Black and White Style Cupcakes

Name: Black and White Style Cupcakes
Total time: 3 h 30 min
Yield: 12
Ingredients: 3 large, fresh eggs (room temperature); 1 tsp pure vanilla extract; 1 tsp Lemon peel (grated); 1.5 cups cake flour (sifted); 0.75 tsp Baking powder; 1 pinch kosher salt; 1.25 cups granulated sugar; 0.75 cup unsalted butter room temperature (1 1/2 sticks); 0.333 cup Buttermilk; 0.25 cup heavy whipping cream; 1 Tbsp light corn syrup; 0.667 cup plain semi-sweet chocolate (chopped); 0.5 tsp pure vanilla extract; 1 cup powdered sugar; 2 Tbsps heavy whipping cream; 2 tsps fresh lemon juice

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 3 h. 30 min.

Ready in

Ingredients

for

servings

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); 0.333 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

How healthy are the main ingredients?

sugar egg salt

print shopping list

Product recommendation

Can be made 1 day ahead. Store in an airtight container at room temperature in a single layer.

Preparation steps

For Cupcakes:

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.

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.

For Chocolate Icing:

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.

For White Icing:

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.

To Assemble:

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.