Ingredients (for 12 medium ):
- 125 g of sifted flour
- 1/4 teaspoon yeast
- 1/4 teaspoon of salt
- 1 tablespoon of cocoa powder in normal powder
- 60 g of butter at room temperature
- 150 g white sugar
- 1 large egg
- 1/2 teaspoon of pure vanilla extract
- 120 ml buttermilk (or milk)
- 2 tablespoons of liquid red dye
- 1 teaspoon of distilled white vinegar (alcohol vinegar)
- 1 teaspoon of baking soda
- 150 g cream cheese at room temperature (Saint-Moret or Philadelphia type)
- 40 g of sifted icing sugar
- 120 ml of cold cream
Preparation of the recipe :
For the preparation of cakes:
Preheat oven to 175 ° C (thermostat 5-6). Line 12 cupcake molds with paper cakes.
In a large bowl, sift flour, yeast, salt and cocoa together.
In large bowl, beat butter until soft. Add the sugar and beat until the mixture is light and creamy.
Add the egg and beat again. Scrape the edges. Add the vanilla extract and continue mixing.
In a measuring glass, whisk the buttermilk with the dye.
Using a whisk, add the flour and buttermilk mixture alternately to the butter mixture three times, starting and finishing with the flour.
In a cup, combine vinegar and baking soda. Let foam then quickly incorporate into the cake dough.
Quickly, fill the cupcake molds evenly.
Smooth the top with a spatula or the back of a spoon. Bake between 18 and 23 minutes (until the blade of a knife comes out clean).
Let them cool for 10 minutes then unmold them.
For the preparation of the glazing:
In a bowl, beat the cheese until smooth.
Add a small tip of vanilla extract and icing sugar. Continue to beat.
Slowly add the cream and whip until the glaze is thick enough for the filling.
If necessary, add sugar or cream to obtain the right consistency.
Make sure the cupcakes are completely cooled before filling.
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