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I’ve made Green Tea Matcha Cupcakes before using my favourite Red Velvet Cupcake recipe but that was using powdered green tea and I wondered how to include black tea flavour into cupcakes. So I came across this Black Tea Cupcake recipe from Pastry Affair and they looked amazing so of course, had to give it a try and they tasted fantastic. The minimal use of frosting also works in its favour because honey plus icing sugar makes for a super sweet combination already so I’m glad I reduced the sweetness of the cupcakes and icing sugar in the frosting as well.

Black Tea Cupcakes with Honey Buttercream Frosting (adapted from Pastry Affair)
Makes: 18 Cupcakes
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Passive Time: 30 minutes

Ingredients
Black Tea Cupcakes
235 ml Full Cream Milk
3 tbsp Black Tea (or the contents of 3 tea bags)
55 grams Unsalted Butter, Room Temperature
140g Caster Sugar
2 Eggs, Large
70ml Vegetable Oil
1 tsp Vanilla Extract
150g Plain Flour
25g Cornstarch
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Honey Buttercream Frosting
110g Unsalted Butter, Room Temperature
60g Honey
125g Icing Sugar
1/4 tsp Salt
1 tbsp Full Cream Milk

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Method
Black Tea Cupcakes
1. Preheat oven to 180°C.
2. Heat the milk and tea bags in a pot over medium heat. Once it’s nearly boiling, take off the heat and allow to cool. IMG_3996-1IMG_3999-1
3. In a mixer, cream the butter and caster sugar together until light and fluffy.

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4. Add the eggs one at a time, and beat until well combined before adding the next one.

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5. Add in the vegetable oil and vanilla extract and mix until well combined.

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6. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.

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7. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.

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8. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.

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Honey Buttercream Frosting
1. In a mixer, beat the butter and honey until smooth.

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2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.

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3. Pipe the frosting onto the cooled cupcakes and serve.

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Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Ingredients
Black Tea Cupcakes
  • 235ml Full Cream Milk
  • 3tbsp Black Tea
  • 55g Unsalted ButterRoom Temperature
  • 140g Caster Sugar
  • 70ml Vegetable Oil
  • 1tsp Vanilla Extract
  • 150g Plain Flour
  • 25g Cornstarch
  • 1 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2tsp Salt
Honey Buttercream Frosting
  • 110g Unsalted ButterRoom Temperature
  • 60g Honey
  • 125g Icing Sugar
  • 1/4tsp Salt
  • 1tbsp Full Cream Milk
Servings: Cupcakes
Units:
Instructions
Black Tea Cupcakes
  1. Preheat oven to 180°C.
  2. Heat the milk and tea bags in a pot over medium heat. Once it's nearly boiling, take off the heat and allow to cool.
  1. In a mixer, cream the butter and caster sugar together until light and fluffy.
  2. Add the eggs one at a time, and beat until well combined before adding the next one.
  3. Add in the vegetable oil and vanilla extract and mix until well combined.
  4. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.
  5. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.
  6. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.
Honey Buttercream Frosting
  1. In a mixer, beat the butter and honey until smooth.
  2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.
  3. Pipe the frosting onto the cooled cupcakes and serve.
Recipe Notes

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  • Try this with your favourite black tea leaves or other leaves but the amount that you infuse will be different depending on the strength of that tea. I used relatively strong black tea leaves which gave the cupcakes a delicate flavour.
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This recipe for beer bread is so simple and easy and requires no resting time or waiting for the bread to rise. Simply just chuck all the ingredients together, and make the caramel sauce topping and put it in the oven! While it doesn’t have the yeasty flavour from bread, you get the subtle “wheaty” beer flavour with the apples, toasty walnuts and with that delicious crunchy caramel topping. It’s good I tell you.

