will prolong their shelf life up to a week, but the
cakes tend to harden and this is especially so for chocolate cakes. Remove cupcakes
from the refrigerator and leave them to reach room temperature before serving.

Cupcakes can also be frozen. Frozen cupcakes can be kept for about 2 weeks.

frostings
If not eaten within the day, frostings made with cream, cream cheese, mascarpone cheese
or butter should be kept in the refrigerator to ensure freshness. These can keep up to
1 week.

Frostings made with vegetable shortening can be kept in a bowl, covered with cling wrap,
in a cool place for up to 1 week.

If using frostings that have been kept aside or refrigerated, whisk with a fork before use.
The fluffing will make the frosting easier to work with.

one final note...

Before you start baking, read through the recipes such that you understand what is needed.
Have all the ingredients ready and prepare all the necessary equipment. This way, you don’t
spend extra time looking for ingredients and equipment–and you avoid prolonging mixing
times, which can affect the outcome of the cakes.

15
butter
Butter is made of cream or butterfat and water. The best butter for baking should have at
least 80% cream–the higher the fat content, the more moist (and tastier) the cakes will be.
Use unsalted butter as it will be fresher than salted ones and thus will not alter the taste of
the cakes.

As a healthier alternative, butter may be substituted with ingredients like margarine or non-
dairy fat, but these may not give you the resultant taste that you want.

When incorporating into cake batter, butter should be at room temperature so it has a soft
consistency which can be easily blended.

However, cold butter is best for making buttercreams and frostings. Take it out of the
refrigerator 10–15 minutes before using.

caster sugar
Not all sugars are equal. I prefer caster sugar as it blends or dissolves faster into the butter
than fine sugar. If you only have fine or granulated sugar at home, that will be fine as well.
For the health conscious, agave nectar or syrup can be used in place of sugar. However,
the resultant texture and volume of the cakes will be different. Agave is believed to have
a lower glycemic index than sugar, and thus deemed a healthier option. Do note that agave
is sweeter than sugar; the ratio of agave to sugar is NOT 1:1; usually, every 100 g (3½ oz)
sugar may be substituted with 60 g (2 oz) or less of agave nectar or syrup. Read the labels
of the agave you are using to ascertain the correct substitute ratio.

brown sugar
Brown sugar is a combination of sugar and molasses. The darker the sugar, the higher the
molasses content. What I like about using brown sugar is that it lends a treacle-like flavour
to cupcakes. If you prefer, you can substitute brown sugar with white or caster sugar and
vice versa.

icing (confectioner’s) sugar

This is granulated sugar ground to a very fine powder with cornflour (cornstarch) added. It
is used in frostings and buttercreams to give them shape and volume. The cornflour in the
sugar maintains the shape of the frostings and buttercreams. Icing sugar tends to clump,
so always sift it before using to ensure easier blending with butter, cream or vegetable
shortening.

vegetable shortening
Vegetable shortening can be used for baking, and some recipes call for this rather than butter.
Vegetable shortening is great for making buttercreams and frostings, and it can withstand

17
 warm and humid weather better than butter. It is white, and the resultant frostings are open
for colouring and flavouring.
What’s great about vegetable shortening is that it has little or no trans-fat, and does not
need to be kept in the refrigerator.

eggs
Eggs are very crucial to baking. Egg whites have a leavening effect–when beaten at high
speed it tends to foam and rise to form soft peaks, which is folded into the batter to give
cakes a light and fluffy texture. Egg yolks contain fat and lend a smooth, rich texture
to cakes.

For a baker, the bigger the eggs the better! Eggs should be at room temperature before use.
Using cold eggs in batter can cause shrinkage and affect the cake and its taste.

For health reasons, pregnant women, young children and those who are medically
challenged should avoid recipes that use uncooked eggs.

plain (all-purpose) flour

Plain flour is easily available, and produces very decent cakes. If you prefer a finer texture,
try using cake flour instead; it has less protein content than most other flours, and can
produce cakes of different textures.

Sifting flours before using will also give your cakes a lighter and fluffier texture. You can
also experiment with using a combination of plain flour and cake flour in a recipe.

self-raising flour
Many of the recipes here use self-raising flour. It is convenient and takes the guess work out
of deciding how much baking powder or baking soda to use.

baking powder
Owing to the chemical content, baking powder aerates cakes (through the addition of
carbon dioxide) when it comes into contact with wet ingredients. It also helps cakes to rise
when exposed to heat. Baking powder is usually used in recipes where little or no acidic
ingredients are added.

Baking powder must be fresh. If not, it does not have any effect on cakes. To test for
effectiveness, add ¼ tsp baking powder to 125 ml (4 fl oz / ½ cup) hot water. Bubbles
should form in the water instantly.

baking soda (bicarbonate of soda)

Baking soda aerates cakes and helps them rise. It is often used in recipes where there are
acidic ingredients such as buttermilk, fruit juice and sour cream.

18
You should bake the cake batter soon after the baking soda is added to wet ingredients
as the batter will start to rise. Baking powder and baking soda are NOT interchangeable.
Like baking powder, baking soda should be fresh. To test for effectiveness, add ¼ tsp
baking powder to 125 ml (4 fl oz / ½ cup) hot water (with ¼ tsp white vinegar added).
Bubbles should form in the water instantly.

sea salt and table salt

Salt often enhances the taste of cakes and frostings. In terms of taste, there is little or no
difference between sea salt and table salt. Sea salt, being coarser, may be lighter than table
salt for any given amount. If you choose to substitute one for the other in a recipe,
use slightly more sea salt than table salt.

cocoa powder
Cocoa powder is made by removing three-quarters of cocoa butter content. The remaining
cocoa solids are then finely ground to make cocoa powder. Cocoa powder gives cakes an
intense and deep flavour as compared to using solid chocolate alone. I recommend sifting
cocoa powder before use as it tends to clump.

All recipes here use unsweetened cocoa powder.

baking chocolate
Chocolate comes in bars, blocks or drops. I prefer using drops which does not require
chopping and is easier to melt.

Always use the best chocolate you can afford. Good quality baking chocolate or couverture
has higher cocoa butter content (preferably over 30%), which makes melting easier. It also
imparts a creamy flavour to cakes and frostings.

Generally, there are three types of chocolate: Milk, semi-sweet and bitter. The difference
lies in the percentage of cocoa solids, milk content and sugar. For convenient and easy
reference, I have broadly classified the three types of chocolate as:
• Milk chocolate–cocoa solids less than 50%
• Semi-sweet chocolate–cocoa solids between 50% and 70%
• Bitter-sweet chocolate–cocoa solids more than 70%
From my experience, semi-sweet chocolate has wide gastronomical appeal. Anything below
50% tastes of milk chocolate. Anything with cocoa solids of 70% and above might be bitter,
given the lesser sugar content, and could be an acquired taste.
Melting chocolate should be done via a double boiler or bain-marie. Melt chocolate
couverture in a metal bowl placed over a pot of boiling water, and stir with a wooden spoon.
Never melt chocolate placed over direct heat as it burns easily.

19
 When a recipe calls for chocolate couverture, it should not be substituted with chocolate
chips. Chocolate chips contain less cocoa butter and are designed to retain their shape
while baking, and hence will not melt properly, thus affecting the texture of the cakes
and frostings.

white chocolate couverture

White chocolate is essentially milk, sugar and cocoa butter. Cocoa solids are not added
at all. Good quality white chocolate couverture should contain at least 20% cocoa butter.
Like milk, semi-sweet and dark chocolate couverture, melting white chocolate should be
done via a double boiler or bain-marie.

milk
Use full cream milk at all times when baking the cupcakes featured in this book. The fat
content will ensure that the cakes will taste their best. If substituting full cream milk with
low fat or soy versions, be prepared for a taste compromise.

buttermilk
This can be made at home–there is no need to go out and buy it. Combine 250 ml
(8 fl oz / 1 cup) milk and 1 Tbsp white vinegar and stir well. Let it sit for about
5 minutes before use.

heavy cream
Given its fat content of over 36%, it lends a creamy and moist texture to cakes. It can be
labelled as whipping cream or double cream, and can contain up to or more than 40%
butter fat.

It has a heavier texture than topping cream (non-diary whipping cream–see next). To whip,
pour desired amount of heavy cream into a chilled metal bowl and whisk at high speed.
Do not overbeat, lest the cream becomes grainy.

Optional: Add 1 Tbsp icing (confectioner’s) sugar for every 250 g (9 oz) heavy cream. Icing
sugar helps to stabilise the cream. The higher the fat content, the easier to whip the cream
up to form. Once cream has fluffed up and is ready for use, flavour as desired.

For consistency throughout the book, I shall refer to this as heavy cream or whipped
heavy cream.

topping cream (non-dairy whipping cream)

This is light in texture and easy to whip up to a nice generous volume, and produces really
white and glossy frostings. Topping cream is essentially made up of hydrogenated vegetable
oils, fructose and skimmed milk powder. Do note that this usually contains casein, a milk
derivative. The cream, while sweetened already, does need to be flavoured accordingly.

20
This is suitable for making frostings after brisk whisking in a chilled bowl. Also, take this
out of the refrigerator only when you are ready to use it; the cream should be as cold as
possible.

Whip the cream until soft peaks form, and it should appear glossy and moist, which makes
it easy to use. If you whip the cream for a longer time, stiff peaks will form and this is ideal
for making mousse.

For consistency throughout the book, I shall refer to this as topping cream.

sour cream
This is essentially cream fermented with lactic acid. Sour cream is mildly sour and adds
good taste to sweet cakes. The fat content (of about 20% butterfat) in the sour cream gives
cakes a smooth texture.

Yoghurt may be used in place of sour cream. However, yoghurt has a higher water content
and less fat, which could result in a different taste. The texture could also be compromised.

extracts, essences and flavourings

I like to use organic vanilla extract rather than its essence. If using essence, use slightly
less than extract. If too much extract or essence is used, the cakes and frostings may
turn out slightly bitter. For those who like using fresh vanilla pods, the scrapped seeds
from one vanilla pod should be equivalent to 1 tsp vanilla extract.
Use edible citrus oils (organic, if possible) such as orange and lemon, instead of bottled
essences. They give cakes a more intense taste. Add freshly squeezed juices (and their
pulp, if any) into cakes and frostings to impart a more authentic flavour.

essential oils
Bottled flavourings are convenient but I prefer to use naturally harvested and therapeutic-
grade essential oils. Essential oils of peppermint, lemon, lemon grass, orange and rose (just
to name a few) can be used in your cupcakes and frostings (even in your cooking). They are
really convenient when you want to add intense taste and flavours, and a few drops go a
long way!

Just note that NOT all essential oils are created equal, and many are only suitable for
diffusion and not edible. Some manufacturers include additives and fillers which may
make them unsuitable for ingestion. I use Young Living essential oils, and the essential oils
featured in the recipes here are all safe for consumption.

As a general rule, approximately 3–5 drops of Young Living essential oil can replace
1 tsp bottled flavouring; i.e. 3 drops of peppermint essential oil can replace 1 tsp
peppermint flavouring. This also applies to ground spices such as cinnamon, clove and
nutmeg, which can be replaced by their respective essential oils. Add a few more drops
if you like a stronger taste.

21
 alcohol and spirits
Using alcohol and spirits in cakes can be exciting but tricky. As the heat in the oven tends
to evaporate the alcohol in the batter, the residual taste of the alcohol can be insignificant
after baking.

In general, dark-coloured alcohol has a slightly higher chance of surviving the baking
process compared to lighter-coloured alcohol. Nonetheless, subjecting alcohol and spirits
to the baking process is not ideal.

My preference is to (i) drizzle the baked cakes with your chosen alcohol, (ii) soak fruits with
alcohol and use the fruits in your cakes, and/or (iii) use alcohol in your frostings, which are
not subjected to heat during the preparation process.

If drizzling alcohol over the cakes, use a toothpick to pierce several deep holes into the
cakes while they are still warm. Using a spoon, drizzle the required amount of alcohol over
the warm cakes. Let cakes cool thoroughly before frosting. If the cake is denser (such as
the Tiramsu Cupcakes), consider using a syringe to inject the alcohol into the cakes, as a
mere drizzle may not allow the alcohol to penetrate the cake completely.

To enhance the effects of drizzling alcohol over cakes, consider using a syrup. To make a
syrup, heat an equal amount of water and caster or brown sugar, and let it simmer a bit
to ensure the sugars are completely melted; the syrup should be of pouring consistency.
Remove from heat and allow to cool for a bit before adding your choice of alcohol. While
this ensures better retention of alcohol taste, the resultant cakes will be sweeter. You have
the choice of reducing the sugar content in the cake batter.

Soaking fresh and preserved fruits in alcohol (preferably overnight) is another option. Fold the
alcohol-soaked fruits into your cake batter. The darker your fruits are (such as raisins, prunes,
etc.), the better they can retain the alcohols and their flavours in the baking process.

The easiest way is to use alcohol and spirits in frostings, as no heat is involved in the
preparation process. Instead of using water to thin buttercreams and frostings during
the mixing process, use your chosen alcohol.

22
plain cupcakes 26
chocolate cupcakes 28
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g 2. Cream butter in an electric mixer for a few minutes. Gradually add
(4½ oz) sugar and continue to beat until well combined.
Eggs 2, lightly beaten 3. Add eggs and beat until mixture is well blended, light and fluffy.
Vanilla extract (optional) 1 tsp 4. Add vanilla extract and salt if using and mix well.
Salt (optional) a pinch
5. Add flour and continue to beat until well mixed. Stop immediately
Self-raising flour 125 g once all the flour has been mixed well into the batter.
(4½ oz), sifted
6. Add milk if using and mix well.
Full cream milk (optional)
2 Tbsp 7. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes.
8. When cupcakes are done, remove from the oven and leave cupcakes
in muffin tray for 5 minutes.
9. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.

26
 These plain cupcakes form the base of
many recipes here. You can use this recipe
as a starting point should you choose to
experiment with different or unusual flavours.
 Self-raising flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz)
2. Sift flour and cocoa powder together twice. Set aside.
Cocoa powder 2 Tbsp
3. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g (4½ oz) sugar and continue to beat until well combined.
Caster sugar 125 g (4½ oz) 4. Add eggs and beat until mixture is well blended, light and fluffy.
Eggs 2, lightly beaten
5. Add vanilla extract and mix well.
Vanilla extract 1 tsp
6. Add flour mixture prepared in step 2 and continue to beat until well
Full cream milk (optional) mixed. Stop immediately once all the flour has been mixed well into
2 Tbsp the batter.
7. Add milk if using and mix well.
8. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes.
9. When cupcakes are done, remove from the oven and let cupcakes
sit in the muffin tray for 5 minutes.
10. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.

Note

• For a more chocolaty taste, add up to 3 Tbsp cocoa powder to the batter.
• Sifting flour and cocoa powder will render a lighter cupcake.
• Always sift cocoa powder before use.
• In place of cocoa powder, you can fold 50 g (1⅔ oz) melted chocolate
of your choice into the batter. Mix well before spooning the batter into
the cupcake liners.

28
No fuss chocolaty goodness! You can frost these little
cakes with any topping that takes your fancy.
stone works cupcakes 32
chocolate addiction 34
choco-mint cupcakes 36
chocolate banana cupcakes 38
honey rosemary cupcakes 40
coffee walnut cupcakes 42
MJ cupcakes 44
tiramisu cupcakes 47
tiramisu cake pops 48
Coca-Cola cupcakes 51
ham and cheese cupcakes 52
chocolate chip cake pops 54
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.

Vanilla extract 1 tsp 3. Add eggs and beat until mixture is well blended, light and fluffy.
Full cream milk 2 Tbsp 4. Add vanilla extract and milk. Mix well.
Self-raising flour 125 g 5. Add flour and continue to beat until well mixed. Stop immediately
(4½ oz) once all the flour has been mixed well into the batter.
Cocoa powder 1½ Tbsp, sifted 6. Measure out one-third of the batter and place in a separate bowl. Add
cocoa powder and mix well using a spatula. (Optional: Add 1–2 Tbsp
milk into batter such that it is of spreadable consistency.)
TOPPING
7. Spoon alternating layers of vanilla and chocolate batter into cupcake
Chocolate buttercream liners until three-quarters full. Using a toothpick or tip of a paring
(page 156) or knife, draw swirls in the batter. Bake for 20–25 minutes. Remove
dark chocolate ganache from oven and let cupcakes sit in the muffin tray for 5 minutes.
(page 146) or
8. Remove cupcakes from tray and place on a wire rack to cool
icing (confectioner’s) sugar completely before frosting.
9. Spread a thick layer of chocolate buttercream over the cupcakes
before serving. Alternatively, top with dark chocolate ganache or
simply dust icing sugar over the cupcakes.

