Ingredients (12 cupcakes)

• 🧁80g butter (softened)
• 🧁130g sugar
• 🧁2 eggs
• 🧁1 tsp vanilla flavouring
• 🧁120ml buttermilk (milk + 1 tbsp white vinegar or lemon juice)
• 🧁1/2 tsp extra red food colouring
• 🧁160g pastry flour
• 🧁5g baking powder
• 🧁5g pure cocoa powder
• 🧁3g bicarbonate of soda
• 🧁1 tsp white vinegar
• 🧁Golden cookies
• 🍪1/2 tsp extra red food colouring

Elaboration

1. ♥️Before starting the recipe, prepare the buttermilk by adding the tablespoon of vinegar to the milk and letting it rest for 10–15 minutes
2. 🎄In a bowl, beat the butter with the sugar using a hand whisk or mixer until the mixture looks creamy
3. ♥️Add the eggs one by one and the vanilla. Beat until the ingredients are well combined
4. 🎄Add the food colouring to the buttermilk
5. ♥️Add the flour together with the baking powder and cocoa powder, previously sifted, alternating with the buttermilk. Mix well so there are no lumps
6. 🎄Add the bicarbonate together with the teaspoon of white vinegar and mix
7. ♥️Place a cookie at the base of the cupcake liners, pour in the batter and bake at 170 °C for 15 minutes (top and bottom heat)

Liquorice-flavoured cream decoration

1. 🍭250ml vegetable whipping cream
2. 🍭50g icing sugar
3. 🍭250g mascarpone
4. 🍭Liquorice flavouring to taste (I only used 5 drops, the flavour is very strong)
5. 🍭Extra red food colouring

1. ♥️Whip the cream; when it starts to thicken, add the sugar and the liquorice flavouring and continue whipping until stiff
2. 🎄Add the mascarpone and beat until the cream is thick
3. ♥️Divide the cream into two bowls and colour them as you like. I used extra red food colouring