Black and White Cupcakes

Black and White Cupcakes, or as I prefer to call them, Ebony and Ivory. These were a special treat for my co-workers last week and I topped them with a raspberry buttercream.
YUM!

For the recipe, check out Martha. The easiest way to make these is by mixing both batters at once. I set out two sets of bowls and measured out the ingredients into each as I went along. This way, the batter didn't set out too long and get gooey. I used a medium scoop to place the vanilla batter in each cupcake paper. Then, I washed it quickly and went back with the chocolate.

Next time, I'll use two scoops to avoid any spillover between the flavors.

Here are some delicious white cakes for my friend, Elizabeth's, birthday BBQ!