Diamond heart cupcakes
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
2 teaspoons coconut essence
Wilton Gold Colour Mist
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, coconut essence and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare the frosting add about 2 tablespoons of frosting to the silicone moulds (6.5 centimeters / in diameter 3.5 centimeters in height) and use a teaspoon to spread it around the moulds. This helps prevent any air bubbles being around the outside of the mould and helps give them a nice smooth appearance.
Fill with frosting, level them off with a spatula and freeze for at least 30 min. Can be frozen the day before, just cover the exposed bit with cling wrap.
Carefully spray the top bit of the cupcakes with gold spray aiming to get an ombré effect around the top half of the cupcake liner.
Core the centre of each cupcake and fill with Turkish delight centre.
To assemble the frosting: unmould the frosting right before youre ready to cover in mirror glaze. Pour the mirror glaze over the frosting (ensuring it's the right temp) You may need to cover them 3-4 times.
Let the glaze drip off and set for about 10-15 min. Use a knife to carefully cut the drips off going inward to let the excess drips stick to the bottom of the frosting mould.
Using two table knives carefully transfer the mirror glaze frosting to the cupcake.
Carefully stick the choc shards on the mirror glaze. If the shards keep slipping give it 30 min before you try again.