Salmon Stir Fry with ginger & lime - Paleo/Whole30

Earlier this year my diet drastically changed. You see, I was diagnosed with PCOS, which I knew nothing about, and had to pretty promptly research to make sense of this diagnosis. So it turns out PCOS is linked back to metabolic issues - probably inherited -  including insulin resistance, and 1 in 5-10 women with PCOS will develop diabetes.

That's scary to me, very scary. PCOS has a whole lot of other problems, which I won't go into here, but safe to say something had to change, especially for this sugar loving bake-a-holic.

So the last 9 months has seen me gradually cut out sugar, then grains, then dairy, until I am basically eating Paleo style for 80% of the time, and I have done one (and a half!) Whole30 nutritional resets.
(if you want to know more, check out  whole30.com, and I highly recommend reading the book 'It starts with food' by the people behind the Whole30 )

I am loving this new way of eating, which is lucky for me as it is not about to change given there is no 'cure' for PCOS, and I will have to be careful with my blood sugar levels for the rest of my life.

So this recipe today is in the spirit of my recent eating changes - good quality fats (coconut, omega 3 in the salmon), quality protein (Salmon and Cashews) and a rainbow of veges. Also, to be Whole30 compliant, it does not use Soy Sauce or any sugar, refined or unrefined.

And it's really delicious...I promise! You won't even miss the rice, but if you really had to, go ahead and serve it with Cauli Rice. We find Salmon much easier to eat this way, rather than being overwhelmed by it's richness if eating it as a whole piece.

Ginger & Lime Salmon Stirfry

Serves 2, with leftovers for lunch

275g packet Regal Salmon Stirfry (or cube some fresh salmon filet)
1/2 head cauliflower, cut into florets
1/2 head broccoli, cut into florets and stems thinly sliced
2 carrots, cut into matchsticks
1 capsicum, cut into sticks
1 onion or 4 banana shallots, cut into wedges
4 cloves garlic, finely chopped
*Substitute any of the above vegetables for your favourites - asparagus, bok choy etc

2 T Coconut Aminos (Soy sauce substitute, you can use soy sauce if you prefer)
2 t Sesame Oil
2 T Umiboshi vinegar or fish sauce (Umiboshi is Japanese pickled plum vinegar, very salty)
Pepper and salt to taste
Coconut oil, for frying
Juice of 1 lime
Finely grated rind of 1 lime
2 T Sesame seeds
Chilli flakes, or fresh chilli finely sliced
1 thumb of ginger, finely juilienned
Fresh Coriander
Cashews, raw or roasted

Directions:
I stir fry the veges in batches, so I can control the cooking better, then also cook the Salmon seperately at the end, but this still uses only 1 pan

1. Stir fry Cauli, Carrots and onion on high heat in some coconut oil (don't be stingy, coconut oil is really good for you). When tender-crisp and nicely charred in spots, removed and keep aside in a covered bowl to stay warm
2. Stir fry broccoli, capsicum in a bit more coconut oil for a few minutes, then add garlic, fry together for another minute or two then add the Coconut Aminos, Sesame Oil. Umiboshi Vinegar and a good grind of pepper. toss to coat, then add the broccoli to the reserved Cauli and Carrots.
3. Add some more coconut oil to the pan, heat to a med-high sear, then add the cubed Salmon. Try and not move it too much, you want to get a nice caramelisation on the salmon. As it cooks, sprinkle over the chilli, sesame seeds, julienned ginger, juice and rind of the lime and some seat salt. Toss to coat, or using tongs carefully turn over the salmon pieces until cooked (just opaque, and golden brown).
4. Serve the salmon on top of the stir-fried veg, and top with fresh chopped coriander and cashews.

Little Lemon & Elderflower Cakes

This recipe came about due to a couple of key points of inspiration - the Raco mini Cake tin pan from Red Kitchen, and the March edition of Taste magazine, which I devoured recently on a flight home from Wellington. Luckily it was another workmate's birthday - our dear 'Mama Tech' Ann - and I didn't have long 'till I had the chance to whip these up for her birthday shout.

The original recipe was for a Gin & Lemon cake from Kim Evans of Little & Friday fame. I made a few adjustments, resulting in Elderflower Syrup making its way into the lemon syrup you drizzle over the freshly cooked cakes instead of Gin ( gotta keep it a family show at work!).

