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Cupcakes "Heart recognition"

Author
Cookinero 26 Jan 2023
16200
Cupcakes "Heart recognition"

How to cook Cupcakes "Heart recognition"

Step 1

Cupcakes "Heart recognition"

Mix soft butter with sugar and vanilla sugar (vanillin). Beat the mass until it brightens and becomes more airy.

Step 2

Cupcakes "Heart recognition"

Then beat the egg into the butter and beat again until smooth at low speed. In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt. Pour a third of the flour mixture into the butter-egg base and gently fold in.

Step 3

Cupcakes "Heart recognition"

Then pour in a third of the milk with dye and stir until combined. Alternating in the same way, enter all the flour and milk. At the end, when all the ingredients are combined, you can again beat the dough a little with a mixer at low speed to break up any lumps. (Fill 1/5 part in a mold with small hearts with dough and bake in the microwave for 2-3 minutes).

Step 4

Cupcakes "Heart recognition"

Fill the form for large cupcakes in the form of hearts with dough no more than two-thirds, put small hearts cooked in the microwave on top of the dough. Bake cupcakes at 170 degrees for 20-25 minutes. When baking cupcakes, it is important not to exceed this temperature, otherwise the dough will not be so tender.

Step 5

Cupcakes "Heart recognition"

Check the readiness of the cupcakes with a match or a toothpick: it should come out dry. Decorate the finished cupcakes as you wish! Enjoy your meal!!

Cupcakes "Heart recognition" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute butter with an equal amount of vegetable oil, but the texture may be slightly denser. For a lighter texture, use melted coconut oil.
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Yes, replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegetarian-friendly option.
Use an oven thermometer to verify the temperature and rotate the baking pan halfway through baking for even heat distribution.
Yes, beetroot powder or raspberry juice can be used as natural alternatives for red/pink coloring, though the shade may be less vibrant.
For mini cupcakes, reduce baking time to 10-12 minutes. For jumbo cupcakes, increase baking time by 5-10 minutes and check for doneness with a toothpick.
Yes, portion the batter into airtight containers and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. Avoid overheating to maintain moisture.
Yes, substitute almond flour 1:1, but add 1/4 tsp xanthan gum per cup of almond flour to improve texture. Baking time may vary.
Cream cheese frosting, fresh berries, or a drizzle of melted chocolate complement the vanilla and cocoa flavors beautifully.

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