|Mr G samples the first cupcake for quality control|
After years of mastering this art of procrastination, I finally did it. Fly the Singapore flag, that is.
It was no big deal, other than the fact that I am one of the 2 families in my estate of 600 apartments who is doing it. Most of my neighbours are foreigners and with the lack of implements to hold the 2 ends of the flag on the glass wall panels, patriotism among the locals is a very subdued matter.
For a little personal celebration , a red and white cupcake would be most appropriate . My plan of a red and white cupcake with dusting of the moon and 5 stars was thwarted when a) the cocoa overcame the red dye after baking b) no one with the deftest hand could make me a template of the moon and stars.
Nevertheless, it was a decent enough cupcake, light in taste and texture. If you are looking for national day inspired cupcakes, move over to needmorenoms.blogspot.com and see Jean's patriotic national day celebration with food.
Adapted from the joyofbaking.com
125 g cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
10 g cocoa powder
60g whipped cream
70g fine sugar
1 large egg
1/2 teaspoon vanilla extract
120 ml milk
1/2 t red food dye
1/2 t cider t vinegar
1/2 t baking soda
Preheat oven to 170 C. prepare 12 cupcakes in a tray.
Combined dry ingredients ( flour, baking powder, cocoa, salt ) and sift into a bowl. Set aside.
Combine dye and milk in a jug.
Whisk whipped cream until frothy and beat in the sugar. Whisk in egg until well combined. Add vanilla extract and combine.
Add flour and milk, in 3 batches, mixing them to combine until homogenous.
Combine vinegar and baking soda. As it fizzles, pour the vinegar into the batter and stir vigorously.
Bake at 170C for 25 minutes.
Dust icing sugar, using a template, when cakes have cooled.