So my diet week only lasted for 1 day. Apparently I had Fish & Chips for dinner on Tuesday, which absolutely go against my diet plan. $23 for 2 sets of Fish & Chips with 2 soups, 2 salads and 2 drinks at Boston Seafood Shack at Starvista. Isn't this a steal? I love the apricot dressing of the salad. Shall try to make the dressing for my salad in future. The supermarket was having a promotion for philidelphia cream cheese. 2 blocks for $9.40. How could I have any reason not to buy. It's philidelphia cream cheese! Decided to bake Red Velvet Cupcakes (RVC) for the 5th time when i came across this recipe from bisousatoi. This RVC uses sour cream instead of the usual butter milk. Among all the red velvet cupcakes that i baked so far, this is probably one of the better ones. I remembered my previous attempt had this very  overpowering strange taste and i thought i added too much vanilla essence. However, i just discovered that the strange plastic taste didnt come from the vanilla but the red food coloring paste. Thank goodness i didn't added a lot this time round. Since i added lesser amount of red food coloring because of the strange taste, i substituted a small amount of cake flour for cocoa powder to produce the deep red color  for the cupcakes.  

My frosting were better than my previous attempts. It was less runny and i think the trick here is to mix the butter/shortening with icing sugar first. Well, no harm trying since i have already failed baking RVC for so many times and it worked! 

Cake: 

15g Cocoa Powder

75g Cake Flour

1/4 tsp Baking soda

1/8 tsp Salt

62.5g Butter softened at room temperature

75g Granulated Sugar

62.5ml (1/4 cup) Sour Cream

31.25ml (1/8 cup) Milk

1/2 tsp vanilla extract

1 egg

1.  Preheat oven to 180 degrees celsius

2. Mix flour. baking soda and salt in a medium bowl. Sift and set aside. 

3. Beat butter and sugar in the large bowl with a whisk or an electric mixer. Beat eggs one at a time. 

4. Mix sour cream, milk, food color and vanilla. 

5. Fold in flour mixture and spoon batter into paper-lined muffin cups. 

6. Bake 15-20 mins (depending on the size of your cupcake) or until toothpick inserted into cupcake comes out clean. Cool the cupcakes on wie rack. 

Vanilla Cream Cheese Frosting: 

62.5g Cream Cheese

15.6g Shortening

1/2 tbsp Sour Cream

1/2 tsp Vanilla Extract

75g Sifted Icing Sugar

1. Beat shortening and sifted icing sugar. 

2. Add cream cheese, sour cream and vanilla extract

3. Beat until smooth. 

4. Frost the cupcakes with the cream cheese frosting when the cupcakes have cooled.