WHITE CUPCAKES WITH CREAM CHEESE FROSTING
These vanilla-on-vanilla cupcakes shine bright on the dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Set aside. Stir together the milk and vanilla in a small bowl. Set aside.
- Beat the butter using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
- Put the egg whites in a clean bowl. Whip using an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly among the prepared muffin cups.
- Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin to cool completely on the rack.
- Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
- Transfer the frosting to a piping bag or resealable bag and pipe onto the tops of the cupcakes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
BLACK-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING
Make these swirled cupcakes when you just can't choose between chocolate and vanilla cake.
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined.
- Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely.
- Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
- Transfer the frosting to a piping bag or a resealable plastic bag and pipe the frosting onto the tops of the cupcakes.
BLACK AND WHITE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside. In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes. Remove from the muffin tins and cool on wire racks. For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds. Stir in the marshmallow creme. Microwave on medium setting (50 percent power) for 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth. Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcakes. Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over the chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool until the mixture thickens, about 5 minutes. Dip the cupcake tops into the chocolate mixture. If necessary, use a knife to smooth the tops. Place the cupcakes into another paper liner and let the chocolate harden a bit. Spoon the vanilla frosting into a pastry bag filled with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow the chocolate mixture to set.
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
BLACK AND WHITE CUPCAKES
Provided by Jennifer Appel
Categories Cake Chocolate Dairy Fruit Dessert Vegetarian Kid-Friendly Cream Cheese Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18 to 20 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line 2 muffin tins with cupcake papers.
- In a medium bowl, beat the cream cheese, egg, and one third cup of sugar on the medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside.
- In a large bowl, thoroughly combine the flour, the remaining cup of sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended.
- Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full. Bake 25 to 30 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.
CUPCAKES WITH CREAM CHEESE FROSTING
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
- Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.
CREAM CHEESE FROSTING FOR CLASSIC CUPCAKES
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet, zucchini-spice, and applesauce-spice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
BLACK AND WHITE CUPCAKES
Make and share this Black and White Cupcakes recipe from Food.com.
Provided by out of here
Categories Dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the first 5 ingredients.
- In another bowl, beat together water, oil and vanilla.
- Gradually add to the dry ingredients, stirring until well blended.
- Fill 18 cupcake liners half full of batter.
- Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
- Bake at 350°F for 25 minutes.
Nutrition Facts : Calories 193.3, Fat 9.3, SaturatedFat 3.7, Cholesterol 26.1, Sodium 177.9, Carbohydrate 25.1, Fiber 0.6, Sugar 16, Protein 2.8
More about "black and white cupcakes with cream cheese frosting recipes"
BLACK VELVET CUPCAKES WITH BLACK CREAM CHEESE FROSTING
From myeagereats.com
BLACK FOREST CUPCAKES WITH CREAM CHEESE FROSTING - SUGAR SALT …
From sugarsaltmagic.com
EASY CREAM CHEESE FROSTING FOR RED VELVET CUPCAKES - MSN
From msn.com
BEST WHITE CUPCAKES RECIPE WITH CREAM CHEESE FROSTING
From restlesschipotle.com
BLACK AND WHITE CUPCAKES - TSRI - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SNOWFLAKE CHRISTMAS CUPCAKES {SPARKLY WINTER FEEL!}
From feelgoodfoodie.net
CUPCAKE FROSTING RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
BLACK-AND-WHITE CUPCAKES RECIPE - FOOD & WINE
From foodandwine.com
BLACK VELVET CUPCAKE WITH SPRINKLES (SMALL BATCH) - AMANDA WILENS
From amandawilens.com
NUTELLA CUPCAKES: CUPCAKES WITH TRIPLE CREAM CHEESE FROSTING
From goodlifeeats.com
CUPCAKE RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST CREAM CHEESE FROSTING RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
FROSTED BLACK BOTTOM CUPCAKES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
EASY BLACK BOTTOM CUPCAKES RECIPE | BAKE OR BREAK
From bakeorbreak.com
VANILLA CUPCAKES WITH CREAM CHEESE FROSTING - A CLASSIC TWIST
From aclassictwist.com
15 MINUTE BLACK FROSTING (WITH AND WITHOUT FOOD DYE) - PARTYLICIOUS
From partylicious.net
BEST EVER CREAM CHEESE FROSTING - SPEND WITH PENNIES
From spendwithpennies.com
CREAM CHEESE IS YOUR SECRET WEAPON FOR THE BEST WHIPPED CREAM FROSTING ...
From thedailymeal.com
BLACK-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
From foodnetwork.cel02.sni.foodnetwork.com
RECIPE FOR BLACK-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING
From marliave.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love