CHOCOLATE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
1 cup sugar
½ cup cocoa
1 cup flour
½ tspn salt
1 tspn baking powder
1 tspn baking soda
1 egg, beaten
¼ cup vegetable oil
½ cup milk
½ cup boiling water
1/3 cup butter at room temperature
1 box Philadelphia cream cheese at room temperature
2 cups icing sugar, sifted
2-3 tsp lemon juice & grated zest of half a lemon
1. Preheat the oven to 180 degrees celcius. Line 15 cupcake molds. In a bowl, combine sugar, cocoa, flour, salt, baking powder, and baking soda. Mix to combine.
2. In a separate bowl, combine the beaten egg, vegetable oil, and milk and mix to combine. With the mixer/electric beaters on low, add the wet ingredients into the dry ingredients. Mix on low until evenly distributed. Pour the boiling water into the batter and mix on medium low until a smooth consistency. Fill cupcake liners 2/3 full.
3. Bake for 20-25 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from oven and let cool completely.
4. With an electric mixer, beat the butter and cream cheese together (approx. 2 minutes on medium speed) until very smooth. Add the lemon zest and juice. Mix to combine. Slowly add the sifted icing sugar. Spoon into a piping bag fitted with a nozzle and decorate the cupcakes (I used a large star tip). Decorate with half a strawberry or as desired.
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