Cupcakes

1. Preheat your oven to 350⁰F (180⁰C) and line a cupcake tray. 
2. In a clean bowl, beat the 4 egg whites until stiff peaks form. If the bowl isn’t grease-free, they won’t whip properly.
3. Gradually add the 1 cup caster sugar, a little at a time, beating until glossy, and you can’t feel sugar granules anymore.
4. In another bowl, whisk together the 4 egg yolks, 1 tsp vanilla essence, 1/3 cup oil, 2 Tbsp yogurt, and 1/3 cup boiling water. 
5. Gently mix the yolk mixture into the egg whites. Keep it light so you don’t knock out the air.
6. Sift together the 1 1/3 cups cake flour, 1/4 cup Maizena, and 3 tsp baking powder. 
7. Fold the dry ingredients into the batter in batches. Use a spatula and go slowly. 
8. Spoon batter into cupcake cases, filling about 3/4 full. If you overfill, they’ll collapse slightly in the middle.
9. Bake for 15 to 18 minutes, or until a skewer comes out clean. DO NOT open the oven, they will sink.
10. Let them cool in the tray for a few minutes, then move to a rack to cool completely before decorating.

Mock Cream

1. In a small bowl, mix the 2 heaped Tbsp Maizena with enough extra milk to form a smooth paste; it should be just pourable.
2. Heat the 1 cup of milk in a saucepan until just boiling.
3. Slowly pour in the Maizena paste while whisking constantly.
4. Keep whisking for about a minute until it thickens to a soft custard consistency. Don’t let it go lumpy.
5. Remove from heat and let it cool completely. 
6. In another bowl, beat the 125 g butter until pale and fluffy, about 8 to 10 minutes, as it should look almost whipped.
7. Add the 2/3 cup caster sugar gradually, beating well after each addition. Then beat another 5 minutes until smooth.
8. Add the 1 tsp vanilla essence and mix.
9. Start adding the cooled milk mixture, a big spoon at a time, beating continuously. Make sure it’s fully cool, or the butter will melt.
10. Keep beating until it becomes smooth and creamy, almost like a soft custard cream. If it looks split, just keep beating; it usually comes together.

Assemble

1. Melt the 3 Milky Bar chocolates gently and let cool slightly.
2. Pipe or spread the mock cream onto completely cooled cupcakes.
3. Drizzle with melted chocolate and finish with sprinkles, strawberries, cherries or whatever you enjoy.