Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 decorating bags
- 2 couplers
- 2 writing tips (each ¼-inch opening)
- 2 star tips (each ¼-inch opening)
- 2 small basketweave tips (each 1/8-inch opening)
- 1 recipe Basic Butter Cake (Refer below)
- 1 recipe Vanilla Butter-Cream Frosting(Refer below)
- 2 ounces unsweetened chocolate, melted and cooled
- 1 ounce semisweet chocolate, melted and cooled
Directions
Prepare Basic Butter Cake or Chocolate Cake as recipe directs for cupcakes. Bake and cool as directed.
Prepare Vanilla Butter-Cream Frosting as recipe directs.
Remove 1 1/2 cups frosting and set aside.
To frosting remaining in bowl, beat in melted unsweetened and semisweet chocolates until blended. (You’ll have slightly more chocolate frosting.)
Spoon vanilla frosting into decorating bag fitted with a coupler.
Spoon chocolate frosting into another decorating bag fitted with another coupler.
Using vanilla and chocolate frostings with suggested decorating tips, and small spatula, decorate tops of cupcakes as desired with black and white designs.
Category:Omanese Recipes
Category:Omanese Desserts