For the icing:
- ½ container of cream cheese (250 g), softened
- 60 ml (¼ cup) 14% sour cream
- 30 ml (2 tbsp) honey
- 3 to 4 drops of red food coloring
Step 1
Preheat the oven to 180 ° C (350 ° F).
Step 2
In a bowl, combine the flour with the baking powder and salt.
Step 3
In another bowl, whisk the sugar with the butter using an electric mixer, until the mixture turns pale.
Step 4
Add the eggs and vanilla to the butter mixture. Whisk for about 2 minutes using the electric mixer. Whisk in the sour cream.
Step 5
Stir the flour mixture into the butter blend, alternating with milk, until smooth.
Step 6
Butter the twelve cups of a muffin pan, then fill them halfway with the batter. Bake for 15 to 17 minutes. Remove from the oven and let cool.
Step 7
Spread the cookie dough over the cupcakes in an even layer.
Step 8
In a bowl, place the icing’s ingredients. Using the cleaned electric mixer, beat the mixture until a creamy texture is achieved.
Step 9
Fill a piping bag fitted with a fluted nozzle with icing. Form rosettes of icing on the cupcakes. Top with mini-candies.
