| Ingredient | Method |
| Cupcakes: 1 AA eggs 25g light brown sugar 40ml vegetable oil 95g LP flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 40g palm sugar 75ml water Glaze: 12 ml remaining palm sugar water 2 tsp corn flour Frosting: 45g butter, softened 2.5 tbsp powdered sugar 5ml palm sugar glaze | Cupcakes: 1. Heat the palm sugar into water until melted. Reserved 10-12ml of palm sugar water for glaze. 2. In a large bowl, whisk eggs, sugar and oil together until light about 5 minutes. 3. In a separate bowl, combine flour, baking soda and baking powder. Pour in half of these dry ingredients into the oil mixture and stir. 4. Add 60ml palm sugar water and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix. 4. Fill cupcake liners half full and bake for 180C, 25 minutes or until and inserted knife comes out clean. Let cool. Glaze: 1. Mix palm sugar water and corn flour until well. Reserved 5ml of glaze to place on top of the frosting. Frosting: 1. Beat butter until smooth. 2. Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick). 3. Add 5-6ml palm sugar glaze and continue beating until well combined. 5. Pipe on over ganache and done! Makes: 4 cupcakes |
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