Please the vanilla vs chocolate lovers in your life with these creative cupcakes!

Ingredients

• WHITE BATTER
• 1 ¾ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons Ener-G baking powder
• 2 teaspoons Ener-G baking soda
• ½ teaspoon salt
• 1/2 cup WayFare Vanilla Pudding
• 2 tablespoons vanilla extract
• 2/3 cup water
• BLACK BATTER
• 3/4 cup "We Can’t Say It’s Sour Cream"
• 1/2 cup water
• 3/4 cup granulated sugar
• 1/3 cup canola oil, or light vegetable oil of your choice
• 1 ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 ½ teaspoons Ener-G baking soda
• 1 teaspoon Ener-G baking powder
• ¼ teaspoon salt

Directions

Preheat oven to 350°F.

WHITE BATTER

1..  Whisk together the pudding and water.  Add the sugar, oil, & vanilla extract.

2.  In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

3.  Add in two batches to wet ingredients and mix until no large lumps remain (a few tiny lumps are OK).

BLACK BATTER

1.  Whisk together the Sour Cream and water.  Add the sugar, oil, & vanilla extract.

2.  In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

3.  Add in two batches to wet ingredients and mix until no large lumps remain (a few tiny lumps are OK).

ASSEMBLY

1.  Determine which batter you prefer on the bottom and scoop into cupcake liners, filling to just under 1/2 way.

2.  Scoop the batter you want on top in next, filling the liner a total of 3/4 of the way full.

4.  Swap colors for half the batter, so that half of the cupcakes look “black” on top and half look “white”.

4.  Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

5.  Frost the “black” cupcakes with “Fluffy White Vegan Frosting” ( http://www.wayfarefoods.com/recipe/fluffy-white-vegan-frosting/ ) or a white frosting of your choice.  Frost “white” cupcakes with WayFare Chocolate Pudding, or chocolate frosting of your choice.  Note–if using pudding, frost just before serving or keep cupcakes covered in the refrigerator until ready to serve.