Black & White Cupcakes
Ingredients:
- Black & White Cupcakes
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1/3 cup milk
- 1 Tablespoon canola oil
- 2 Tablespoons lemon juice
- Zest of 2 lemons
- 2 teaspoons vanilla
- 3 cups flour
- 3 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 cup sour cream
- Vanilla & Chocolate Cream Cheese Frosting
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 4 - 5 cups icing sugar
- 1/3 cup milk
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
Instructions:
- Black & White Cupcakes
- Beat together the butter, cream cheese, icing sugar, milk and vanilla until smooth. If the frosting is too thick or thin, add milk or icing sugar as needed to adjust the consistency.
- Preheat oven to 350 degrees F.
- Cream together the butter and sugar with a hand mixer or spoon.
- Add the eggs, milk, canola oil, lemon juice, lemon zest and vanilla. Beat together until smooth.
- Combine the flour, baking powder and salt in a separate bowl. Add to the wet ingredient mixture alternately with the sour cream for a total of 6 additions, starting with the flour. Mix until smooth.
- Place cupcake papers in two cupcakes trays (this recipe makes 18) and fill each about 3/4 of the way full with the batter.
- Bake at 350 for 18 - 20 minutes or until a toothpick inserted comes out clean.
- Vanilla & Chocolate Cream Cheese Frosting
- Spoon half of the icing into a separate bowl and add the cocoa powder. Mix until a smooth chocolate frosting forms. Add the vanilla and chocolate icing to an icing bag, with the vanilla on one side and the chocolate on the other in order to pipe a vanilla, chocolate swirl onto each cupcake. This ended up being a gigantic mess for me to do so I don't have any pictures of the icing process, but I am pretty happy with the results!