32
A marble chocolate cupcake that will impress any day!
 Sugar 225 g (8 oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Plain (all-purpose) flour 130 g 2. Combine sugar, flour, cocoa powder, baking powder, baking soda and
(4⅔ oz) salt in a bowl. Mix ingredients well with a whisk.
Cocoa powder 60 g (2 oz), 3. Add egg, milk, oil and vanilla extract and beat using an electric mixer
sifted for 2 minutes. Gently stir in boiling water and continue to beat for
Baking powder ¾ tsp another 2 minutes. The batter will be watery.
Baking soda ¾ tsp 4. Pour batter into cupcake liners until two-thirds full. Bake for
Salt ½ tsp 25 minutes or until a toothpick inserted into the centre of the cake
comes out clean. Remove from oven and and let cupcakes sit in tray
Egg 1 for 5 minutes.
Full cream milk 125 ml 5. Remove cupcakes from tray and place on a wire rack to cool
(4 fl oz / ½ cup) completely before frosting.
Vegetable oil 4 Tbsp
6. Pipe dark chocolate ganache on top of cupcakes. Garnish with
Vanilla extract 1 tsp maraschino cherries if desired. Alternatively, top with Bailey’s Irish
Boiling water 125 ml buttercream and garnish with chocolate shavings.
(4 fl oz / ½ cup)
Note

TOPPING • As the batter is watery, transfer it to a pouring cup so that it is easier to fill up
the cupcake liners.
Dark chocolate ganache
(page 146)
Maraschino cherries (optional)
or
Bailey’s Irish buttercream
(page 154)
Chocolate shavings

34
 These simple-to-make chocolate cupcakes are my bestsellers! When paired with
dark chocolate ganache, the cupcakes are always a hit with chocolate lovers.
Even those who don’t like chocolate (for whatever reasons), will be converted to addicts!
The cupcakes are especially moist and soft, thanks to the vegetable oil and water used.
 Self-raising flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz)
2. Sift flour and cocoa powder together and set aside.
Cocoa powder 2 Tbsp
3. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g (4½ oz) sugar and continue to beat until well combined.
Caster sugar 125 g (4½ oz)
4. Add eggs and beat until mixture is well blended, light and fluffy.
Eggs 2, lightly beaten
5. Add vanilla extract and peppermint essential oil if using. Mix well.
Vanilla extract 1 tsp
6. Add flour mixture prepared in step 2 and continue to beat until
Peppermint essential oil well mixed. Stop immediately once all the flour has mixed well
(optional) a few drops into the batter.
Dark chocolate chips 100 g
7. Fold in chocolate chips using a spatula.
(3½ oz)
8. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
TOPPING tray for 5 minutes.
Peppermint buttercream 9. Remove cupcakes from tray and place on a wire rack to cool
(page 154) completely before frosting.
Mini chocolate pearls or 10. Pipe ribbons of peppermint buttercream on top of cupcakes. Sprinkle
chocolate chips mini chocolate pearls or chocolate chips over topping.

Note

• For more chocolaty cupcakes, add up to 3 Tbsp cocoa powder to the batter.
• You can use ½ tsp peppermint essence in place of peppermint essential oil.

36
 Peppermint essential oil adds an aromatically uplifting
dimension to these delectable chocolate chip cupcakes.
Friends say these cupcakes are delicious without being
heavy. It’s like having your cake without feeling guilty!
 Self-raising flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz) 2. Sift flour and cocoa powder together in a bowl. Set aside.
Cocoa powder 2 Tbsp, sifted
3. Beat butter and sugar in an electric mixer at low speed until well
Unsalted butter 125 g (4½ oz) blended. Mixture should be light brown and fluffy. Gradually add
Brown sugar 125 g (4½ oz) eggs and mix well.
Eggs 2, lightly beaten 4. Add flour mixture prepared in step 2, followed by cinnamon if using.
Continue to beat until well incorporated.
Ground cinnamon (optional)
1 tsp 5. Stir in vanilla essence and gently fold in bananas using a spatula.
Vanilla essence 1 tsp 6. Spoon batter into cupcake liners until three-quarters full. Bake for
Bananas 2, 100–150 g 25 minutes. Remove from oven and let cupcakes sit in muffin tray
for 5 minutes.
(3½–5⅓ oz), roughly
mashed 7. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
8. Spread a thick layer of sea salt caramel frosting on top and garnish
TOPPING
with banana slices. Alternatively, chocolate buttercream or dark
Sea salt caramel frosting chocolate gananche will pair nicely with these cupcakes.
(page 166) or chocolate
buttercream (page 156)
Note
or dark chocolate ganache
(page 146) • For more chocolaty cupcakes, add up to 3 Tbsp cocoa powder to the batter.
Banana slices • This recipe can also be used to bake a cake. Just use a 20-cm (8-in) round cake
tin lined with parchment paper. Bake for 40 minutes and beyond. It’s okay to
slightly over-bake the cake, as it is hard to burn. Just remember to take it out of
the oven! Test doneness with a toothpick inserted into the centre of the cake–it
should come out clean.

38
 Banana lends a moist and yummy texture
to these cupcakes, and the addition of
cinnamon adds a mouth-watering fragrance.
 Unsalted butter 150 g (5⅓ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Brown sugar 100 g (3½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Honey 4 Tbsp sugar and honey. Continue to beat until well combined.

Eggs 3, lightly beaten 3. Add eggs and beat until mixture is well blended, light and fluffy.

Rosemary essential oil (optional) 4. Add rosemary essential oil if using. Mix well.
a few drops 5. Add flour and continue to beat until well mixed. Stop immediately
Cake flour 150 g (5⅓ oz) once all the flour has been mixed well into the batter.
Chopped fresh rosemary 1 Tbsp 6. Stir in chopped rosemary using a spatula.
7. Spoon batter into cupcake liners until three-quarters full. Bake for
TOPPING 25 minutes or until cupcakes are golden brown and a toothpick
inserted into the centre of the cake comes out clean.
Fresh rosemary sprigs
8. Remove from oven and let cupcakes sit in muffin tray for
Royal icing (optional) (page 158)
10 minutes.
Orange food colouring (optional)
9. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
10. To finish, top with some fresh rosemary sprigs. If you prefer
something sweeter, combine royal icing with a few drops of orange
food colouring and drizzle over cupcakes before garnishing with
rosemary.

40
Have this for breakfast or a pre-dinner snack!
 Unsalted butter 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz), softened
2. Cream butter in an electric mixer for a few minutes. Gradually add
Light brown sugar 125 g sugar and continue to beat until well combined.
(4½ oz)
3. Add eggs and beat until mixture is well blended, light and fluffy.
Eggs 2
4. Add vanilla extract and mix well.
Vanilla extract 1 tsp
5. Add half the flour and beat on low speed. Add coffee and the
Self-raising flour 125 g remaining flour and beat until combined. Do not over beat–stop
(4½ oz), sifted immediately once the flour and coffee are well mixed into the batter.
Coffee granules 1 Tbsp, 6. Fold in walnuts using a spatula. If making mocha cupcakes, fold in
dissolved in 2 Tbsp chocolate couverture at this point.
hot water
7. Spoon batter into cupcake liners until three-quarters full. Bake for
Chopped walnuts 110 g (4 oz) 25 minutes or until a toothpick inserted into the centre of cakes
comes out clean.

FOR MOCHA CUPCAKES 8. Remove from oven and transfer cupcakes to a wire rack to cool
completely before frosting.
Semi-sweet chocolate
couverture drops 3 Tbsp 9. Pipe small dollops of Bailey’s Irish buttercream or dark chocolate
ganache on top of cupcakes. Garnish with walnuts.

TOPPING
Note
Bailey’s Irish buttercream
(page 154) or dark • When making mocha cupcakes, cocoa powder can also be used in place of
chocolate ganache chocolate couverture. If using, sift 2 Tbsp cocoa powder together with flour
(page 146) before preparing batter, and use a whisk to mix well.
Walnuts • For convenience, the chocolate couverture should preferably be in drops.
If couverture drops are unavailable, melt 50 g (12/3 oz) chocolate couverture
and fold into batter.

42
These cupcakes add special meaning to the term ‘coffee break’,
and are perfect for caffeine junkies who need to stay awake!
 WITH MELTED CHOCOLATE WITH MELTED CHOCOLATE
Plain (all-purpose) flour 60 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(2 oz)
2. Sift flour and cocoa powder together into a bowl. Set aside.
Cocoa powder 3 Tbsp
3. Place chocolate couverture and butter in a metal bowl set over a
Semi-sweet chocolate couverture
pan of boiling water. Stir occasionally with a wooden spoon. Once
225 g (8 oz) completely melted, remove from heat and set aside to cool.
Unsalted butter 125 g (4½ oz)
4. Once cooled, mix in sugar, salt and vanilla extract with a hand-held
Caster sugar 225 g (8 oz) whisk until well combined.
Salt ½ tsp 5. Add eggs one at a time and continue whisking.
Vanilla extract 1 tsp
6. Using a spatula, fold in flour mixture prepared in step 2 until
Eggs 3 well combined.
Chocolate covered peppermint 7. Spoon batter into cupcake liners until one-third full. Place 1 candy in
candy 12 pieces the centre of each cupcake. Spoon batter into cupcake liners until
two-thirds full.
WITH COCOA POWDER 8. Bake for 30–35 minutes or until a toothpick inserted into the centre
Plain (all-purpose) flour 160 g of cakes comes out clean. Remove from oven and let cupcakes
sit in the muffin tray for 5 minutes. (Cupcakes will be cracked
(5⅔ oz)
on the top.)
Cocoa powder 85 g (3 oz)
9. Remove cupcakes from tray and place on a wire rack to cool
Baking powder ½ tsp completely before frosting.
Salt ½ tsp
10. Dust icing sugar over before serving. Alternatively, top with
Caster sugar 330 g (11¾ oz) vanilla buttercream or white chocolate ganache.
Butter 185 g (6⅔ oz)
WITH COCOA POWDER
Water 2 Tbsp
Eggs 2 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.

Vanilla extract 1 tsp 2. Sift flour, cocoa powder, baking powder and salt together. Set aside.

Chocolate covered peppermint 3. Using an electric mixer, whisk sugar, butter and water together on
candy 12 pieces medium speed until well combined.
4. Add eggs and vanilla extract, and continue beating until
TOPPING well combined.
Icing (confectioner’s) sugar 5. Follow steps 6–10 above.
or vanilla buttercream
(page 154) or white
chocolate ganache Note
(page 148) • I have provided two recipes here; one that uses melted chocolate, the other,
cocoa powder. While melted chocolate gives a softer and more chocolaty texture,
44
the second recipe is more convenient and produces equally good cupcakes.
MJ stands for Michael Jackson, the iconic superstar who
wrote the song Black or White. These cupcakes symbolise
the merger of both colours black and white–brownie
cupcakes with a mint-white centre. The mint sweet is
often a surprise when people bite into the cupcakes;
just like the late superstar who never failed to surprise
us with his music and performances.
 An adaption of the famous Italian
dessert–my secret is using good quality rum.
Consider using a plastic syringe to inject the
alcoholic coffee into the dense cakes.
This technique was imparted to me by my
cocktail enthusiast of a friend, Kelvin.
There is also rum in the frosting!
Unsalted butter 65 g (2⅓ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Sugar 225 g (8 oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 3, lightly beaten sugar and continue to beat until well combined.
Egg yolks from 3 eggs 3. Add eggs and egg yolks. Beat until mixture is well blended, light
and fluffy.
Vanilla extract 1 tsp
Salt ½ tsp 4. Add vanilla extract, salt and milk. Mix well.
Full cream milk 4 Tbsp 5. Add flour and continue to beat until well mixed. Stop immediately
once all the flour has been mixed well into the batter.
Self-raising flour 185 g
(6⅔ oz), sifted 6. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
Hot espresso or any strong
tray for 5 minutes.
coffee 250 ml
(8 fl oz / 1 cup) 7. Meanwhile, combine espresso with rum.
Rum 3 Tbsp 8. Pierce several holes in the cupcakes with a toothpick. Using a
syringe, inject generous amounts of coffee rum mixture into the
cupcakes. Alternatively, you can drizzle the mixture over the
RUM-SPIKED FROSTING cupcakes. Allow to cool completely for at least 30 minutes
before frosting.
Heavy cream 500 g
(1 lb 1½ oz) 9. Spoon a generous serving of rum-spiked frosting over the cupcakes.
Mascarpone cheese 500 g If desired, chill frosted cupcakes in the refrigerator for at least
30 minutes. Dust cocoa powder over frosting just before serving.
(1 lb 1½ oz)
Icing (confectioner’s) sugar
50 g (1⅓ oz) RUM-SPIKED FROSTING
1. Prepare whipped cream. In a cake mixer with a whisk attachment,
Rum 3 Tbsp
beat heavy cream on high until soft peaks form.
Cocoa powder
2. In a separate chilled metal bowl, whisk mascarpone cheese with icing
sugar using a hand-held electric mixer until sugar has dissolved.
Stir in rum.
3. Fold in whipped cream.

Note

• You can use as much as rum as you like in the frosting, but I suggest adding a
bit at a time, tasting as you go along. Be careful not to add too much rum or the
frosting will become too soft, making it difficult to spread over the cupcakes.

47
 Plain cupcake batter (page 26) 1. Following the recipe for plain cupcakes, pour the batter into a
1 portion 20-cm (8-in) round cake tin lined with parchment paper. Bake for
Coffee powder 2 tsp 35–40 minutes or until light golden brown and dry to the touch.
Remove from oven and leave to cool for 10 minutes, then remove
Coffee liqueur 3 Tbsp from cake tin and place on a wire rack to cool completely.
Light brown sugar 45 g (1½ oz) 2. Prepare coffee mixture. Combine coffee powder, coffee liqueur
Mascarpone cheese 250 g (9 oz) and brown sugar in a small bowl and mix well. Set aside.
Icing (confectioner’s) sugar 45 g 3. Prepare mascarpone mixture. In a separate bowl, combine
(1½ oz), sifted mascarpone cheese, icing sugar and vanilla extract. Mix well
using a spatula.
Vanilla extract 1 tsp
4. Combine coffee mixture with mascarpone mixture. Stir thoroughly
until it thickens to a smooth creamy consistency.
MASCARPONE CHEESE FILLING
5. Cut cake into large pieces and using your hands, crumble them into
Mascarpone cheese 500 g a large mixing bowl.
(1 lb 1½ oz)
6. Pour mixture prepared in step 4 into crumbled cake. Use a cake
Icing (confectioner’s) sugar 90 g mixer to blend or you can use your hands. The resultant cake mixture
(3⅕ oz), sifted should be crumbly.
Heavy cream 250 g (9 oz) 7. Roll cake mixture into balls, each no bigger than 2.5 cm (1 in)
in diameter. Place on a baking sheet lined with parchment paper.
You should get 36 or more cake pops.
GARNISHING
8. Refrigerate for at least 2 hours.
Cocoa powder
Oreo sticks or cookies (optional)
MASCARPONE CHEESE FILLING
9. Meanwhile, prepare mascarpone cheese filling. Using a spatula,
combine mascarpone cheese and icing sugar in a bowl and mix well.
10. In a chilled bowl, whisk heavy cream using an electric mixer on
high speed until stiff peaks form. Fold into mascarpone cheese.

ASSEMBLY
11. Spoon some mascarpone cheese filling into serving glasses. Dust
with cocoa powder and place cake pops on top. Dust cocoa powder
over again. Repeat if you prefer more layers. Finish by dusting over
cocoa powder.
12. Serve with Oreo sticks or cookies if desired.

48
 Italian goes pop! I am giving this favourite dessert
a new spin, rolling them into cake pops and serving
them in glasses. Fancy and always yummy!
Soft drink addicts will love these! The addition of marshmallows makes
them especially soft and fluffy. Serve them at parties and during the
holidays, or whenever you want a treat! Add some drama and use bright
red cupcake liners with maraschino cherries. Want more attitude?
Frost the cupcakes with rum-spiked Coca-Cola buttercream!
Plain (all-purpose) flour 150 g 1. Preheat oven to 180°C (350°). Line muffin tray with cupcake liners.
(5⅓ oz)
2. Sift flour and baking soda into a bowl. Mix in sugar and set aside.
Baking soda ½ tsp
3. Combine butter, oil, cocoa powder and Coca-Cola in a saucepan and
Caster sugar 200 g (7 oz) bring to a slow boil, stirring continuously until well blended. Allow
Unsalted butter 65 g (2⅓ oz) to simmer and mix in marshmallows until they have dissolved. Pour
Vegetable oil 4 Tbsp onto dry ingredients prepared in step 2. Using a hand-held whisk,
stir until well combined.
Cocoa powder 1½ Tbsp
4. Add egg and whisk until well combined.
Coca-Cola 125 ml
5. Add buttermilk and vanilla extract. Whisk until everything is well
(4 fl oz / ½ cup)
incorporated. Batter should be thick but of a pouring consistency.
Small marshmallows ¾ cup
6. Pour batter into cupcake liners until two-thirds full. Bake for
Egg 1, lightly beaten 20–25 minutes or until a toothpick inserted into the centre of
Buttermilk (page 20) 4 Tbsp the cake comes out clean.
Vanilla extract 1 tsp 7. Remove from oven and let cupcakes sit in muffin tray for
10 minutes.
8. Remove cupcakes from tray and place on a wire rack to cool
TOPPING completely before frosting.
Coca Cola buttercream 9. Top with twirls of Coca–Cola buttercream. Garnish with maraschino
(page 154) or rum-spiked cherries, secured with toothpicks over the buttercream. Enjoy with
Coca-Cola buttercream a tall glass of iced Coca–Cola!
(page 154)
Maraschino cherries
Note

• Transfer the batter into a pouring cup before filling the cupcake liners.
This way, you avoid messy drips.
• I prefer to measure marshmallows by volume rather than by weight.
Because they are so fluffy, volume measurements tend to be more
accurate than weight measurements.

