When does a Creation/Recipe become your own?

I found a recipe this week, that I wanted to adapt for Cupcakes.
It's my Wedding anniversary this weekend and I wanted something, Extra Special.
I found a recipe in a Chocolatier Magazine that was published in 1993

Just browsing through the magazine, the first thing that struck me as odd, was there were no websites for Anything. "Oh how times have changed".

I found a recipe Jackie's Bailey's Delight," Ah Ha!!! This is it."

I changed the Sara Lee pound cake and made a Velvet Butter Cake, a recipe I found in the Cake Bible by Rose Levy Beranbaum. With the extra batter, I made extra cupcakes to freeze and decorate later. I think a Rum Butter frosting will compliment these cupcakes.
Sorry, I'm getting side tracked.

Any way then came the Bailey Mousse. I had a little trouble with this.

Bailey's Mousse

1/2 cup Bailey's Irish cream liqueur

1t.Vanilla paste

1 envelope unflavored powdered gelatin

3 large egg yolks

1/4 cup sugar

1 cup milk

1/2 cup heavy cream

Make the Bailey's Mousse:

In a small cup combine the Bailey's liqueur and vanilla paste. Sprinkle the gelatin over the mixture and allow it to stand for a least 5 minutes.

In a medium bowl, whisk together the yolks and sugar until blended.

In a medium saucepan, cook the milk over medium heat until boiling. Gradually whisk the hot milk into the yolk mixture until blended. Pour this mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 2 to 3 minutes. until the custard has thickened slightly. Do not boil.

Remove the pan from the heat and strain the custard and whisk until the gelatin is completely dissolved. Place the bowl over a larger bowl of iced water and stir for 5 to 10 minutes, or until just cool.

In a medium bowl, using a hand-held electric mixer set a medium speed, beat the heavy cream until soft peaks begin to form, Using a rubber spatula, fold one third of the whipped cream into the mousse base. Fold in the remaining whipped cream. Chill for 2 hours.

I found after 1 1/2 hours, it was not sitting up, the way it should, I then whipped the 3 egg whites and another cup of whipping cream and folded into the Mousse base.

I took the cupcakes that had cooled from the jumbo cupcake pan, washed it and put the Bailey's Mousse mixture in them and froze them, for another hour.

I split the cupcakes in half, unmolded the mousse, loosing with a off set spatula, putting the Bailey's mousse between the cake slices. "Perfect Fit!!!" Decorated with a Chocolate Glaze on top.

Chocolate Glaze:

6 ounces semisweet chocolate, finely chopped

1/3 cup heavy whipping cream

1T. Brewed coffee

1t. Vanilla paste

I did copy the picture in the magazine and served.

De-Lish.

But again, I ask, is this now my own recipe, I changed the Vanilla extract to Vanilla paste, I add egg whites when their recipe called for none. I added more whipped cream, I changed the pound cake to a Velvet Butter cake recipe and made my own. I made quite a few changes yet went on their basic recipe. Or does this still belong to someone else.

Hhhmmm!