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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Black Forest Chocolate Cupcakes with Cream Cheese Frosting

, Edit
BLACK FOREST CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING HAVE ALL THE FLAVOUR OF BLACK FOREST CAKE IN CUPCAKE FORM AND AN IRRESISTIBLE CREAM CHEESE FROSTING.
Black Forest Chocolate Cupcakes with Cream Cheese Frosting have all the flavour of black forest cake in cupcake form and an irresistible Cream Cheese Frosting.

Ingredients
  • For the cupcakes
  • 130 g (1 cup / 4.5oz) plain (AP) flour
  • 1/2 cup (40g / 1.4oz) cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 113 g (1/2 cup / 1 stick) unsalted butter, melted
  • 1/2 cup (100g / 3.5oz) caster sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar, packed
  • 2 eggs, room temp
  • 2 teaspoons vanilla
  • 3/4 cup (180ml) buttermilk
  • For the cherry filling (notes)
  • 3 cups frozen black cherries
  • 1 1/2 tablespoons white sugar (notes)
  • 1 1/2 tablespoons lemon juice (notes)
  • Cream Cheese Frosting
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 225 g (8oz) cream cheese
  • 2 cups Icing (confectioners / powdered) sugar
  • 1 teaspoon vanilla extract
  • Pinch of Salt
  • 1 tablespoon whole milk or thickened cream (notes)
  • Toppings
  • Chocolate sprinkles or jimmies
  • Leftover cherry jam

Instructions
  1. For the cupcakes
  2. Preheat your oven to 180C / 350F 160C fan forced. Line your muffin tins with paper cases. 
  3. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  4. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  5. Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.

  7. Fill the cupcake cases only to just over half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
  8. Cool in the tin for 5 minutes before transferring to a cooling rack
  9. For the cherry filling
  10. In a saucepan over low heat, combine all ingredients and bring to a gentle simmer. Continue to simmer, stirring occasionally so that it doesn’t catch, for around 20 minutes or until the liquid has almost disappeared.
  11. Allow to cool.
  12. Once the cupcakes and jam have cooled, use a knife to cut a small hole in the top of each cupcake (just under an inch round).
  13. Fill the holes with about 1 teaspoon of the cherry jam.
  14. If you like (as I do) you can replace the little rounds of cupcake that you removed and gently push them down on top of the cherry jam
  15. For the cream cheese frosting
  16. In a stand mixer with a paddle attachment, beat butter and 1⁄2 cup of the icing sugar until light and creamy. Scrape down the sides of the bowl often.
  17. Add the cream cheese and beat well until thick and creamy. Scrape down the bowl again.
  18. Add the vanilla and salt and beat through.
  19. Add the sugar 1⁄2 cup at a time and beat well after each addition. Finally, add the milk or cream and beat for a final couple of minutes. The mixture should be pale and creamy.
  20. Pipe onto cooled cupcakes. Top with extra cherry jam and chocolate sprinkles and any leftover cherries
Recipe Notes
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
You can substitute the homemade cherry filling with a good quality shop bought cherry jam or conserve. You’ll need about 1/2 cup
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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