51
 Plain (all-purpose) flour 1. Preheat oven to 200°C (400°F). Grease muffin tray with a bit of
250 g (9 oz) butter or baking spray.
Baking powder 1 Tbsp 2. Whisk flour, baking powder and salt in a big bowl.
Salt ½ tsp 3. In a separate bowl, whisk egg, buttermilk and oil.
Egg 1, lightly beaten 4. Add buttermilk mixture to dry ingredients prepared in step 2.
Buttermilk (page 21) 250 ml Mix well.
(8 fl oz / 1 cup) 5. With a spatula, fold in onions, ham and cheese.
Vegetable oil 50 ml (1⅔ fl oz) 6. Spoon batter into muffin tray until three-quarters full. Bake for
Onions 50 g (1⅔ oz), peeled 20 minutes or until cupcakes are golden brown on top.
and chopped 7. Remove from the oven and let cupcakes sit in muffin tray for
Chunky ham 200 g (7 oz), 10 minutes.
chopped
8. Remove cupcakes from tray and place on a wire rack to cool
Cheddar cheese 300 g completely before frosting.
(10½ oz), grated
9. Serve with sour cream and spring onion dip. Alternatively,
spread a layer of cream cheese frosting over cupcakes and top
with spring onions.
TOPPING
Sour cream or cream cheese
frosting (page 149)
chopped spring onions
(scallions)

52
 For friends and family who love cheese, this is a godsend. My mother, who has excluded
cheese from her diet for years, cannot resist these cupcakes. The texture is more muffin-like,
but thoroughly savoury because of the ham and cheese. Use canned luncheon meat or SPAM
if you don’t have ham on hand. Eat as a dessert or as a side to a main meal.
Breakfast with these babies will be memorable too.
 Plain cupcake batter (page 26) 1. Following the recipe for plain cupcakes, pour the batter into a
1 portion 20-cm (8-in) round cake tin lined with parchment paper. Bake for
Vanilla buttercream (page 154) 35–40 minutes or until light golden brown and dry to the touch.
Remove from oven and leave to cool for 10 minutes, then remove
200 g (7 oz)
from cake tin and place on a wire rack to cool completely.
Mini chocolate chips or
chocolate pearls 100 g 2. Cut cake into large pieces and crumble into a big bowl.
(3½ oz) 3. Add half of the vanilla buttercream to crumbled cake. Use a
Semi-sweet chocolate cake mixer to blend or you can use your hands. Add remainder of
couverture 200 g (7 oz) buttercream and continue blending. Ensure that mixture is not too
Vegetable shortening (optional) wet or mushy. The resultant cake mixture should be crumbly.
1 Tbsp 4. Fold in the mini chocolate chips or chocolate pearls.
Lollipop sticks 30–40 5. Roll cake mixture into balls, each no bigger than 2.5 cm (1 in) in
diameter. Place them on a baking sheet lined with parchment paper.
Chill in the refrigerator for at least 2 hours.
6. When the cake balls are well chilled, prepare chocolate. Melt
chocolate couverture in a double boiler or bain-marie. Once melted,
add vegetable shortening and mix well.
7. Dip ends of lollipop sticks into melted chocolate. Using the
chocolate-coated end, pierce each cake ball at least half way
through–be gentle, lest the cake balls crack. Return cake pops into
the refrigerator for another 15 minutes for the chocolate-coated
lollipop sticks to adhere to the cake balls.
8. Remove melted chocolate from heat and allow to cool for awhile.
9. Hold on to lollipop stick and roll cake ball in melted chocolate.
Repeat for remaining cake balls.
10. Stand cake pops in tall glasses and let the chocolate set
before serving.

54
These are easy to make albeit more time consuming than cupcakes.
Boys and girls (and even adults!) simply love these cake pops.
the saint 58
red head 60
white choco cherry cupcakes 62
strawberry cupcakes 64
pistachio-raspberry delight 67
almond orange cupcakes 68
pecan caramel cupcakes 71
red velvet redefined 72
 Egg whites from 3 eggs 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Full cream milk 150 ml 2. Whisk egg whites, 3 Tbsp milk and vanilla extract in a bowl.
(5 fl oz)
3. In a separate mixing bowl, combine flour, sugar, baking powder and
Vanilla extract 1 tsp salt. Mix well.
Plain (all-purpose) flour
4. Add butter and remaining milk. Beat in electric mixer on low speed
200 g (7 oz) until well incorporated. Do not over beat.
Caster sugar 200 g (7 oz)
5. Increase the speed of the mixer and gradually add egg white mixture
Baking powder 1 tsp prepared in step 2. Ensure it is well incorporated. The resultant
Salt a pinch batter should be smooth.
Unsalted butter 125 g (4½ oz) 6. Pour batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
TOPPING 7. Remove cupcakes from tray and place on a wire rack to cool
White chocolate gananche completely before frosting.
(page 148) or your 8. Top with white chocolate ganache or your choice of buttercream
choice of buttercream frosting before serving.
(pages 152–156)

Note

• Get creative and add fresh or preserved fruits of your choice! Consider
folding 50 g (1⅔ oz) chopped dried apricots into the batter before baking.
Top cupcakes with a slather of apricot jam.

58
This is a heavenly recipe that produces a smooth and velvety
white cake that is easy to make and classy on its own. Perfect
with any white frosting or fruity buttercream of your choice.
 Plain (all-purpose) flour 165 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(5⅔ oz), sifted
2. Whisk flour, cocoa powder, baking soda, baking powder and salt in a
Cocoa powder 1 Tbsp, sifted bowl. Set aside.
Baking soda ½ tsp 3. Combine buttermilk, food colouring and vanilla extract in a separate
Baking powder ½ tsp bowl. Stir to mix.
Salt a pinch 4. Beat sugar and butter in an electric mixer at medium speed for about
Buttermilk (Page 20) 250 ml 5 minutes. Gradually add egg whites and continue to beat at medium
speed for 5 minutes or until mixture is light and fluffy.
(8 fl oz / 1 cup)
Red food colouring 1 tsp 5. Add flour mixture prepared in step 2, alternating with buttermilk
mixture prepared in step 3. Begin and end with flour mixture.
Vanilla extract 1 tsp Continue to beat until well incorporated.
Caster sugar 130 g (4⅔ oz)
6. Pour batter into cupcake liners until three-quarters full. Bake for
Unsalted butter 60 g (2 oz), 25 minutes or until a toothpick inserted into the centre of cakes
softened comes out clean. Remove from oven and let cupcakes sit in tray
for 5 minutes.
Egg whites from 2 eggs
7. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
TOPPING
8. Pipe a thick layer of cream cheese frosting on top. Sprinkle a
Cream cheese frosting generous amount of desiccated coconut over the cream cheese if you
(page 149) like. Alternatively, spread raspberry buttercream on top of cupcakes.
Desiccated coconut (optional)
or raspberry buttercream
(page 154)

60
 A salute to America’s favourite red velvet cake!
For those who like their cupcakes really red,
use a strawberry-red food colouring and double the
suggested amount here. For those who prefer to use
natural colouring, a small amount of beetroot juice
can be used in place of food colouring.
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
White chocolate couverture 2. Melt butter in a heavy-bottomed pan over low to medium heat.
80 g (2⅘ oz) Stir butter using a hand-held whisk. Avoid burning the butter.
Caster sugar 125 g (4½ oz) 3. When butter is completely melted, remove from heat immediately
Eggs 2, lightly beaten and stir in white chocolate. Whisk butter and white chocolate
together until fully incorporated and smooth. Mixture may be lumpy
Salt a pinch
but that is fine.
Self-raising flour 125 g
4. Add sugar and continue stirring until sugar has dissolved.
(4½ oz)
Morello cherry jam 150 g 5. Gradually add eggs and continue to whisk.
(5⅓ oz) 6. Add salt and flour. Stir until well mixed.
7. Gently stir in jam, making sure not to over mix.
TOPPING 8. Spoon batter into cupcake liners until half to two-thirds full. Bake
Cream cheese frosting for 20–25 minutes, or until cupcakes have risen and are light golden
brown in colour. Remove from oven and let cupcakes sit in muffin
(page 149)
tray for 10 minutes.
White chocolate curls or
shavings 9. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
Fresh cherries
10. Spread a thick layer of cream cheese frosting on top of cupcakes
and sprinkle with white chocolate curls or shavings. Top with
fresh cherries.

Note

• If you prefer it less sweet, you may reduce the amount of sugar in the
cupcakes to 100 g (3½ oz).
• You may wish to bake this as a cake. This same recipe can be baked using a
20-cm (8-in) round tin lined with parchment paper. Bake for 40–45 minutes.
Test doneness with a toothpick inserted into the centre of the cake–the
toothpick should come out clean.

62
I created this indulgently rich cupcake that uses white chocolate and morello cherry
jam. This makes a wonderful after-dinner treat, and your guests will be bowled over!
The sweetness of the cupcakes is well balanced with the slightly tart cream cheese.
 Plain (all-purpose) flour 165 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(5⅔ oz), sifted
2. In a bowl, sift flour, baking powder and salt together. Set aside.
Baking powder 1 tsp
3. Process strawberries in a blender to get about 100 g (3½ oz) of
Coarse salt ¼ tsp strawberry purée. (Any extra puree should be saved for making
Fresh or frozen strawberries strawberry buttercream.)
100 g (3½ oz), thawed 4. Combine milk, vanilla extract and strawberry purée in a small bowl.
if frozen Set aside.
Full cream milk 4 Tbsp
5. Cream butter in an electric mixer for a few minutes. Gradually add
Vanilla extract 1 tsp sugar and continue to beat until well combined.
Unsalted butter 125 g 6. Add egg and egg whites. Beat until well blended.
(4½ oz)
7. Add half the flour mixture prepared in step 2, followed by the
Sugar 200 g (7 oz) strawberry mixture prepared in step 4. Continue beating. Add the
Egg 1, large, lightly beaten remaining flour mixture and continue to beat until batter is well
Egg whites from 2 large eggs mixed.
8. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
TOPPING tray for 5 minutes.

Strawberry buttercream 9. Remove cupcakes from tray and place on a wire rack to cool
(page 155) completely before frosting.
Fresh strawberry slices 10. Pipe strawberry buttercream on top of cupcakes and top with slices
of fresh strawberries.

Note

• Consider using cake flour in place of plain flour to get fluffier cupcakes.
• Fold bits of strawberries into the cake batter to give the cupcakes added crunch
and fruitiness.
• You can turn this cupcake into a wicked dessert!
1. In a bowl, mix 100 ml (3½ oz) champagne with 50 ml (1⅔ fl oz) brandy.
2. Soak the bits and chucks of strawberries overnight (or at least for a few
hours). Drain the strawberries before folding them into the batter.
3. If there’s leftover champagne and brandy, add them to the
strawberry buttercream.

64
For the health freaks in all of us, use organic strawberries and if you can, reduce
sugar by 25–50 g (1–1⅔ oz). To make this cake really stand out, choose really
red strawberries. By the way, the strawberry buttercream tastes like ice cream!
To the Chinese, pistachios symbolise happiness. Enjoy this during
any festive occasion, or simply as an afternoon tea favourite!
Unsalted pistachios 150 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(5⅓ oz), shelled and 2. In a blender, finely grind pistachios with sugar and salt.
whole + 35 g (1¼ oz),
shelled and roughly 3. Beat butter, vanilla extract and eggs with an electric mixer
until smooth.
chopped
Caster sugar 300 g (10½ oz) 4. Add ground pistachios and flour a little at a time. Mix well until
ingredients are incorporated.
Salt 1 tsp
5. Spoon batter into cupcake liners until three-quarters full.
Unsalted butter 125 g (4½ oz)
Vanilla extract 2 tsp 6. Drop 3–4 raspberries into batter and sprinkle chopped
pistachios over.
Eggs 4
7. Bake for 25–30 minutes or until golden brown. Remove from oven
Plain (all-purpose) flour and let cupcakes sit in muffin tray for 5 minutes.
150 g (5⅓ oz)
Fresh or frozen raspberries 8. Remove cupcakes from tray and place on a wire rack to cool.
150 g (5⅓ oz) 9. Serve these delightful cupcakes warm or cooled. Sift icing sugar
over before serving. For an indulgent treat, spread a thick layer of
cream cheese frosting on top of cupcakes and top with raspberries
TOPPING or cranberries.
Icing (confectioner’s) sugar
or cream cheese frosting Note
(page 149)
• You may use dried cranberries in place of fresh or frozen raspberries. Gently fold
Raspberries or cranberries 120 g (4⅓ oz) dried cranberries into the batter by drawing a figure 8 several
times. Sift 1 Tbsp flour over dried cranberries before dropping them into the
batter so they don’t sink to the bottom during baking.

67
 Whole oranges 2 1. Wash oranges. Leave the peel on. In a heavy-bottomed saucepan,
Unsalted butter 175 g (6¼ oz) cover whole oranges with water and bring to the boil. Reduce heat
and simmer for 30 minutes or until oranges are soft.
Caster sugar 175 g (6¼ oz)
2. Allow oranges to cool a little. Cut the oranges into large pieces and
Eggs 3, lightly beaten
remove the seeds. Blend oranges until smooth. Set aside 150 g
Plain (all-purpose) flour 150 g (5⅓ oz) puréed orange to use for cupcakes. Allow to cool before use.
(5⅓ oz)
3. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Almond meal 30 g (1 oz)
4. Cream butter in an electric mixer for a few minutes. Gradually add
Almond essence 1 tsp sugar and continue to beat until well combined.
Full cream milk (optional) 5. Add eggs and beat until mixture is well blended, light and fluffy.
2 Tbsp
6. Add flour, almond meal and almond essence. Continue to beat on
medium speed until well mixed. Stop immediately once everything is
TOPPING well combined. Fold in the puréed orange using a spatula. Add milk
if using and mix well.
White chocolate buttercream
(page 154) or vanilla 7. Spoon batter into cupcake liners until three-quarters full. Bake for
buttercream (page 154) 25–30 minutes or until cupcakes are slightly golden brown and a
toothpick inserted into the centre of the cakes comes out clean.
8. Remove from oven and let cupcakes sit in muffin tray for
10 minutes.
9. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
10. Top with white chocolate buttercream or vanilla buttercream.

Note

• To bake cupcakes with a lighter and softer texture, use cake flour in place of
plain flour.
• Should you want to bake a full cake, this will be a wonderful recipe to try. Line
a 20-cm (8-in) square tin or 22.5-cm (9-in) round tin with parchment paper.
Following the recipe above, pour batter into cake tin and pop it into the oven for
at least 45 minutes. To test doneness, insert a toothpick into the centre of the
cake, which should come out clean when the cake is ready.

68
 These cupcakes have a dense and moist texture. The sweetness of almond
is encompassed in the tartness of orange. When combined with luxurious
white chocolate buttercream, it’s rich without being overpowering. A notable DJ
who ordered this as a birthday cake said it goes fabulously well with champagne!
 I must confess that I simply love caramel and its frosting, and I am
guilty of making these pecan cupcakes that go wonderfully well with it!
Self-raising flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz) 2. Sift flour and cocoa powder together into a bowl. Set aside.
Cocoa powder 2 Tbsp
3. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g (4½ oz) sugar and continue to beat until well combined.
Caster sugar 125 (4½ oz) 4. Add eggs and beat until mixture is well blended, light and fluffy.
Eggs 2, lightly beaten
5. Add vanilla extract and mix well.
Vanilla extract 1 tsp
6. Add flour and cocoa mixture prepared in step 2, and continue to beat
Chopped pecans 60 g (2 oz) until well mixed. Stop immediately once all the flour has mixed well
into the batter. Using a spatula, fold in pecans.

TOPPING 7. Spoon batter into the cupcake liners until three-quarters full. Bake
for 20–25 minutes. Remove from oven and let cupcakes sit in muffin
Sea salt caramel frosting tray for 5 minutes.
(page 166)
8. Remove cupcakes from the tray and place on a wire rack to cool
Pecans completely before frosting.
Salt crystals (optional)
9. Garnish with a generous layer of sea salt caramel frosting over
cupcakes. Top with pecans. Sprinkle some salt crystals over the
frosting if desired.

Note

• For more chocolaty cupcakes, add up to 3 Tbsp cocoa powder to the batter.
• Keep pecans fresh in the refrigerator. Pecans not kept in a chilled environment
tend to oxidise easily and may develop an odour.

