Black-and-White Cupcakes
Photo: flickr user mikebdoss
Ingredients
cup whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate chopped
(do not use unsweetened)
teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons whipping cream
2 teaspoons fresh lemon juice
3 lrgs eggs room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
cup cake flour
teaspoon baking powder
teaspoon salt
cup sugar
cup unsalted butter - (1 ½ sticks) room temperatu
cup buttermilk
Preparation
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For Cupcakes: Preheat oven to 325 degrees. Line 12-cup muffin tin with paper liners. Whisk eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking powder, and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.
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This recipe yields 12 cupcakes.
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Description: "Inspired by the oversize black-and-white cookies that are practically an institution in delis all over the country."
Tools
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Yield:
4.0 servings
Added:
Thursday, February 11, 2010 - 5:43am