Take the butter out of the fridge 30 minutes before cooking, it gets softer. To make the batter, use ¼ tbsp. of butter. Then add sugar and vanilla sugar. Beat in any convenient way (whisk, fork or mixer) for 3 minutes.
Crag eggs in a bowl of butter. Beat well until smooth.
Sift the flour in a separate bowl. Combine flour with all dry ingredients: baking powder, salt. Add gradually this mixture to the eggs and pour in the milk. Mix well so that the batter comes out without lumps. Transfer the batter into baking molds (silicone or paper). Bake for 30 minutes at 338 F. When the cupcakes are done, leave to cool.
Cream. Mix the remaining butter with the cream cheese and powdered sugar. Beat until smooth. Add food coloring to one part of cream and stir. Sprinkle the cream onto the cupcakes using a pastry bag. Garnish to your taste.
How to check when the cake is done? Pierce the center of the cupcake with a toothpick. If the toothpick is clean, the dish is done.
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