PREPARATION

1. 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.
2. 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.
3. Then, add flour mixture and mix it well to make a thick batter.
4. Add 100 milliliters warm water and mix it again.
5. Divide the batter into the cupcake trays.
6. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
7. Remove it from oven.
8. Take a deep pan, add 700 milliliters water.
9. Place a bow on top of it, add 230 grams dark chocolate and stir continuously until the chocolate is melted.
10. Add 140 grams fresh cream and mix it well.
11. Dip the cupcake from top in it.
12. Refrigerate for 10 minutes.
13. Decorate it with white melted chocolate.
14. Let it set for 5 minutes.
15. 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