BLACK AND WHITE CUPCAKES RECIPES
BLACK AND WHITE CUPCAKES RECIPE - FOOD.COM
Make and share this Black and White Cupcakes recipe from Food.com.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 18 cupcakes
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the first 5 ingredients.
- In another bowl, beat together water, oil and vanilla.
- Gradually add to the dry ingredients, stirring until well blended.
- Fill 18 cupcake liners half full of batter.
- Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
- Bake at 350°F for 25 minutes.
Nutrition Facts : Calories 193.3, FatContent 9.3, SaturatedFatContent 3.7, CholesterolContent 26.1, SodiumContent 177.9, CarbohydrateContent 25.1, FiberContent 0.6, SugarContent 16, ProteinContent 2.8
BLACK-AND-WHITE CUPCAKES RECIPE - NYT COOKING
There’s a lot to like in a little cupcake. There’s the joy of having a cake all to yourself. The pleasure of getting creamy frosting and tender cake in every bite. And the fun of decorating, or not: Plain is good, too. This cupcake has two more things going for it: It’s easy enough to make with kids or to have kids make themselves, and it’s both childishly appealing and sophisticated — the cake is not very sweet and the chocolate frosting is deep and rich. There’s enough frosting for each cupcake to be finished with a few thick swirls. If you have turret-type topknots in mind, multiply the recipe. Whatever you do, keep mixing the frosting after the cold butter goes in so that it thickens enough to spread.
Provided by Dorie Greenspan
Total Time 25 minutes
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- To make the cupcakes:
- To make the frosting:
Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 5 grams, CarbohydrateContent 39 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 10 grams, SodiumContent 131 milligrams, SugarContent 27 grams, TransFatContent 0 grams
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Andrew Zimmern’s Kitchen AdventuresLast summer was officially the end of the cupcake era for me. It was killed, ruined, destroyed for all eternity. Every ounce of cupcake-eating pleasure had been taken from me just as AM-radio overplay had erased all the pleasure of so many great songs from my childhood. Remember how great the Gypsy Kings were when you first heard them? Now, years later, just hearing the opening riff of “Bambaleo” is cringe-inducing. Overuse, overplay and the gnawing tedium of hearing The Kings was too much, and so it was with cupcakes. A great food to be sure, but all the stores, TV shows, magazine articles and books that shot up too fast, too soon and too frequently ruined cupcakes for me. I was angry. Then one day on the road, a friend of my in-laws brought me a plate of these little black-and-white beauties, and my faith was restored. These are simple to make, and while kids love them, you will love them even more. They are rich and decadent and just tart enough with the cream cheese to allow you to eat several. They will change your life and reaffirm your faith in the cupcake. Amen.—Andrew Zimmern
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