Black and White Style Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
- For Cupcakes
- 3 large, fresh eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 tsp Lemon peel (grated)
- 1 ½ cups cake flour (sifted)
- ¾ tsp Baking powder
- 1 pinch kosher salt
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter room temperature (1 1/2 sticks)
- ⅓ cup Buttermilk
- For Chocolate Icing
- ¼ cup heavy whipping cream
- 1 Tbsp light corn syrup
- ⅔ cup plain semi-sweet chocolate (chopped)
- ½ tsp pure vanilla extract
- For White Icing
- 1 cup powdered sugar
- 2 Tbsps heavy whipping cream
- 2 tsps fresh lemon juice
Product recommendation
Can be made 1 day ahead. Store in an airtight container at room temperature in a single layer.
Preparation steps
1.
For Cupcakes:
2.
Preheat oven to 325° F. Line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk eggs, vanilla, and lemon peel to combined. In a separate bowl. mix cake flour, baking powder, and salt. Using an electric mixer, beat sugar and butter in large bowl; mixing well. Scraping down sides of bowl as necessary. Gradually beat in egg mixture. Beat in dry ingredients; alternating with buttermilk in 2 portions.
3.
Divide batter evenly between prepared muffin cups, filling each cup about three quarters full. Bake for about 25 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 5 minutes in pan on a wire rack. Remove cupcakes from pan and let cool completely.
4.
For Chocolate Icing:
5.
Bring cream and corn syrup to a simmer in small heavy saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.
6.
For White Icing:
7.
Whisk all ingredients together in a small bowl. Let both icings stand for at least 1 1/2 hours at room temperature to set and thicken.
8.
To Assemble:
9.
Spread chocolate icing over half of each cupcake. Spread white icing on the remaining half of each cupcake. Let stand until set, about 1 hour.
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