71
 Red head cake batter 1. Following the recipe for red head cupcakes, pour batter into a
(page 60) 1 portion 20-cm (8-in) round cake tin lined with parchment paper. Bake for
45–50 minutes or until cake is dry to the touch. A toothpick inserted
Vanilla buttercream (page 154)
into the centre of the cake should come out clean. If not, pop the
300 g (10½ oz)
cake back into the oven and bake for another 5–10 minutes. Remove
Mini marshmallows (optional) from oven and leave to cool for 10 minutes, then remove from cake
tin and place on a wire rack to cool completely.
White chocolate couverture
200 g (7 oz) 2. Cut the cake into big pieces and crumble into a big bowl. (The outer
Raspberry sorbet (optional) area of the cake could be hard but this is fine.)
3. Add half the vanilla buttercream into crumbled cake. Use a
cake mixer to blend or you can use your hands. Add remaining
buttercream bit by bit and continue to blend. Ensure that mixture
is not too wet or mushy from the buttercream. The resultant cake
mixture should be crumbly.
4. Flatten some cake mixture in your hand. Place a mini marshmallow,
if using, onto flattened cake and roll into a ball of no more than
2.5 cm (1 in) in diameter. Make sure the marshmallow is in the centre.
Place cake balls on a baking sheet lined with parchment paper and
chill in the refrigerator for at least 2 hours.
5. Meanwhile, melt white chocolate couverture in a double boiler
or bain-marie. Once melted, remove from heat. Leave to cool for
5 minutes before using.
6. Take cake balls out of the refrigerator and dip into melted chocolate,
using 2 teaspoons to help you. Return cake pops to the baking sheet
and refrigerate until chocolate sets.
7. Serve with raspberry sorbet if desired.

Note
• If the cake mixture is too dry after step 3, add 1 Tbsp or more milk as needed.
If too wet, add 3–4 Tbsp sifted icing sugar.

72
 Red velvet cake is always a welcome treat, but red velvet
cake pops bring this cake to a new level. And the marshmallow
centre makes this a pleasant surprise for all!
dairy-free cupcakes 76
hot and puffed cupcakes 78
kiwi vegan cupcakes 80
gluten-free orange cupcakes 82
wolfberry chocolaty prune cupcakes 85
eat your vegetables 86
lemon berry 88
sweet potato cranberry cupcakes 91
 Self-raising flour 175 g 1. Preheat oven to 200°C (400°F). Line muffin tray with cupcake liners.
(6¼ oz) 2. Sift flour and baking powder together into a bowl. Stir in sugar with a
Baking powder ½ tsp hand-held whisk.
Caster sugar 75 g (2⅔ oz) 3. In a separate bowl, whisk soy milk, egg and oil to form a light
Unsweetened soy milk 150 ml mixture. Pour into flour mixture prepared in step 2.
(5 fl oz) 4. Stir lightly and once well mixed, stop stirring or the cupcakes will
Egg 1 be tough.
Vegetable oil 2 Tbsp 5. Add vanilla extract and salt if using. Mix lightly.
Vanilla extract (optional) 1 tsp 6. Spoon mixture into cupcake liners until three-quarters full. Bake for
Salt (optional) a pinch about 15 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
7. Remove cupcakes from tray and place on a wire rack to cool before
serving or frosting.
8. Frost cupcakes if desired.

76
This is a great cupcake recipe for lacto-vegetarians.
 Self-raising flour 60 g (2 oz) 1. Preheat oven to 190°C (375°F). Line muffin tray with cupcake liners.
Cornflour (cornstarch) 60 g 2. Sift flour, cornflour, spices and cocoa powder together several times.
(2 oz) I suggest sifting three to five times.
Ground ginger 3 tsp 3. Beat egg whites in an electric mixer on high until soft peaks form.
Ground cinnamon 1 tsp Continue beating and add sugar a little at a time. Ensure each
portion of sugar has dissolved before adding more.
Ground nutmeg ½ tsp
4. Add egg yolks and golden syrup. Continue to beat until mixture is
Cocoa powder 3 tsp
well combined.
Eggs 5, yolks and whites
5. Using a spatula, fold flour mixture prepared in step 2 into batter until
separated
well combined.
Caster sugar 125 g (4½ oz)
6. Spoon batter into cupcake liners until three-quarters full. Bake for
Golden syrup 1 Tbsp 15–20 minutes until cupcakes are dark brown with a dry texture.
Whipped topping cream Remove from oven and let cupcakes sit in muffin tray for 5 minutes.
(page 159) 7. Remove cupcakes from tray and place on a wire rack to cool
Store-bought apple sauce completely.
8. Serve cupcakes as they are with whipped topping cream and apple
sauce on the side.

Note

• For a stronger ginger and spice flavour, omit the cocoa powder and replace with
an equal amount of self-raising flour.

78
 These cupcakes are dedicated to my two friends, John and Theresa, the eternal gym
enthusiasts! Appropriately named Hot and Puffed, these airy sponge-like cupcakes
are out of this world, as Theresa coos. Ginger makes the cupcakes hot, and sifting the
flours makes them light. No butter is used so the recipe is figure-friendly.
Of course, the eggs give John and Theresa their much needed protein intake.
 Plain (all-purpose) flour 265 g 1. Preheat oven to 185°C (365°F). Line muffin tray with cupcake liners.
(9½ oz)
2. Whisk flour, baking soda and sugar in a bowl.
Baking soda 1 tsp
3. In another bowl, combine oil, vinegar and vanilla extract. Add puréed
Caster sugar 165 g (5⅘ oz) kiwi. Ensure all ingredients are well incorporated. Slowly add to flour
Olive or vegetable oil 125 ml mixture. Using a cake mixer, gently whisk until all ingredients are
(4 fl oz / ½ cup) well combined.

White vinegar 1 Tbsp 4. Spoon batter into cupcake liners until three-quarters full. Bake for
30–35 minutes. The cupcakes should be dry to touch or a little
Vanilla extract 1 tsp
crusty on top. Test doneness with a toothpick inserted into the centre
Puréed kiwi 225 g (8 oz) of cakes. The toothpick should come out clean. Remove from oven
and let cupcakes sit in muffin tray for 5 minutes.

TOPPING 5. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
Icing (confectioner’s) sugar or
6. Dust some icing sugar over cupcakes before serving. Alternatively,
kiwi glaze (page 163)
spoon kiwi glaze over cupcakes.

Note

• Choose almost-ripe kiwi fruit. You may also add some kiwi chunks–that way,
there will be some bits of fruits when you bite into the cupcakes.
• Using cake flour in place of plain flour gives a lighter and softer texture.
Baking times can be shortened to 25–30 minutes. Always test doneness
with a toothpick inserted into the centre of the cake, and the toothpick
should come out clean.

80
 Kiwi fruit is rich in antioxidants such as vitamins C and E,
is a good source of folic acid and potassium, and helps improve our
immune systems. I also read that kiwi fruit helps reduce the risk
of cardiovascular diseases. So go on, have cupcakes for better health!
These cupcakes are made without eggs and butter.
You may substitute kiwi fruit in this recipe with strawberries.
or mild-flavoured fruits like peaches or dragon fruits.
 Whole oranges 2 1. Wash oranges. Leave the peel on. In a heavy-based saucepan, cover
Almond meal 100 g (3½ oz) whole oranges with water and bring to a boil. Turn down the heat
and simmer for about 1 hour or until oranges are very soft. Set aside
Baking soda 1½ tsp to cool.
Unsalted butter 65 g (2⅓ oz) 2. Cut the oranges into big pieces and remove seeds. Blend until
Caster sugar 165 g (5⅘ oz) smooth. Set aside 150 g (5⅓ oz) puréed orange.
Eggs 3 3. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
4. Whisk almond meal and baking soda in a small bowl. Set aside.
TOPPING 5. Cream butter in an electric mixer for a few minutes. Gradually add
White chocolate ganache sugar and continue to beat until well combined.
(page 148) or white 6. Add eggs and beat until mixture is well blended, light and fluffy.
chocolate buttercream
(page 154) 7. Add half the almond meal mixture prepared in step 4 and beat on
low speed until well combined. Add orange purée and beat until well
Orange slices mixed. Add remaining almond meal and mix until fully incorporated.
8. Spoon batter into cupcake liners until three-quarters full. Bake for
30 minutes or until cupcakes look dry and slightly brown. Remove
from the oven and let cupcakes sit in muffin tray for 5 minutes.
9. Remove from tray and place on a wire rack to cool completely
before frosting.
10. Top with white chocolate ganache or white chocolate buttercream.
Garnish with orange slices.

82
 Gluten-free cupcakes can be dry, but I
have used almond meal in this flour-less recipe,
and thanks to the fresh oranges, these cupcakes
are moist. They taste speechlessly delicious with
white chocolate ganache or buttercream!
 I baked these cupcakes as a birthday surprise for my American
friend, Frances, who is over 65 years old and fit as a fiddle!
I used Frances’ favourite fruit, wolfberries (also commonly known
as goji berries), in these cupcakes. Wolfberries are good for our eyes
and contain lots of vitamins and minerals. I used prunes here,
so no butter and sugar are needed. Combined with chocolate,
they make healthy snacks suitable for everyone!
Prunes 250 g (9 oz), pitted 1. Cover and soak prunes in 300 ml (10 fl oz / 1¼ cups) boiling water
Boiling water 400 ml for at least 30 minutes. Purée prunes in a blender and set aside.
(13½ fl oz) 2. Pour remaining boiling water over dried wolfberries. Soak for
Dried Chinese wolfberries 50 g 3 minutes–they should be soft, not mushy. Drain and set aside.
(1⅔ oz) 3. Melt chocolate couverture in a bowl set over a pot of boiling water.
Stir with a wooden spoon until chocolate has melted. Remove from
Semi-sweet chocolate
heat and allow to cool before using.
couverture 60 g (2 oz),
melted 4. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Vanilla extract 1 tsp 5. Prepare cake mixture. Combine prune purée, vanilla extract, flour
and half the wolfberries in a bowl. Mix well. Add melted chocolate
Self-raising flour 100 g
and stir to mix.
(3½ oz)
6. Beat egg whites in an electric mixer with a whisk attachment until
Egg whites from 2 eggs
stiff peaks form. Using a spatula, fold egg whites into cake mixture
until well combined.
TOPPING 7. Spoon batter into cupcake liners until three-quarters full. Bake for
Blanched wolfberries 20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
Icing (confectioner’s) sugar
(optional) 8. Remove cupcakes from tray and place on a wire rack to cool
completely.
9. Top with remaining wolfberries. Dust some icing sugar over cupcakes
if desired.

85
 Plain (all-purpose) flour 225 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(8 oz) 2. Sift flour, baking soda, cinnamon, clove and salt into a bowl.
Baking soda ½ tsp Set aside.
Ground cinnamon ½ tsp 3. Combine oil and sugar in a mixing bowl and beat on medium speed.
Ground clove ½ tsp Add vanilla extract and mix well.
Salt ½ tsp 4. Add eggs and continue beating until well combined.
Vegetable oil 150 ml (5 fl oz) 5. Add soy milk and half the flour mixture prepared in step 2. Mix well
Sugar 200 g (7 oz) before adding the remaining flour mixture. Stop immediately once all
the flour has been mixed well into the batter.
Vanilla extract 1 tsp
6. Fold in shredded carrots and peas with a spatula.
Eggs 2
Soy milk (unsweetened) 4 Tbsp 7. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes.
Shredded carrots 220 g
8. Remove from the oven and leave cupcakes in the muffin tray for
(7⅘ oz)
5 minutes.
Frozen peas 80 g (2⅘ oz)
9. Remove cupcakes from tray and place on a wire rack to cool
completely before serving.
TOPPING 10. Top cupcakes with a spoonful of plain yoghurt.
Plain yoghurt

Note

• For a more savoury experience, increase amount of salt to 1 tsp.

• You may use cake flour here for a lighter texture.
• For an even healthier option, replace a portion (or all) of the plain flour with
wholemeal flour. The texture will be harder, so you will need to increase the
amount of soy milk up to 90 ml (3 fl oz / ⅜ cup).

86
I came up with these carrot and pea cupcakes at the spur of the moment, grabbing
whatever I had in the fridge. I was desperate to get the kids to eat their vegetables!
The cupcakes use neither butter nor cow’s milk, and are perfect for the lactose-
intolerant. These are great at any time of the day and they taste surprisingly good!
They are wonderfully nutritious when served with plain yoghurt.
 Plain (all-purpose) flour 375 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(13 oz)
2. Sift flour, baking powder and baking soda into a bowl. Mix sugar and
Baking powder 1½ tsp salt into the flour mixture. Set aside.
Baking soda ½ tsp 3. Prepare buttermilk mixture. Combine butter and egg in a bowl.
Sugar 140 g (5 oz) Stir with a whisk. Add buttermilk, milk, vanilla extract, lemon rind
and lemon essential oil. Continue to whisk until everything is well
Salt ¼ tsp
incorporated.
Unsalted butter 65 g (2⅓ oz),
4. Slowly add buttermilk mixture into flour mixture prepared in step 2.
melted Whisk until batter is well blended and moist.
Egg 1, lightly beaten
5. Spoon batter into cupcake liners until two-thirds full. Drop
Buttermilk (page 20) 125 ml 1 raspberry, 1 blueberry and 1 blackberry into each cupcake liner.
(4 fl oz / ½ cup)
6. Bake for 20–25 minutes. Remove from oven and let cupcakes
Full cream milk 125 ml sit in muffin tray for 5 minutes.
(4 fl oz / ½ cup)
7. Remove cupcakes from tray and place on a wire rack to cool
Vanilla extract 1 tsp completely before frosting.
Lemon rind grated from 8. Using the back of a spoon, spread whipped topping cream over
½ lemon cupcakes. Top with raspberries, blueberries and blackberries.
Lemon essential oil 5 drops
Fresh raspberries 12
Fresh blueberries 12
Fresh blackberries 12

TOPPING
Whipped topping cream
(page 159)
Fresh raspberries
Fresh blueberries
Fresh blackberries

88
This is the ever popular lemon-scented
cupcakes, but made really special with
the use of mixed berries. The cupcakes
have a soft and delicate texture, and
the juicy berries simply explode in your
mouth with every bite! Dedicated to
my good friend, Sius, who believes
in eating and living well.
I exercise regularly to stay fit and believe in eating right, but nonetheless,
I still need my cupcake fix! So, I have combined three of my favourite
healthy foods here–sweet potato, cranberries and tofu–to give
you this unusual but great tasting cupcake!
Sweet potatoes 300 g (10½ oz) 1. Steam sweet potatoes. When done, remove the skin and mash.
Set aside.
Plain (all-purpose) flour 100 g
(3½ oz) + 1 Tbsp for sifting 2. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
over dried cranberries 3. Whisk flour, baking powder, baking soda, salt, cinnamon
Baking powder 1 tsp and ginger into a bowl. Set aside.
Baking soda 1 tsp 4. Cream butter in an electric mixer for a few minutes. Gradually
Salt ½ tsp add sugar and continue to beat until well combined.
Ground cinnamon 1 tsp 5. Add eggs and beat until mixture is well blended, light and fluffy.
Ground ginger ½ tsp 6. Add flour mixture prepared in step 3. Continue to beat until well
Unsalted butter 125 g (4½ oz) mixed. Stop immediately once all the flour has been mixed well
into the batter.
Sugar 100 g (3½ oz)
7. Add mashed sweet potatoes and soy milk. Mix well.
Eggs 2, lightly beaten
8. Sift 1 Tbsp flour over cranberries. Using a spatula, fold cranberries
Soy milk (unsweetened)
into the batter.
2 Tbsp
9. Spoon batter into cupcake liners until two-thirds full. Bake for
Dried cranberries 100 g
20–25 minutes. Remove from oven and let cupcakes sit in
(3½ oz) muffin tray for 5 minutes.
10. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
TOPPING
Tofu frosting (page 165) 11. Dip cupcakes into tofu frosting and top with cranberries.
Alternatively, serve cupcakes as they are with tofu frosting on the
Dried cranberries side, garnished with cranberries.

Note
• The sweet potatoes are a treat by themselves already, so you may reduce the
amount of sugar to 50 g (1⅔ oz) if desired.

91
go green cupcakes 94
apple cinnamon cupcakes 96
teh si cupcakes 99
milo cupcakes 100
horlicks cupcakes 102
kaya surprise cupcakes 104
spiced mocha madness 106
ginger bro cupcakes 108
yummy orange cardamom cupcakes 110
lemon grass cupcakes 113
 Self-raising flour 175 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(6¼ oz)
2. Sift flour, green tea powder and salt together in a bowl. Set aside.
Green tea powder 2 tsp
3. Beat sugar, oil and eggs in an electric mixer until smooth.
Salt a pinch Add vanilla extract.
Caster sugar 125 g (4½ oz)
4. Gradually add flour mixture prepared in step 2, alternating with
Vegetable oil 125 ml milk. Do not overbeat–stop immediately once everything has been
(4½ fl oz / ½ cup) well combined.
Eggs 2, large 5. Gently fold in azuki beans using a spatula.
Vanilla extract 1 tsp 6. Spoon batter into cupcake liners until three-quarters full. Bake for
Full cream milk 4 Tbsp 20–25 minutes or until a toothpick inserted into the centre of cakes
comes out clean. Remove from oven and let cupcakes sit in muffin
Canned azuki beans 100 g tray for 5 minutes.
(3½ oz), drained
7. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
TOPPING 8. Slather a thick layer of mascarpone frosting on top of cupcakes
Mascarpone frosting and dust over green tea powder. Serve with a dollop of azuki beans
(page 150) if desired.
Green tea powder
Azuki beans (optional) Note

• Some canned azuki beans can be overly sweet. Reduce the amount of caster
sugar to 100 g (3½ oz) if desired.

