Friday, July 1, 2011

Black and White (Halfmoon) Cupcakes

Sometimes these have to be the next best thing to the wonderful Halfmoon Cookies my kids love! If your in a hurry, you can even use a mix and canned frosting!

Cupcake Recipe
 2 1/4 cups all-purpose flour (do not sift the flour)
 1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
 1 teaspoon salt
1 1/4 cups milk
Canola oil
1 stick butter (not margarine), softened
1 tablespoon  pure vanilla extract
 3 large eggs
Preheat oven to 350°

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.  Measure the 1-1/4 cups of milk in a 2 cup glass measuring  cup….then add enough oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Fill paper lined cupcake tins.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

 Cool completely.

Frosting (you can use recipe below or canned)

Cool. Frost half with white frosting and half chocolate frosting .
 2 cups confectionery sugar
 1 teaspoon of vanilla
add milk a tablespoon at a time until desired thickness enough to spread on cookie.
add 2 tablespoon of butter. This is for the vanilla side
Repeat above ingredients for chocolate, but add 1/4 cup dry cocoa powder and mix until smooth and spreadable.
                                   If you want the real deal here they are!

(click on the above link for the recipe!)

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