This document provides recipes for two types of cupcakes - strawberry cupcakes and chocolate cupcakes - as well as their frostings. The strawberry cupcake recipe calls for creaming butter and sugar, adding eggs and vanilla, then mixing in dry ingredients and milk. The batter is scooped into papers and baked for 20 minutes before cooling. The strawberry frosting is made by beating butter, powdered sugar, strawberry preserves, and vanilla. Fresh strawberries are used for garnishing. The chocolate cupcake recipe similarly instructs to cream butter and sugars, beat in eggs and vanilla, then mix dry and wet ingredients before baking. Its frosting is made with butter, powdered sugar,

4. For the cupcakes: For the strawberry
frosting
1 cup granulated
sugar 1 stick of butter,
1 stick butter (113 g) softened
2 eggs 3 cups powdered
2 tsp vanilla extract sugar
2 tsp baking powder 1/2 cup strawberry
1/8 tsp salt preserves
1 and 1/3 cups flour 1/2 tsp. vanilla extract
1/3 cup whole milk Fresh strawberries,
for garnishing
A pinch of salt

6. Preheat your oven to 180 ºC
In a bowl CREAM the butter and the sugar.
Add the eggs and the vanilla extract and BEAT.
ADD the dry ingredients and slowly add the milk and just mix everything to
combine.
DO NOT OVERMIX.
SCOOP the batter into cupcake papers and make sure its only filled ¾ of the way
up because they will rise.
BAKE for 20 minutes and let cool for about 45 minutes before frosting.

9. For the buttercream
For the cupcakes:
frosting:
1/2 cup butter
1 stick of butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
3 cups powdered sugar
1 egg
3 to 5 tbsp. milk
1/2 cup cocoa powder
1 cup flour 1 tsp. vanilla extract
1/4 tsp salt
1 tsp vanilla extract
½ tsp instant espresso
powder
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk

10. Preheat your oven to 180 ºC
In a bowl MIX the cocoa, baking powder, baking soda and salt. Set aside
In a bowl mix the butter and the sugar Add the eggs and the vanilla extract and
BEAT.
ADD the dry ingredients and slowly add the milk and just mix everything to combine.
DO NOT OVERMIX.
SCOOP the batter into cupcake papers and make sure its only filled ¾ of the way up
because they will rise.
BAKE for 20 minutes and let cool for about 45 minutes before frosting.