Vanilla Buttercream Ingredients

• 120g butter
• 400g icing sugar
• 15g vanilla extract
• 60g milk
• 2-3 drops of green food colouring
• Instant dry vanilla pudding powder (Optional)

Preparation

1. Beat the butter in a large mixing bowl until it reaches a fluffy consistency. Gradually incorporate half of the icing sugar while consistently beating.

2. At a low speed, incorporate vanilla extract and half of the milk into the mixture, beating until a smooth consistency without any clumps.

3. Add the remaining icing sugar and beat until thoroughly combined. Adjust the consistency by adding one or two tablespoons of milk until the desired texture is achieved. (Customize the buttercream to your preference, creating a thinner consistency for spreading onto cupcakes and a thicker one for piping.)

4. Use immediately or store it in a sealed container in the refrigerator for 2-3 days.

Tips:
* If the buttercream is refrigerated, let it reach room temperature and give it a brief remix before using.

* Instant Dry Vanilla Pudding Powder serves as the primary stabilizing ingredient to thicken the cream and retain its shape however its usage is optional.

Cupcake Base Ingredients

• 185g all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 115g butter
• 150g sugar
• 2 eggs
• 1 tsp vanilla extract
• 120ml milk
  

Preparation

1. Preheat the oven to 180°C and prepare the muffin tins by lining them with cupcake liners and set aside.

2. In a mixing bowl, sift together flour, baking powder, and salt. Subsequently, beat the butter and sugar until they achieve a light and fluffy consistency.

3. At a medium speed, add the eggs one by one, along with vanilla extract and milk, and continue beating until thoroughly combined. (Avoid excessive mixing; the lighter the mixing, the fluffier the muffins will be.)

4. Divide batter evenly into cupcake liners, filling them about 1/2 full.

5. Bake for 15 to 20 minutes or until the muffins have risen, feel firm to the touch, and a skewer inserted in the center comes out clean.

6. Finish up by decorating it with buttercream or enjoying it as is.

Shepherd's Pie Ingredients

• 300g ground beef
• 1 tbsp olive oil
• 1 onion
• 1 tsp dried parsley
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp worcestershire sauce
• 2 cloves garlic (minced)
• 2 tbsp all purpose flour
• 2 tbsp tomato puree
• 1 cup beef broth
• 1 cup frozen mixed vegetables (peas, carrots, corns)

Potatoes Ingredients:

• 150g Potatoes (Peeled)
• 50g butter
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 150g parmesan cheese

Preparation

1. Steam for 30 minutes or until tender, then peel the ingredients afterwards. (Using Toyomi's Multi Cooker with Steamer)

2. Preheat the oven to 180°C.

3. Heat olive oil in the pan over medium heat, then add ground beef. Cook until the beef is no longer pink, and season with salt and pepper to taste.

4. Combine mixed vegetables with ground beef in the pan cook until they reach a tender consistency.

5. Pour Worcestershire sauce and beef broth into the mixture. Bring it to a simmer and then reduce the heat to low. Allow it to cook uncovered for an additional 10 minutes. Taste the cooked filling and adjust seasoning if necessary.

6. Mash the cooked potatoes and add butter, garlic powder, salt, and black pepper, ensuring thorough mixing.

7. Spread the meat filling in the baking dish, then evenly spread the mashed potatoes over the ground beef, topping it with cheese.

8. Bake at 180°C for 15 minutes or until the dish achieves a golden brown finish. Serve and savor!