Devil's Food Cupcakes

"There’s a scarecrow, and he wanted a new brain. When we vote, we should use our heads. We should think about what is good for us, what is good for our children.

Second, there’s a Tin Woodsman who wanted a heart. So when you vote, also think about the Singaporeans who are worse off than you, having a harder time to make a good living in Singapore.

Third, there’s a cowardly lion who wanted some courage. So after you know what’s right to do, have the courage to do what’s right even if it means some changes from what you’re used to. Singapore, don’t be a cowardly lion!”

- Chen Show Mao, Workers' Party

Workers' Party Rally @ Serangoon Stadium 29 April 2011

"Mr Lee Kuan Yew once asked who is this man Chiam See Tong, he is like a shooting star. Shooting across the sky. And he took the trouble to examine my 'O' level results. And he went through the results very carefully and counted very carefully also. 1...2...3...4...5. He said and looked again, only 5. But I'm not ashamed of my 'O' level results. How many of you got 5 'O' levels? Put up your hands please. So you and I are the same. But don't be afraid, that's not the end of the world for you. I have 5 'O' levels, but I am a lawyer now."

"I am actually not a brave man, but I love Singapore, and I love Singaporeans..."

- Mr Chiam See Tong, Singapore's People Party

Singapore's People Party's Rally @ Bishan Stadium 2 May 2011

To all fellow Singaporeans...

These cupcakes have something to say to you.

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Devil's Food Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows 2/3 of the original recipe, makes 25 small cupcakes for me

Ingredients:
173g cake flour
61g unsweetened Dutch process cocoa
1 tsp baking soda
1/3 tsp salt
113g unsalted butter, softened
218g light brown sugar (I use 184g as I ran out of it)
66g sugar
2 large eggs, room temperature
240ml buttermilk
1 1/3 tsp vanilla extract

Method:
1. Preheat the oven to 180°C.
2. Line muffin tin with cupcake papers.
3. In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 25 to 30 mins (17 mins for me). Remove from the tins and cool completely on a wire rack before icing.
9. Decorate as desired.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).