Because I am on a diet, I feel like it has been forever since I’ve shared a yummy treat with all of you! Are you having withdrawals just as much as I am? Well, talk about serious torture when I had to make these Black & White Cupcakes and not even have a taste! Just the smell of frosting is enough to make me weak at the knees! However, I was a good girl and I minded my diet.
If you are looking for a fun way to spice up your Valentine’s Day treats, then these Black & White Cupcakes are sure to do the trick. I found a way of combining white and chocolate cake batters to make for a really fun two-toned cupcake. All you need is a sheet of Reynolds Aluminum Foil! Foiled it to be about 2.5″ wide – jut wide enough to fit in the bottom of a baking cup. To accommodate for the curved bottom, I turned the corners up just slightly. Then hold the foil in the center of a baking up, and fill each side with opposing cake batters. You can combine any flavors you’d like!
Then I did the same with the frosting by making a batch of vanilla and chocolate frosting, and swirling it onto the cupcakes with a piping bag. Sticking the chocolate and vanilla frostings into the piping bag was a bit of a challenge, but it worked out. It just takes a little patience.
What fun Valentine’s Day treats will you be serving up? Comment below..
- Black & White Cupcakes
- 1 chocolate cake mix
- 1 white cake mix
- 1 sheet of Reynolds Wrap Aluminum Foil
- Reynolds StayBrite Baking Cups
- Chocolate & Vanilla Frosting:
- 1/2 cup butter
- 1/3 cup shortening
- 2 tsp vanilla
- 1 1/2 lbs powdered sugar
- 1/3 cup milk
- 1/3 cup unsweetened cocoa powder
- Fold aluminum foil to create a a piece that is about 2″ wide. You want it to fit just right inside of a muffin tin. Fold the bottom corners up just slightly so it sits evenly in the muffin tin.
- Preheat oven according to temperature on cake mix.
- Prepare chocolate and white cake mix (separately), according to directions on box.
- Line muffin tin with baking cups.
- Hold folded foil piece in the center of a baking cup. Fill one half with the chocolate cake batter, and the other half with the white cake batter. Carefully slide foil out from cup and repeat with remaining baking cups.
- Bake according to directions on package.
- Beat first three frosting ingredients until fluffy. Mix in powdered sugar and milk. Continue adding milk if necessary, to get the right consistency.
- Scoop out half of the frosting into a separate bowl. To the remaining frosting add cocoa powder and beat until well combined. You may add more chocolate if you desire.
- In a pastry bag, or Parchment made pastry bag, fill one half with chocolate frosting, and the other half with vanilla frosting.
- Using a tip, or an open hole, pipe frosting onto cupcakes. Frosting will swirl chocolate and vanilla!