Yin Yang Cupcakes
Bring balance to your dessert table with these enchanting Yin Yang Cupcakes—perfectly swirled confections that embody both rich chocolate and classic vanilla flavors. These visually stunning cupcakes are as delightful to taste as they are to look at, featuring a yin-yang-inspired design created by carefully swirling two distinct batters. Made with pantry staples like all-purpose flour, cocoa powder, and vanilla extract, this recipe is easy to whip up and ready in just 40 minutes from start to finish. Ideal for any occasion, these cupcakes achieve a harmonious blend of flavors and aesthetics, making them a crowd-pleasing treat for family gatherings, bake sales, or themed celebrations. Whether enjoyed as is or topped with your favorite frosting, these artful cupcakes provide a sweet, balanced indulgence that’s sure to impress.
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Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 120 milliliters whole milk
- 30 grams cocoa powder
- 60 milliliters boiling water
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 6
Divide the batter evenly into two bowls. In one bowl, leave the batter as is (this will be your vanilla batter).
Step 7
In a small bowl, mix the cocoa powder with the boiling water until smooth. Add this cocoa mixture to the second bowl of batter and stir until fully incorporated (this will be your chocolate batter).
Step 8
Spoon 1 tablespoon of vanilla batter and 1 tablespoon of chocolate batter into each cupcake liner, side by side, ensuring they touch but retain their distinct colors.
Step 9
Use a toothpick or skewer to gently swirl the two batters together to create a Yin Yang design. Be careful not to overmix.
Step 10
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Once cooled, you can enjoy them as is or top them with your favorite frosting if desired!
Nutrition Facts
| Serving size | 850.2 grams (850.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2643 |
| Total Fat 118.60g | 152% |
| Saturated Fat 65.50g | 328% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 642mg | 214% |
| Sodium 3247mg | 141% |
| Total Carbohydrate 382.00g | 139% |
| Dietary Fiber 16.50g | 59% |
| Total Sugars 208.00g | |
| Protein 43.40g | 87% |
| Vitamin D 135IU | 673% |
| Calcium 300mg | 23% |
| Iron 15mg | 86% |
| Potassium 1037mg | 22% |
Source of Calories