Caramel Apple Beer Bread (Adapted from The Beeroness)
Makes: One Loaf
Preparation Time: 10 minutes
Cooking Time: 1 hour
Passive Time: 5 minutes

Ingredients
Bread
450g Plain Flour
45g Caster Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
60g Walnuts, Toasted & Roughly Chopped
1/2 tsp Cinnamon
300g Large Granny Smith Apples, Peeled & Chopped (around 225g)
355ml Wheat Beer
55g Unsalted Butter, Melted

Caramel Sauce
170g Caster Sugar
2 tbs Water
30g Unsalted Butter, Cubed
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Method
1. Preheat oven to 175°C.

2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.

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3. Add in the apple pieces and walnuts and stir until all mixed.

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4. Pour in the beer and melted butter into the large bowl and stir until just combined.

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5. Scoop the bread mixture into a greased loaf pan and set aside.

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6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.

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7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

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Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Ingredients
Bread
  • 450g Plain Flour
  • 45g Caster Sugar
  • 2 1/2tsp Baking Powder
  • 1/2tsp Salt
  • 60g WalnutsToasted & Roughly Chopped
  • 1/2tsp Cinnamon
  • 300g Large Granny Smith ApplesPeeled & Chopped
  • 355ml Wheat Beer
  • 55g Unsalted ButterMelted
Caramel
  • 170g Caster Sugar
  • 2tbsp Water
  • 30g Unsalted ButterCubed
Servings: Loaf
Units:
Instructions
  1. Preheat oven to 175°C.
  2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.
  3. Add in the apple pieces and walnuts and stir until all mixed.
  4. Pour in the beer and melted butter into the large bowl and stir until just combined.
  5. Scoop the bread mixture into a greased loaf pan and set aside.
  6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.
  7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Recipe Notes

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  • You can add a bit less walnuts and apples to the bread but if you add more, the bread may not hold its shape as well.
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book. These dumplings can be made with fillings or without, and that’s really the fun of it all. Well, apart from eating it!

Black Sesame Dumplings (Tang Yuan) (Adapted from Rasa Malaysia)
Serves: 4-6 people
Cooking Time: 45 minutes
Preparation Time: 15 minutes

Ingredients
Black Sesame Dough
230g glutinous rice flour
180ml water
1-2tsp black sesame powder (optional)

Coloured Dumplings
200g glutinous rice flour
120ml water
1/2 tbsp sugar
Colouring

Black Sesame Filling
60g black sesame seeds
45g caster sugar
45g unsalted butter

Ginger Syrup
1200ml water (reduced to 4 cups after boiling)
180g rock sugar
4 slices ginger
2 pandan leaves (tied in a knot)

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Method
Black Sesame Filling
1. Lightly toast the black sesame seeds over medium heat until it’s aromatic. Take off the heat and let it cool.

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2. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.

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3. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it’s too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it’s easier to fill the dumplings later on.

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Black Sesame Dough
4. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.

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5. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

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Ginger Syrup
6.  Boil the water on medium-high heat.

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7. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it’s not sweet enough.
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Dumplings
8. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.

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Black Sesame Tang Yuan
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Black Sesame Tang Yuan
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Ingredients
Black Sesame Dough
  • 230g Glutinous Rice Flour
  • 180ml Water
  • 1-2tsp Black Sesame PowderOptional
Coloured Dumplings
  • 200g Glutinous Rice Flour
  • 120ml Water
  • 1/2tbsp Sugar
  • Food ColouringOptional
Black Sesame Filling
  • 60g Black Sesame Seeds
  • 45g Caster Sugar
  • 45g Unsalted Butter
Ginger Syrup
  • 1200ml Water
  • 180g Rock Sugar
  • 4Slices Ginger
  • 2 Pandan leavesTied in a Knot
Servings: People
Units:
Instructions
Black Sesame Filling
  1. Lightly toast the black sesame seeds over medium heat until it's aromatic. Take off the heat and let it cool.
  1. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.
  2. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it's too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it's easier to fill the dumplings later on.
Black Sesame Dough
  1. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.
  2. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
Ginger Syrup
  1. Boil the water on medium-high heat.
  2. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it's not sweet enough.
Dumplings
  1. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.
Recipe Notes

