Ingredients:
- 2 eggs, at room temperature
- 1 cup liquid milk
- 1/2 cup corn oil
- 2 cups flour
- 1 cup sugar
- 2 teaspoons unsalted butter
- 4 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon or orange
- 4 teaspoons unsweetened cocoa
- Small colored chocolates (for decoration)
Instructions:
- In a bowl, mix the flour and baking powder, then set it aside.
- Using an electric whisk, beat the eggs and sugar together until well combined. Add the unsalted butter and a cup of milk to the egg mixture, whisking for a few seconds until fully incorporated.
- Gradually add the dry ingredients to the wet mixture.
- Divide the mixture into two separate containers. Add the cocoa to one portion and mix well using a wooden spoon. In the other portion, add the vanilla extract and lemon or orange zest, stirring until combined.
- Fill cupcake molds with each mixture.
- Preheat the oven to a medium temperature and place the cupcake pans in the oven.
- Bake for approximately 30 minutes. Check for doneness by inserting a toothpick into the center of the cupcakes; if it comes out clean, they’re ready.
- Once baked, remove the cupcakes from the oven and let them cool. Decorate them as desired with small colored chocolates.
Enjoy your delightful Bicolor Cupcakes!