Monday, 13 October 2014

Vanilla and Chocolate Marble Cupcakes

Not very seasonal for this Fall/Thanksgiving time of year, but I wanted to share these cupcakes I made a few weeks ago as it was a try at marble cupcakes that I had never made before.
I was SUPER excited to also first be using my new 24 cupcake baking pan that I got for my birthday this Summer.  So much easier to make lots of cupcakes, and bake them evenly and quickly.  We had the youth group over for a back-to-school but also housewarming event so I needed cupcakes for that, and then the following day my choir threw me a really nice 'baby day' celebrating together with cake and sunshine so this was my sweet treat that I took along for us to all share... especially as I'm not at choir rehearsals this semester so no snacks to take there each Tuesday!
I wanted to make cupcakes, and the marble idea just popped in my head!  I've never tried it but have seen it many times and thought it was time for me to try it too.  I had one other idea of cupcake flavour but thought I would wait until Autumn really hit to try that, so I went with basic vanilla and chocolate flavours but to make it more exciting it would be marbled.  I decorated it with a vanilla buttercream and milk chocolate curls. 

I whipped up two batches of cake batter... Here's the recipe...


For the vanilla ~
4oz unsalted butter
4oz sugar
2 eggs
4oz self-raising flour
1 tsp vanilla essence

For the chocolate ~
4oz unsalted butter
4oz sugar
2 eggs
4oz self-raising flour (minus 2 tbsp)
2 tbsp cocoa powder

Method (for both batches):

1.  Preheat oven to 375°F. 
2.  Cream together the butter and sugar in mixer until light and fluffy.
3.  Add eggs one at a time, beating well between each addition.
4.  Add vanilla essence *if on the vanilla cake batch*
5.  Sift in self-raising flour *and if on the chocolate batch, take out 2tbsp flour and replace with cocoa powder)
6.  Mix well until all combined.
7.  When both batches are made, take a small cookie scoop and place one scoop of vanilla cake batter, and one scoop of chocolate cake batter into each cupcake liner.

8.  Using a cake tester/skewer, swirl the two scoops together to achieve the marble effect.

9.  Bake in the oven for 15-20 minutes, until cooked through and spring back to the touch.

10.  Cool on a cooling rack and admire the marbled effect, and how cool and unique each cupcake looks!

11.  Using a 18oz icing sugar, 12oz unsalted butter, 1.5 tsp vanilla essence and 1.5 tbsp milk mixture, make buttercream to frost the cupcakes. 

12.  I used a large Wilton closed star tip to pipe the buttercream onto the cupcakes.  I was sad to be covering up the marble design of the cupcakes!
13.  Using a potato peeler, a few curls of chocolate later and these cupcakes were ready to be eaten!

Thanks Mum for this amazing new cake server you got me for my birthday in August, it's my new favourite!  I love it :-)

So next time I make cupcakes, I'll try the more Autumn-y recipe I had in mind, so watch this space for more baking soon!

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