• 60g Unsalted Butter, at room temperature
  • 150g Caster Sugar
  • 1 Egg
  • 10g Cocoa Powder
  • 20ml Red Food Colouring
  • ½ tsp Vanilla Exract
  • 120ml Buttermilk
  • 150g Plain Flour
  • ½ tsp Salt
  • ½ tsp Bicarbonate of Soda
  • 1½ tsp White Vinegar


  1. Preheat the oven to 170°C
  2. In a bowl, sift together the cocoa powder, flour and salt. Set aside.
  3. In a separate bowl, place the butter and the sugar in a bowl and beat until light and fluffy and well mixed.
  4. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. Add red food colouring and vanilla extract until everthing is smooth.
  5. Turn the mixer down to slow speed and slowly alternate flour and buttermilk in 2 additions. Once everything is fully combined, in a small bowl, combine vinegar and bicarbonate of soda and pour it immediately as it sizzles into the batter. Mix it in quickly until fully incorporated.
  6. Pour the batter into greased tins 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. Leave the cake to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


  • 113g Unsalted Butter
  • 97g Crisco (Shortening)
  • 250g Cream Cheese
  • 800g Icing Sugar
  • 1 Tbsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 tsp Lemon Extract (optional)


  1. Cream softened butter and Crisco until smooth.
  2. Add softened cream cheese and beat till fully incorporated.
  3. Add extracts and salt.
  4. Then slowly add icing sugar and beat until smooth.
  5. I prefer to use a whisk attachment for this. I will whip till it’s fluffy and a little airy. It makes a lighter frosting. But be sure that it doesn’t have too much air in it. Otherwise, your piping won’t turn out so smooth.
By |2017-12-01T10:01:29+08:00July 17th, 2015|Cake, Cupcakes|0 Comments

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