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With Valentine's Day just around the corner, one of the most popular cakes would be the Red Velvet - rich, red and luxurious and all that signifies romance. Bake some red velvet cupcakes for your loved ones this Valentine's Day. I've got the perfect recipe that's easy and super delicious - just whisk, mix and bake. Some of you might take a look at the recipe and think "Hmm....no butter in a cake?". This recipe uses oil instead, which makes it ultra soft and moist. The previous version of red velvet cake that I made used butter, and although it was delicious, it was relatively richer and denser, compared to this one which was light, moist, soft and fluffy. If you have to make red velvet cake, try this recipe first. It is so melt-in-your mouth heavenly good you'd fall in love with it. Easy No-Beat Red Velvet Cupcakes Adapted from Divascancook.com Ingredients 2 cups all-purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon of salt ...

While most people are baking Christmas puddings, fruit cakes and gingerbread men at this time of the year, I baked a chocolate cake instead. The kids had a birthday recently and my options are usually a vanilla sponge cake, mud cake or red velvet. I've never really made chocolate cake before (really!) other than chocolate mud cake (I prefer to distinguish the two). It wasn't until I brought Miss H to her friend's birthday party that I tried the most amazing chocolate cake with buttercream frosting, that I was determined to solve the mystery of the best chocolate cake ever. Simply, the cake was so light and moist and the frosting was just awesome. For a while, it did remind me of the chocolate cream buns that I used to enjoy during my childhood days. So, I googled pictures of chocolate cake with frosting and finally found what I was looking for. Aptly, it was called The Best Chocolate Cake Ever. No joke. And indeed it was true to its name. Note that the cake uses vegetable o...

  I brought this cheesecake to my uncle's housewarming party last Saturday. My aunt took a look and said "I think I've seen this cake before, with the cow-pattern. Wasn't it on TV recently?". Yes! It was on Destination Flavour Japan on SBS. "The show with that Adam Liaw guy from Masterchef..." she says. I was thinking, gee, she must have REALLY wanted to eat that cheesecake to have remembered it so well. I guess it is a rather unique-looking cake. And it tastes absolutely heavenly. Velvety smooth and silky, not too rich, not too sweet. It's really the perfect cheesecake. It's the Choco Moo cheesecake , made popular by Farm Design Hokkaido Cheesecake. What makes this cheesecake so special is the use of Jersey milk that has high butterfat content, although you can also substitute with regular milk. The inside of the cake has little balls of chocolate ganache. The chocolate really shouldn't be oozing out like the picture above. I didn't let...

Microwave Chocolate Cake Ingredients 3 tbsp self-raising flour 2 tbsp cocoa powder 1 egg 3 tbsp caster sugar 3 tbsp butter, melted 3 tbsp water 1/4 tsp vanilla extract 1 tbsp chocolate chips Method Combine flour and cocoa in a small microwave-safe container and mix well. In a separate bowl, whisk eggs with sugar and add this to the dry ingredients, followed by the melted butter, water and vanilla. Stir well until evenly mixed and smooth. Add chocolate chips on top. Place in the microwave on medium heat (600W) for 3 minutes or until a toothpick inserted comes out clean. Let it cool slightly before serving.

When Nami posted the recipe for Nama Chocolates on her website Just One Cookbook , I read it and thought "Wow, making homemade Royce chocolates looks pretty easy. Just make chocolate truffles and cut them into squares instead of shaping them into balls." Now, why didn't I think of that? Royce chocolates hail from Japan and they have opened quite a number of stores around Asia. So far, I have only come across the Royce chocolate store at Takashimaya in Singapore, where I would usually walk past the display counter hoping that the salesperson standing behind would be offering free tasting samples (in miniscule 1 centimetre cubes). It was such a treat at the time (a long time ago!) when I considered them a luxury item, what more with a name like that. Thanks to Nami for this recipe, I have made these chocolates twice already and shared them with friends and colleagues (otherwise the kids would definitely OD on chocolate with a few en...

This recipe combines the best of both worlds - rich and moist chocolate cake, and sweet delicious cream cheese. It was one of the many cakes that my mum used to make for us when we were kids, and one of our favourites too. She made it without the raspberries, and I decided to add them since I had a box of them in the freezer. From the photos, the cheese layer looks much too brown on top, and that's because I didn't cover the pan with baking paper to prevent the cake from over-browning. The other reason may be that I used a dark-coloured cake pan which often results in a darker crust since it absorbs more heat. I'll have to try using a silver-coloured pan next time then, or perhaps reduce the temperature of the oven slightly. In case you're wondering, this is not a brownie, but a rich, decadent, chocolatey cake that tastes so good with the slightly tangy cream cheese layer. The cake is so moist and tender that it literally melts in your mouth,...