Red Velvet Chocolate Cupcake
12 people
00h 00
Ingredients
- Basic dough (for 12 cupcakes)
- 1 cup (220 g) flour
- 1 tsp unsweetened cocoa powder
- ½ cup (120 g) whole cane sugar
- ½ packet baking powder
- 4 fl oz (120 ml) sun flower oil
- 4,5 fl oz (140 ml) water
- 1 farm egg
- 1 tablespoon red food colouring
Method
- Preheat the oven to 180ºC.
- Mix the dry ingredients and the wet ones separately (except the chocolate). Combine the two in a big bowl and mix for a minute until everything is emulsified. Add chocolate chips mixing with a spatula.
- Pour the mixture into the cupcake moulds to ¾ of its capacity and bake for 20 minutes. Check the cooking process by inserting a toothpick.
- Leave to cool down before decorating.
- Frosting: Beat with a wire whisk the sugar with the cheese and the butter for 3 minutes. Place the cream in the decomax, put the star nozzle on, close and cover the cake.
- Finish decorating with the pearls, leaves and pour over a shower of glitter.
Products you will need
