Vanilla cupcakes with pistachio praline and whipped icing or butterscotch and cream icing

Okay so it took a bit longer tan expected! I only managed to make these on Sunday as got back late from the Stellenbosch Slow Food Market. Bought some lovely king oyster and shitake mushrooms which I sauteed with thyme and garlic and had for dinner with sourdough bread.
Bad news tache lovers - Joa has shaved off his Mo-vember moustache mid mo - I kindof hoped he'd make it till the end so I could see the full Magnumness of it but I guess it wasn't meant to be - apparently it itched...

So anyway I made the cupcakes on Sunday and took them to our friends Tessa and Ken who have just brought home new baby Justin for the first time. This cake is quite dense so depends what you like. I also think I would add more sugar (and not use Castor) for the whipped icing. On the plus side I've kept this Donna Hay entertaining recipe for at least 2 years and never actually go round to making it. The cake base is from a different source.

Vanilla Cupcakes

2 cups flour

1 1/2 cups sugar

15ml baking powder
Pinch salt
5ml vanilla extract

1/2 cup oil

200ml warm water

6 eggs separated

• Sift together the dry ingredients.
• Add the water, oil and vanilla and mix until just combined.
• Add the egg yolks and mix until combined.
• Beat the egg whites to sift peak stage and mix in a third to the mixture, then carefully fold in the other 2/3.
• Bake at 170 degrees C for 20 minutes for standard sized and 30 minutes for large cupcakes.
• Makes 12 standard and 6 large cupcakes.
• Cool on a rack.

Pistachio praline

100g of shelled, roasted pistachios
1 cup sugar
1/2 cup water

• Melt the sugar and water over a medium to low heat. Ensure all the sugar has dissolved.
• Lay the pistachios in a single layer on a lightly oiled baking sheet.
• Continue to cook the sugar until a very light caramel. Remove from the heat immediately and pour over the nuts/
• Allow to set.
• Blend 3/4 of the hardened caramel quickly in a blender.
• Break the remainder into shards.

Butterscotch

25g butter
1/2 cup brown sugar
1/2 cup single cream

• Melt the butter and sugar together over a medium to high heat until the sugar has dissolved.
• Add the cream, bring to the boil and boil for about 5 minutes until slightly thickened. Cool until needed.

Whipped Icing

1 cup sugar ( granulated is better)
1/4 cup water
1/4 teaspoon cream of tartar
2 egg whites (original recipe called for 3)

• Melt the sugar, water and cream of tartar together over a medium heat until the sugar has dissolved. Simmer for about 5 minutes until the syrup is thick but still clear.
• Beat the egg whites in and electric mixer until soft peak.
• Add the sugar syrup gradually while the motor is running and beat for another 5 minutes until thick and glossy.

To assemble

250m; cream, whipped to soft peak

Top 1/2 the cupcakes with whipped icing, a sprinkle of praline powder and a shard of brittle
Top the other half with whipped cream , making a dent in the centre and fill with the butterscotch.

Serve immediately (although whipped icing cupcakes will keep for about a day).