Oreo Cupcakes? Vanilla-filled-donut Cupcakes? I didn’t know what to call these utterly simple, easily dairy-free, utterly delicious cupcakes, but “Black and White Cupcakes” seemed like the best way to sum it up. Dunk them in milk, crumble them in your cereal (like I did this morning), cut off the tops and frost the middles… whatever you’re feeling. So versatile, so simple, so hit-the-spot crave-worthy.

Black and White Cupcakes
7/8 cup flour
1 cup sugar
1 egg, beaten
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder
1/2 cup milk (or dairy-free milk)
1/4 cup vegetable oil
1/2 cup boiling water
4 egg whites
1/3 cup sugar
1 1/2 cups powdered sugar

  1. Preheat oven to 350 degrees. Line a muffin tray with paper liners.
  2. In medium bowl, sift flour, sugar, baking powder, baking soda, salt, and cocoa. Stir to combine. Add egg, milk, and oil, and stir well. Finally, add boiling water, and stir until well mixed.
  3. Fill each muffin tin about 2/3 full. Bake in preheated oven, 20-25 minutes, or until toothpick inserted in the centre comes out clean. Allow to cool at least 10 minutes before frosting.
  4. To prepare frosting, beat egg whites on high speed with electric mixture until frothy. Gradually add in sugar, beating with every addition. Stir in powdered sugar lastly, and whip with wooden spoon to create a soft, frothy frosting. Frost cupcakes.


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