135g cake flour, sifted
7.5g baking
powder
2.5 g salt
120ml whole
milk, at room temperature
1 large egg
whites (30 g), at room temperature
½ whole egg, at
room temperature
1/2 teaspoon
Pure Vanilla Extract
1/8 teaspoon
Pure Almond Extract
110g granulated
sugar
60g unsalted
butter, at room temperature
For the
frosting
60g unsalted
butter, at room temperature
20g cream
cheese, at room temperature
100g sifted
icing sugar
1/4tsp cocoa
powder
yellow food colouring
Topping
Ferrero Rocher (as
meat balls)
Rhubarb and red
berry jam (as sauce)
Chopped flake
coconut (as parmesan cheese)
For the cupcakes:
1. Preheat the oven to 170°C and center the oven rack.
Line cupcake pans with standard-size cupcake liner
2. Sift the flour, baking powder and salt into a
medium-sized bowl.
3. Whisk together the milk, eggs, vanilla extract and
almond extract in a medium bowl.
4. In an electric mixer fitted with the whisk attachment,
cream the butter and sugar on medium speed until very pale and creamy, about 5
minutes.
5. With the mixer still on medium speed, alternate
additions of the flour mixture and milk-egg mixture, beginning and ending with
the flour mixture (3 dry additions, 2 wet), beating after each addition until
incorporated. Continue mixing on medium speed for 2 minutes.
6. Divide batter evenly among your cupcake liners–about
2/3 full–and bake until a toothpick comes out with a few crumbs only, about
18-20 minutes.
7. Carefully remove the cupcakes from the pan and let cool on
wire racks.
For the frosting:
1. In the bowl of an electric mixer fitted with the paddle
attachment, whip butter and cream cheeese for 3-4 minutes on medium speed. Butter
will become very pale & creamy.
2. Add sifted icing sugar and cocoa powder, beating on low
speed until just combined. Add in milk and yellow food colouring, increasing to
medium speed until well combined.
Assembly of the Cupcakes
1. Pipe a generous swirl of frosting atop each cupcake.
2. Dip Ferrero Rocher with Rhubarb and berry jam. Gently
press a coated Ferrero Rocher upon each cupcake.
3. Scatter chopped flake coconut on the cupcake. Best enjoyed
same day!
Recipe adapted from : Sweetapolita