Tag Archives: Bowl Whisk

Honey Mousse with Apricot Jelly and Pistachio Joconde

Honey Mousse with Apricot jelly

I have been work long shift almost everyday to get all the dessert orders ready for weddings, birthdays, father’s day and also had 5-days private baking classes while also conducting my macaron classes over the weekend. It was rather tiring and stressful, I was over worked and we had a mix up with one of our order too, it was Sid’s mistake :(

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Red Velvet Chocolat Cupcake From The Southern . . .

A rich and sweet cake is what a red velvet cake is. It is a southern origin which makes it distinctive, popular and the dark red tanning makes it looks so sexy and yet so appealing. A truly cake sex goddess, a real seducer as it is originated from a mixture of fragrant buttermilk, unsalted butter, refined flour, dutch cocoa and red food coloring.

I love the texture of the red velvet, soft and fragrant and the color too is so attractive. I love to have them in a naked medium paper cups top with soft cream cheese frosting or even buttercream frosting. One thing about this red velvet cupcake, I never like to share mine with anyone, just like to pamper it myself . . . . so no sharing, have one yourself!


(28 medium cupcakes)

400gm Cake flour
45gm Cocoa powder
1.5tspn Salt
460gm Soften unsalted butter
350gm Sugar
3nos Large eggs
80gm Red food coloring
1pcs Vanilla pod
380gm Buttermilk
2tspn Baking soda
2.5tspn White vinegar



1. Preheat the oven to 350F.
2. In the mixing bowl, sift together the cake flour, cocoa powder and salt.
3. In the whisking bowl, whisk the butter and sugar at medium speed till incorperated.
4. Reduce the speed of the whisk, add the eggs, one at a time and whisk.
5. Cut the vanilla pod into half and scrap the vanilla seed into the mixture and add in the red food coloring, whisk till incorporated.
6. Add in the cake flour mixture in batches and also together with the buttermilk. Whisk the mixture.
7. Mix vinegar and baking soda together and add into the mixture.
8. Transfer the readily mixture into the medium cups, about 45-50gm per each cup.
9. Bake for about 20 to 25 mins.

I have tried this gorgeous red velvet cupcakes in many batches and also a lot of repeating orders, so I guess you will try them too as I know it will never go wrong . . . Love Sunny Yaw

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