The classic red velvet cupcakes. I’ve tried so many different recipes for this cupcake and somehow none of them were to my liking. Finally I’ve adapted one of my own cupcake recipes and tweaked it to make this delicious red velvet cupcake! The essential thing for red velvet cupcakes is the buttermilk. I decided to make my own buttermilk by using 100ml of full cream milk and adding 2 tablespoons of white vinegar (alternatively, you can use lemon juice too). Let the milk rest for a while and it should start to curdle. I had a little mishap this morning and made a batch without adding oil. I didn’t realise it when much later when I was eating the cupcakes thinking there is something missing. It tasted fine but the texture was like a steamed sponge cake – so weird. When I finally realised that it was oil, I made a second batch again. Oh gully! Nutrition per cupcake Ingredients To make the cupcakes (one batch makes 12) 120g plain flour 20g cocoa powder 3/4 …

Peanut butter and chocolates are my nemesis. I love peanut butter so much that I eat it by the tablespoon straight from the jar – so much for being a dietitian. This is why I banned myself from buying peanut butter unless absolutely necessary. Two weeks ago my friend gave me a jar of peanut butter and to save myself from “inhaling” it, I’ve decided to make peanut butter cupcakes with chocolate ganache. Because peanut butter are quite dry and very dense, the tricky part is for the cupcakes to remain moist. So I’ve turned to one of my favourite ingredients – buttermilk. You can get buttermilk from the store or you can make your own. I don’t see much difference honestly so I usually make up my own buttermilk using full cream milk and white vinegar. When the cupcakes were baking in the oven, the whole house smelt like peanut butter – absolutely divine. Once the cupcakes were cooled, I made chocolate ganache and spread it over the cupcakes – an absolute matchmake in …