Singapore Customised Halal Birthday/Wedding Cakes

Looking for customised halal birthday cakes or cupcakes in Singapore or halal wedding cakes Singapore or halal finger food or pastries or halal cookies for any occasion in Singapore? What's more all our cakes are using HALAL ingredients by muslim chef/baker.

We also conduct group or personal baking classes to suit your time and availability.

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Chocolate Devil's Food Cupcake

Martha Steward is one of my favourite Talk Show celebrity, she came to Malaysia recently invited by Tourism Malaysia.... Ive always wanted to try her famous Chocolate Devil's Food Cupcake.... wow "Its so tasty!!"... hmm Yasmine favourite line.... So here it is.... try the recipe....

"Martha Stewart's Cupcakes"


3/4 cup – unsweetened Dutch-process cocoa powder

3/4 cup- hot water

3 cups- all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) – unsalted butter

2 1/4 - cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Chocolate Ganache Frosting

Chocolate Curls, for decorating (optional)


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

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