Recipe taken from Confessions of a City Eater. Above is before baking, need to bake 20 minutes in 180 Celcius/350F

Due to i am more use to gram instead of cups measurement, below are the converted amount which i used

245 gram of flour

260 gram of sugar (originally recipe stated 2 cups of sugar which is about 350gram sugar <1 cup caster ~ 175gram>, cupcake i made is really not sweet enough, some may like it this way, but i find can increase the sugar a bit)

120 gram cocoa

230 gram yogurt which is strained on a cheesecloth for over 12 hours in fridge(from 2 small container of yogurt) to substitute sour cream, reason of leaving it on cheesecloth is so that the consistency will be thicker to resemble sour cream

110 gram of cooking oil

250 gram of guinness stout (1 can of guinness stout i weight it to be 300gram including the weight of can, so pour till only 50gram left in the can)

Guinness stout and others after putting the first batch of cupcakes into the oven, time to rest and take some pic 😛

after 20mins in 180 Celcius, flip the pan inside out halfway to even out heat on the cupcake.

about 25 of them

Overall, the Guinness stout taste is very subtle. However, could it both the beer and yogurt which make this cupcake very moist and with light texture. A keeper for its texture, not so much for the flavour, it is quite a light chocolate cake, not a decadent one.

was bored, so played with food instead 😛 This is a new method of baking cake where boiling hot milk are added into flour-egg mixture instead of the usual cold or room temperature ingredient. Recipe from Homemade Heaven, the cake i baked failed but the cream patissiere is really nice, like those from beard papa’s and it is fat free! The cake turn out dense, and big holes in areas, maybe i add in the milk too fast, in fact i add them in one go, and stir the thick flour-egg mixture with the milk frantically, and it is a bit lumpy when i pour it into baking tin. Also experiment with Olympus mju 7000 taking food picture, i guess the preset scene-Cuisine is still the most suitable for taking food photo as i am not familiar with doing setting manually.

sifting flour with baking powder + salt

to be hot milk mixture for the cake, here is 1 pack of UHT milk + 100g butter + orange zest

4 egg + sugar, beat till pale white… for making the orange cake.

about 60ml of milk + 3 egg yolk + sugar + vanilla

bottom of pot after cream patisiere is fully cooked and thick… yummy stuff