My oh my...these were as good as they looked...if not better. Syrup cakes are usually pretty dense, but this was light and had a melt-in-your mouth texture. The cream cheese frosting has a lot less sugar than usual cream-cheese icings, but this makes it velvety smooth and decadent. I added some homemade Lemon Curd (from the Bluebell's Cakery book) and some Fresh-As freeze dried raspberries for decoration.

Handy tip - if you don't have individual cake moulds, use an empty tomato tin or baked beans tin - as long as it's not lined with plastic or anything. Simply take off the top and bottom, wrap tin foil around the bottom and sit on a tray - and voila! It works really well.

Little Lemon & Elderflower cakes

Makes 1 x 20cm cake or 15 mini-cakes.
Adapted from Kim Evans (Little & Friday Celebrations)

For the Cakes:

250g unsalted butter, room temperature
1 1/2 cups caster sugar
zest of 6 small or 4 large lemons
4 eggs
2 cups plain flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups ground almonds
1 cup buttermilk (or yoghurt, or sour cream)

Syrup:

1/4 cup caster sugar
1/2 cup water
1/2 cup lemon juice (pretty much the juice from your zested lemons)
6 Tbsp Elderflower Syrup

Cream Cheese Icing:

(you may wish to double these quantities if you are making a large cake to be iced on all sides)
80g unsalted butter, room temperature
250g Philadelphia cream cheese, fridge cold
zest of 1 lemon
1 1/2 cups icing sugar, sifted.

1. Preheat oven to 160 degrees. Grease a 20cm cake tin and line the bottom and sides OR grease 15 individual cake moulds (or a Raco loose bottom Mini Cake pan - you can get yours here)
2. Using an electric mixer, beat butter, sugar and lemon zest until pale and fluffy (approx. 7 minutes at least). Add eggs one at a time, beating well after each addition.
3. Sift flour, baking powder and salt into a bowl. Add ground almonds and mix to combine. Using a large metal spoon, fold half the dry ingredients, followed by half the buttermilk, into the creamed mixture, making sure not to overmix. Repeat with remaining dry ingredients and buttermilk.
4. Spread mixture into prepared tin or spoon into individual cake moulds. You want the individual cake moulds approx. 3/4ths fill.
5. Bake cakes in the centre of the oven - 1 hour 50 minutes for a single cake, or approx. 30 minutes for mini cakes, or until they bounced back when lightly pressed and a skewer comes out clean.
6. To make the syrup, heat sugar, water and lemon juice in a saucepan for approx. 4 minuted until sugar has dissolved. Stir in Elderflower syrup.
7. Remove cakes from oven and pour hot syrup over cake while still hot and in their pans. Leave for approx. 15 minutes, then remove from pans and allow to cool completely on a rack before icing with cream cheese icing.

To assemble:
1. To make cream cheese icing, using an electric mixer, beat butter and lemon zest on high speed until pale and creamy. Lower speed and add cream cheese in small chunks, then increase speed to high again and beat very well until completely combined, smooth and pale (approx. 5 minutes)
2. With mixer on low, add sifted icing sugar and then beat on high for another 5 minutes.
3. Using a piping bag if preferred, icing the tops of the cakes with a generous amount of cream cheese icing. Top with a spoonful of lemon curd and crushed freeze-dried raspberries.

Yotam Ottolenghi's Falafels ( & Salad)

One of my favourite  food TV shows on recently was Ottolenghi's Mediterranean Feast. If you don't know who Yotam Ottolenghi is, he is basically the guru of all things salads/baking/middle eastern/Israeli/vegetarian, born in Israel but based in London. I love his take on simple, authentic flavours, and his food always looks amazing too. Going to an Ottolenghi restaurant in London is on my bucket list, and I have had a couple of his books for a while now. Anyway, you should check him out here, or read his column for the Guardian.

Lester and I love falafels, and have them at least once a fortnight - from the tubs of mixture in the supermarket - so it wasn't hard to pick Yotam's Falafels as the first recipe I made from my new cookbook Jerusalem.

Ottolenghi's Falafels

serves 4, adapted from Jerusalem by Yotam Ottolenghi and Sam Maimi

Note: The flavours here are quite traditional, but subtle - the taste of the chickpeas shines through - but if you like a stronger spicey flavour, I would double the cayenne, cumin, coriander and  cardamom amounts below, or have a play around to your taste.

