Hellooo my lovelies 😀
This week I bring you yet another Cupcake recipe.
Chocolate and vanilla are the two most common flavours out there but why settle for one or the other when you can have both..am I right? That is essentially what a marble cake is. Vanilla and chocolate batter mixed together to make a marble effect. Best of both worlds 🙂
I usually make Marble cake using my bundt tin because it looks pretty cool on its own so you don’t have to fuss about with frosting or sprinkles to jazz it up. This time however I decided on doing marble cupcakes. Funny story…I made marble cupcakes years ago but I didn’t do the marbling effect very well so they ended up looking like…..well let’s just say I could be an erotic baker 😛
As I mentioned earlier the most basic flavours for Marble Cake are vanilla and chocolate but you can play around and try different combinations or even use a vanilla sponge and dye it different colours to get that marble effect.
The recipe for these cupcakes is your standard equal parts butter, sugar and flour plus a little cocoa powder. You start of by making the vanilla batter, once fully combined the mixture is split between two bowls. The first bowl stays as is so this is your vanilla batter. The second bowl is where you add the cocoa powder to make the chocolate batter. Now comes the fun part. Divide the batter between all the cupcake cases alternating between vanilla and chocolate until all the cases have been filled about ⅔ of the way full. Using a toothpick or chopstick or even a spoon make little swirls to get the marbling effect. This is the method I used and I guess I overfilled the chocolate which is why mine turned into two toned cupcakes rather than your traditional marble. Still look and taste pretty awesome though 😀 Another way you can do this (Which I will do next time) is load 2 piping bags with your batter and fill the cupcakes that way.
I decided to leave my cupcakes as is but you could top with buttercream or ganache. Whatever floats your boat 🙂 Keep reading for the full recipe and instructions.
FOR THE MARBLE CAKE – you need the following:
- 175g Stork Butter (Softened at room temperature)
- 175g Caster Sugar
- 175g Self Raising Flour
- 3 Medium Eggs
- ½ teaspoon Vanilla Extract
- 20g Cocoa Powder
- 4 tablespoons Whole Milk
- 2 Small Bowls
- Spatula/Wooden spoon
- Stand mixer (Or Handheld Electric Whisk or your good old arm muscles)
- Measuring Scale (Very important!)
- Measuring spoons
- 12 Cupcake Cases
- 12 hole Muffin tin
PRE BAKE PREP
Before you get started with your mix it’s always a good idea to prepare your tins. In this case we are using a muffin tin. Line your muffin tin with 12 cases and preheat your oven to gas mark 4 (or 180C or 350f)
- Cream together butter and sugar on medium to high speed for 5 whole minutes. Thats right set your timer to 5 minutes and go do the dishes. Trust me, this is very important if you want a nice and airy sponge. Be sure to scrape down the sides of the bowl once done
- Now add in the eggs one at a time mixing for about a minute between each addition
- Once the eggs have been fully combined add all the flour and mix on low speed just until combined. You don’t want to overbeat your batter as your gonna beat some more when you split the mixture.
- Your batter should be nice and thick at this point. Leave the batter to one side for now and mix together the milk and vanilla till fully combined.
- Divide the prepared batter that you left aside between two bowls.
- Bowl number one will be your vanilla batter.
- Add 2 tablespoons of the vanilla infused milk into this and mix well
- Set aside
- Bowl number two will be your chocolate batter.
- Add the cocoa powder and the remaining 2 tablespoons of the vanilla infused milk into this and mix well
- Set aside
- Spoon both batters into the cupcake cases making sure to alternate between each to get that marble effect.
- Bake in the oven on Gas Mark 4 for 20 – 25 minutes or until your toothpick comes out clean when inserted.
- Once baked leave on a wire rack to cool down
Here is a little cool trick I learnt. Once your cakes are out of the oven and cooling down, lightly brush a little sugar syrup across the top. This will make sure your cupcakes stay soft and moist for days 😀 (Up to 3 days covered in a tight container)
Thats it its that simple 🙂 These were sent as a little tea time treat to my good friend Lubna (you may remember her from Keeping Up With The Khans) *waves*
I hope this post has tempted you to get baking. Leave a comment below and let me know how you get on with your attempt
*This recipe will make 12 cupcakes