Valentine's Day Cupcakes

Ingredients

For the base

75 g sunflower oil

115 g sugar

2 eggs

3 g vanilla essence

120 g flour

10 g cocoa powder

90 g milk

3 g lemon puree

24 g water or beet juice

2 g intense coloring powder

7 g apple cider vinegar

6 g sodium bicarbonate

For the frosting

300 g Quescrem Original

30 g butter

170 g powdered sugar

1 teaspoon vanilla extract

Tip

Make sure the frosting ingredients are at room temperature so that they are well integrated.

Preparation

From the base

Mix the milk with the lemon juice and set aside. In the mixer bowl, add the sunflower oil, sugar and vanilla essence. Mix with a shovel and then add the egg. Combine the cocoa powder with the flour and food coloring. Sift and add to the previous mixture. Subsequently, add the chopped milk with the lemon and the water. Pour the mixture into cupcake molds and bake in a bain-marie at 180 ºC for 15 – 20 minutes. Allow to cool.

From the frosting

Mix the butter and cheese until the mixture is smooth, light and free of lumps. Add the powdered sugar a little at a time, one cup at a time and beat after each addition. Lower any debris that may have remained on the walls of the bowl. Add the vanilla extract and beat until the frosting is light and fluffy. Cover the bowl with plastic wrap and store in the refrigerator while the cakes are cooling until ready to use.

Presentation

Put the frosting on the cold cupcakes and add as a topping some shavings of red velvet cake or any Valentine’s decorative detail.