(makes 12 cupcakes)Ingredients
8 tablespoons (1 stick) unsalted butter room temperature (100 g)
1 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup unsweetened cocoa powder.
1 lemon zest
Directions
Black-and-White Cupcakes:
Prepare both vanilla and chocolate batters
Vanilla Batter:
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition; add vanilla, lemon zest and mix until combined.
On low speed (or using a spatula), beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over-mix).
Chocolate Batter:
Same as Vanilla batter, just reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.
Divide batter among prepared cupcake pan: using an ice cream scoop spoon in half vanilla batter and half chocolate batter, filling each 2/3 full.
Preheat oven to 180 C
Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.
Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
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