INGREDIENTS
Chocolate Sweetheart Cupcakes
Servings - 2 - 3
INGREDIENTS
All Purpose flour - 370 grams
Cocoa powder - 45 grams
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Salt - 1/2 teaspoon
Oil - 90 milliliters
Vanilla essence - 1 teaspoon
Vinegar - 1 teaspoon
Powdered sugar - 200 grams
Warm milk - 300 milliliters
Warm water - 100 milliliters
Water - 700 milliliters
Dark chocolate - 230 grams
Fresh cream - 140 grams
Melted white chocolate
PREPARATION
- In a bowl, add 370 grams all purpose flour, 45 grams cocoa powder, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and mix it well.
- In a another bowl, add 90 milliliters oil, 1 teaspoon vanilla essence, 1 teaspoon vinegar, 200 grams powdered sugar, 300 milliliters warm milk and mix it well.
- Then, add flour mixture and mix it well to make a thick batter.
- Add 100 milliliters warm water and mix it again.
- Divide the batter into the cupcake trays.
- Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
- Remove it from oven.
- Take a deep pan, add 700 milliliters water.
- Place a bow on top of it, add 230 grams dark chocolate and stir continuously until the chocolate is melted.
- Add 140 grams fresh cream and mix it well.
- Dip the cupcake from top in it.
- Refrigerate for 10 minutes.
- Decorate it with white melted chocolate.
- Let it set for 5 minutes.
- Serve.
Valentine Cookie Bouquets
Servings - 2 - 3
INGREDIENTS
Unsalted butter - 125 grams
Powdered sugar - 180 grams
Brown sugar - 25 grams
Vanilla essence - 1 teaspoon
Milk - 60 milliliters
Salt - 1/4 teaspoon
Baking powder - 3/4 teaspoon
Cardamom powder - 1/4 teaspoon
All purpose flour - 300 grams
Icing - 60 grams
Pink organic food color - 1/4 teaspoon
Icing - 60 grams
Red organic food color - 1/4 teaspoon