Name: Black-and-White Cupcakes from Sarah Levy
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups plus 3 tablespoons cake flour; 2 teaspoons baking powder; 1 cup granulated sugar; 1 stick unsalted butter, warmed to room temperature (8 tablespoons); ¾ cup whole milk; 3 large egg whites (warmed to room temperature); 1 ½ teaspoons vanilla extract; 1/3 cup cocoa powder; 2 tablespoons plus 2 teaspoons boiling water (put a ½ cup of water on to boil, and once it reaches the boiling point, pour 2 tablespoons + 2 teaspoons of the water back into a glass measuring cup and discard the remaining water); ½ cup scant cake flour; ½ cup plus 2 tablespoons granulated sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ¾ stick unsalted butter, warmed to room temperature (6 tablespoons); 1 ½ large whole eggs (warmed to room temperature); ½ tablespoon plus ¼ teaspoon vanilla extract; 2 ½ cups granulated sugar; ¼ cup corn syrup; ½ cup heavy whipping cream; ½ teaspoon salt; 1 stick plus 1 tablespoon unsalted butter, warmed to room temperature (9 tablespoons ); 1 ½ cups confectioners’ sugar (sifted); 1 tablespoon vanilla extract; ½ cup cocoa powder