While I was on exchange in London, I took a free copy of the Tesco magazines and spotted a recipe for black velvet cupcakes. It was my first time hearing about black velvet and so I marked the recipe down to try when I return back to Singapore. So this week, I finally went about making black velvet cupcake. For some reason, I planned to use this BBC Good Food recipe instead of the Tesco recipe and for some reason, I forgot to buy baking powder so I ended up googling at the last minute for a recipe that doesn’t need baking powder. Luckily, the first google result is a recipe that doesn’t require baking powder! Yay!
I have some left over swiss meringue buttercream from making chocolate cupcakes but because the cream was not suitable for piping, I decided to make a cake and just spread the cream on top. I always think that strawberry and raspberry should go with chocolate so I googled for a chocolate cake recipe and chanced upon Joy of Baking’s simple chocolate cake recipe.
I wanted to make some raspberry swiss meringue buttercream (because it sounds so delicious) but the price of raspberries is so high in Singapore! As I’m typing this, I’m in London and raspberries way cheaper here (and I’m eating tons of them everyday teehee). Anyway, I bought some strawberries instead and made strawberry swiss meringue buttercream instead!
Swiss meringue butter cream! For the past 2 years of my slightly more serious baking life, I have been obsessed with whipped cream frostings. Buttercream was just way to sweet and buttery for me. And that was because I have yet to discover this wonderful SMBC!
The first time I came upon SMBC was when I was searching for a nice frosting, that can withstand the hot Singapore weather, for a cake for my friend. SMBC popped up in a lot of blogs and it seemed like the obvious choice. It was not that complicated too. Definitely more complicated than a usual buttercream recipe but still manageable. Continue reading