Red Velvet Cupcakes

A little while back, I teamed up with The Meatmen to produce some exclusive videos for SCS Dairy.

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The first video on Red Velvet cupcakes is up so do have a watch.

Red Velvet cake/cupcakes became all the rage about 2 years back, with people being extremely attracted to the bright hues of the cake. Red Velvet, as the name suggests, is supposed to taste so smooth, very much like velvet. I’ve tried countless of Red Velvet cakes in the past two years and I have to say that very few places actually maintain this standard of a silky smooth cake with just a tinge of cocoa. This recipe is definitely one that will give you a perfect cake that is red enough and soft enough. What really cuts it, however, is that luscious cream cheese frosting. I’m not a fan of cream cheese but I can’t stand it when I go to cake shops/cafes and notice that the carrot cake or red velvet cake is accompanied with a really stingy amount of cream cheese. I mean, come on! It is that thick slab of cream cheese goodness that actually makes people like the cake so much. (Trust me, my sister can eat the red velvet cake without eating the cake itself)

Do enjoy the video & head over to SCS Dairy for the full recipe :)

Much love,
Eugenia

Image Credit: Junjie, The Meatmen

Dark Chocolate Moelleux

DSC_0219Hello everyone! So I missed my weekly posting last week due to the fact that I’ve been overwhelmed with truckloads of work (schools’s ending so I’ve awesome lot of presentations & finals ’round the corner).

I made a post on my Facebook page that there’d be a 5-week hiatus and that I’d be back when exams are all over.

However, I’ve still got one recipe to feed your hungry eyes.

It’s one from Master Patissier, Eric Lanlard, the Cake Boy himself!

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This was a work stint for PoachedMag and a really enjoyable hands-on class. Lanlard was supremely friendly & didn’t hesitate to help out anyone who needed help. Yes, we didn’t have any machines. So everyone had to cream their butter by hand. I think I was the only female in the class who could do it. Three cheers for LCB no machine training back in June ^^

So if you’d like to see how this was made, feel free to head down PoachedMag for the recipe!