94
Green tea and azuki beans are staples of the Asian culinary experience.
This perennial favourite pair is combined in a cupcake and made
extra special with mascarpone frosting!
Did I say that green tea is chock-full of antioxidants?
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Brown sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten brown sugar and continue to beat until well combined.

Self-raising flour 125 g 3. Add eggs and beat until mixture is well blended, light and fluffy.
(4½ oz) + 1 Tbsp for 4. Add flour and cinnamon. Continue to beat until well mixed. Stop
sifting over apples immediately once all the flour has been mixed well into the batter.
Ground cinnamon 2 tsp 5. Sift 1 Tbsp self-raising flour over apples. Using a spatula, fold
Dessert apples 2, one of chopped apples into batter.
them cored and roughly 6. Spoon batter into cupcake liners until three-quarters full. Arrange
chopped, the other cored 2–3 apple slices on top. Bake for 20–25 minutes. Remove from
and thinly sliced oven and let cupcakes sit in muffin tray for 5 minutes.
7. Remove cupcakes from tray and place on a wire rack to cool.
GLAZE 8. Meanwhile, prepare glaze. Use a brush to mix apricot glaze with hot
Apricot glaze 3 Tbsp water until they combine and mixture is of spreadable consistency.
While cupcakes are still warm, spread a thin layer of apricot glaze
Hot water 1½ Tbsp
on top.

Note

• To prevent apples from browning, soak apples in lightly salted water for about
5 minutes and dry on paper napkins before using.
• No apricot glaze? No problem! Just use apricot jam–pass it through a sieve
before mixing with hot water.

96
This is a healthy dessert that is enjoyed by both young and old.
Use crunchy red apples for the best results. The sheen from
the apricot glaze makes these cupcakes irresistibly appetising!
 Teh si is a popular drink in Singapore.
It is made with strong black tea and has
milk added to it. The tea tastes rich,
as we use evaporated and condensed
milk–lots of it too! I have suggested
a tantalising spice mix here to make
this cupcake thoroughly exotic!
Tea bags (preferably strong 1. Place tea bags in boiling water in a small pot and let it simmer for
black tea) 2 5 minutes. Add milk and evaporated milk and let it simmer over
medium heat for another 5 minutes so that it reduces a bit.
Boiling water 100 ml Remove from heat and set aside.
(3½ fl oz)
2. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Full cream milk 4 Tbsp + more
if desired 3. Cream butter in an electric mixer for a few minutes. Gradually add
brown sugar and continue to beat until well combined.
Evaporated milk 4 Tbsp
Unsalted butter 125 g (4½ oz) 4. Add eggs and beat until mixture is well blended, light and fluffy.

Brown sugar 125 g (4½ oz) 5. Add salt and, if using, cinnamon and nutmeg. Mix well.
Eggs 2, lightly beaten 6. Add flour and continue to beat until well mixed. Stop immediately
Salt a pinch once all the flour has been mixed well into the batter.

Ground cinnamon (optional) 7. Discard tea bags and add milk tea to batter. Mix well.
½ tsp 8. Spoon batter into cupcake liners until three-quarters full. Bake for
Ground nutmeg (optional) 20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
½ tsp
Self-raising flour 150 g 9. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
(5⅓ oz)
10. Top cupcakes with desired frosting and garnish with cinnamon sugar
if desired.
TOPPING
Whipped Topping cream Note
(page 159) or vanilla
• If you like chai or Masala tea, consider adding the following in place of ½ tsp
buttercream (page 154)
cinnamon and ½ tsp nutmeg: A pinch of salt, a pinch of ground cardamom,
or condensed milk glaze
½ tsp ground white pepper, ½ tsp ground cinnamon, ½ tsp ground ginger,
(page 162)
1 tsp ground clove (go easy on this one), 1 tsp nutmeg.
Cinnamon sugar (optional)
½ tsp ground cinnamon
mixed with 2 tsp
caster sugar

99
 Self-raising flour 100 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(3½ oz) You may also bake the cupcakes in oven-safe mugs.
Milo powder 4 Tbsp 2. Sift flour and milo together in a bowl. Set aside.
Unsalted butter 125 g (4½ oz) 3. Cream butter in an electric mixer for a few minutes. Gradually add
Brown sugar 125 g (4½ oz) brown sugar and continue to beat until well combined.
Eggs 2, lightly beaten 4. Add eggs and beat until mixture is well blended, light and fluffy.
Evaporated milk 4 Tbsp 5. Add flour and milo mixture prepared in step 2. Continue to beat until
well mixed. Stop immediately once all the flour has been mixed well
into the batter.
TOPPING
6. Add evaporated milk. Stir to mix well.
Whipped topping cream
(page 159) 7. Spoon batter into cupcake liners or mugs until three-quarters full.
Bake for 20–25 minutes. Remove from oven and let cupcakes sit in
Milo powder muffin tray for 5 minutes, then remove cupcakes from tray and place
Mini marshmallows on a wire rack to cool completely before frosting. If using mugs, allow
cupcakes to cool completely before frosting.
8. Gently spread a thick layer of whipped topping cream on top of
cupcakes. Sift some milo powder over topping cream and garnish
with mini marshmallows.

Note

• For a more intense Milo kick, increase the amount of Milo powder to 6 Tbsp!

100
Milo is a chocolate-malt beverage that is enjoyed around the world.
Kids and adults will totally love this!
 Horlicks powder 160 g 1. Prepare a steamer or use a wok filled with enough boiling water.
(5⅔ oz) 2. Sift Horlicks powder, flour and baking powder together in a bowl.
Plain (all-purpose) flour 180 g Set aside.
(6⅓ oz)
3. Cream butter in an electric mixer for a few minutes. Gradually add
Baking powder 2 tsp sugar and continue to beat until well combined.
Unsalted butter 300 g
4. Add eggs and beat until mixture is well blended, light and fluffy.
(10½ oz)
Caster sugar 100 g (3½ oz) 5. Add condensed milk and continue to beat until smooth.

Eggs 4, lightly beaten 6. Using a spatula, fold in Horlicks flour mixture prepared in step 2.
Sweetened condensed milk 7. Spoon batter into waxed paper liners until two-thirds full. Place
200 ml (6¾ fl oz) waxed liners on a plate. Cover with a sheet of aluminium foil and
steam for 15–20 minutes.
Jam of choice to taste
8. Serve with a side of your favourite jam.

Note

• Covering the batter with aluminium foil before steaming prevents steam or
condensation from coming into contact with the cupcakes. Be careful, however,
to leave enough space between the aluminium foil and paper liners, or the
batter will not rise properly and the cupcakes will collapse.
• If you like Horlicks, increase the amount to 180 g (6⅓ oz) for a stronger taste.

102
 I present this steamed cupcake at the request of my good friend, Emily, who loves Horlicks since
she was a kid living in Malaysia. In this recipe, Horlicks, a malted milk drink, is combined with the
comforting and humble condensed milk. The resultant cakes are moist without being too sweet.
They are easy to make and can be enjoyed anytime.
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Light brown sugar 150 g 2. Cream butter in an electric mixer for a few minutes. Gradually add
(5⅓ oz) brown sugar and continue to beat until well combined.
Eggs 3, lightly beaten 3. Add eggs and beat until mixture is well blended, light and fluffy.
Vanilla extract 1 tsp 4. Add vanilla extract and salt. Mix well.
Salt a pinch
5. Add flour and nutmeg. Continue to beat until well mixed. Stop
Self-raising flour 150 g immediately once all the flour has been mixed well into the batter.
(5⅓ oz)
6. Add heavy cream if using and mix well.
Ground nutmeg 2 tsp
7. Spoon batter into cupcake liners until three-quarters full. Bake for
Heavy cream (optional) 25 minutes or until cupcakes are golden brown and a toothpick
3 Tbsp inserted into the centre of cakes comes out clean. Remove from
oven and let cupcakes sit in muffin tray for 10 minutes.

KAYA MOUSSE 8. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
Topping cream 150 g (5⅓ oz)
9. Prepare kaya mousse. In a chilled metal bowl, whisk topping cream
Coconut rum (optional) 1 Tbsp
at high speed until stiff peaks form. Stir in coconut rum if using.
Kaya 150 g (5⅓ oz), at room
10. Using a spatula, mix a small portion of cream with kaya. When well
temperature combined, add remaining cream and mix well. Add less cream if you
prefer a thicker mousse.
11. Pipe kaya mousse over the cupcakes and serve.

104
 This cupcake was inspired by my friend, Bryan, who loves kaya on toast.
Kaya is a pandan-flavoured jam made from coconut cream and eggs. This sweet
creamy spread is often eaten with bread or toast. In the olden days, kaya was
laboriously cooked over slow fire. These days, kaya is available in supermarkets
and speciality bakeries. In this recipe, the warm nutmeg cupcakes paired with
rum-flavoured kaya mousse is an intoxicatingly Asian inspiration!
 Plain (all-purpose) flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz)
2. Sift flour, baking powder, baking soda and spice mix together.
Baking powder 1 tsp Use a hand-held whisk to blend everything together.
Baking soda 1 tsp 3. Melt chocolate in a bowl placed over simmering water. Remove from
Semi-sweet chocolate heat when fully melted. Set aside.
couverture 75 g (2⅔ oz) 4. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g brown sugar and continue to beat until well combined.
(4½ oz), softened
5. Add eggs and beat until mixture is well blended, light and fluffy.
Light brown sugar 125 g
(4½ oz) 6. Add vanilla extract, salt and coffee. Mix until well combined.
Eggs 2 7. Add flour mixture prepared in step 2 and continue to beat. Combine
with heavy cream. Stop immediately once all the flour and cream
Vanilla extract 1 tsp
have been mixed well into the batter.
Salt a pinch
8. Using a spatula, fold in melted chocolate.
Coffee granules 1 Tbsp,
dissolved in 2 Tbsp 9. Spoon batter into cupcake liners until two-thirds full. Bake for
hot water 25 minutes or until a toothpick inserted into the centre of cakes
comes out clean. Remove from oven and transfer cupcakes to a
Heavy cream 4 Tbsp wire rack to cool completely before frosting.
10. Spread a generous layer of dark chocolate ganache on top of
cupcakes. For an extra sweet treat, break some chocolate crumble
SPICE MIX candy over the ganache.
Ground ginger 1½ tsp
Ground cinnamon 1 tsp
Ground nutmeg a pinch
Ground clove a pinch

TOPPING
Dark chocolate ganache
(page 146)
Chocolate crumble candy
(optional)

106
 These spiced cupcakes are perfect for Christmas and any
other time of the year! You will appreciate the spicy sensation
in these cupcakes. Be generous with the nutmeg and clove.
 Self-raising flour 150 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(5⅓ oz) 2. Combine flour, salt, ground ginger and nutmeg in a bowl and whisk to
Salt a pinch combine well.
Ground ginger 1½ tsp 3. Cream butter in an electric mixer for a few minutes. Gradually add
Ground nutmeg 1 tsp dark brown sugar and continue to beat until well combined.
Unsalted butter 125 g (4½ oz) 4. Add eggs and beat until mixture is well blended, light and fluffy.
Dark brown sugar 125 g 5. Add vanilla extract, sour cream or yoghurt, and grated ginger.
(4½ oz) Mix well.
Eggs 2, lightly beaten 6. Add flour mixture prepared in step 2 and continue to beat until
Vanilla extract 1 tsp well mixed. Stop immediately once all the flour has been mixed well
into the batter.
Sour cream or plain yoghurt
2 Tbsp 7. Using a spatula, fold in crystallised ginger and walnuts.
Grated ginger 1 tsp 8. Spoon batter into cupcake liners until three-quarters full. Bake for
Crystallised ginger 2 Tbsp, 20–25 minutes. Remove from oven and let cupcakes sit in muffin
chopped tray for 5 minutes.
Walnuts 4 Tbsp, roughly 9. Remove cupcakes from tray and place on a wire rack to cool
chopped completely before frosting.
10. Frost cupcakes as desired. Top with store-bought ginger cookies and
crystallised ginger.
TOPPING
Lemon-flavoured cream cheese
frosting (page 149) or
lemon-flavoured royal icing
(page 158)
Store-bought gingernut cookies
Crystallised ginger

108
I have put a new spin on the traditional gingerbread cupcakes with
the addition of walnuts and crystallised ginger. These can be eaten
anytime of the year, not just during the festive season!
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Light brown sugar 150 g 2. Cream butter in an electric mixer for a few minutes. Gradually add
(5⅓ oz) brown sugar and continue to beat until well combined.
Eggs 3, lightly beaten 3. Add eggs and beat until mixture is well blended, light and fluffy.
Orange zest grated from 4. Add orange zest, orange juice, vanilla extract and salt. Mix well.
1 orange
5. Add flour and cardamom or cardamom essential oil. Continue to beat
Orange juice from 1 orange,
until well mixed. Stop immediately once all the flour has been mixed
pulp reserved if desired
well into the batter.
Vanilla extract 1 tsp
6. Add milk if using and mix well.
Salt a pinch
7. Spoon batter into cupcake liners until three-quarters full. Bake for
Self-raising flour 150 g 20–25 minutes. Remove from oven and let cupcakes sit in muffin
(5⅓ oz) tray for 5 minutes.
Ground cardamom 2 tsp or
8. Remove cupcakes from tray and place on a wire rack to cool
cardamom essential oil
completely before frosting.
5–7 drops
Full cream milk (optional) 9. Garnish with a dollop of custard cream. Alternatively, spoon orange
2 Tbsp glaze or condensed milk glaze over the cupcakes.

Note
TOPPING • If using ground cardamom, grind it fresh from pods for the best flavour. Split
Custard cream (page 157) or open 10 pods and discard the husks. Grind the seeds with a pestle and mortar.
orange glaze (page 164) This should yield 2 tsp ground cardamom.
or condensed milk glaze
(page 162)

110
 Cardamom is an exotic spice often used in India, Bhutan and the Nordic
countries. Green cardamom (as opposed to black or brown) tends to be
prized among those in the know, and its sweet resinous aroma is suitable for
making desserts. But in the interest of convenience and efficiency, cardamom
essential oil is best, while ground cardamom is a good alternative to pounding
fresh cardamom. The imaginative combination of orange and cardamom makes
these cupcakes thoroughly enjoyable for afternoon tea or post-dinner dessert!
Lemon grass is naturally sweet, uplifting and lightly citrusy. It is typically
used in Asian cooking for curries, teas and soups. I have paired these
lemon grass cupcakes with coconut cream to make them gorgeously
delicious. I like to use lemon grass essential oil as it is so convenient,
and the aroma and taste are so intense despite adding only a few drops!
Coconut milk 100 ml 1. Prepare lemon grass-infused coconut milk. Combine coconut milk
(3⅓ fl oz) and lemon grass essential oil or essence. Stir well and set aside.
Lemon grass essential oil or 2. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
essence 5–10 drops
3. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g (4½ oz) sugar and continue to beat until well combined.
Caster sugar 125 g (4½ oz)
4. Add eggs and beat until mixture is well blended, light and fluffy.
Eggs 2, lightly beaten
5. Add flour and continue to beat until well mixed. Stop immediately
Self-raising flour 150 g once all the flour has been mixed well into the batter.
(5⅓ oz)
6. Add lemon grass-infused coconut milk, vanilla extract and salt.
Vanilla extract ½ tsp
Mix well.
Salt a pinch
7. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
TOPPING
8. Remove cupcakes from tray and place on a wire rack to cool
Vanilla buttercream (page 154) completely before frosting.
Desiccated coconut 9. Top cupcakes with vanilla buttercream and sprinkle with a generous
Store-bought nata de coco amount of desiccated coconut. Garnish with cubes of store-bought
nata de coco.

Note
• This is an alternative way to prepare lemon grass-infused coconut milk: Add
1 stalk of lemon grass into 125 ml (4 fl oz / ½ cup) coconut milk in a saucepan.
Bring to a slow boil and let it simmer for 3–5 minutes over low heat. Transfer to
a blender and pulse for 30 seconds. Strain and let it cool before use.

113
brandy raisin cupcakes 116
pina colada cupcakes 118
yo dudes 120
almond dream cupcakes 123
gold rush cupcakes 124
oranginal sin 126
ye ye stout cupcakes 128
choya chill 130
pimm’s no. 1 cup 132
james bond cupcakes 135
mojito calling 136
screwdriver cupcakes 138
pear and port cupcakes 140
hot and dirty go pop 142
 Dried raisins 75 g (2⅔ oz) 1. Soak raisins in brandy overnight or for at least 2–3 hours.
Brandy 4 Tbsp 2. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Unsalted butter 125 g (4½ oz) 3. Cream butter in an electric mixer for a few minutes. Gradually add
Caster sugar 125 g (4½ oz) sugar and continue to beat until well combined.
Eggs 2, lightly beaten 4. Add eggs and beat until mixture is well blended, light and fluffy.
Self-raising flour 150 g 5. Add flour and continue to beat until well mixed. Stop immediately
(5⅓ oz) + 1 Tbsp for once all the flour has been mixed well into the batter.
sifting over raisins 6. Sift 1 Tbsp self-raising flour over brandied raisins. Using a spatula,
fold brandy-soaked raisins into the batter.
BRANDY SYRUP 7. Spoon batter into cupcake liners until three-quarters full. Bake for
20 minutes. Remove from oven.
Brandy 5 Tbsp
Light brown sugar 2 tsp 8. While cupcakes are baking, prepare brandy syrup. Simmer brandy
and sugar in a saucepan for about 5 minutes until mixture thickens
and is reduced slightly.
TOPPING
9. Upon removal of the cupcakes from the oven, use a toothpick to
Rose-scented no-bake pierce several holes in cupcakes. Using a teaspoon, drizzle brandy
meringue (page 167) syrup over cupcakes.
10. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.
11. Pipe rose-scented no-bake meringue over cupcakes.