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  • Lard can be substituted for butter if you so prefer, or margarine for a less buttery taste.
  • Try adding less filling first to see if you can close the balls properly, as they might leak if they are not closed properly during cooking.
  • Boil the dumplings in a separate pot to the ginger syrup as the flour from the dumplings may make your syrup cloudy or in the off chance the black sesame bursts out of the dough.
  • Filling-less dumplings uses the same method as the filling dumplings, just adding a bit of sugar for sweetness.
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IMG_3043-1

I bought this huge jar of Almond Butter from Costco and tried it on toast a couple times but always went back to peanut butter. So this jar of Almond Butter sat in the cupboard unused and I thought I might as well make use of it somehow. I made a Peanut Butter Cheesecake with Marshmallow Frosting before, so I thought I could do something similar with this butter. It turned out quite well, especially with the rich chocolate ganache and toasted almonds on top. It makes for the perfect dessert!

Almond Butter Cheesecake with Chocolate Ganache (Adapted from Spoon Fork Bacon, Lemony Thyme and Oh Sweet Day)
Makes: One 9-inch cheesecake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 3-4 hours

Ingredients
Almond Crust
150g Slivered Almonds, Toasted
85g Unsalted Butter, Cold & Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt

Almond Butter Filling
500g Cream Cheese, Softened
360g Almond Butter
140g Icing Sugar, Sifted
130ml Sour Cream
130ml Thickened Cream

Chocolate Ganache
230ml Thickened Cream
115g Dark Chocolate, Finely Chopped
115g Semi-Sweet Chocolate, Finely Chopped
50g Slivered Almonds, Toasted

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Method
Almond Crust
1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.

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2. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.

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Almond Butter Filling
3. In a stand mixer, beat the cream cheese and almond butter until it’s well combined.

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4. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.

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5. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.

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Chocolate Ganache
6. In a heatproof bowl, mix together the finely chopped chocolate and set aside.

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7. In a saucepan, over medium heat, bring the cream to a light boil.

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8. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.

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Decoration
9. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.

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10. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.

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Almond Butter Cheesecake with Chocolate Ganache
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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Almond Butter Cheesecake with Chocolate Ganache
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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Ingredients
Almond Crust
  • 150g Slivered AlmondsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Almond Butter Filling
  • 500g Cream CheeseSoftened
  • 360g Almond Butter
  • 140g Icing SugarSifted
  • 130ml Sour Cream
  • 130ml Thickened Cream
Chocolate Ganache
  • 230ml Thickened Cream
  • 115g Dark ChocolateFinely Chopped
  • 115g Semi-Sweet ChocolateFinely Chopped
  • 50g Slivered AlmondsToasted
Servings: 9-inch Cheesecake
Units:
Instructions
Almond Crust
  1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.
  1. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.
Almond Butter Filling
  1. In a stand mixer, beat the cream cheese and almond butter until it's well combined.
  2. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.
  3. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.
Chocolate Ganache
  1. In a heatproof bowl, mix together the finely chopped chocolate and set aside.
  2. In a saucepan, over medium heat, bring the cream to a light boil.
  3. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.
Decoration
  1. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.
  2. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.
Recipe Notes

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  • If you would like to turn this cheesecake into a no-bake cheesecake, in a food processor blend 300g digestive biscuits take out and place into a medium sized bowl. Add 90g melted unsalted butter and mix to combine. Press mixture into the lined pan and refrigerate until set.
  • You can also substitute all the almonds for peanuts, to make a lovely peanut butter cheesecake.
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Taiyaki is one of my favourite Japanese snacks. I remember trying it for the first time in a Japanese mall in the USA and absolutely wowed over the crispy exterior and fluffy dough with custard oozing out. So when I came back to Melbourne, I tried to find a good one here but to no avail as yet. I was so tempted to buy a Taiyaki pan on eBay but the cost of shipping would have set me back quite a bit, however, I was fortunate enough to come across a really light one on this street that sells all these commercial kitchenware in Asakusa, Tokyo. I found this recipe from Just One Cookbook that has a nice Taiyaki recipe which is easy enough to follow, and tastes great too.

