Strawberry Heart Cupcakes

Ingredients:

Cupcakes

• 1.5 cups of flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 110 g of butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup strawberry-flavored milk, room temperature
• 6 strawberries, stemmed

Cream and topping

• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 110 g of butter at room temperature
• 1/2 cup heavy cream
• 3 strawberries, hulled and cut in half lengthwise

Preparation:

1. Make the cupcakes: Preheat the oven to 180°C. Line a 6-cup muffin tin with paper tartlets. In a bowl, combine the flour, baking powder, and salt.
2. In a large bowl, beat the butter and sugar with a mixer on medium-high speed for about 3 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla extract. Reduce the mixer speed to low. Beat the flour mixture into the batter in three additions, alternating with the strawberry milk (beginning and ending with the flour), until combined.
3. Spoon the batter into the prepared cupcake tins. Bake until a toothpick inserted into the batter comes out clean, about 25-30 minutes. Cool for 5 minutes in the pans, then remove the cupcakes to cool completely.
4. Using a paring knife, cut a cone-shaped piece (the size of a strawberry) out of the top of each cupcake, leaving 1/2 inch (1.3 cm) from the bottom. Place the berries in the indentations, then top with a small piece of the cut-off dough.
5. Prepare the cream: Sift the powdered sugar and cocoa powder into a medium bowl. Transfer half of this mixture to a larger bowl, add the butter and 1/4 cup of heavy cream, and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and another 1/4 cup of heavy cream, and beat until fluffy. Place in a pastry bag fitted with a star tip and pipe the frosting onto the muffins. Top each cupcake with a strawberry half.