Black & White Cupcakes

Black-and-White Cupcakes
PREP 20 MIN
BAKE/MICROWAVE 20 MIN
SERVES 12
Cupcakes
1 c cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 Tbsp granulated sugar
3 Tbsp unsweetened Dutch
process cocoa
2 Tbsp water
1/4 c light stick butter, at room
temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 c plain fat-free yogurt
Icing
1 oz bittersweet chocolate,
chopped
1 Tbsp low-fat (1%) milk
1/4 c confectioners’ sugar
1 To make cupcakes, preheat oven to 350°F. Line 12-cup muffin pan with foil or paper
liners. Whisk flour, baking powder, baking soda and salt in medium bowl. Combine
2 Tbsp granulated sugar, cocoa and water in small bowl, whisking until smooth.
2 With electric mixer, beat butter in large bowl until creamy. Gradually beat in remaining 8
Tbsp sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately
add flour mixture and yogurt, beginning and ending with flour mixture. Beat just until
blended. Stir 3/4 c of batter into cocoa mixture. Spoon half of vanilla batter into prepared
muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter.
With table knife, cut and twist through batter to marble. Bake until toothpick inserted into
centers comes out clean, 18−20 minutes. Cool in pan 5 minutes. Remove cupcakes from
pan and cool completely on rack.
3 To make icing, put chocolate and milk in small microwavable bowl. Microwave on High
30 seconds. Whisk until chocolate is melted. Whisk in confectioners’ sugar until smooth.
Spread icing on cupcakes, using about 1 tsp per cupcake.
PER SERVING (1 ICED CUPCAKE): 111 CAL, 5 G TOTAL FAT, 2 G SAT FAT, 0 G
TRANS FAT, 23 MG CHOL, 133 MG SOD, 17 G TOTAL CARB, 7 G TOTAL SUGAR, 0
G FIB, 3 G PROT, 32 MG CALC. PointsPlus value: 3