Tag Archives: Cupcakes

For a long time, I’ve been searching for the perfect chocolate cupcake recipe. I wanted that cupcake to be soft, moist and chocolatey. I’ve failed many times & almost decided against making them again.

However, after the success of my Earl Grey cupcakes from the Primrose Bakery cookbook, I decided that perhaps their Chocolate ones would be a success too. True enough, the cupcakes turned out pretty well. The cupcakes were as fluffy as I’d liked, moist enough but lacking somewhat in terms of richness of the chocolate (when it first came out of the oven). In about 6 hours, however, the chocolate taste seemed to have set in better. The next time I make it, I’ll use a darker chocolate. (I used 54% cocoa. Think I’ll go for 72% next time).

The cupcake is paired with a Marshmallow frosting in the book. I’ve been dying to try it out & the pairing is gorgeous. The icing is so fluffy and delicious & really compliments the chocolate cupcake. It’s pretty easy to make too. My only complain about the recipe is that it makes an odd number of 16 cupcakes. The Marshmallow Icing makes slightly more than 16 cupcakes. I had leftover icing which Primrose recommends not to keep leftover. (I still did anyway, but I doubt I’ll have use for it :( )

So here’s the recipe for the lovely cupcake

Chocolate & Marshmallow Cupcakes (Adapted from The Primrose Bakery book)

Chocolate Cupcakes (Makes 16 regular cupcakes)

  • 115g good-quality dark chocolate (at least 70% cocoa solids) (oops, I didn’t listen)
  • 85g unsalted butter, room temperature
  • 175g soft brown sugar
  • 2 large eggs, separated
  • 185g plain flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • pinch of salt
  • 250ml semi-skimmed milk (I used full milk)
  • 1 tsp good-quality vanilla extract

Marshmallow Frosting

  • 120g granulated sugar
  • 80g golden syrup
  • 1 1/2 tbsp water
  • 2 large egg whites
  • 1/2 tsp good-quality vanilla essence (optional)


  1. Preheat oven to 190℃. Line the muffin trays with muffin cases.
  2. Melt the chocolate (either bain marie or in a microwave). Keep stirring to prevent it from burning Leave to cool slightly
  3. Cream the butter and sugar together, using an electric mixer, until and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat well again.
  4. Sift flour, baking powder, baking soda and salt into a separate bowl and stir together (use a whisk to make sure that it is well mixed)
  5. Measure milk with vanilla extract. Fold in flour mixture and milk (alternate) into the chocolate mixture till well combined.
  6. In a clean bowl, whisk the egg whites until stiff peaks have formed. Then, fold in egg whites into main batter till well combined.
  7. Spoon into muffin cases, filling to about two-thirds full (they’ll rise to form a nice dome)
  8. Bake for 20-25 minutes. Leave to cool in tin for 10 minutes before removing.


  1. Place sugar, golden syrup & water into a sauce pan and cook on high heat until mixture reaches the soft-ball stage (when the bubbles in the mixture almost start to stick together and would drop off a spoon in a smooth slow stream). When this happens, remove from the heat.
  2. While letting the mixture cook, start whisking the egg whites in an electric mixer until soft peaks start to form.
  3. With the machine on low speed, gradually add the hot syrup into the bowl. Continue beating on low speed until all the syrup is in the mixing bowl.
  4. Increase speed to medium-high and continue whipping until mixture is cool, thick and glossy.
  5. Add vanilla extract (if you want), towards the end.
  6. The icing works best when is still a little warm. So use it right away.
  7. You can store it overnight, but do not keep it for longer than that. beat it again gently with a spoon or spatula if using straight from the fridge.

Hope you enjoy this recipe. It really is quite scrumptious!




There’s been a crazy rage over Red Velvet cupcakes. Almost every cupcake store or cake shops will sell red velvet cupcakes / cakes.

I caught onto this frenzy about 8 months ago when I saw beautiful red velvet cupcakes on the browneyed baker’s website. The colour was so rich & all the comments/reviews about the cupcake were just brilliant.

I went ahead and tried out her recipe (which was adapted from Hummingbird bakery), with one complaint; the frosting was so runny and overly sweet.

I purchased the hummingbird bakery cupcakes & muffins book last year (just so I could have the book for myself). I’ve since edited the cream cheese frosting to the consistency that I like. It’s much firmer and doesn’t have that overwhelmingly sweet taste from the icing sugar.