250g dried chickpeas

1/2 medium onion

1 garlic clove

1 tbsp flat leaf parsley

2 tbsp coriander

zest of 1 lemon

1/4 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cardamom

1/2 tsp baking powder

1 1/2 tbsp plain flour

about 750ml sunflower oil/rice bran oil for deep-frying

1/2 tsp sesame seeds for coating

salt

1. Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2. The next day drain the chickpeas. Chuck in a food processor with the onion, garlic,  lemon, parsley and coriander. Blitz on the finest setting in a food processor until finely chopped, but not mushy or pasty

3. Once processed add the spices, baking powder, 3/4 tsp of salt, flour and 1 tbsp of water, mix well by hand. Cover the mixture and leave in the fridge for an hour or until ready to use.

4. Fill a deep pan with enough oil to cover the falafel and heat to 180 degrees (use a thermometer, or test on a piece of bread).

5. With wet hands, press 1-2 tbsp of mixture into the palm of your hand and make a small ball, pressing together well to prevent them breaking apart. Roll lightly in sesame seeds and deep fry them in batches for 4 minutes or until well browned (Yotam note's it is important they are in the oil long enough to cook the chickpeas and dry out the centre).

6. Drain and pat dry with paper towels. Serve in a Pita with salad and hummus, or as part of the salad below.

I cooked half the mixture, and froze the rest for another day.

Mediterranean Falafel Salad

Serves 2

Kalamata Olives

Feta cheese

Strips of roasted red pepper

Roasted almonds (toast in a pan on medium heat with a little coconut oil)

1 Pita bread, toasted, torn into pieces and drizzled with Olive oil

1/4 Cucumber, cut into chunks

Baby spinach

Flat leaf parsley

Dressing:

4 heaped tablespoons greek yoghurt

small handful chopped mint

1 tsp Tahini paste

1 tsp Pomegranate Molasses

Juice of half a lemon

Water, if needed to thin down

Salt & Pepper

Sweet Chilli Sauce

Arrange all salad ingredients on plates or a platter, top with freshly cooked Falafels (approx. 5 per person), drizzle with Yoghurt dressing and chilli sauce and serve.

Antique Caramel Cake with Salted Caramel Sauce

Wow. This cake. It has to be one of the most popular things I have ever baked. And with good reason too, after all - who doesn't like Caramel? - especially proper, salty caramel, swirled onto tangy Caramel Cream cheese frosting enveloping a soft, tender Caramel cake. It's bliss...

 I made this cake on Monday for my sweet sweet workmate Paula's birthday - she is a sweet and classy lady and she deserved a sweet and classy cake. Then, as I had the Caramel Sauce left over, and I NEEDED more of this cake, I made it again Saturday for my lovely Sister-in-law Tracey's baby shower. It keeps really well, though it tasted pretty amazing straight from the oven too (you have to trim it flat....and someone had to eat the trimmings!). The icing is AMAZING...sweet but not achingly so, and silky smooth.

If you didn't want to make your own Salted Caramel sauce for the top and filling, you could get a good quality bought one instead.

There are quite a few steps, but don't hesitate to make this for your next special occasion - it really is a winning cake!

Antique Caramel Cake with Salted Caramel Sauce

Adapted from Laura's Sweet Spot

Ingredients

For the Caramel Cake:

• 160g unsalted butter, softened, cut into cubes
• 1 cup Caster sugar
• ½ cup firmly packed light brown sugar
• 3 large eggs
• 1 tsp Heilala Vanilla Paste
• 2 cups plain flour, sifted
• pinch of salt
• 1 cup well-shaken buttermilk
• 1 tsp baking soda
• 1 tablespoon white vinegar

For the Caramel Frosting:

• 60g unsalted butter, cut into cubes
• ½ cup firmly packed dark brown sugar
• ⅓ cup cream
• 70g unsalted butter, softened
• 220g cream cheese (from the fridge)
• 1 1/2 cups icing sugar, sifted

For the Salted Caramel Sauce

• 1 cup caster sugar
• 2 tablespoons liquid Glucose
• 1/4 cup water
• ½ cup cream
• 1 teaspoon fleur de sel (or whatever flash/flaked salt you have)
• ¼ cup sour cream

