Vanilla Red Velvet Cakes

Crack the eggs into a mixing bowl. Add the sugar, vanilla sugar, and salt. Beat until the mixture is light and fluffy. While continuing to beat, slowly pour in the sunflower oil and milk. Sift the flour and baking powder over the batter and mix until smooth.

Divide the cake batter evenly between two bowls.

Sift the cocoa powder over one bowl and then add the red food coloring gel. Mix everything well.

Transfer the vanilla and red velvet batters into separate piping bags.

Make sure to grease the swirl cake mold thoroughly. Begin by pouring a layer of 30 grams of vanilla batter into the mold, followed by 30 grams of red velvet batter.

Place the swirl cupcakes in the oven preheated to 170°C (340°F). Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the swirl cupcakes from the oven and let them cool in the mold for a bit before turning them out onto a wire rack to cool completely.

Melt the white chocolate using a double boiler. Pour the melted white chocolate into a piping bag and let it cool slightly.

Decorate the swirl cupcakes with the melted white chocolate and sprinkle red velvet crumbs on top.