Vanilla Essence Cupcakes with a Bourbon Whipped Cream Custard


Photography by Gregor Reid, as seen in the Westender Magazine

Vanilla Essence Cupcakes with a Bourbon Whipped Cream Custard

(makes 36)

The dreamy holiday season is gone. What does that mean? Diets and foodless kitchens…Don’t get me wrong, I love cooking, clearly, but after the hundredth batch of a holiday something I find myself wishing away the kitchen, the extra LBs, and most definitely the dishes (I took my socks off the last time I weighed…it didn’t help).

But this recipe is something special. In the month of dreary January, when you decide to break your diet and/or have a birthday to prepare for (ah hem, all types of gifts accepted on January 21st), it can be multiplied as much you want, and will turn out the most divine cupcakes you have ever tasted.

decjanfinalNow, I know what you’re thinking! Cupcakes, those are so out of style Liberty. I would agree, but not with these little fluffy darlings. The icing on the top (pun intended) is a game changer. It’s unlike any you have ever tasted and I promise, people will go crazy for them. If not, just bring them on over to my place (Jan 21st)… Best of all, these can be dressed festive for holidays, glam for birthday parties, or just a little bit of cheer for a dark dark January!


P.S. if you choose to use boxed cake mix, I will know, but a lot of other people won’t, but you must make the icing.


  • 415g plain flour
  • 70g corn flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 225g unsalted butter
  • 450g caster sugar
  • 240mL milk
  • 2 tsp vanilla bean
  • 8 egg whites

For the icing:

  • 450g mascarpone
  • 480mL whipping cream
  • 8 Tbs powdered sugar
  • 2 oz bourbon
  • optional:
  • red food colouring
  • sprinkles
  • holiday decor



  1. Preheat oven to 190 C
  2. In a medium bowl sift together flour, corn flour, baking powder and salt.
  3. In a large bowl, cream butter and sugar.
  4. Add flour mixture in 3 parts, alternatively with milk. Add vanilla.
  5. In a separate bowl, whip egg whites until stiff. Fold into batter.
  6. Bake for 15 minutes in cupcake tin with lining or until springy (nothing worse than an overbaked cupcake!).
  7. While cupcakes are cooling, whip the cream until thick.
  8. Add icing sugar and bourbon, then add cold mascarpone.
  9. Whip until stiff peaks.


No Comments

Post a Comment