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Black And White Cupcakes
Ingredients
- 1/4 c. whipping cream
- 1 Tbsp. light corn syrup
- 4 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 1/2 tsp vanilla extract
- 1 c. powdered sugar
- 2 Tbsp. whipping cream
- 2 tsp fresh lemon juice
- 3 lrg Large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- 1 1/2 c. cake flour
- 3/4 tsp baking pwdr
- 1/4 tsp salt
- 1 1/4 c. sugar
- 3/4 c. unsalted butter - (1 1/2 sticks) room temperature
- 1/3 c. buttermilk
Directions
- For Chocolate Icing: Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add in chocolate and vanilla; whisk till melted and smooth.
- For White Icing: Whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hrs at room temperature to thicken.
- For Cupcakes: Preheat oven to 325 degrees. Line 12-c. muffin tin with paper liners. Whisk Large eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking pwdr, and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl till well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mix. Beat in dry ingredients alternately with buttermilk in 2 additions each.
- Divide batter among c.. Bake till tester inserted into centers comes out clean, about 25 min. Cold cupcakes in pan on rack 5 min. Remove cupcakes from pan and cold completely.
- Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand till set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
- This recipe yields 12 cupcakes.
- Description: "Inspired by the oversize black-and-white cookies which are practically an institution in delis all over the country."
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