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On the feast of all lovers, you must smuggle hearts at least until dessert. Just adjust your favorite cupcakes a little and make them an irresistible treat with a delicious cherry cream.
Need:
2 cups sugar
1 and 3/4 cup plain flour
3/4 cup unsweetened cocoa (best quality)
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt.
2. Add eggs, milk, oil and vanilla extract. Stir in the robot at medium speed for one minute.
3. Pour boiling water (the dough will be sparse, do not worry, that's right).
4. Lay out the moulds in the muffin tray with paper cupcakes. Fill them with dough more than usual (about 1 cm below the edge) – this time we need a nice 'cap' to run the cupcake over the edge of the cupcake.
5. Bake in an oven preheated to 180 °C for approximately 20 minutes.
6. Cut the baked cool cupcake with a finely serrated knife just on the cupcake. Cut out the heart in the middle of the cut-off top.
7. Rub the cupcake with cherry cream, in the center, top the cream to a height. Sprinkle the cut top with icing sugar and sit back on the cupcake.
For cherry cream you need:
230g butter
4 cups icing sugar
4 tablespoons cocktail cherry juice
1/2 cup finely chopped cocktail cherries
1. In a robot, whisk the butter until smooth. When stinging, add sugar, gradually 2 cups. Then, after spoons, add cherry juice.
2. Continue to sting and add the remaining two cups of sugar and chopped cherries. If the color of the cream is still not pink enough, help yourself by adding food coloring.
3. Stir until all the ingredients are properly connected. Allow the cream to cool before use.