For the base:
For the frosting:
From the base:
Mix the milk with the lemon juice and set aside. In the mixer bowl put the sunflower oil, sugar and vanilla essence. Mix with shovel. Then add the egg. Mix the cocoa powder together with the flour and food coloring. Sift and mix into the previous mixture. Then 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. Let them cool.
From the frosting:
Mix the butter and cheese until the mixture is smooth, light and free of lumps.
Add the powdered sugar little by little, 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 and until ready to use.
Put the frosting on the cold cupcakes and add as a topping some shavings of red velvet cake or any Valentine’s decorative detail.