Another thing that I modified was the amount of red food colouring to the recipe. It disgusts me that I use almost a whole bottle of red food colouring just for one batch of 12 cupcakes. I halve the amount of red colouring to 1 tbsp, and increase the amount of vanilla extract (afterall, vanilla tastes so good). I’ve tried the recipe with the full amount of red colouring  & with half & while the redness definitely differs, the cake tastes just as good.

I’ve heard that the chemical reaction between the white vinegar and the cocoa powder (not dutch processed) will also produce a natural red colour (albeit not as vibrant as with colouring). I’m gonna start exprerimenting with beet colours to see what I can get out of it.

Overall, I’d recommend this recipe. It’s simple to make & you can hardly go wrong with it.

This batch was made for an order & for a friend’s birthday. I only managed to keep one to photograph. Don’t you just love that vibrant red hue?

Red Velvet cupcakes (Adapted from The Hummingbird Bakery cupcakes & muffins)

Makes 12 regular cupcakes


  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp red food colouring
  • 1/2 tsp pure vanilla extract
  • 120ml buttermilk (I just use normal milk)
  • 150g plain flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp white vinegar

Cream cheese Frosting: (note this is my recipe)

  • 250g Philidelphia Cream cheese
  • 125g unsalted butter
  • 4-6 chinese tbsp of Icing sugar


  1. Preheat oven to 170 ℃. Put butter and sugar in a freestanding mixer with paddle attachment and beat on medium speed till light and fluffy. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  2. In a separate bowl, mix together cocoa, red colouring and vanilla extract to make a thick, dark paste. Add to butter mixture and mix throughly combined and coloured. Turn mixer down to slow and pour in half buttermilk. Beat until well mixed, then add half the flour and mix until well incorporated. Repeat the process until all the buttermilk & flour have been added. (what I do is I fold it manually. That way I don’t over beat it).
  3. Turn the mixer down to low speed and add baking soda and vinegar. Turn up to high speed and beat for a couple more minutes
  4. Spoon the mixture into paper cases until two-thirds full and bake for 20-25 minutes


  1. Cut the butter and cream cheese into cubes and beat until light and fluffy. (in an electric mixer)
  2. Gradually add in icing sugar on low speed.
  3. Once all incorporated, beat on high for about 5 minutes (or until the consistency you like)
  4. Do not over beat or it will become runny.

That’s all for now! Hope you enjoy this red velvet recipe. Let me know how it turns out for you :)




P.S. I kinda think that the top right photo looks like the land of the rising sun



Here’s my first official food/recipe post!

If you do have me on facebook, you’ll notice that this photo is actually meant for my blueberry-coconut cupcakes. I’ve since made it as Raspberry-coconut and to be frank, I think that combination goes way better!

The great thing about this recipe for me is that it has coconut. I’ve always loved drinking from a fresh coconut and eating the flesh when it is young and tender. I’d never baked with coconut before so when I first tried this out, it was amazing! The taste of the coconut is neither too strong nor too subtle. It adds abit of crunch and leaves a good enough coconut taste! The slight sourness of the raspberry acts as a great compliment to the coconut and the two together is simply perfect. For a cupcake which already has so many merits, I needed to compliment it with a frosting that would be light and simple. That’s when I settled on a meringue frosting – tastes like marshmallow and is light enough such that it doesn’t steal attention away from my cupcake.

I shan’t ramble on and on about how great this cupcake is, but leave it to you to try!

Without further ado, here’s the recipe:

Makes about 14-16 standard muffin cups


  • 125g Butter
  • 180g Caster/Fine sugar
  • 3 Eggs
  • 125g Cake Flour
  • 4g Baking Powder
  • 45g Desiccated Coconut (I always just put a bit more)
  • 75g Sour Cream


  1. Cream Butter & Sugar till pale (I realized that the paler it gets, the nicer my cake turns out)
  2. Add in eggs one at a time (You can put in some Sponge Gel too if you’re afraid that your cake will split)
  3. Fold in the dry ingredients and sour cream, alternating them, starting with dry and ending with dry.
  4. Bake in a preheated oven at 175 degrees celcius for 20 minutes or when done.

For the meringue frosting, i took a short cut on this one (and because I have too much meringue powder). The recipe comes with the packaging and is really simple to use.

Alternatively, I find a traditional meringue good too!

Meringue Frosting, adapted from 

  • 1 cup white sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Hope that at least some of you will be interested to try it out. If you do, drop me a comment on how it turns out!