Note

• For a more intense alcoholic flavour, instead of brandy syrup, omit the sugar and
heating, and just use brandy. This is more lethal, and I certainly approve of it!

116
These cupcakes are easy to make, yet they are totally desirable. Guests and
future in-laws will be suitably impressed with them, especially when you top
the cupcakes with the fragrant rose-scented no-bake meringue.
Be warned, people will be clamouring for these babies!
 Unsalted butter 100 g (3½ oz) 1. Preheat oven to 190°C (375°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.

Coconut cream 125 ml 3. Add eggs and beat until mixture is well blended, light and fluffy.
(4 fl oz / ½ cup) 4. Add coconut cream and rum. Mix well.
Coconut-flavoured rum 2 Tbsp
5. Add flour and cornflour. Continue to beat until well mixed. Stop
+ more to drizzle over immediately once all the flour has been mixed well into the batter.
baked cupcakes
Self-raising flour 150 g 6. Sift 1 Tbsp self-raising flour over pineapples. Using a spatula, fold
pineapples into the batter.
(5⅓ oz) + 1 Tbsp for
sifting over pineapples 7. Spoon batter into cupcake liners until three-quarters full. Bake for
20 minutes. (Watch the oven to ensure that cupcakes are not over
Cornflour (cornstarch) 1 tsp
baked. The cupcakes should appear light yellow and dry.)
Canned pineapples 100 g
(3½ oz), drained and 8. Remove cupcakes from the oven and place a wire rack to cool
completely before frosting.
cubed
9. Using a toothpick, pierce several holes in the cupcakes and drizzle
over with some coconut-flavoured rum.
TOPPING 10. Top with coconut-rum frosting. Use the back of a spoon to spread
Coconut-rum frosting frosting evenly over cupcakes.
(page 166)

118
These are perfect sweets on a hot afternoon, especially after a
dip in the pool. Or if you are missing the tropics or the beach,
these are the cupcakes you will want to make. They are fun,
frivolous, great for parties and yummy!
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.
Vanilla extract 1 tsp 3. Add eggs and beat until mixture is well blended, light and fluffy.
Salt a pinch 4. Add vanilla extract and salt. Mix well.
Self-raising flour 150 g 5. Add flour and continue to beat until well mixed. Stop immediately
(5⅓ oz) once all the flour has been mixed well into the batter.
Beer 125 ml (4 fl oz / ½ cup) 6. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
TOPPING
7. Remove cupcakes from tray and place on a wire rack to cool.
Salted cream cheese frosting
(page 149) 8. Using a toothpick, pierce several holes in the cupcakes while they
are still warm. Drizzle beer over cupcakes. Cool completely before
Mini pretzels
frosting.
9. Pipe swirls of salted cream cheese frosting on top of cupcakes. Top
with mini pretzels. And don’t forget the cold beer in an iced mug!

Note

• If you are generous with the beer, consider using foil-laminated liners as these
will hold the beer better.

120
 Best consumed during a football game or when testosterones are called for! Can’t get
enough of the beer taste? Choose darker coloured beers and lagers that have a stronger
flavour and a higher alcohol content, although they may also be a bit more bitter.
Drench (I mean drizzle!) the baked cupcakes with beer! Don’t drink and drive though.
 I particularly like the comforting and slightly sweet taste
of almond. And Amaretto, being almond-flavoured liqueur,
makes it extra special! So baking these Almond Dream
cupcakes was a natural choice for me.
Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with foil-laminated
cupcake liners.
Caster sugar 125 g (4½ oz)
Eggs 2, lightly beaten 2. Cream butter in an electric mixer for a few minutes. Gradually add
sugar and continue to beat until well combined.
Vanilla extract ½ tsp
Almond essence 1 tsp 3. Add eggs and beat until mixture is well blended, light and fluffy.

Self-raising flour 125 g 4. Add vanilla extract and almond essence. Mix well.
(4½ oz) 5. Add flour and continue to beat until well mixed. Stop immediately
Amaretto 2 Tbsp + more for once all the flour has been mixed well into the batter.
drizzling over cupcakes 6. Add Amaretto and mix well.
7. Spoon batter into cupcake liners until three-quarters full. Bake for
TOPPING 20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
Whipped topping cream
(page 159) 8. Remove cupcakes from tray and place on a wire rack to cool.
Toasted almond flakes or 9. Using a toothpick, pierce several holes in the cupcakes while they
cornflakes are still warm. Drizzle Amaretto over the cupcakes. Cool completely
before frosting.
10. Spoon whipped topping cream over the cupcakes. Garnish with
toasted almond flakes. Alternatively, use cornflakes if you do not
have almond flakes in your kitchen.

Note

• If you are generous with Amaretto, consider using foil-laminated liners as these
will hold the liqueur better.
• For almond fans, there are two things you can do to up the ante on these
cupcakes. Firstly, consider adding 3 Tbsp almond meal into the self-raising
flour. This way, you can get up to 15 cupcakes, depending on the size of the
cupcake liners, as well as a denser texture. Secondly, fold 50 g (1⅔ oz) almond
flakes into the batter if desired. This adds crunchiness and extra nuttiness.

123
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.
Orange oil 1 tsp or orange 3. Add eggs and beat until mixture is well blended, light and fluffy.
essential oil 5 drops 4. Add orange oil or essential oil, juice and zest. Mix well.
Orange juice from ½ orange
5. Add flour and continue to beat until well mixed. Stop immediately
Orange zest grated from once all the flour has been mixed well into the batter.
½ orange
6. Add orange liqueur and mix well.
Self-raising flour 125 g
(4½ oz) 7. Spoon batter into cupcake liners until three-quarters full. Bake for
Orange liqueur (Grand Marnier) 20–25 minutes. Remove from oven and let cupcakes sit in muffin
2 Tbsp + more for tray for 5 minutes.
drizzling 8. Remove cupcakes from tray and place on a wire rack to cool.
9. Using a toothpick, pierce several holes in the cupcakes while they are
still warm. Drizzle orange liqueur over the cupcakes. Cool completely
TOPPING before frosting.
Vanilla-orange liqueur 10. Pipe a dollop of vanilla-orange liqueur buttercream on top of
buttercream (page 154) or cupcakes. Garnish buttercream with a flake of edible gold paper
orange glaze (page 164) if desired. Alternatively, spoon orange glaze over and garnish with
flakes of edible gold paper.
Edible gold paper (optional)

124
 To many Asians, orange symbolises abundance, gold and wealth,
making these cupcakes particularly appropriate for festive occasions.
The gold flakes add a touch of opulence to the cupcakes.
 Self-raising flour 125 g 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz)
2. Sift flour and cocoa powder together. Set aside.
Cocoa powder 2 Tbsp
3. Cream butter in an electric mixer for a few minutes. Gradually add
Unsalted butter 125 g (4½ oz) dark brown sugar and continue to beat until well combined.
Dark brown sugar 125 g
4. Add eggs and beat until mixture is well blended, light and fluffy.
(4½ oz)
Eggs 2 5. Add vanilla extract, orange oil or essential oil, liqueur and zest.
Mix well.
Vanilla extract 1 tsp
6. Add flour and cocoa mixture prepared in step 2. Continue to beat
Orange oil 1 tsp or orange
until well mixed. Stop immediately once all the flour has been mixed
essential oil 5 drops well into the batter.
Orange liqueur (Grand Marnier)
2 Tbsp 7. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin
Orange zest grated from tray for 5 minutes.
1 orange
8. Remove cupcakes from tray and place on a wire rack to cool
completely before frosting.

TOPPING 9. Spread a thick layer of orange liqueur-flavoured chocolate ganache

on top of cupcakes. Sprinkle orange zest randomly over the ganache
Orange liqueur-flavoured before serving.
chocolate ganache
(page 146)
Note
Orange zest
• For a more chocolaty taste, add up to 3 Tbsp cocoa powder, or add 2 Tbsp mini
chocolate chips. Fold in the chips after step 6 with the help of a spatula.

126
 A wonderful combination of sweet
orange and seductive dark chocolate makes
for a nice ending to a romantic dinner.
Orange liqueur adds to the decadence and
makes the cupcakes more irresistible!
 Cocoa powder 4 Tbsp 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Plain (all-purpose) flour 160 g 2. Sift cocoa powder, flour, baking soda and salt together. Combine
(5⅔ oz) mixture with sugar in a bowl and mix well using a hand-held whisk.
Baking soda ½ tsp Set aside.

Salt a pinch 3. Cream butter in a separate bowl. Add stout and vanilla extract.
Mix well.
Caster sugar 225 g (8 oz)
Unsalted butter 65 g (2⅓ oz), 4. Add eggs and sour cream or yoghurt. Continue to beat until
well combined and smooth.
softened
Stout ½ can or 165 ml 5. Add flour mixture prepared in step 2 and continue to beat until all
(5⅔ fl oz) (Save the the ingredients are well blended.
remaining stout to 6. Spoon batter into cupcake liners until three-quarters full. Bake for
make the glaze) 20–25 minutes. Remove from oven and let cupcakes sit in muffin
Vanilla extract 1 tsp tray for 5 minutes.

Eggs 2, lightly beaten 7. Remove cupcakes and place on a wire rack to cool. Cool completely
before frosting.
Sour cream or heavy cream
4 Tbsp 8. Dunk cupcakes in stout glaze before serving. Alternatively,
top with stout buttercream or, for something really decadent,
whisky buttercream.
TOPPING
Stout glaze (page 162)
or stout buttercream
(page 154) or whisky
buttercream (page 154)

128
 My late grandfather (Ye Ye) was a carpenter
and he loved having stout over his meals.
He also had a sweet tooth. Whenever
I make these cupcakes, I think of how much
I miss him. I’m sure he would love these
cupcakes if he were still around.
 MASCARPONE CHEESE FILLING MASCARPONE CHEESE FILLING
Eggs 2, yolks and whites 1. In a bowl, beat egg yolks and half the sugar until pale and fluffy.
separated Add mascarpone cheese and ensure that all is well combined.
Caster sugar 80 g (2⅘ oz) (You may use a paddle attachment to do this if using a cake mixer.)

Mascarpone cheese 250 g 2. Using an electric mixer fitted with a whisk attachment, whip heavy
(9 oz) cream in a chilled metal bowl until stiff peaks form. You can also
place the chilled metal bowl over a bigger bowl filled with ice cubes.
Heavy cream 100 g (3½ oz)
3. Using a spatula, fold whipped heavy cream into mascarpone mixture
prepared in step 1.
ASSEMBLY
4. Beat egg whites and remaining sugar in an electric mixer on high
Green tea powder 3 tsp + more speed until glossy and soft peaks form. Fold into mixture prepared
for garnishing in step 3.
Hot water 100 ml (3⅓ fl oz)
Choya 4–6 Tbsp ASSEMBLY
Store-bought finger sponge 5. Prepare Choya-green tea. Dissolve 3 tsp green tea powder in hot
biscuits 12, each broken water. Combine with Choya and stir to mix well.
into 2–3 pieces 6. Spoon 1 Tbsp mascarpone cheese filling into a cup or ramekin.
7. Dip a piece of finger sponge biscuit into Choya-green tea and arrange
on top of mascarpone cheese filling.
8. Top with another layer of mascarpone cheese filling and dust green
tea powder over.
9. Repeat steps 7–8 until cup or ramekin is full.
10. Chill in the refrigerator for at least 30 minutes before serving.

Note

• When whisking egg whites, I recommend using a cake mixer with a whisk
attachment.

130
 Choya is a Japanese plum liqueur that I simply
adore, and very often I will have it while sitting by
my balcony overlooking the city. It relaxes me
and puts me in a good mood.

I have incorporated Choya with green tea

to give you this sensational dessert. Be sure to
make extra for your guests and loved ones, as
one is never enough! This is a no-bake alcoholic
dessert, which is really simple to assemble,
and best eaten with a spoon.
 Butter 125 g (4½ oz) 1. Prepare Pimm’s jelly a day in advance. Preheat oven to
Light brown sugar 125 g 180°C (350°F). Line muffin tray with cupcake liners.
(4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually
Eggs 2, lightly beaten add sugar and continue to beat until all the sugar has blended
into the butter.
Orange oil 1 tsp or orange
essential oil 5 drops 3. Add eggs and beat until everything is well blended, such that it is
now light and fluffy.
Pimm’s liqueur 3 Tbsp + more
for garnishing 4. Mix in orange oil or essential oil and liqueur.
Self-raising flour 125 g (4½ oz) 5. Add flour and continue to beat until well mixed. Stop immediately
once all the flour has been mixed well into the batter.
PIMM’S JELLY
6. Spoon batter into cupcake liners until three-quarters full. Bake for
Strawberries 3, hulled and 20–25 minutes. Remove from oven and let cupcakes sit in muffin
roughly chopped tray for 5 minutes.
Orange 1 segment, roughly 7. Remove cupcakes from tray and place on a wire rack to cool
chopped completely before frosting.
Cucumber 2-cm (1-in) length, 8. Using a toothpick, pierce several holes in the cupcakes while they
roughly chopped are still warm. Drizzle some liqueur over the cupcakes. Cool
completely before frosting.
Peppermint leaf 1, large, roughly
chopped 9. Spread a layer of lemon-mint buttercream over the cupcakes.
Top with Pimm’s jelly, strawberry slices and slivers of cucumber.
Pimm’s liqueur 100 ml Serve with a tall glass of Pimm’s cocktail!
(3⅓ fl oz)
Ice cubes 100 ml (3⅓ fl oz)
PIMM’S JELLY (Prepare a day in advance.)
Gelatine powder 6 tsp or gelatine
1. Prepare Pimm’s cocktail. Put strawberries, orange, cucumber and
sheets 2 or agar agar powder
peppermint leaf in a cocktail mixer. Add Pimm’s and ice cubes, and
5 g (⅙ oz) shake vigorously. Drain into a glass, removing all the pulp. Set aside.
Lemon-lime soda 250 ml
2. Prepare jelly base. Follow packet instructions of gelatine or agar agar
(8 fl oz / 1 cup) powder. Use lemon-lime soda instead of water as liquid for boiling.
Remove from heat when fully dissolved. Add to Pimm’s cocktail and
TOPPING stir well.
Lemon-mint buttercream
3. Pour into plastic moulds of your choice and refrigerate. Once set,
(page 154)
remove jelly from mould and cut into rectangular cubes. The jelly
Pimm’s jelly should be firm and easy to handle. Set aside.
Strawberry slices
Slivers of cucumber
132
Inspired by one of my favourite cocktail drinks, these cupcakes are
perfect for any occasion, or if you simply want to indulge. Topping
it off with Pimm’s-flavoured jelly adds drama and attracts curiosity!
 Dedicated to the man who popularised the ‘shaken, not
stirred’ Martini, these cupcakes bring debonair and style
to new heights! You can use (more) vodka or gin in these
cupcakes if you wish, but Martini Bianco is a must!
Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.
Vanilla extract 1 tsp 3. Add eggs and beat until mixture is well blended, light and fluffy.
Salt a pinch 4. Add vanilla extract and salt. Mix well.
Self-raising flour 125 g 5. Add flour and continue to beat until well mixed. Stop immediately
(4½ oz) once all the flour has been mixed well into the batter.
Vodka 5 Tbsp 6. Spoon batter into cupcake liners until three-quarters full. Bake for
Martini Bianco 2 Tbsp 20–25 minutes. Remove from oven and let cupcakes sit in muffin
tray for 5 minutes.
7. Mix vodka and Martini Bianco in a cup. Using a toothpick,
MARTINI-SPIKED LEMON- pierce several holes in cupcakes and drizzle mixed alcohol over.
FLAVOURED TOPPING Cool completely before frosting.
Vodka 5 Tbsp
8. Spoon a dollop of martini-spiked lemon-flavoured whipped cream
Martini Bianco 2 Tbsp on top and garnish with marinated lemon zest.
Lemon zest long, thin strips
grated from 1 lemon MARTINI-SPIKED LEMON-FLAVOURED TOPPING
Lemon oil ½ tsp or lemon 1. Prepare marinated lemon zest a day ahead. Mix vodka and Martini
essential oil 3 drops Bianco. Soak lemon zest in it overnight.
Whipped topping cream 2. Drain zest. Use zest for garnishing and reserve drained alochol.
1 portion (page 159)
3. Blend drained alcohol and lemon oil or essential oil into whipped
topping cream.

Note

• If you are adventurous, consider mixing 5 Tbsp vodka, 1 Tbsp brandy and
1 Tbsp peach juice (or pineapple juice) for drizzling over the cupcakes.
Reserve some of this cocktail to flavour the whipped topping cream.

