1 1/2 sticks unsalted butter , at room temperature
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla essence
1 1/4 cups cow's milk
2 sticks unsalted butter , at room temperature
200 grams powdered sugar
1 teaspoon vanilla essence
250 grams white chocolate, to melt
vegetable colorings, white, red, and yellow
Preparation
30h
0 mins
Medium
Sift flour with baking powder and salt. Set aside. *If you don't have cake flour, you can prepare it like this: 1 cup of flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch and that's it.*
Beat the butter until creamy, add the sugar and beat until combined, add the eggs and vanilla, and mix.
Add the dry ingredients alternating with the milk.
Once the mixture is ready, fill the molds to 1/3 of their capacity and divide the remaining mixture into 2 equal parts.
To the first part, add 4 drops of red coloring and, if desired, 2 drops of strawberry essence. Using a piping bag, inject the pink mixture into the center of the white mixture that has already filled our molds, injecting about 2 tablespoons into each mold.
In the second mixture, add only 2 drops of red coloring to achieve a paler shade, then, using a piping bag, follow the previous procedure but inject 1 tablespoon into the center of the pink mixture we added earlier.
Bake at 180°C for 18 to 20 minutes.
To prepare the frosting, beat the butter until creamy, add the powdered sugar and beat until incorporated, and finally, add the vanilla.
For the chocolate flowers, melt the chocolate in a double boiler, separate into equal amounts and dye pink, white, and yellow.
With a flower-shaped stencil, place wax paper and decorate with chocolate until it hardens.
Finally, decorate the cupcake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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