Some of you have probably already seen my first attempt at these cupcakes. I made these as a birthday present for one of my friends who has is obsessed with Jager Bombs. He even introduced me to the concept about a year ago, and ever since, we always have one if we’re out in a night club (Which is not that often anymore, I guess I’m getting old. That, or because I’m broke most of the time ^_^).
The first time around: I though that the cupcake bun was too sweet, because I used the regular amount of sugar even though I swopped milk for Red Bull (packed with sugar). I also thought that the goo was rather dull, I used a green agar agar and found that it didn’t look too apatising against the dark cupcake. Finally, the creamy goo seperated when I added some red bull, giving it a shiny quality. With those aspects in mind, here are my
1/4 cup Jagermeisger
4 tablespoons Agar Agar
2/3 cup Soya Milk
1 tablespoon Cornflour
Green Fool Coloring
Butter Cream Frosting:
1/2 cup Margarine
1 1/2 cups Icing Sugar
Yellow Food Coloring
Turn on the oven to Gas mark 3, and line bun tin with cases.
Pour the Red Bull into a cup and then top off with the soya milk. Whisk briskly in a large bowl. Add the sugar, then sift in the flour. Whisk until creamy. Split up the mixture into two separate bowls and add either red or black to each. Pour a bit of the red and black mixes into each case until it is half full. Put into the oven for 25 minutes or until a knife comes out clean
While the cupcakes are in the oven, you can make the Jager Cream. Put the milk into a pan and let the agar flakes soak for about 5 minutes. Turn on the heat at a low temperature and stir the mixture at intervals until the agar is nearly dissolved. Mix the cornflour with a small amount of soya milk until it forms a paste. Add this to the agar, and mix in well. Add the Jagermeister. At this stage you may wish to taste the Jager Cream to see if you want to add more Jagermeister. Mix well with the green food coloring and leave aside to cool. I found that there were usually a few bits of undissolved cornflour when I made this, so I sifted it into a second bowl to cool.
Once the cupcakes are done, take them out of the oven and leave them to cool. They must be completely cool before you top them with the butter cream.
To make the butter cream, mix the icing sugar and margarine until it forms a stiff consistency. You may add more sugar or margarine to suit your own taste. Mix well with the food coloring.
When the cupcakes are cool, poke a small hole in the top of each and use a teaspoon to fill with Jager Cream. Then pipe the icing on top. Try not to start your icing right over the Cream, because it will not stick correctly to the cupcake.