1. Preheat the oven to 170°C (325°F) Gas 3.Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.
2. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
   
3. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
   
4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated.
   
5. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
   
6. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
7. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
   
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. When the cupcakes are cold, spoon the Cream Cheese Frosting on top.

Sorry, I haven't been blogging.. I've had too much on my mind and have been preoccupied with house hunting and buying.

This weekend we are going up to birmingham for my mother in laws birthday, I haven't brought her anything, so I may bake her something instead (maybe)

I have been scouring the ends of the earth looking for pretty furniture for my would be house...

here are some things I like..

I  was so gutted I saw a mini version of this chaise at lakeside for a discounted price.. Dim I hate you...

On the same day I found the Avignon range from Laura Ashley outlet for discounted price, but was stopped by the Dimmy police before I could even try to purchase them...

Apparently one must get the house first before purchasing the furniture... >_<

I'm really quite excited, on my recent trip to the far east I was on a mission.. and I came back fully loaded with new recipe books, I just can't wait to recover from jetlag and start experimenting with the recipes!

I miss Hong Kong so much, and even contemplated living there.. but working in HK would never be the same, and I guess to be honest the only part that makes me love Hk so much is that I dont work when I'm there.

I feel like I've gained stones from the food and desserts that I have had. So my next experiment is Mango Sago which is a chinese dessert served chilled.. I'm just daydreaming about it now.. I hope the mangoes are ripe enough =D~~

bring on the weekend!

Can you make the perfect chocolate cake? the simple answer is no, because everyone has an ideal of what the perfect chocolate is for them.  And we can't please everyone.. Moist, crumbly, light, melt in your mouth, which ever you choose.. the one thing we can't escape is the chocolatiness.. (if that's a word)

So I searched high and low for what I would deem the yummy chocolate cake for me, here it is.

Ingredients

1/4 cup butter
2 ounces unsweetened chocolate
1 1/4 cups cake or all-purpose flour
1 1/8 cups granulated sugar
1/4 teaspoon salt
1/2  cup cocoa
1/2 teaspoon baking powder
1 teaspoons baking soda
3/4 cups sour cream
1/2 cup milk
2 large eggs
1/2 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees. Grease and flour 3 round cake pans.

1. In the microwave, melt the butter and unsweetened chocolate together stirring several times as it melts. Set aside.
2. In your stand-type mixer, combine the flour, sugar, salt, cocoa, baking powder and baking soda.
3. Add the sour cream, milk, eggs, extract, and chocolate mixture to the dry ingredients. Combine. Beat until light and fluffy. Spoon the batter into the prepared pans.
4. Bake for 35 to 40 minutes or until done. Cool in the pans for ten to twelve minutes on wire racks. Remove the cakes from the pans and cool completely on racks. Do not frost warm.

Can you make the perfect chocolate cake? the simple answer is no, because everyone has an ideal of what the perfect chocolate is for them.  And we can't please everyone.. Moist, crumbly, light, melt in your mouth, which ever you choose.. the one thing we can't escape is the chocolatiness.. (if that's a word)

So I searched high and low for what I would deem the yummy chocolate cake for me, here it is.

Ingredients

1/4 cup butter
2 ounces unsweetened chocolate
1 1/4 cups cake or all-purpose flour
1 1/8 cups granulated sugar
1/4 teaspoon salt
1/2  cup cocoa
1/2 teaspoon baking powder
1 teaspoons baking soda
3/4 cups sour cream
1/2 cup milk
2 large eggs
1/2 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees. Grease and flour 3 round cake pans.

1. In the microwave, melt the butter and unsweetened chocolate together stirring several times as it melts. Set aside.
2. In your stand-type mixer, combine the flour, sugar, salt, cocoa, baking powder and baking soda.
3. Add the sour cream, milk, eggs, extract, and chocolate mixture to the dry ingredients. Combine. Beat until light and fluffy. Spoon the batter into the prepared pans.
4. Bake for 35 to 40 minutes or until done. Cool in the pans for ten to twelve minutes on wire racks. Remove the cakes from the pans and cool completely on racks. Do not frost warm.