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October 2018

Cupcake Recipes

Condiments Recipes

Microwave Jam

Microwave Jam Recipe
1/4 ts Ground cinnamon. To make Microwave Jam: Only a small amount of fruit necessary and NO pectin. And...

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BlackAndWhite Cupcakes Recipe

BlackAndWhite Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print BlackAndWhite Cupcakes recipe  PDF


Cream cheese layer: 8 oz Cream cheese softened
1/4 c Sugar
1 lg Egg
Cake layer: 1 1/2 c All purpose flour
1 c Sugar
2 tb Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1/2 c Water
1/3 c Vegetable oil
1 lg Egg
1 ts Vanilla
1/2 c Semisweet chocolate pieces
Recipe by: Mrs. Fields Preheat oven to 350 degrees. Line 16 muffin cups with foil or paper liners. Prepare Cheese layer: Beat cream cheese in bowl until smooth. Beat in sugar and egg until blended. Prepare Cake Layer: Mi together flour, sugar, cocoa powder, baking soda and salt in a medium size bowl. Whisk water, oil, egg and vanilla. Stir into flour mi ture. Stir in half te chocolate pieces. Fill prepared muffin cups half full with chocolate cake batter. Using remaining cake batter and all of cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white. Sprinkle tops with chocolate pieces. Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean. Transfer pan to wire rack to cool for 10 minutes. Turn cupcakes out onto the rack to cool combpletely.

BlackAndWhite Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
422 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print BlackAndWhite Cupcakes recipe  PDF   Cupcake recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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