Falling in Love with Cupcakes by Jeyadra Vijayselvan

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Falling in Love with Cupcakes

11 JUNE 2022, Saturday

Your Name: ________________

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Contents
Topic 1: Unicorn Cloud in a Cup ..................................................................................................... 4
Topic 2: Tiramisu the Tuscan Trifle ............................................................................................... 5
Topic 3: When Love Turns Dark with Water ................................................................................ 5
Topic 4: Triple Caramel Cupcake ................................................................................................... 7
Topic 5: Seriously the Best Red Velvet. ......................................................................................... 8
Topic 6: Signature Buttercream ...................................................................................................... 9
Topic 7: Mascarpone Buttercream ................................................................................................. 9
Topic 8: Cream Cheese Buttercream ............................................................................................. 9
Topic 9: Chocolate Buttercream ................................................................................................... 10
Topic 10: Cupcake Variations ........................................................................................................ 11

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 1: Unicorn Cloud in a Cup

Unicorn Cloud in a cup By Jeyadra Vijayselvan

Makes Approx 12 cupcakes
Ingredients Measurements Notes Brand Suggestion
Eggless Egg Based
Curd 90ml 60ml Room Temperature
Water 90ml 40ml
Eggs 0 80gm Without Shell. Approx 2 eggs
Oil 80ml 80ml Any odourless oil
Caster sugar 150ml 150ml Trust, Mawana
All Purpose Flour 180ml 180ml Any Brand
Baking Soda 1/2 tsp 1/2 tsp Weikfield
Baking Powder 1 tsp 1 tsp Weikfield
Salt 1/2 tsp 1/2 tsp
Vanilla Few drops Few drops Osssoro, Goodness
Blue, Purple, Pink, Blue, Purple, Pink,
Colors Gel/Liquid Colours
Yellow Yellow
Baking Temperature 170D Middle Rack, Use both rods
Baking Time 18 to 20 minutes

Procedure:
1. To a mixer jar add the sugar, curd, water, oil and vanilla essence. Mix them well. Sift in the flour, baking
powder, baking soda and salt. Give it a good mix until there are no lumps. Do not over mix the batter.
2. Divide the batter into 4 equal parts and add the colours respectively (purple, blue, pink, yellow). Pour the
batter alternating the colours into the lined cupcake trays. Use a stick and give it a swirl. Bake in a
preheated oven at 170D for 18 to 20 minutes.
3. For the frosting, take the signature buttercream and add colours of your choice, and pipe it on the
cupcakes. Add decorative if any.

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 2: Tiramisu the Tuscan Trifle

Tiramisu The Tuscan Trifle By Jeyadra Vijayselvan

Makes Approx 12 cupcakes
Ingredients Measurements Notes Brand Suggestion
Eggless Egg Based

Curd 90ml 60ml Room Temperature

Water 90ml 40ml
Eggs 0 80gm Without Shell. Approx 2 eggs
Oil 80ml 80ml Any odourless oil
Caster sugar 150gm 150gm Trust, Mawana
All Purpose Flour 180gm 180gm Any Brand
Baking Soda 1/2 tsp 1/2 tsp Weikfield
Baking Powder 1 tsp 1 tsp Weikfield
Salt 1/2 tsp 1/2 tsp
Vanilla Few Drops Few Drops Osssoro, Goodness
Coffee powder 1 tbsp 1 tbsp Can be increased or decreased
White chocolate Ganache
White chocolate 80gm Callebout, Vanhouten
Cream 80ml 25% fat Amul
For Filling
White chocolate Ganache 160gm
Mascarpone Cheese 80gm D'lecta
Baking Temperature 170D Middle Rack, Use both rods
Baking Time 18 to 20 minutes

Procedure:
1. To a mixer jar add the sugar, curd, oil and vanilla essence. Combine hot water with little of the coffee
powder and add to the mixer jar. Mix them well. Sift in the flour, baking powder, baking soda and salt.
Give it a good mix until there are no lumps. Do not over mix the batter.
2. Take 1/3 of the prepared batter and mix in the remaining coffee powder to it. Pour the 2/3rd batter into the
lined cupcake trays and add the prepared 1/3rd coffee batter on top. Bake in a preheated oven at 170D for 18
to 20 minutes.
3. For the filling, prepare ganache by melting the chocolate (temperature not more than 32c) and add the
warm cream. Allow the ganache to cool and add the room temperature mascarpone cheese and create a
smooth filling
4. Allow the cupcakes to cool and fill the mascarpone filling in the center. Frost it with mascarpone
buttercream and decorate as per your likings

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 3: When Love Turns Dark with Wafer

