Dutch Chocolate Cupcakes with Buttercream Frosting

Ingredients:

150g Daisy Cake Flour

37g Cocoa Powder

3g Baking soda

3g Baking powder

1g Iodized salt

200g White sugar

240g Water

70g Vegetable Oil

54g Egg

4g Vanilla

60g Cold – Fresh Milk

Procedure:

1. Prepare one cupcake pan lined with 3 oc. Cupcake liners. Set aside.
2. In a bowl, sift together cake flour, cocoa powder, baking soda, baking powder. Set aside.
3. In a large bowl combine water, oil, vanilla sugar, salt, and egg. Mix until dry ingredients completely dissolved.
4. In a bowl of dry ingredients, make a well in the center and pour over the wet ingredients.
5. Using a wire whisk, mix together the two mixture until no lumps. Be careful not to overmix.
6. Using ¼ measuring cup, scoop the mixture and pour in a cupcake liners. Mixture must be halfway of the liners.
7. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

MILK BUTTERCREAM FROSTING

Ingredients:

250g Butter

200g Evaporated Milk

150g Refined Sugar

1g Vanilla Extract

Food Dyes

Procedure:

1. In a small bowl, dissolve sugar in the evaporated milk using a wire whisk. Set aside.
2. In a desktop mixer with paddle attachment, add-in butter and beat at low speed (setting: 1) until softened, gradually add the sugar-milk mixture. Continue mixing for approximately 5 minutes.
3. Add in the vanilla extract, increase mixing speed to high (setting: 3) and continue mixing for approximately 20 minutes or until mixture is light and fully.
4. Divide the buttercream filling into three (3) equal parts.
5. Color each part respectively as purple, pink, and green using food dye.
6. Transfer each colored milk buttercream filling into separate piping bags. Use these buttercream for frosting.