Black & White

OK...wanna play a game?

I'm gonna throw some words at you and you're gonna guess what it means...ready?

- nutella - chocolate - vanilla - peanut butter - cake - cups -

Aaaaaaaaaaaaaand, what do you get?

Cupcakes!

Not just any kind of cupcake...vanilla cupcakes with nutella and chocolate cupcakes with peanut butter. I got the inspiration from this recipe on my latest addiction (Pinterest). I tried out the standard recipe and then got inspired to try out the chocolate and peanut butter version. They are super easy and came out awesome. The best part was that I made them around evening'ish which meant that the light was perfect to click some beautiful pics. I cannot believe how gorgeous they look!

Black

Ingredients:

Self rising four - 1 and 3/4 cups

Cocoa powder (dark) - 3 tbsp

Sugar - 3/4 cup

Oil - 1/4 cup

Butter - 1/4 cup

Applesauce (egg substitute) - 3/4 cup [ or 3 eggs ]

Peanut butter - 5 to 6 tsp

Method:

1. Preheat the oven at 325F and set paper liners on a 12 count muffin pan.

2. Sift the flour and cocoa powder together and set aside.

3. Beat the sugar, oil and butter until light and fluffy. Add the applesauce and mix until well blended.

4. Then add the flour mixture 1/3 of it at a time and combine together. It will be a litter thicker than normal cupcake batter.

5. Spoon out the batter equally among the 12 muffin liners.

6. Whisk the peanut butter until a little softer. You can add a few drops of milk if needed.

7. Add 1/2 tsp of peanut butter on top of each cupcake and using a knife swirl it around the top.

8. Bake in the over for 25 - 30 mins or until a skewer comes clean. Cool completely before eating.

White

Ingredients:

Self rising four - 1 and 3/4 cups

Sugar - 3/4 cup

Oil - 1/4 cup

Butter - 1/4 cup

Applesauce (egg substitute) - 3/4 cup [ or 3 eggs ]

Nutella - 5 to 6 tsp

Method:

1. Preheat the oven at 325F and set paper liners on a 12 count muffin pan.

2. Beat the sugar, oil and butter until light and fluffy. Add the applesauce and mix until well blended.

3. Then add the flour 1/3 of it at a time and combine together. It will be a litter thicker than normal cupcake batter.

4. Spoon out the batter equally among the 12 muffin liners.

5. Whisk the nutella until a little softer. You can add a few drops of milk if needed.

6. Add 1/2 tsp of nutella on top of each cupcake and using a knife swirl it around the top.

7. Bake in the over for 25 - 30 mins or until a skewer comes clean. Cool completely before eating.

Notes:

1. I used self rising flour and hence did not add any more leaveners in the batter.

2. I also skipped the vanilla and chocolate essence since I personally do not like flavoring unless it's natural like say a real vanilla bean or whatever.

Source:

Adapted from here.