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 cups Flour
• 1 1/2 cups Sugar
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1/2 cup Vegan Margarine
• 3/4 cup Soya Milk
• 1 tsp Vanilla Extract
• Egg replacer to equal 2 Eggs
  • I used 2 teaspoons of “No Egg
• 1 1/2 cups Peaches, finely chopped
  • I used canned peaches, this meant the mix had more liquid and took slightly longer to firm up in the oven
• 1 tbsp Sugar

Directions:
Preheat the oven to 350F (Gas mark 4). Lightly grease an 8-inch cake pan and set aside. In a medium bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. Stir in the margarine and combine with your hands (I love this part, it’s really satisfying ^_^), until it resembles a coarse meal. Set aside 1 cup of the mixture for later.

Add the soya milk, egg replacer, vanilla, and peaches to the remaining dough and stir until “just mixed”. (I actually replaced some of the milk with the juices from the peaches can and left out the vanilla). Spoon into the cake pan and spread the reserved mixture evenly over top of cake. Sprinkle top with 1 tbsp of sugar and bake for 40-45 minutes, or until a toothpick or knife comes out clean. Let cool for 10-15 minutes before serving.