Instructions
For the  Cake:

1. Preheat the oven to 180C
2. Line the bases of two 20cm non-stick cake tins, spray well with oil.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add both sugars and beat until pale and fluffy, about 3 minutes or more. Scrape down the sides and bottom of the bowl and add the vanilla and eggs, one at a time, beating well after each addition. Scrape down the bowl again and add the salt, and flour in three parts, alternating with the buttermilk, beginning and ending with the flour (do this on the lowest speed).
4. In a small bowl or cup, dissolve the baking soda in the vinegar and beat it into the batter until just combined.
5. Divide the batter between the prepared pans and smooth the tops. 
6. Bake for 32 to 37 minutes, rotating the pans (very carefully, any knocks will cause the cakes to deflate a bit) halfway through the baking time, until the cake tops are slightly browned and a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the racks and let cool completely.

For the Frosting:

1. In a medium saucepan over medium heat, stir together the brown sugar and butter (60g) until melted and combined. Bring the mixture to a boil and boil for 30 seconds, or until dark golden and frothy. Remove from the heat, whisk in the cream, and transfer the mixture to a bowl to cool completely. 
2. Once the brown sugar mixture is nearly cool, place the remaining 70g of butter in the bowl of a stand mixer and beat until it is lump free. Add the cream cheese in small amounts, bit by bit, and continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl and beat again for until light and creamy. Turn the mixer to low and stream in the brown sugar mixture. Scrape down the bowl again, add the icing sugar, and beat until smooth. If the mixture feels too loose, refrigerate it for 5 to 10 minutes until it firms up.

For the Salted Caramel Sauce

1. In a medium saucepan, combine the sugar and liquid glucose with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. 
2. Cook over high heat until a sugar/candy thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6-8 minutes. 
3. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.

Assemble the Cake: 
Place one cake layer on a serving platter, normal way up. Trim the top with a bread knife to create a flat surface, and drizzle generously with the salted caramel sauce, spreading with the back of a spoon to allow the cake to absorb it. Evenly spread about ¾ cup frosting on top. Trim the second cake the same way, and repeat the caramel layer on the cut surface. Turn the second cake upside down and place, caramel side down, onto the first cake and frosting. This leaves the flat base of the base as a nice smooth surface for the icing. Ice the sides and top of the cake with the remaining frosting, swirl with the caramel sauce and refrigerate the cake for 15 minutes to set before serving.
The cake can be stored in the refrigerator, covered with a cake dome or in a cake server for up to 3 days. Allow it to come to almost room temperature before serving.

Dark Brown vs Light Brown sugar

Brown sugar mixture for the frosting

Add the brown sugar mixture into the frosting

Ready to be iced

White Chocolate Chip Cookies - an old favourite and a new one

Today I've got two choc chip cookie recipes to share with you - one is hands down my absolute fave cookie for any type of choc chip - I often make this with milk & dark, triple choc, caramel bits, or dark choc & ginger. This is a Nigella Recipe from Kitchen, and it has been thrashed again and again in my kitchen. The dough itself is one of the most delicious things you will ever taste (I have been known to bring slices of dough to my addicted workmates), and they are pretty quick to make as you don't have to cream the butter and sugar for ages. White Choc & Cranberry is our favourite combo though, and that's what I have made today:

The next one is a new recipe, and I think I'm onto a winner here - White Choc, Lime, Coconut & Oat. The recipe is quite similar to the one above - brown and white sugars - and I could tell it would be worth doing another batch when I read through this recipe (even though I had just made the ones above).They would still be delicious without the white choc, but the combination is really good - thankful for my bottle of Lime Oil for taking these cookies to a new level. Warning - the smell of these cooking is enough to make you want to devour about five in one sitting :)

Back to our old favourite:

White Chocolate & Cranberry Cookies

Adapted from Nigella Lawson's Kitchen
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
1 teaspoons Heilala Vanilla Paste
1 egg, fridge-cold
1 egg yolk, fridge-cold
300g plain flour
1/2 teaspoon baking soada
220g white chocolate, cut into chunks (Big or small, your call! I used Cadbury Dream)
3/4 cup dried Cranberries

Preheat the oven to 170C. Line a baking tray with baking paper or a silicone sheet.

