Sunflower Cupcakes

In this reel you can see how I make a sunflower-cupcake. For the cupcakes preheat the oven to 180 degrees Celsius. Line a muffin pan with cupcake liners.

Whisk the eggs, sugars, oil and vanilla in a large bowl together. Add flour, cocoa powder, baking powder, baking soda, and salt. Only whisk just a little. Add the buttermilk and only whisk until combined. Do not overmix. Bake for about 20minutes. Toothpick should come out clean.

For the frosting heat flour, sugar and milk in a small saucepan while constantly stirring. Be sure not to burn. Heat on medium heat and whisk until it thickens. Take off heat and stir for another minute or so, then set aside. Beat the butter separately in a large bowl until light and fluffy for a few minutes. Add the flour mix by the spoonful. Once everything looks fluffy, add the cream cheese. Beat until fully incorporated. If the frosting is too thick, add a bit of milk to thin out. Here in Germany I get the perfect consistency and usually don't need to add anything to thin it out. Optional: take two tablespoons of frosting aside if you want to pipe leaves. Otherwise tint the entire frosting yellow with a little tint of red. Sunflowers tend to be a bit more in the range of orange, that's why we are adding a bit of red. Transfer to a piping bag with a leaf tip. I don't have a leaf tip and just cut a small triangle at the cut-off tip of a piping bag. Cover cupcake with a thin layer of yellow frosting (this will serve as a glue for the chocolate shavings) and only pipe leaves around the outer edges. We will do two rows of leaves (see pictures). Once done, fill the center with chocolate shavings. Optional, pipe some leaves with the greed food coloring. The cupcakes will keep for a few days if chilled.