Rio’s Tower of Treats

Rio's Tower of Treats



4 eggs
300g sugar
237g oil
250ml buttermilk
300g flour
1tsp salt
1tsp bicarb
2.5 tsp Royal Baking Powder

  1. Combine wet
  2. Combine dry
  3. Combine wet with dry
  4. 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

  1. Place bowl over double boiler with egg yolks, sugar, salt. Lemon – whisk until thick and blended
  2. Remove from heat and add butter

Swiss meringue topping:

3 egg whites
180g sugar

  1. Put ingredients over double boiler. Stir until sugar has dissolved.
  2. Whisk until stiff peaks have formed.
  3. 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
A glug of whiskey

  1. Put the ingredients into a pot and cook until it “looks good”


200g ganache
200g Clover fresh cream
I tbsp Orange zest

  1. Heat cream. Pour over chopped chocolate. Whisk until smooth. Set aside
  2. 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

  1. Heat milk and butter
  2. Combine remaining ingredients
  3. Pour milk mixture into egg mixture
  4. Put mixture back on heat and whisk until thick
  5. Put mixture into cupcake and pipe a basic cream cheese frosting on top