Rio's Tower of Treats
RECIPE BY: Rio
Cupcakes
4 eggs
300g sugar
237g oil
250ml buttermilk
300g flour
1tsp salt
1tsp bicarb
2.5 tsp Royal Baking Powder
- Combine wet
- Combine dry
- Combine wet with dry
- Bake at 160 for 22 minutes
Lemon Meringue Curd
4 egg yolks
134g granulated sugar
1Tbsp lemon zest
80ml lemon juice
86g softened room temp Clover butter
- Place bowl over double boiler with egg yolks, sugar, salt. Lemon – whisk until thick and blended
- Remove from heat and add butter
Swiss meringue topping:
3 egg whites
180g sugar
Salt
Vanilla
- Put ingredients over double boiler. Stir until sugar has dissolved.
- Whisk until stiff peaks have formed.
- Assemble lemon curd in cupcake and miringue on top. Throw it with a flame thrower
Fudge cupcake:
85g Clover butter
200g sugar
113g Clover fresh cream
Salt
A glug of whiskey
- Put the ingredients into a pot and cook until it “looks good”
Ganache:
200g ganache
200g Clover fresh cream
I tbsp Orange zest
Salt
- Heat cream. Pour over chopped chocolate. Whisk until smooth. Set aside
- Assemble fudge filling into cupcake. Pipe ganache on top.
Coconut Rooibos tart cupcake:
500ml coconut milk
28g Clover butter
20g flour
23g corn starch
100g sugar
1 tsp Vanilla extract
1/2 tsp Almond essence
2tsp cinnamon
1/4 tsp nutmeg
- Heat milk and butter
- Combine remaining ingredients
- Pour milk mixture into egg mixture
- Put mixture back on heat and whisk until thick
- Put mixture into cupcake and pipe a basic cream cheese frosting on top
