Ingredients for Black And White Cupcakes
- Whipping Cream
- Light Corn Syrup
- Bittersweet Chocolate
- Vanilla Extract
- Powdered Sugar
- Fresh Lemon Juice
- 2 large eggs
- Lemon
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Unsalted Butter
- 1/2 cup buttermilk
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How to Make Black And White Cupcakes
- **Make Chocolate Icing:** In a heavy small saucepan, combine 1/2 cup heavy cream and 1/4 cup light corn syrup. Heat over medium heat until just simmering.
- Remove from heat and stir in 4 ounces chopped semi-sweet chocolate and 1 teaspoon vanilla extract. Whisk until smooth and melted.
- **Make White Icing:** In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
- Let both icings stand at room temperature for 1 1/2 hours to thicken.
- **Prepare Cupcakes:** Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 large eggs, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract.
- In another medium bowl, whisk together 1 1/2 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy.
- Gradually beat in the egg mixture.
- Gradually add the dry ingredients and buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, spread chocolate icing over half of each cupcake and white icing over the other half.
- Let the icing set for about 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
126g
Fat
47g
Carbs
15g