When Love Turns Dark with Wafer By Jeyadra Vijayselvan

Makes Approx 12 cupcakes
Ingredients Measurements Notes Brand Suggestion
Eggless Egg Based
Milk 190ml 110ml Warm Temperature Any Toned Milk
Vinegar 1 1/2 tsp 1 tsp Any Brand
Eggs 0 80gm Without Shell. Approx 2 eggs
Oil 90 ml 90 ml Any odourless oil
Water 40 ml 40 ml
Caster Sugar 150gm 150gm Trust, Mawana
All Purpose Flour 135gm 135gm Any Brand
Baking Soda 3/4 tsp 3/4 tsp Weikfield
Salt 1/2 tsp 1/2 tsp Weikfield
Coffee 1/2 tsp 1/2 tsp Any Brand
Cocoa Powder 30gm 30gm Callebout, Vanhouten
For Filling
Milk Chocolate 120gm Callebout, Vanhouten
Cream 120ml 25% fat Amul
Baking Temperature 170D Middle Rack, Use both rods
Baking Time 18 to 20 minutes

Procedure:
1. To a mixer jar add warm milk and vinegar, the milk curdles. Add sugar, oil, mix hot water and coffee.
Blend them well in mixer until it combines well. Sift the dry ingredients to the wet ingredients. Mix until
the batter is lump free. Ensure not to overmix the batter
2. To a cupcake tin lined with cupcake liners, fill the prepared batter only till 3/4th. Bake them in a preheated
oven at 170c for 18 to 20 minutes
3. For the filling, prepare ganache by melting the chocolate (temperature not more than 32c) and add the
warm cream. Allow the ganache to cool at room temperature. Add 2 wafers (which are chopped) into the
milk chocolate ganache and fill it in the center.
4. Frost it with chocolate buttercream and add decorations of your choice.

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 4: Triple Caramel Cupcake

Triple Caramel Cupcake By Jeyadra Vijayselvan

Makes approx 12 cup cakes
Ingredients Measurements Notes Brand Suggestion
Eggless Egg Based
Curd 70ml 30g Room Temperature
Water 70ml 30g
Eggs 0 80gm Without Shell. Approx 2 eggs
Melted Butter 60ml 60ml Amul
Brown Sugar 115gm 115gm Parrys Amrit
All Purpose Flour 135gm 135gm Any Brand
Baking Soda 1/4 tsp 1/4 tsp Weikfield
Baking Powder 1 tsp 1 tsp Weikfield
Salt 3/4 tsp 3/4 tsp
Vanilla Few drops Few drops Osssoro, Goodness
Molasses 1 tsp 1 tsp
For Filling
Caster Sugar 115g 115g Trust, Mawana
Water 40ml 40ml
Cream 60ml 60ml Amul
Butter 40gm 40gm Unsalted Amul
Salt 1/2 tsp 1/2tsp
Baking Temperature 170D Middle Rack, Use both rods
Baking Time 15 to 18 minutes

Procedure:
1. To a mixer jar add curd, brown sugar, melted butter, water and vanilla. Blend well until the mixture
becomes homogenous. Add in the dry ingredients and mix well until the batter is lump free
2. To a cupcake tin lined with cupcake liners, fill the batter only up to 3/4th. Bake them in a preheated oven
at 170c for 15 to 18 minutes
3. For the filling, prepare caramel sauce by adding sugar and water to a sauce pan. Do not mix or disturb the
mixture. Allow it to caramelize on its own. Once the sugar starts to slightly caramelize and turn light
brown in color, take it off the heat add cream and mix continuously. Add butter and place it back to the
heat and give a boil for a minute. Allow to cool and store it ambient
4. Allow the cupcakes to cool and fill the caramel sauce in the center. Add 3 to 4 tbsp of salted caramel to the
signature buttercream and frost with it. Drizzle some more caramel sauce on top

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 5: Seriously the Best Red Velvet.

Seriously The Best Redvelvet By Jeyadra Vijayselvan
Makes Approx 12 cupcakes
Ingredients Measurements Notes Brand Suggestion
Eggless Egg Based
Butter 100g 100g Amul
Caster Sugar 15gm 15gm Trust, Mawana
Eggs 0 80g Without Shell. Approx 2 eggs Trust, Mawana
Curd 56ml 56ml Room Temperature
Condensed Milk 200g 200g Room Temperature Mithai mate, Milkmaid
Milk 80ml 0 Any Brand
Vinegar 1/2tsp 1/2tsp
All Purpose Flour 126g 126g
Baking soda 1 tsp 1 tsp Weikfield
Cocoa Powder 6g 6g Callebout, Vanhouten
Vanilla Few drops Few drops Osssoro, Goodness
Red Food Coloring 10 drops 10 drops
Salt 3/4 tsp 3/4 tsp
White Chocolate Ganache
White Chocolate 80gm Callebout, Vanhouten
Cream 80ml Room Temperature Amul
Cheesecake Filling
White Chocolate ganache 160gm
Creamcheese 80gm Room Temperature D'lecta
Baking Temperature 170D Middle Rack, Use both rods
Baking Time 15 to 18 minutes

Procedure:
1. Add warm milk and vinegar to mixer jar. Swirl it and add melted butter, sugar, condensed milk, curd,
vanilla and colour. Pulse it until the mixture becomes homogenous
2. Add dry ingredients and mix well until there are no lumps
3. To a cupcake tin lined with cupcake liners, fill the prepared batter till 3/4 th. Bake them in a preheated
oven at 170c for 15 to 18 minutes
4. For the filling, prepare ganache by melting the chocolate (temperature not more than 32c) and add the
warm cream. Allow the ganache to cool and add the room temperature cream cheese and create a smooth
filling
5. Allow the cupcakes to cool and fill the cream cheese filling in the center. Frost it with cream cheese
buttercream

