Alton Brown's Chiffon Cupcakes http://www.foodnetwork.com/recipes/chiffon-cupcakes-recipe.html Here is the one for Chocolate Chiffon Cupcakes: http://www.foodnetwork.com/recipes/good-eats/chocolate-chiffon-cupcake-recipe/index.html
Clotted Cream-A silky, golden-yellow cream made by allowing npasteurized cow's milk (traditionally from Jersey cows) to sit for 12-24 hours in shallow pans, then slowing heating it and leaving it to cool for another 12-24 hours. The cream that rises to the surface and "clots" is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. It has a minimum of 55% butterfat. Devonshire cream - clotted cream
Marshmallow Frosting Ingredients 4 large egg whites 1½ c. sugar ¼ tsp. cream of tartar ⅛ tsp. salt 1 tsp. vanilla In a double boiler, heat egg whites, sugar, cream of tartar and salt on a simmer. Mix with an electric mixer until stiff peaks occur. Remove from heat, add vanilla and mix until glossy and billowy.