Melt the butter and let it cool a bit.  Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
Slowly mix in the flour and baking soda until just blended, then fold in the chocolate chips (If you have a kitchen aid, do this on the lowest level).
Scoop the cookie dough into a quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. (I only 3/4 fill the scoop or measure otherwise they are huge)
Note: these taste even better if you wrap the dough in cling-film and refrigerate overnight - it helps the texture. You can also freeze the un-baked cookies at this point, then thaw and bake another day - this works really well too.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on the baking sheet for 5 minutes before transferring to wire racks.

Creamy deliciousness

Oatmeal Cookies with Lime, Coconut and White Chocolate

adapted from Two Peas and Their Pod

1/2 cup soft brown sugar
1/2 cup caster sugar
125g softened unsalted butter
1 egg
1 tsp. Heilala vanilla paste
Zest of 1 lime
3 capfuls of Lime Oil
pinch of Salt
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 1/4 cup plain flour
1 1/4 cup oats
About 3/4 cup coconut (I used coconut chips)
About 1 cup white chocolate chunks (or chips)
Cream the butter with the sugars until soft and creamy, using a mixer. Add in egg and vanilla and mix again, then lime zest and oil.  Mix briefly. 

In a separate bowl combine the salt, baking powder, soda, flour. Add to wet ingredients. 
Mix until blended. Add your oats and then your coconut and chocolate. 
Roll into balls and place on tray, flatten slightly with a fork.
Bake at 170 for 10-12 minutes - just lightly golden around edges (longer if you want them crisper, shorter if you like soft and chewy).

Coconuty-chocolatey-limey-brown-sugary-goodness

Quinoa & LSA Delish Porridge

Ah, Autumn. It's kind of a relief to see the end of this long hot Summer. Although it has been stellar this year, now it's time to get a little cooler and start changing what we eat. For me, the worst thing about summer would be the fact it's too hot to eat porridge. I LOVE porridge.  So I eat it pretty much 9 months of the year, and it's a sad 3 months without it in the morning.

So now we are officially 20 days into Autumn, it's time to get out the porridge pot and back into the swing of things.

This is my favorite porridge recipe, a much healthier twist on the original, full of whole grains and healthy fats, carbs and protein. Porridge is known for keeping you full, and this version really goes the extra mile. I add Quinoa to increase the protein and LSA for further protein and good fats, and both of these really add a delicious nutty texture to otherwise boring porridge. Soaking the oats overnight gives creaminess without having to use much milk, and also helps it cook faster. Adding protein powder is a easy way to further bump up the protein levels, and I much prefer having protein powder this way compared to drinking it in a shake (I still struggle with that!), but the protein powder is completely optional.

Quinoa & LSA Delish Porridge

Makes 3-4 servings

1/4 cup Quinoa
3/4 cup rolled oats (or rolled oats/jumbo oats mix). I like Harraways rolled oats, but the jumbo oats have a lower GI so keep you fuller for longer.
2 Tablespoons ground LSA (Healtheries do one in the supermarket, or fruit and veg shops do a better value one)
2 1/2 cups water
1 cup trim milk
Optional: 1-2 tablespoons Chia seeds, 1 tsp vanilla extract.

Toppings:
1 tablespoon vanilla protein powder per serving
Cinnamon
Fresh fruit or stewed fruit - My Roasted Rhubarb & Apple compote is perfect
Greek Yoghurt
Flaked almonds
Heilala Vanilla syrup (if you really need some extra sweetness).

Directions:

Night before:
Measure Quinoa and oats into a medium-large saucepan, add 2.5 cups hot water, put on the lid and leave to soak overnight if possible. If making in the morning and you didn't soak it, you can just cook it for longer.

Morning:
Add 1 cup trim milk, turn on heat and bring to a gentle simmer for approx. 15-20 minutes, stirring occasionally, until porridge is thick and creamy, and quinoa is cooked. Add LSA (and Chia and Vanilla if using) stir well, and take off the heat.

Divide between 3 serving bowls. Mix in 1 tablespoon vanilla protein powder, top with cinnamon, fruit, yoghurt, and flaked almonds, and serve.

I make this every 3 days and just put the other 2 servings into plastic containers in the fridge - this makes a super quick and easy breakfast on the other 2 mornings - simply microwave until hot, add a bit more milk or water to thin down, and serve as before.

