Marble Cupcakes
These Marble Cupcakes are half chocolate, half vanilla and utterly perfect if you can’t decide which flavour you love more. Decorated with half vanilla and half chocolate swirled buttercream and some sprinkles.
Servings: 12 Cupcakes
Ingredients
For the Marble Cupcakes
- 150 g Caster Sugar
- 150 g Unsalted Butter or Baking Spread
- 150 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 25 ml Whole Milk
For the Marble Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 3-4 tbsp Whole Milk
Instructions
To Make the Marble Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the flour, eggs, baking powder and vanilla extract and mix until completely combined.
- Split the mixture evenly into two bowls. To one bowl add in the cocoa powder and milk and beat until it is completely combined.
- Add a spoonful of the vanilla batter to the cupcake cases, add a spoonful of chocolate on top. Alternate the vanilla and chocolate mixture until you have used all the cupcake batter.
- Using a skewer swirl the two batters together.
- Bake in the oven for 15-20 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the muffin tray for 15-20 minutes and then transfer them onto a wire rack to cool fully.
To Make the Marble Buttercream
- In a bowl mix together the icing sugar, butter and vanilla extract until combined.
- Split the mixture equally between two bowls. To one of the bowls add the cocoa powder and mix. If the buttercream is quite thick then add a tablespoon of milk and mix again. Repeat until it is the desired consistency.
- Place a large piece of cling film on your work surface. Spread the vanilla buttercream in a straight line down the centre. Spread the chocolate buttercream beside it.
- Roll the clingfilm up so you have a buttercream sausage. Twist either end to stop the buttercream from spilling out.
- Snip one of the ends of the buttercream sausage and put it into your piping bag.
- Pipe onto the top of the cupcakes and decorate with sprinkles.
Notes
- These Marble Cupcakes will last 3+ days in an airtight container.