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Chocolate Vanilla Cupcake

 


INGREDIENTS:

Vanilla Batter:

8 Tbsp. (1 stick) unsalted butter, room temperature

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp.salt

3/4 cup sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

3/4 cup whole milk

2 Tbsp. vegetable oil

Chocolate Batter:

8 Tbsp. (1 stick) unsalted butter, room temperature

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

3/4 cup whole milk

2 Tbsp. vegetable oil


INSTRUCTIONS:

1.Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.


2.Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.


3.In a medium bowl, whisk together flour, baking powder, and salt; set aside.


4.With an electric mixer, beat butter and sugar until light and fluffy.


5.Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined.


6.On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture.


7.Mix just until incorporated (do not overmix).


8.Divide batter among prepared muffin cups, filling each 2/3 full.


9.Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.


10.Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.


11.Frost with strawberry meringue buttercream.

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