Fresh figs and blueberries - amazing treat for breakfast

Tiramisu Cupcakes

These are the cupcakes I came up with for Matt & Winnie's wedding, and I'm so happy with how they came out. I ended up adapting 4 recipes into this one, and did about 7 batches before the big day to perfect the recipe.

These cupcakes are a real standout - moist (even surviving the fridge, and being made days before eating), flavourful, and very true to the taste of Tiramisu. The buttercream icing is amazing too, and very easy to pipe. I replaced some of the normal flour with almond meal, to keep them moist and to add texture and flavour. Yes, there are quite a few steps, but these taste so good it is totally worth it!

Tiramisu Cupcakes 

(adapted heavily from The Hummingbird Bakery and the Barefoot Contessa)

For the Tiramisu Cupcakes:

(makes 16-18 cupcakes)

• 85 grams unsalted butter, at room temperature

• 1 1/3 cups caster sugar

• 1 1/4 cups all-purpose flour

• 1/2 cup almond meal/flour

• 1/4 teaspoon salt

• 1 tablespoon baking powder

• 2 large eggs, at room temperature

• a "scant" 1 cup whole milk, at room temperature

• 1/2 teaspoon vanilla paste

For the Coffee Soaking Syrup:

(enough for 16-18 cupcakes)

• 1 cup coffee, strong (or 2 double shots of espresso)

• 5 tablespoons Kahlua coffee liqueur

• 3 tablespoons granulated sugar

For the Mascapone filling:

• 3  egg yolks, at room temperature 

• 2 tablespoons sugar 

• 2 tablespoons Kahlua

• 2 tablespoons espresso

• 400g or 1 tub mascarpone cheese (Kapiti or Bouton D'or is best)

For the Kahlua Buttercream Frosting:

• 4 tablespoons Kahlua (or 2 tablespoons espresso) - or to taste
• 1 teaspoon vanilla extract

• 340g unsalted butter, softened

• 3 cups icing sugar, sifted.

• 3 tablespoons milk

For the Tiramisu Cupcakes:

1. Preheat the oven to 180 degrees C, and line a muffin tin with cupcake cases.
2. Using a handheld beater or stand mixer, beat butter, flour, almond meal, sugar and baking powder on low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs. 
3. Break 2 eggs into a Pyrex measuring cup, then add 1 'scant' cup whole milk and 1/2 teaspoon vanilla and whisk together by hand.
4. With the mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up an ingredients that were missed, then add the rest of the milk mixture and continue mixing the batter until it is smooth and even.
5. Divide the batter between the paper cases, filling each case with 2 tablespoons of batter (or, filling each up to two-thirds full).
6. Bake for 18-20 minutes in the preheated oven until well risen and the tops bounce back when touched. Leave to cool slightly before removing them from the tin, then place on a wire rack to cool completely while you make the coffee soaking syrup. 

For the Coffee Soaking Syrup:

1. Pour 1 cup coffee into a saucepan and whisk in 3 tablespoons granulated sugar. 
2. Place the pan on your stovetop and bring to a boil, allowing the liquid to reduce by about half the pot, then remove from heat and add Kahlua, and set aside to cool.

For the Mascapone filling:

1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. 
2. Lower the speed to medium and add the kahlua, espresso, and the mascarpone. Whisk until smooth. 

For the kahlua frosting:

1.  Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute.  Reduce mixer speed to low.  Add icing sugar, 1 cup at a time, beating for a few seconds between each addition.  Increase mixer speed to medium and beat for about 3 minutes. 
2.  Add the Kahlua, beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Increase mixer speed to medium and beat until fluffy, about 4 minutes.  Frosts 18 cupcakes.

To assemble:

1. When cool, cut a cone out of the top of the cupcake at about 90 degrees, or use a cupcake corer. reserve cone.
2. Fill each hole with about 1 tablespoon of Kahlua syrup, trying especially to get down the sides, not just the bottom of the hole. 
3. Fill each hole with the marscapone mixture, approx 1 teaspoonful.
4. Dip the leftover cone in the Syrup, and replace back on the cupcake, pushing down gently to get as flat as possible
5. Frost as desired with Kahlua Buttercream frosting, and decorate with a dusting of cocoa, or shaved dark chocolate.