I don’t think of myself as a very patriotic person, but even with its ups and downs, I do love being a Singaporean. So here’s my confectionery tribute to my country’s 47th birthday.
In honour of the red and white Singaporean flag, I made red velvet cupcakes, chocolate cakes dyed a vibrant red. You’d typically cover the cupcakes with a white icing (either vanilla buttercream or cream cheese), but I had some white sugar stars left over from Christmas, so I just dotted them over the tops to be even more reminiscent of the flag.
- 60g unsalted butter, softened
- 150g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp red food colouring (or use 1/2 tbsp of the thicker gel colouring)
- 1 tbsp unsweetened cocoa
- 1/2 tsp salt
- 1/2 cup yoghurt
- 1/2 tsp vinegar (white or apple cider)
- 1/2 tsp baking soda
Step 1: Preheat your oven to 175°C (350°F). Line your muffin/cupcake tins with paper cups.
Step 2: Cream the butter and sugar until the sugar has dissolved and the mixture has lightened slightly.
Step 3: Beat in the egg, vanilla extract, salt, cocoa, red food colouring, and yoghurt. As different brands of food colourings can vary, go ahead and add more if you don’t find your batter is as red as you’d like it to be. Step 4: In a small bowl, mix the baking soda and vinegar together. Once the foam dissipates, add to the batter and combine.
Step 5: Fill your paper cups no more than 2/3 full using a tablespoon or a disher. Bake for 30 minutes.
Step 6: You can ice your cupcakes if you want after they’ve cooled down, but I find that they’re perfectly delicious and moist on their own. Decorate the cupcakes for the occasion and enjoy while watching the National Day Parade on the telly.