NYC-Style Black and White Cupcakes
If you want to add more lacto ovo vegetarian recipes to your collection, NYC-Style Black and White Cupcakes might be a recipe you should try. For 67 cents per serving, you get a side dish that serves 12. One serving contains 440 calories, 4g of protein, and 13g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up almond extract, granulated sugar, vanillan extract, and a few other things to make it today. This recipe from Pizzazzerie has 851 fans. It is an inexpensive recipe for fans of American food. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Similar recipes include NYC-style Pumpkin Black and White Cookies, Black-and-White Cupcakes, and Black and White Cupcakes.
Servings: 12
Ingredients:
1 teaspoon almond extract
1 teaspoon baking powder
1/4 cup light corn syrup
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
5 cups powdered sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, room temperature
4 ounces unsweetened chocolate
1 teaspoon vanilla extract
1/2 cup water
2/3 cup whole milk
Equipment:
hand mixer
whisk
muffin liners
toothpicks
sauce pan
microwave
bowl
offset spatula
stove
Cooking instruction summary:
In an electric mixer fit with paddle attachment, beat together butter and sugar until creamy and light. Add eggs, one at a time, mixing thoroughly between each addition. Whisk together flour, baking powder, and salt. Alternating with milk, add flour mixture to creamed butter/sugar mixture. Do not over-mix, just until incorporated. Add in extract and stir well. Divide evenly into 12 cupcake liners and bake at 350F for 20 minutes or until toothpick inserted comes out clean. In a medium-size saucepan, stir together water and corn syrup over medium heat. Continue stirring until boiling (medium-high heat). Remove from heat. Stir in powdered sugar with whisk, 1 cup at a time, until smooth and creamy without lumps. Pour half of glaze into microwave-safe bowl. Add chocolate to remaining half and stir until chocolate is melted and smooth. Use an offset spatula to drizzle chocolate across center of cupcakes in a line. Fill in one side with chocolate glaze. Fill in other side with white glaze. If glazes thicken, warm slightly in microwave or on stove-top.
Step by step:
1. In an electric mixer fit with paddle attachment, beat together butter and sugar until creamy and light.
2. Add eggs, one at a time, mixing thoroughly between each addition.
3. Whisk together flour, baking powder, and salt. Alternating with milk, add flour mixture to creamed butter/sugar mixture. Do not over-mix, just until incorporated.
4. Add in extract and stir well. Divide evenly into 12 cupcake liners and bake at 350F for 20 minutes or until toothpick inserted comes out clean. In a medium-size saucepan, stir together water and corn syrup over medium heat. Continue stirring until boiling (medium-high heat).
5. Remove from heat. Stir in powdered sugar with whisk, 1 cup at a time, until smooth and creamy without lumps.
6. Pour half of glaze into microwave-safe bowl.
7. Add chocolate to remaining half and stir until chocolate is melted and smooth. Use an offset spatula to drizzle chocolate across center of cupcakes in a line. Fill in one side with chocolate glaze. Fill in other side with white glaze. If glazes thicken, warm slightly in microwave or on stove-top.
Nutrition Information:
covered percent of daily need