Taiyaki (By Namiko Chen from Just One Cookbook)
Makes: 5 Pieces
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Passive Time: 1 hour

Ingredients
150g Cake Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 Egg, Beaten
200ml Milk
3 tbsp Caster Sugar
100g Red Bean Paste
1 tbsp Vegetable Oil

Equipment
Taiyaki Pan

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Method
1. In a large bowl, sift the cake flour, baking powder and baking soda.

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2. Add the caster sugar to the flour mix whisk to combine.

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3. In a separate bowl, whisk the egg. Add the milk and whisk until well combined.

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4. Add the egg and milk mixture to the dry mixture and whisk well. Place the batter in the refrigerator for at least an hour to rest.

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5. Take the mixture out of the fridge and pour the batter into a measuring jug. The batter should be around 1 1/4 cups.

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6. Place the Taiyaki pan over the stove, and heat the pan on low medium heat. Brush the pan with the vegetable oil.
7. Pour the batter into the mold to around 60% full. Make sure the batter covers all around the mold.

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8. Roll the red bean paste into a cylindrical shape and place into the centre of the mold. Pour batter on top to cover it. Close the lid and immediately flip.

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9. Cook the Taiyaki for around 2 to 2.5 minutes each side. Then flip and cook for another 2 to 2.5 minutes. Open the pan to check if the Taiyaki is golden in colour. Remove the Taiyaki from the mold and allow to cool on a wire rack.

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Taiyaki
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Fish-shaped Japanese pancake/waffles with red bean filling, or a filling of your liking!
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Taiyaki
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Fish-shaped Japanese pancake/waffles with red bean filling, or a filling of your liking!
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
  • 150g Cake Flour
  • 1tsp Baking Powder
  • 1tsp Baking Soda
  • 1 eggBeaten
  • 200ml Milk
  • 3tbsp Caster Sugar
  • 100g Red Bean Paste
  • 1tbsp Vegetable Oil
Equipment
  • Taiyaki Pan
Servings: Pieces
Units:
Instructions
  1. In a large bowl, sift the cake flour, baking powder and baking soda.
  2. Add the caster sugar to the flour mix whisk to combine.
  3. In a separate bowl, whisk the egg. Add the milk and whisk until well combined.
  4. Add the egg and milk mixture to the dry mixture and whisk well. Place the batter in the refrigerator for at least an hour to rest.
  5. Take the mixture out of the fridge and pour the batter into a measuring jug. The batter should be around 1 1/4 cups.
  6. Place the Taiyaki pan over the stove, and heat the pan on low medium heat. Brush the pan with the vegetable oil.
  7. Pour the batter into the mold to around 60% full. Make sure the batter covers all around the mold.
  8. Roll the red bean paste into a cylindrical shape and place into the centre of the mold. Pour batter on top to cover it. Close the lid and immediately flip.
  9. Cook the Taiyaki for around 2 to 2.5 minutes each side. Then flip and cook for another 2 to 2.5 minutes. Open the pan to check if the Taiyaki is golden in colour. Remove the Taiyaki from the mold and allow to cool on a wire rack.
Recipe Notes

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  • The Red Bean paste can be substituted for any other filling like custard, nutella, chocolate ganache or even cheese!
  • 1 cup Cake Flour = 1 cup Plain Flour - 2 tbsp All Purpose Flour + 2 tbsp Corn Starch (1 1/4 cups Cake Flour = 150g)

 

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