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 6: Signature Buttercream

Signature Buttercream By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion
Final Yield Makes Approx 480gm
Unsalted Butter 250gm Amul
Icing sugar 140gm Any Brand
Milk 90ml Chilled Any toned milk
Vanilla Few drops Room Temperature Osssoro, Goodness

Procedure:
1. Mix the cold milk and icing sugar together. And place it in the refrigerator
2. Beat the Unsalted butter until fluffy and light pale in colour. Add the cold sugar milk mixture in small
batches to the butter and beat

Topic 7: Mascarpone Buttercream

Mascarpone Buttercream By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion
Final Yield Makes Approx 480gm
Unsalted Butter 210gm Amul
Icing sugar 120gm Any Brand
Milk 75ml Chilled Any toned milk
Mascarpone 75gm Room Temperature Dlecta
Vanilla Few drops Osssoro, Goodness

Procedure:
1. Follow the procedure for signature buttercream. Add mascarpone cheese at the end and mix well

Topic 8: Cream Cheese Buttercream

Cream Cheese Buttercream By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion
Final Yield Makes Approx 480gm

Unsalted Butter 225gm Amul

Icing sugar 125gm Any Brand
Milk 80ml Chilled Any toned milk
Cream Cheese 50gm Room Temperature Dlecta
Vanilla Few drops Osssoro, Goodness

Procedure:
1. Follow the procedure for signature buttercream. Add cream cheese at the end and mix well

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan

Topic 9: Chocolate Buttercream

Chocolate Buttercream By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion
Final Yield Makes Approx 480gm
Unsalted Butter 220gm Amul
Icing sugar 120gm Any Brand
Milk 80ml Chilled Any toned milk
Milk Chocolate Ganache 60gm 1:1 Ratio
Vanilla Few drops Osssoro, Goodness

Procedure:
1. Follow the procedure for signature buttercream. Add ganache at the end and mix well

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 Falling in Love with Cupcakes by Jeyadra Vijayselvan
Topic 10: Cupcake Variations
S.No Name
1 Very Vanilla Cupcake
2 Biscoff Cupcake
3 Pinacolada cupcake
4 Berry Bomb cupcake
5 Mango cupcake
6 Chai latte Cupcake
7 Coffee cheesecake Cupcake
8 Cappuccino Cupcake
9 Ferrero Rocher Cupcake
12 Chilli chocolate Cupcake
10 Chocolate Overload Cupcake
11 Limencello cupcake
Cupcake Variations
Instructions
Remove colors from Unicorn Cloud in a Cup recipe and bake
Microwave 240gms of biscoff and fill it inside very vanilla cupcakes. Add
60gms of biscoff to the buttercream and frost the cupcakes. Pipe more
biscoff and top it off with a biscoff biscuit
Add additional 2 tbsp of Desicated Coconut to the vanilla cup cake recipe
and bake. Fill it with pineapple filling or pineapple jam. Frost with
buttercream and top with roasted desicated coconut and slice of pineapple
Take 240gms of any berry fillings or jams and fill very vanilla cupcakes with
it. Mix 60gms of the same with buttercream and frost the cupcakes
Take cut mangoes and fill it to very vanilla cupcakes. Mix 60gms of mango
puree to buttercream and frost the cupcakes
To the vanilla cupcake add a pinch of cinnamon, nutmeg, cloves and
cardamom. For the filling, to the white ganache, heat cream along with 1
tbsp tea powder boil and strain. Use this cream to make the white ganache.
In tiramisu cupcakes remove the swirl with vanilla batter and make full
coffee cupcakes. Fill the cupcakes with the Cheesecake Filling. Frost with
Cream cheese buttercream
In tiramisu cupcakes remove the swirl with vanilla batter and make full
coffee cupcakes. Add a tsp of coffee to the cream while making ganache
and use this ganache to fill the cupcakes. Add a tsp of instant coffee to
buttercream and use it to frost the cupcakes
Microwave 240gms of Nutella and fill it inside When Love Turns Dark with
wafer Cupcakes. Add 60gms of Nutella to the buttercream and frost the
cupcakes. Pipe more biscoff and top it off with a Ferrero Rocher
Warm 120gms of fresh cream with finely chopped chillies and rest it
overnight. Next day strain it and use it to make ganache. Fill this inside
chocolate cupcakes and frost with chocolate butter cream. Top it with a
chilli and serve
Fill the chocolate cupcakes with ganache made with milk chocolate
cupcakes. Frost it with chocolate buttercream. Drizzle more ganache
To very vanilla cupcake add 1 tsp of lemon juice and 1 1/2 of lemon zest. Add
yellow and greenish yellow optionally and bake. Prepare filling by add zest
and to white ganache. Frost with yellow and green buttercream.
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