Makes 12

Ingredients:
1 C flour
1 C peanut butter
1 1/2 t baking powder
100 g butter
1 egg
1 C brown sugar
pinch of cinnamon
1 t vanilla
pinch of salt


Ganache:
150 g dark chocolate
100 mL cream


Peanut Butter Frosting:
1 C peanut butter
1/3 C milk
1 t vanilla
2 1/2 C icing sugar


Method:
1. Beat peanut butter, butter and sugar until well combined. Gradually beat in egg.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is achieved.
5. Heat chocolate and cream over a double boiler until melted and set aside to cool and thicken.
5. Pipe peanut butter frosting onto cooled cupcakes and finish with ganache.

Makes 12

Ingredients:
1 1/2 C flour
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
zest of 1 lemon
pinch of salt


Lemon Curd:
1 egg + 2 additional egg yolks
juice of 1 lemon
1/2 C sugar
60 g butter


Meringue:
2 egg whites
1/4 t cream of tartar
1 C icing sugar


Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. To make the curd, beat all ingredients over a double boiler until thickened (like custard).
5. Cut the tops off each cupcake and place a spoonful of curd in the centre. Replace the top.
6. Beat the egg whites until stiff whilst gradually adding cream of tartar and icing sugar.
7. Pipe or spoon onto cupcakes and using a chef's torch, gently torch the surface of the meringue.

Makes 12

Ingredients:
1 C flour
1/2 C almond meal
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
pinch of salt

Frosting:
125 g cream cheese, softened
60 g butter, softened
1/4 C maple syrup
1 1/2 C icing sugar

Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. In the meantime, combine all frosting ingredients together until a smooth consistency is acheived.
5. Pipe onto cooled cupcakes and serve.