5 tablespoons butter, (for the cream cheese frosting)
4 teaspoons cow's milk, for the cream cheese frosting
1 package cream cheese, of 8 ounces (for the cream cheese frosting)
3 1/2 cups icing sugar, for the cream cheese frosting
1 1/4 teaspoons vanilla essence, for the cream cheese frosting
Preparation
1h
0 mins
Medium
Preheat the oven to 180 ºC.
Place 30 cupcake liners on a baking tray to prepare the cupcakes.
Mix the flour with cocoa, baking soda, baking powder, and salt in a medium bowl. Stir with a whisk to combine the ingredients.
Put the sugar and butter (previously softened in the microwave) in a mixer and beat on medium speed for 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and 1 1/4 cups of milk (with its drops of lemon), alternating between the flour and milk, finishing with the flour. Add the vanilla and red food coloring, mix well.
Put the mixture into cupcake liners and bake for 20 minutes until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes on a wire rack.
To prepare the cream cheese frosting, mix in a mixer 5 tablespoons of soft butter (which can be softened in the microwave), 4 tablespoons of milk (with its drops of lemon), and cream cheese. Beat on high speed until fluffy. Gradually add the powdered sugar and beat until the mixture is smooth. Add the vanilla and mix well.
Place the frosting in a piping bag and form strips resembling a brain on the cupcakes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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