Snow-capped cathedral...NOT

Went to Pantry Magic last week and bought a really beautiful silicon mould.... so tot i shd try baking cupcakes with it. I whipped up a batter adapted from yochana's chocolate peppermint cake.


However, when the cakes were baked, i was rather disappointed when i unmoulded it. the outlines of the cathedral were not defined. some of the cake remained stuck to the mould! argh.... BUT the cake is nice in texture and taste. moist and soft.... will definately bake this cake again, but not gonna use the silicon moulds for it. probably shd just follow the recipe and use an 8inch tin instead.


Here's my adaption :

What you need

• 230gm butter (soft, at room temp
• 200gm self-raising flour
• 50gm cocoa powder
• 230gm eggs (abt 4 1/2 eggs)
• 180gm sugar
• 50gm milk
• 1/2 tsp peppermint essence

What to do

• Cream butter with sifted self-raising flour and cocoa powder till smooth.
• In another bowl, beat eggs and sugar till pale.
• Add the creamed butter and flour mix into the beaten eggs. Beat on low speed.
• While beating batter on low speed, add in milk and peppermint essence.
• Continue to mix till everything is well combined.
• Pour batter into moulds or 8-in baking tin.
• Bake at 180C for 40 mins.