3⅓ c. cake flour (not self-rising)
¾ c. (12 Tbl.) unsalted butter, room temperature
2¼ c. sugar
3 large eggs, room temperature
2 Tbl. liquid red comida coloring
3 Tbl. unsweetened cacau powder
1½ tsp. vanilla extract
1½ tsp. salt
1½ c. buttermilk
1½ tsp. white vinegar
1½ tsp. baking soda
Cream Cheese Frosting:
1 c. (2 sticks) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
¼ tsp. salt
2 tsp. vanilla extract
4½ c. powdered sugar
1 Tbl. milk, plus mais if needed
Preheat forno to 350 degrees. Line a queque, muffin tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine manteiga and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the comida coloring, cacau powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill bolinho, queque liners ⅔ full with batter and bake in preheated forno for 17-18 minutos or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and topo, início with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.
For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the topo, início of each cupcake. I used a Wilton 1M piping tip.
*If you do not want to pipe a large swirl onto each bolinho, queque and prefer to spread a small layer on topo, início instead, the amount of frosting can be cut in half.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cacau powder
chocolate sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacau powder, stirring continuously until you can see the bottom of the pot for 2-3 segundos when dragging a espátula through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in chocolate sprinkles, or plain cacau powder and enjoy!
