for cupcakes Preheat the oven to 200 degrees c. Beat milk, sugar, oil, vinegar, & vanilla until combined and uniform in consistency with an electric beater. Add in the remaining ingredients and beat until combined. Fill the cupcake liners in a muffin tin 2/3rds full (don’t over fill, they’ll spill over the top). Bake for 18-20 minutes or until a skewer inserted comes out clean. let it cool down completely on a wire rack.
for brownie cutlet : combine all the brownie ingredients in a mixing bowl to make a smooth batter. pour batter in greased tin & bake in a preheated oven on 180 degree c for 10-15 minutes or until skewer inserted comes out clean. cool completely & crumble the brownie. add 2 tsp milk & make soft dough . divide into equal lemon size balls . shape like pattice & keep aside .
for frosting : in a mixing bowl beat butter & icing sugar until creamy & thick . divide into 2 equal parts. in one part add red food coloring & other part add yellow food coloring . mix well & fill it up in a piping bag. add green food coloring to coconut flakes & mix well. keep aside.
for red cherry: melt milkybar chocolate pieces in a microwave safe bowl . once melted add milk & red food coloring . make a stiff dough & pinch out small equal size balls. keep aside.
final assemble : Cut each cooled cupcake in half . frost the bottom of the cupcake with yellow butter cream frosting . place brownie cutlet on it & then frost the cutlet with red cream frosting . sprinkle green colored coconut flakes & then add sum red cream frosting again. cover it with the upper part of the cupcake & sprinkle sesame seeds . top it prepared red milk cherry.
