How to make
The dose is for 12 cupcakes.
Heat the oven to 360°F (180°C).
First, beat the butter, sugar and vanilla with a mixer for about 2-3 minutes.
Reduce the mixer to low speed and add the confectionery paint and the egg.
Next up is the oil, lemon juice and melted chocolate.
Add the baking powder, soda and cocoa to the bowl of flour, by mixing them well.
Gradually, begin to add the dry ingredients, the milk and the cream. Add them in three portions, by alternating them. Finish off with the almonds.
Finally, stir well for about 1 minute, until a homogeneous and smooth mixture is obtained.
Distribute them evenly in the molds and bake for 18-20 minutes.
Mine were ready in 18 minutes.
I divided the icing into three parts. I added pink gel paint to one and some melted chocolate to the other, which I added after it cooled.
I decorated the Red Velvet Cupcakes, added a cherry on each one and served them.
