Assorted cupcakes, ideal for Valentine's

A date is coming special for romantics, for lovers, for love: Valentine's Day! And from Kitchen Recipes We have thought that perhaps you could use some other appropriate recipe for that day. If your partner loves sweets, you are guaranteed success with these assorted cupcakes, ideal for Valentine's.

Although a priori, from the image, they may seem complicated, they are not at all. Of course, you have to have a certain morning if you want to make them in the form of roses. If they do not come out, you can always opt for the other version (the one on the right) of making it in the shape of a cone with a simple pastry bag.

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Assorted cupcakes, ideal for Valentine's

These cupcakes may be the "icing" recipe you needed to surprise your partner on a day like Valentine's Day ... Enjoy it!

Author Carmen Guillen

Kitchen: Americana

Recipe type: Dessert

Rations: 6

Preparation time:  40m

Cooking time:  25m

Total time:  1 h 5 min

Ingredients

For the sponge cake

• 150 g of pastry flour
• 150 g butter (unsalted)
• 150 grams of sugars
• 15 ml of vanilla essence
• 50 ml of milk
• 5 grams of yeast
• 3 medium eggs

For the cream

• 200 g of unsalted butter
• 200 g icing sugar
• 50 ml of milk
• 5 g vanilla extract
• 100 g cocoa powder
• Red food coloring

To decorate the cupcakes

• Mini Oreo cookies
• Coarse grain sugar

Preparation

1. The first thing to do will be the cake. To do this, we take a bowl and add the first thing, the melted unsalted butter. Next we will add the sugar, a teaspoon of vanilla essence, the milk, the eggs, and lastly the flour together with the yeast. We stir well with a rod by hand, or if you have it, with an electric mixer (it will come out much better).
2. The dough, we will add it to some small cupcake molds (They can be made of paper or metal), leaving approximately one centimeter without the dough touching the edge of the mold. We will put in the oven, previously preheated, to 200 ºC for about 20 minutes.
3. While the sponge cake is being made, let's get on with the Butter of these cupcakes. As you will see in the photo, one is pink, the other is dark cocoa, and the last is light brown.
4. Let's start with the cocoa rose: In a bowl add the 200 grams of melted butter, the milk, a pinch of vanilla extract (less than a teaspoon), the icing sugar and the cocoa (the amounts are up in ingredients). We stir well and a thick paste will form. We put it in a pastry bag and store it in the refrigerator until the cake is finished.
5. With the pink rose They are the same ingredients, only we will change the cocoa powder for the red food coloring. A few simple drops will do. When we have it, we will also put it in the refrigerator.
6. Once we have our cake baked, only the most beautiful and laborious part of the recipe will be missing: decorating the cupcakes. Help yourself with the pastry bag to apply the cream, make it in the shape of a cone. If you dare with the shape of the rose, use a soup spoon to make the corners and edges of the rose. We hope you have fun practicing!

Nutritional information per serving

Calories: 385

3.5.3208