INGREDIENTS :
FOR THE MUFFIN BATTER :
150 g flour
150g of sugar
1 C. unsweetened cocoa powder
½ tsp. Teaspoon salt
½ tsp. baking soda
1 egg
5 cl of oil
15 cl of mixed milk
2 tbsp. lemon juice
1 C. vinegar
½ tsp. vanilla powder
1 C. powdered red food coloring
FOR THE ICING :
225 g of Philadelphia
225 g butter
2 tbsp. 1 teaspoon liquid vanilla
750 g icing sugar
pink gel dye
PREPARATION:
STEP 1 :
Preheat the oven to 180 °. Mix the milk and lemon juice and let stand for 15 min. After this resting time, you will get buttermilk. In a salad bowl, whisk the egg. Add the buttermilk, vinegar, oil. Mix well. Add the flour, sugar, cocoa, salt, baking soda, vanilla powder, and food coloring. Mix to obtain a homogeneous paste.
STEP 2 :
Preheat the oven to 180 °. Mix the milk and lemon juice and let stand for 15 min. After this resting time, you will get buttermilk. In a salad bowl, whisk the egg. Add the buttermilk, vinegar, oil. Mix well. Add the flour, sugar, cocoa, salt, baking soda, vanilla powder, and food coloring. Mix to obtain a homogeneous paste.
STEP 3 :
Divide the dough into cupcake boxes in a muffin pan. Bake for 18 minutes (at 180 ° C). Let cool.
STEP 4 :
Prepare the icing. Whip the cream cheese and butter with an electric whisk until you get a creamy consistency. Add the vanilla, then the icing sugar in several batches. Whisk for 5 minutes at high speed until a firm texture is obtained. Add the gel coloring and mix well. Place the icing in a pastry bag and refrigerate for 15 minutes.
ENJOY
