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
Ingredients:

Cupcake:
1 can Red Bull
1/4 cup of milk
1 1/4 cup plain Flour
1/3 cup sugar
Red and Black Food color

Jager Cream:
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

Directions:
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.

Ingredients:

• 2 cup flour
• 2 cup sugar
• 1 1/2 cup water
• 3/4 cup coca powder
• 1/2 cup crunchy peanut butter
• 1/2 cup rapeseed oil
• 2 tablespoons molasses
• 1/2 cup chopped nuts
• 1/2 cup roughly chopped vegan dark chocolate
• 1 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Icing-sugar to sift
• Cardboard and a Sissors

Directions:

• Turn on the oven at Gas mark 5. It should be hot by the time you have finished mixing the ingredients.
• Sift flour, coca and baking powder into a large bowl
  Add sugar and salt
  Whisk in the water and oil
  Add chopped nuts and dark chocolate
  Mix in the molasses and peanut butter with a wooden spoon until gloopy
• Dollop the mixture into each bun case; they should only be about half way full.
• Pop in the oven for 20 – 25 minutes, until they are soft, but the knife comes out dry.
• You can either eat them now, or wait for them to cool down and make a cardboard stencil for the mac-tacular effect ^_^ Tastes better with HB Soya ice-cream

mmmMac ^_^