Step 1

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with red foil cupcake liners.

Step 2

Add the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.

Step 3

Add the eggs, oil, buttermilk, vanilla and red food dye into a large jug and whisk until well combined.

Step 4

Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.

Step 5

Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.

Step 6

To finish use a very sharp knife to cut around the set mirror glaze mousse cake so that it comes away from the cake easy. Use a small off set spatula and a fork to transfer from the glass to on top of the cupcake as demonstrated in the video.

Step 7

To finish cupcakes simply add the mirror glaze covered mousse on top of the cupcake. I used a small offset spatula to carefully transfer the mousse and a fork slide off the spatula on to the cupcake.

Step 8

Mold: the mold I used for the mousse is similar to this mold: Silikomart Professional "Russian Tale 125". If you copy and paste that into Google it’ll come up.

Step 9

Place the white chocolate into a large bowl and place over a pot of boiling water. Make sure the bottom of the bowl isn’t touching the water. Let the chocolate sit until completely melted.

Step 10

Add ½ cup of the cream to a large microwave safe bowl and microwave for 30 seconds at a time until very hot. Don’t let it boil.

Step 11

Add gelatin and water to a small bowl. Allow to sit for 5 minutes. Once the gelatin has soaked up all the water microwave for 20 seconds until it melts and becomes liquid. Add to the hot cream and mix very well.

Step 12

Then add the cream and gelatin mix to your large bowl of melted white chocolate and stir gently until combined.

Step 13

In a cold, medium-sized mixing bowl, beat the remainder of the cream until soft peaks form. Add strawberry essence or your favourite flavour and continue beating to stiff peaks.

Step 14

Add half of the cream to the white chocolate mixture and fold together; add in the remainder and continue to gently fold until combined.

Step 15

Place mixture into a large jug and pour mixture into molds. Place in the freezer until it sets for at least 3 hours. Overnight is best.

Step 16

To take mousse out of the molds gently use your fingernails (make sure they’re clean) to carefully peel away the very top of the mold from the frozen mousse. Then it should come away easily. Take care when you get to the top because it can break off easy.

Step 17

Place each mousse cake on a glass and place those in a large baking tray so you can reuse the excess mirror glaze. Pour mirror glaze over it. Place in the fridge and let them set for 1 hour

Step 18

Combine gelatin with 1/2 cup of water and set aside for 5 minutes. Microwave for 20 seconds to melt.

Step 19

Heat milk, sugar and water in a saucepan or in the microwave over medium heat and bring to a simmer.

Step 20

Take off the heat and add bloomed gelatin and stir until dissolved.

Step 21

Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit. for 5 minutes. Once chocolate has softened, add red food dye and use an immersion blender or a hand whisk to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. You want to let this sit for about 5 minutes because if it’s too thin or too warm it’ll melt the mousse. So let it cool a little. If it thickens too much place it back in the microwave for about 10 seconds and stir until smooth again.