135
 Salted pretzels 100–120 g 1. Process pretzels in a blender into powder. Alternatively, place the
(3½ oz–4⅓ oz) pretzels in a resealable plastic bag and crush them into powder using
Unsalted butter 200 g (7 oz) a rolling pin.

Caster sugar 3 Tbsp 2. Melt butter in a saucepan. Stir in crushed pretzels and sugar. Cook
over medium heat and stir until sugar has dissolved. Remove from
Cream cheese 500 g heat and leave to cool for 15 minutes.
(1 lb 1½ oz)
3. When cooled, press 2 Tbsp pretzel mixture into the bottom of each
Icing (confectioner’s) sugar cup in a muffin tray to form a pretzel base. Freeze for at least
100 g (3½ oz) 30 minutes.
Lime zest grated from 3 limes 4. In the meantime, prepare cream cheese mixture. Using an electric
Lime juice 5 Tbsp mixer with a paddle attachment, beat cream cheese on medium
speed for about 3 minutes. Add half the icing sugar and continue to
White rum 3 Tbsp
beat until well combined. Add remaining icing sugar and continue
Heavy cream 350 g (12½ oz) to beat, ensuring that icing sugar is well incorporated. The resultant
mixture should be soft.

TOPPING 5. Combine with lime zest, lime juice and rum.

Mint leaves 6. In a chilled metal bowl, beat heavy cream with a hand-held electric
mixer until stiff peaks form. Fold into cream cheese mixture.
7. Top each pretzel base with cream cheese mixture. Tap tray and
smooth the tops to prevent loosely packed portions. Cover with cling
wrap and freeze for at least 6 hours, preferably overnight.
8. To serve, dip a small knife in hot water and run it around each
cupcake. Invert cupcakes onto a clean surface. Garnish with mint
leaves and serve immediately.

Note

• Lining the muffin tray with cupcake liners will make it easier to remove
these desserts.
• If desired, spoon the cream cheese mixture into a piping bag for piping it
over the pretzel base. This will ensure that the process is neat and tidy.
• The cupcakes are more savoury than sweet. If you prefer a sweeter concoction,
increase the amount of icing sugar to 130 g (4⅔ oz) when preparing cream
cheese mixture.

136
 This is cocktail in a cake, for my friend,
Edmund, who always orders a Mojito whenever
he hits the bars! You can use pretzels or any
salted biscuit for the base. The best thing about
this recipe is that no baking is required!
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.
Caster sugar 125 g (4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually add
Eggs 2, lightly beaten sugar and continue to beat until well combined.
Orange juice from ½ orange 3. Add eggs and beat until mixture is well blended, light and fluffy.
Orange zest grated from 4. Add orange juice, zest and orange oil. Mix well.
½ orange
5. Add flour and continue to beat until well mixed. Stop immediately
Orange oil 1 tsp once all the flour has been mixed well into the batter.
Self-raising flour 125 g 6. Spoon batter into cupcake liners until three-quarters full. Bake for
(4½ oz) 20–25 minutes. Remove from oven and let cupcakes sit in muffin
Vodka 5 Tbsp tray for 5 minutes.
7. Using a toothpick, pierce several holes in cupcakes and drizzle
vodka over.
TOPPING
8. Remove cupcakes from tray and place on a wire rack to cool
Orange-vodka glaze
completely before frosting.
(page 164)
9. Drizzle orange-vodka glaze over cupcakes and top with orange slices.
Orange slices

VARIATIONS
• Caribbean screwdriver cupcakes: Mix 3 Tbsp vodka and 2 Tbsp Malibu
(or coconut rum) for cupcake drizzle. Top with orange buttercream
(page 154). Sprinkle over desiccated coconut before serving.
• California screwdriver cupcakes: Mix 3 Tbsp vodka and 2 Tbsp orange
liqueur (Grand Marnier) for cupcake drizzle. Top with either orange-
vodka glaze (page 164) or orange buttercream (page 154). Garnish
with orange slices and red cherries.
• Power screwdriver cupcakes: Mix 3 Tbsp vodka and 3 Tbsp Coca-Cola
for cupcake drizzle. Top with orange or Coca-Cola buttercream
(page 154).
• Tequila screwdriver cupcakes: Replace vodka with tequila for cupcake
drizzle. Top with tequila-spiked orange glaze (page 164).

138
Eat a cocktail; the perennial alcoholic drink
is presented here as cupcakes, ideal for
a lazy afternoon, party or chichi event.
These cupcakes are simply baked with
orange juice and liqueur. Get creative when
you serve these cupcakes to impress your
guests. Garnish as desired and maybe
serve the cupcakes in tumblers!
 Unsalted butter 125 g (4½ oz) 1. Prepare poached pears at least a day ahead. Preheat oven to
180°C (350°F). Line muffin tray with cupcake liners.
Light brown sugar 125 g
(4½ oz) 2. Cream butter in an electric mixer for a few minutes. Gradually
Eggs 2, lightly beaten add brown sugar and continue to beat until well combined.

Vanilla extract 1 tsp 3. Add eggs and beat until mixture is well blended, light and fluffy.
Ground cinnamon 1 tsp 4. Mix in vanilla extract and ground cinnamon.
Self-raising flour 125 g 5. Add flour and continue to beat until well mixed. Stop immediately
(4½ oz) + 1 Tbsp more once well combined.
for sifting over pears 6. Mix in heavy cream and port syrup until well combined. Sift 1 Tbsp
Heavy cream 2 Tbsp self-raising flour over pears. Using a spatula, fold cubed pears into
Port syrup 2 Tbsp the batter.
7. Spoon batter into cupcake liners until three-quarters full. Bake for
20–25 minutes. Remove from oven and let cupcakes sit in muffin tray
TOPPING for 5 minutes.
Port-infused cream cheese 8. Remove cupcakes from tray and place on a wire rack to cool completely
(page 149) before frosting.
Poached pear slices 9. Pipe a generous amount of port-infused cream cheese on top of
cupcakes. Using a toothpick, secure reserved wedges of poached pears
POACHED PEARS over the frosting.

Green Anjou pears 2, peeled POACHED PEARS (Prepare at least a day in advance.)
and stalks removed
1. Slice off pear bottoms so that they can stand. Half the pears and
Port 250 ml (8 fl oz / 1 cup)
remove cores with a melon scoop. Cut each pear into 8 wedges.
Water 4 Tbsp
2. Add all ingredients except pears in a saucepan. Bring to a boil over
Light brown sugar 30 g (1 oz) high heat, ensuring sugar and ground cinnamon (if using in place of
Cinnamon 1 stick or ground cinnamon stick) are completely dissolved.
cinnamon ¼ tsp 3. Add pears to the boiling mixture. Reduce heat to a simmer. Turn pears
Lemon essential oil 6 drops occasionally. Cook for 30 minutes. If you like the pears softer, cook for
a longer time.
or lemon oil ½ tsp
Salt a pinch 4. Allow pears to cool in poaching liquid (port syrup). Once cooled, remove
cinnamon stick (if using). Keep in an airtight container and refrigerate
overnight. The port syrup can be kept for up to 1 week.
5. Cut 4 wedges of poached pear into cubes for adding to cupcakes.
Leave others whole for topping.

140
 My good friend, Ernest, who has tasted cupcakes across the world and possesses an
unyieldingly scrupulous standard in law (and taste, he professes), insisted I make him
pear and port cupcakes. Dedicated to Ernest, these cupcakes are laborious to make
but they are well worth the effort; they are a sight to behold and divine to the taste buds!
For a non-alcoholic version of this cupcake, substitute raspberry (or mixed berry) tea for
the port. By the way, Ernest convulsed in pleasure when he tasted these cupcakes.
 Unsalted butter 125 g (4½ oz) 1. Preheat oven to 180°C (350°F). Line a 20-cm (8-in) round cake tin
with parchment paper.
Caster sugar 125 g (4½ oz)
Eggs 2, lightly beaten 2. Cream butter in an electric mixer for a few minutes. Gradually add
sugar and continue to beat until well combined.
Orange juice from ½ orange
3. Add eggs and beat until mixture is well blended, light and fluffy.
Orange zest grated from
½ orange 4. Add orange juice, zest, orange oil and peppercorns. Mix well.
Orange oil 1 tsp 5. Add flour and continue to beat until well mixed. Stop immediately
once well combined.
Black peppercorns 1 Tbsp,
finely ground 6. Pour batter into cake tin and bake for 35 minutes or more. Test
doneness with a toothpick inserted into the centre of the cake–the
Self-raising flour 125 g
toothpick should come out clean.
(4½ oz), sifted
7. Remove from the oven and leave cake in tin for 10 minutes.
Vanilla buttercream (page 154)
Remove cake from tin and place on a wire rack to cool completely.
200 g (7 oz)
Vodka 4 Tbsp 8. Once cooled, cut cake into big pieces and crumble into a big bowl.
9. Add half of the vanilla buttercream and vodka into crumbled cake.
Use a cake mixer to blend or you can use your hands. Add remaining
VODKA-INFUSED buttercream and continue blending. Ensure that mixture is not too
WHIPPED CREAM wet or mushy. The resultant cake mixture should be crumbly.
Heavy cream 500 g 10. Roll cake mixture into balls, each no bigger than 2.5 cm (1-in) in
(1 lb 1½ oz) diameter, and place them on a baking sheet lined with parchment
paper. Chill for at least 2 hours.
Icing (confectioner’s) sugar
6 Tbsp, sifted 11. Prepare vodka-infused whipped cream. Using a whisk attachment,
beat heavy cream on high speed, slowly adding icing sugar along the
Vodka 4 Tbsp + more if
way. Add vodka once the cream gains volume and forms stiff peaks.
desired Add more vodka if desired. However, do note that too much liquid
Orange food colouring will result in a wet and less voluminous texture.
(optional) a few drops 12. Divide vodka-infused whipped cream into two portions. Add orange
food colouring to one portion.
Note
13. Drop a cake ball at the bottom of a champagne glass. Pipe vodka-
• Add more icing sugar to the infused whipped cream over cake ball, alternating between the non-
whipped cream if desired. coloured and coloured cream. Drop another 2–3 cake balls and cover
• If the whipped cream is too soft with vodka-infused whipped cream. Alternate layers of vodka-infused
or wet, add more icing sugar and
whipped cream and cake balls until glass is three-quarters full. Serve
immediately.
continue beating at high speed.
If too stiff, add more vodka.

142
 This recipe came about when my friend
Nick brought me to a local Martini bar that
supposedly serves the best martinis in town.
I was inspired by the martinis and decided to
create these peppery orange cake balls saturated
with vodka (or your choice of poison, as some
would say). Serve them on a stick to make
cake pops, but I prefer to serve them in classy
champagne flutes. Perfect ending to a date!
dark chocolate ganache 146 whipped heavy cream 160
white chocolate gananche 148 condensed milk glaze 162
cream cheese frosting 149 stout glaze 162
mascarpone frostings 150 kiwi glaze 163
buttercream frosting 152 orange glaze 164
strawberry buttercream 155 orange vodka glaze 164
chocolate buttercream 156 tofu frosting 165
custard cream 157 coconut rum frosting 166
royal icing 158 sea salt caramel frosting 166
whipped topping cream 159 no-bake meringue 167
 For me, this is the piéce de résistance among all the frostings here. It tastes glorious with
any baked treat or cake, and I can even eat it on its own! If there is any extra left, I eat
it with bread, ice cream and whatever I fancy. I often serve this ganache with cupcakes,
and my guests never fail to lap it all up! The consistency of the prepared ganache at room
temperature is like thick spreadable jam, and it is perfect for layering on top of cupcakes.
It keeps its shape well and is suitable for piping intricate designs too. The recipe here is
flexible. If you like a pouring consistency, add more cream or honey. Alternatively, pop the
ganache into the microwave oven or leave it in the warm kitchen for it to get soft. Use the
best chocolate available, and this will ensure an orgasmic culinary experience!

Heavy cream 140 g (5 fl oz) 1. Heat heavy cream in a saucepan and bring to a gentle boil. Remove
from heat immediately to prevent over-boiling or burning the cream.
Semi-sweet chocolate 200 g
(7 oz), chopped 2. Add chocolate and stir well with a hand-held whisk until all the
Honey (optional) 2 Tbsp chocolate has melted.

Glucose (optional) 2 Tbsp 3. Add honey if using and continue to stir. The honey adds shine to
the ganache.
Orange liqueur (optional)
2 Tbsp 4. Add glucose if using and stir well. Glucose thickens the ganache.

Orange oil (optional) 2 tsp or 5. Leave to cool in the saucepan.

1 Tbsp for a stronger 6. If making orange liqueur-flavoured chocolate ganache, stir in orange
flavour liqueur and orange oil when ganache has cooled.
7. Transfer ganache to a bowl, cover with cling wrap and refrigerate.
Alternatively, keep ganache in a piping bag secured with a rubber
band and refrigerate. The ganache can keep for up to 1 week in
the refrigerator.
8. Before using, remove from refrigerator and allow to thaw to room
temperature.
9. If ganache is kept in a bowl, quickly whisk with a metal fork or
spatula before spreading over cupcakes. If ganache is in a piping
bag, lightly press piping bag a few times so that ganache is of a
smooth consistency before piping it over the cupcakes.

146
Note

• I always use heavy cream with a fat percentage of at least 38%, as it guarantees the
ganache will be of a desired consistency and volume. If using heavy cream with a fat
percentage lower than 38%, you might need to adjust the amounts of ingredients
listed here, or the ganache might be too watery. Adjust amount of heavy cream as
desired. Add less if you prefer a thicker ganache. For a runnier consistency, use up
to 190 g (6⅘ oz) heavy cream.
• The amount of fat content in the heavy cream affects the consistency of the
ganache. The higher the fat content, the thicker the ganache.
• A slightly thicker consistency is easier for spreading on cupcakes. If too runny,
ganache will drip down the cupcakes.
• Adding more honey gives a sweeter taste and a runnier consistency.
• Use semi-sweet chocolate couverture, which has 50–70% cocoa. The resultant taste
of the ganache has a wide appeal in my experience. Chocolate with more than 70%
cocoa tastes more bitter and is usually an acquired taste.
• I suggest preparing this in bulk and keeping it in the fridge for up to 1 week. It can
be served with fruits, biscuits or anything that you fancy.

Caution

• The heavy cream should not fill more than half the saucepan so that it does not
overflow when boiling. There should also be sufficient room to whisk the ganache
after adding chocolate couverture.

147
 White chocolate ganache is perfect over light coloured cupcakes. White chocolate can be too
sweet for some, but appropriate flavourings will render this ganache very appealing!

Heavy cream 125 g (4½ oz) 1. Heat heavy cream in a saucepan and bring to a slow boil. Be careful
White chocolate couverture not the burn or overheat the cream.
300 g (10½ oz), chopped 2. Reduce heat and using a whisk, stir in white chocolate couverture
until it melts into the cream. Remove from heat and leave to cool in
the saucepan.
3. Once cooled, store in a bowl covered with cling wrap or in a piping
bag secured with a rubber band. Chill until needed. The ganache can
keep for up to 1 week in the refrigerator.
4. Before using, remove from refrigerator and allow to thaw to room
temperature. If ganache is kept in a bowl, quickly whisk with a metal
fork or spatula before spreading over cupcakes. If ganache is too
hard, warm it up in a microwave oven or leave it in a warm place.

Note

• Use up to 150 g (5⅓ oz) heavy cream if you prefer a softer consistency.
• A few drops of peppermint essential oil or essence adds a refreshing taste to
this lethally rich frosting.

148
Cream cheese frosting is a must in any baker’s repertoire. The slightly tart taste of the cheese
balances well with sweet bakes and cakes. The recipe here does not use butter, but if you
prefer a softer consistency, a little butter wouldn’t hurt.

Cream cheese 500 g 1. Combine cream cheese and vanilla extract in an electric mixer with
(1 lb 1½ oz), at room a paddle attachment. Beat at high speed for 3 minutes or until soft
temperature and fluffy.
Vanilla extract ½ tsp 2. Add icing sugar and beat at low speed until everything is well
blended. Do not over beat as the cream cheese can become grainy.
Icing (confectioner’s) sugar
8 Tbsp or to taste, sifted 3. The frosting can be used immediately, although it is recommended to
chill before use. To store, cover with cling wrap and keep refrigerated
until needed. Refrigerated cream cheese frosting can be kept up to
5 days.

VARIATIONS
• For lemon-flavoured cream cheese, omit vanilla extract and replace
with the juice of 1 lemon.
• To make port-infused cream cheese, add up to 3 Tbsp port syrup
(page 140) or fresh port. This can be done at Step 1.
• If you like your cream cheese frosting to be soft and with a hint of
butter, replace 100 g (3½ oz) cream cheese with butter.

• To make salted cream cheese, mix in ½ tsp salt just before frosting
the cupcakes.

Note

• Sifting icing sugar reduces beating time and minimises lumps.

• Add the icing sugar gradually and taste the frosting before adding more sugar
according to taste.
• Before using, remove from refrigerator and let it thaw to room temperature.
Whisk with a fork before using.

149
 Mascarpone cheese 250 g 1. Beat mascarpone cheese and half the sugar in an electric mixer until
(9 oz) soft and creamy. Taste and add more sugar as desired.
Icing (confectioner’s) sugar 2. Use immediately or cover with cling wrap and chill in the refrigerator
50 g (1⅔ oz) for up to 2 days.

