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.

1 x 8-inch Round

Ingredients
Sponge Base
1/4 C flour
1 t baking powder
3 eggs, separated
1/3 C + 2 T sugar
1 t vanilla
3 T butter, melted
1/4 t cream of tartar

Cheesecake Filling
250 g cream cheese, softened
150 g silken tofu (comes in vacuum tube pack)
3 T butter, softened
1/3 C caster sugar
1/4 C lemon juice
1/2 C thickened cream
2 t gelatin, dissolved in 2 T hot water

Method
1. Preheat oven to 160 degrees and line a small square baking tin.
2. Sift flour and baking powder twice.
3. In a clean bowl, beat egg white, 2 T sugar and cream of tartar until still peaks form. Set aside.
4. In a separate bowl, beat egg yolks and sugar until thick. Add vanilla and melted butter. Gently stir in flour mixture until incorporated.
5. Fold the egg white into the yolk mixture, one quarter of the mixture at a time until all combined.
6. Pour into prepared pan and cake for approximately 10-15 minutes or until cake springs back tp the touch.
7. Meanwhile, gently heat tofu, cream cheese and butter in the microwave in short bursts to ensure ingredients are softened.
8. Beat cream cheese mixture until smooth whilst gradually adding sugar, followed by the thickened cream and lemon juice.
9. Stir melted gelatin into the cream cheese mixture.
10. Assemble cake by slicing the sponge and alternatively layering the cheesecake. When complete, cover and refrigerate overnight (minimum 4 hours) before serving.