Black and White Cupcakes
Dates, applesauce and a little honey sweeten these muffins in a very natural way and do not contain any refined sugar. The cocoa scores with natural plant dyes, which have a positive effect on blood pressure and blood sugar levels, can fight viruses and inhibit inflammation. Cream cheese also leaves a load of bone-strengthening calcium.
In order to enjoy the muffins fresh, we recommend that you apply the cream just before serving. To ensure that it has the optimum consistency for this, it can be left in the refrigerator for about 20 minutes.
- Fat (for the mold)
- 100 grams softened butter
- 175 grams sugar
- 2 eggs
- 1 teaspoon pure Bourbon vanilla
- 1 pinch salt
- 250 grams Pastry flour
- 2 teaspoons Baking powder
- 150 milliliters milk
- 2 tablespoons dark Cocoa
Preheat oven to 175°C (approximately 350°F). Line each well of the muffin tin with paper cases. Melt the butter in a bowl, add the sugar and beat with an electric mixer until creamy. Stir in the eggs, vanilla and salt.
Mix the flour with the baking powder, then gradually pour into the butter mixture, alternation with the milk. Mix half of the batter with the cocoa and 3 tablespoons of milk. Pour the light and dark batter side-by-side in the paper cases. Bake for about 35 minutes.
Cool on a wire rack. Whip the cream, sieve the cocoa and powdered sugar and mix with the cream.
Remove the cupcakes from the paper cases and serve on a plate. Pour the frosting into a piping bag with a star nozzle and frost each of the cupcakes. Dust with powdered sugar and serve decorated as desired with small sugar cookies.