Heavy cream 200 g (7 oz) 1. Beat heavy cream until stiff peaks form.
Mascarpone cheese 250 g 2. In a separate bowl, beat mascarpone cheese and half the sugar until
(9 oz) soft and creamy. Taste and add more sugar as desired.
Icing (confectioner’s) sugar 3. Fold whipped heavy cream into mascarpone cheese and continue
50 g (1⅔ oz) beating until well incorporated.
4. Use immediately or cover with cling wrap and chill in the refrigerator
for up to 2 days.

150
 This Italian cheese is lighter (with a lower
fat content) and slightly sweeter than cream
cheese. It has a creamy consistency, which
makes it easy to spoon over cupcakes. It is
often more expensive than cream cheese,
but it’s a treat that is well worth it!
 Unsalted butter or vegetable 1. Beat butter or vegetable shortening in an electric mixer for about
shortening 200 g (7 oz) 2–3 minutes on medium speed.
Flavouring of choice 2. Add flavouring of choice and continue beating.
(page 154)
3. Add icing sugar and continue beating until all ingredients are
Icing (confectioner’s) sugar
well combined.
200 g (7 oz), sifted
Water 2–3 Tbsp 4. Gradually add water, 1 Tbsp at a time, to achieve desired
consistency.
Food colouring (optional)
a few drops 5. If adding colour, add a few drops of food colouring and beat
until the desired colour is achieved.
6. Use immediately or store accordingly.

Note

• If using butter, take it out of the refrigerator 10–15 minutes before use. Cut into
cubes for easier mixing.
• Add more icing sugar if buttercream is too wet. If too dry, add more water.
Milk or heavy cream can also be used in place of water.
• If buttercream is too sweet, add up to 1/2 tsp salt and blend thoroughly.
• Always sift icing sugar so that it blends quickly with butter or vegetable
shortening. Sifting also minimises lumps.
• Do not overbeat buttercream as it may become grainy.
• To store buttercream frosting made using butter, cover it with cling wrap or
place in an air tight container and refrigerate for up to 1 week.
• To store buttercream frosting made using vegetable shortening, place in an air
tight container. It can keep for up to 1 week. There is no need to refrigerate, but
keep frosting in a cool place.
• When using buttercream that has been stored away, always use a fork or small
metal spatula to whisk it quickly before using.

152
 Buttercream frostings are de rigueur toppings for cupcakes.
Cupcakes that have no frostings are as good as incomplete,
naked in the world of fashion or worse, plain boring! I have
suggested recipes for various flavours on page 154, but you are
free to experiment with other flavours. Use butter with at least
80% cream, vegetable shortening (I recommend Criso), or a
combination of both. In hot and humid weather, buttercream
made with butter has a tendency to ‘melt’.
154
 This tastes just like ice cream thanks to the puréed strawberries! Choose really red
strawberries as they give the buttercream a nice natural blush of pink. And there is no need
to add water as the strawberries already contain enough moisture. You can also substitute
strawberries with other fruits such as peaches or raspberries.

Fresh strawberries 50 g 1. Process strawberries in a blender to get about 4 Tbsp puréed

(1⅔ oz), hulled strawberries. Set aside.
Unsalted butter or vegetable 2. Beat butter or vegetable shortening, salt and vanilla extract in
shortening 125 g (4½ oz) an electric mixer for 2–3 minutes on medium speed.
Salt a pinch 3. Add icing sugar and continue to mix until ingredients are
Vanilla extract ½ tsp well combined.
Icing (confectioner’s) sugar 4. Gradually add puréed strawberry 1 Tbsp at a time, and stop once
200 g (7 oz), sifted you have achieved the desired consistency. The buttercream should
be dense, moist (not wet) and fluffy.

Note

• To give it an alcoholic twist, add 1 Tbsp brandy and 2 Tbsp champagne

at step 2.

155
 Cocoa powder gives this chocolate buttercream its desired colour and taste.

Unsalted butter or vegetable 1. Beat butter or vegetable shortening in an electric mixer for
shortening 200 g (7 oz) 2–3 minutes on medium speed.
Vanilla extract 2 tsp 2. Add vanilla extract and continue beating.
Icing (confectioner’s) sugar 3. Add icing sugar and cocoa powder, and continue beating
200 g (7 oz) + more if until all ingredients are well combined.
desired, sifted
4. Gradually add water or milk, 1 Tbsp at a time, to achieve desired
Cocoa powder 85 g (3 oz), consistency. You can also add salt to enhance the taste. Use
sifted immediately or store in the refrigerator for up to 1 week.
Water or milk 4 Tbsp
Salt (optional) a pinch

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 This is easy to make, and its creamy taste and texture goes well with many bakes and sweets.

Full cream milk 250 ml 1. Heat milk, half the sugar and vanilla extract in a saucepan, stirring
(8 fl oz / 1 cup) occasionally with a wooden spoon.
Caster sugar 50 g (1⅔ oz) 2. In a separate bowl, beat egg yolks, remaining sugar and cornflour.
Vanilla extract 1 tsp Add to the milk mixture.

Egg yolks from 2 eggs 3. Bring to the boil again, whisking constantly until mixture is smooth
and thick. Remove from heat and whisk in butter.
Cornflour (cornstarch) 25 g
(⅘ oz) 4. Leave to cool before using.
Unsalted butter 1½ Tbsp
 Royal icing is primarily made of icing sugar and will harden to a stiff consistency if left to dry.
It is typically used to decorate gingerbread cookies or fancy wedding cakes.

Icing (confectioner’s) sugar 1. Place icing sugar in a bowl and using a whisk, gradaully mix in water,
200 g (7 oz), sifted ½ tsp at a time, until desired consistency is reached. It should
Water as needed spread well and not be too stiff or runny.

Meringue powder (optional) 2. Use immediately. If not, cover with a moist cloth to prevent it from
hardening. You can also store it in an air tight container in the
1 Tbsp
refrigerator for up to 1 week.
3. Before using, whisk with a fork or small metal spatula until smooth.
You may add a bit of water to soften the icing if need be.

Note

• If royal icing becomes too runny, add more icing sugar.

• If desired, replace water with fruit juices or flavourings of your choice.
• If royal icing is too runny, dip the top of the cupcakes into the icing to get
an even but thin layer on them.
• Meringue powder is often added to making royal icing really stiff. This type
of royal icing is very suitable for elaborate decorations on celebratory cakes.
If using, incorporate at step 1, before mixing in water.

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 This is really easy to make and great for bakers who want convenience!
Layer the whipped topping cream over cupcakes and top with slices of fruits
or berries or a light dusting of cocoa powder.

Topping cream or non-dairy 1. Using an electric mixer fitted with a whisk attachment in an electric
whipping cream 200 g mixer, beat cream at high speed for a few minutes. The cream will
(7 oz) gather volume and form soft peaks.
Preferred flavouring or alcohol 2. Add flavouring or alcohol of choice, and ensure it is well
to taste incorporated.
3. The longer you beat the cream, the more air will be incorporated,
thus making the whipped cream stiff. Be careful though, prolonged
whisking will render the whipped cream grainy.

Note

• While whipped topping cream keeps really well, it is better to cover with cling
wrap before storing in the refrigerator. If kept properly, whipped topping cream
will keep for up to 5 days. Before use, whisk the whipping cream with a spatula.
• If using whipping cream, this frosting should be kept refrigerated until needed.

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 Heavy cream 200 g (7 oz) 1. Using an electric mixer fitted with a whisk attachment, beat
Icing (confectioner’s) sugar heavy cream at high speed for a few minutes.
to taste 2. Gradually add icing sugar, 1 Tbsp at a time. Taste and add
Preferred flavouring as desired more sugar until desired sweetness is achieved.
3. Continue to whisk until soft peaks form. Add desired flavouring
if using.

Note

• The higher the fat content, the easier it is to whip the heavy cream up to form.
The longer you beat the cream, the more air will be incorporated, thus making
the whipped cream stiff. Be careful though, prolonged whisking will render the
whipped cream grainy.
• If not using immediately, cover with cling wrap before storing in the refrigerator.
This will keep for up to 5 days. Before use, whisk with a spatula.
• Heavy cream should always be refrigerated until needed.

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This can be tricky to make, but using chilled heavy cream and
chilling the mixing bowl and whisk for 15 minutes before using
will help the cream whip up more easily.
 People who have a sweet tooth can literally eat this on its own!

Unsalted butter 30 g (1 oz), 1. In a bowl, mix softened butter and condensed milk with a spatula.
softened Mix in salt if using.
Sweetened condensed milk 2. Add sugar, 1 Tbsp at a time, and continue mixing until all the
4 Tbsp ingredients are well incorporated. The glaze should be thick and
Salt (optional) a pinch smooth.

Icing (confectioner’s) sugar 3. Use immediately.

35 g (1¼ oz), sifted 4. If storing away, cover with cling wrap and refrigerate. This will keep
for up to 1 week.

Icing (confectioner’s) sugar 1. Place icing sugar in a bowl. Using a whisk, gradually mix in stout,
200 g (7 oz), sifted ½ tsp at a time, until a smooth consistency is achieved. The glaze
should be runny.
Stout 2–3 Tbsp
2. If the glaze is too runny, add more icing sugar.
3. If glaze is too stiff, add more stout.

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 This glaze is cooked over heat, and is clear or translucent. You can use other types of fruits
to make this glaze.

Caster sugar 55 g (2 oz) 1. Heat sugar and water in a saucepan over medium heat, stirring
Water 4 Tbsp occasionally to prevent sugar from burning. Once mixture comes
to a boil, add kiwi fruit pieces.
Kiwi 1, peeled and cut into
bite-size pieces 2. Lower heat and allow it to simmer for 5 minutes, or until mixture has
reduced and thickened.
3. Remove from heat and leave to cool before use.

Note

• You can use this method to make alcoholic fruit glazes as well.
• Prepare glaze as above with your choice of fruits. Allow glaze to reduce. When
glaze is cooling down, add your preferred alcohol (up to 2 Tbsp) and stir well,
ensuring it is well incorporated. Cool completely before use.

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 This recipe does not require any cooking, and it is easy to make.

Icing (confectioner’s) sugar 1. Place icing sugar in a bowl. Using a whisk, gradually mix in orange
150 g (5⅓ oz), sifted zest and juice, ½ tsp at a time, until a smooth consistency is
achieved. The glaze should be runny.
Orange zest grated from
½ orange 2. Add more icing sugar to thicken glaze, or more orange juice if you
Orange juice 3 Tbsp like a runnier glaze.

Note

• You can replace orange with other kinds of citrus fruits if you prefer.

Icing (confectioner’s) sugar 1. Place icing sugar in a bowl. Using a whisk, gradually mix in orange
150 g (5⅓ oz), sifted oil, followed by vodka, 1/2 tsp at a time, until a smooth consistency is
achieved. The glaze should be runny.
Orange oil ½ tsp
Vodka 3 Tbsp 2. Add more icing sugar to thicken glaze, or more vodka if you prefer a
runnier glaze.

Note

• To make tequila-spiked orange glaze, replace vodka with tequila.

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 This is a very healthy and tasty frosting. You may also use this as a salad dressing.

Soft tofu 200 g (7 oz) 1. Pat dry tofu with paper towels.
Lemon juice 1 tsp 2. Break up tofu and place in a blender. Add lemon juice and vanilla
Vanilla extract ½ tsp extract. Blend for 30 seconds.

Icing (confectioner’s) sugar 3. Add icing sugar, 1 Tbsp at a time, tasting as you mix. Adjust amount
up to 3 Tbsp of icing sugar to taste.

Note

• For a thicker consistency, use firm tofu.

• Depending on the water content of the tofu used, this frosting can be soft
and wet. Consider replacing lemon juice with 3 drops of lemon essential oil;
this way, you can give it a nice citrusy twist without adding excess liquid.
 Icing (confectioner’s) sugar 1. Whisk icing sugar and coconut-flavoured rum quickly in a bowl.
300 g (10½ oz), sifted
2. Gradually adding coconut cream while whisking.
Coconut-flavoured rum
3. The frosting should be opaque with a smooth and runny consistency.
1 Tbsp
Store-bought thick coconut
cream 85 ml
(2½ fl oz / ⅓ cup)

Unsalted butter 50 g (1⅔ oz) 1. Prepare caramel. Heat butter, brown sugar, golden syrup and heavy
cream in a saucepan and bring to a gentle boil, stirring occasionally
Brown sugar 80 g (2⅘ oz)
with a wooden spoon.
Golden syrup 1 Tbsp
2. Once boiling, turn heat up and let it boil for another 2–3 minutes.
Heavy cream 30 g (1 oz)
3. Remove from heat and allow the caramel to cool down a bit.
Sea salt ½ tsp
It should be warm but of a pouring consistency.
Buttercream (page 152)
4. The buttercream should already be prepared and sitting in the cake
1 portion mixer. Slowly pour caramel into buttercream. Beat at high speed until
well blended. Add salt and mix well.
5. Use immediately or store covered in the refrigerator for up to 5 days.

Note

• Add more icing sugar if frosting is too wet and more heavy cream if it is too stiff.

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 This recipe is suitable for children and pregnant women, or those with health concerns,
because it uses meringue powder, which is the best alternative to raw egg whites.
When preparing this meringue, all equipment and your hands must be cleaned well
and free from any grease. If not, the volume of the meringue will be affected.

Meringue powder 1 Tbsp 1. Put meringue powder, water and half the sugar in a large mixing bowl.
Water 4 Tbsp Using an electric mixer fitted with a whisk attachment, whisk at high
speed for about 5 minutes.
Caster sugar 150 g
2. Slowly add remaining sugar and continue whisking at high speed for
(5⅓ oz)
another 5 minutes.
Lemon juice (or other
3. Test by rubbing some of the meringue between your fingers. It should be
flavouring of choice)
smooth. If you still feel the sugar granules, continue beating as the sugar
½ tsp has not fully dissolved. Stop beating once meringue is stiff and dry.
4. Add lemon juice or other flavouring of choice and whisk for 1–2 minutes.
Use immediately.

Note

• No-bake meringue tends to ‘sweat’ once it is kept in the open for too long.
• When making meringue, make sure that everything (the spoons, pots, etc.) and your
hands are totally clean, because the slightest bit of oil can affect the meringue.
• If making rose-scented no-bake meringue, replace lemon juice with 2 drops of rose
essential oil or ½ tsp rose essence.
• You can use this to make meringue cookies if you like:
1. Add desired flavouring and mix well, or fold in chocolate and nuts if desired.
2. Preheat oven to 125°C (275°F ).
3. Pipe or spoon little dollops of meringue on a baking tray lined with parchment
paper. Place baking tray on the highest shelf and bake for 2 hours.
4. Meringue cookies should be easily removed from parchment paper. If not,
pop them back into the oven for another 30 minutes. Turn off the heat and
allow meringue cookies to sit in the oven with the door slightly ajar.
Leave them to bake in the residual heat for another hour.

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 Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon
and cup measurements used are: 1 tsp = 5 ml, 1 dsp = 10 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml.
All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES DRY MEASURES

Metric Imperial American Metric Imperial
5 ml ⅙ fl oz 1 tsp 30 g 1 ounce
10 ml ⅓ fl oz 1 dsp 45 g 1½ ounces
15 ml ½ fl oz 1 Tbsp 55 g 2 ounces
60 ml 2 fl oz ¼ cup (4 Tbsp) 70 g 2½ ounces
85 ml 2½ fl oz ⅓ cup 85 g 3 ounces
90 ml 3 fl oz ⅜ cup (6 Tbsp) 100 g 3½ ounces
125 ml 4 fl oz ½ cup 110 g 4 ounces
180 ml 6 fl oz ¾ cup 125 g 4½ ounces
250 ml 8 fl oz 1 cup 140 g 5 ounces
300 ml 10 fl oz (½ pint) 1¼ cups 280 g 10 ounces
375 ml 12 fl oz 1½ cups 450 g 16 ounces (1 pound)
435 ml 14 fl oz 1¾ cups 500 g 1 pound, 1½ ounces
500 ml 16 fl oz 2 cups 700 g 1½ pounds
625 ml 20 fl oz (1 pint) 2½ cups 800 g 1¾ pounds
750 ml 24 fl oz (1⅕ pints) 3 cups 1 kg 2 pounds, 3 ounces
1 litre 32 fl oz (1⅗ pints) 4 cups 1.5 kg 3 pounds, 4½ ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kg 4 pounds, 6 ounces
1.5 litres 48 fl oz (2⅖ pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups
OVEN TEMPERATURE LENGTH
°C °F Gas Regulo Metric Imperial
Very slow 120 250 1 0.5 cm ¼ inch
Slow 150 300 2 1 cm ½ inch
Moderately slow 160 325 3 1.5 cm ¾ inch
Moderate 180 350 4 2.5 cm 1 inch
Moderately hot 190/200 370/400 5/6
Hot 210/220 410/440 6/7
Very hot 230 450 8
Super hot 250/290 475/550 9/10 ABBREVIATION
tsp teaspoon
Tbsp tablespoon
dsp dessertspoon
g gram
kg kilogram
ml millilitre
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