3 1/2 cups icing sugar, for the cream cheese frosting
1 1/4 teaspoons vanilla essence, for the cream cheese frosting
10 strawberries
Preparation
1h 10 mins
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 the cocoa, baking soda, royal, and salt in a medium bowl. Stir with a whisk to incorporate the ingredients.
Put the sugar and the butter (previously softened in the microwave) in a mixer and beat at medium speed for 3 minutes. Add the eggs, one by one, 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 the milk, ending with the flour. Add the vanilla and a few drops of red food coloring, mix well.
Put the mixture into the 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 rack.
To prepare the cream cheese frosting, mix in a mixer 5 tablespoons of softened butter (can be softened in the microwave), 4 tablespoons of milk (with its drops of lemon), and cream cheese. Beat at high speed until fluffy. Gradually add the powdered sugar and beat until the mixture is smooth. Add the vanilla and stir well.
Put the frosting on the previously baked cupcakes.
Cut the strawberries with a heart-shaped cookie cutter, place the strawberry heart on top of the frosting and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?