Fun and Delicious Marble Cupcakes

This past weekend J ran his first ever marathon. He finished with a time of 3:48 and I am so so so proud of him. I wanted to make him a special treat to celebrate and decided to craft my own marble cupcake recipe!

This is a really fun and easy recipe to make some cool looking cakes! I made them big, because J could use the food after all that running, but feel free to make them a bit smaller (and therefore more of them) for everyday. Hope you enjoy them!

Marble Cupcakes

This recipe makes 12 cupcakes at 410 calories each.

DSC_0181

Ingredients:

Vanilla Cake:

  • 100g stork (or butter)
  • 110g castor sugar
  • 120g self rising flour
  • 2 eggs
  • 1/2 tsp vanilla

Chocolate Cake:

  • 85g stork (or butter)
  • 140g castor sugar
  • 2 eggs
  • 100g self rising flour
  • 30g cocoa
  • 1/4 tsp vanilla

Vanilla Icing:

  • 125g butter (softened)
  • 250g icing sugar
  • 1 tsp vanilla

Chocolate Icing:

  • 125g butter (softened)
  • 240g icing sugar
  • 10g cocoa
  • 1/4 tsp vanilla

 

Preparation:

  1. Preheat the oven to 160 C and line a muffin tin with 12 cupcake cases.
  2. For the vanilla cake, in a large mixing bowl, beat stork on high until it becomes pale and fluffy.                                                        DSC_0172
  3. Add the rest of the ingredients for the vanilla cake and beat on medium-low until just combined. Don’t over mix!           DSC_0173
  4. Set this aside.
  5. Repeat steps two and three with the chocolate cake ingredients, beating the stork until its light and then combining all other ingredients.         DSC_0174
  6. Spoon a couple of small dollops of both batters into each cupcake liner until all the batter is used up.
  7. Using a skewer or toothpick, gently swirl the batters together. This can be a bit tough because the liners with move around, but be patient and gentle.  DSC_0177
  8. Bake cupcakes for 20-25 minutes until you can insert a toothpick and it comes out clean.                               DSC_0178
  9. Set the cupcakes onto a cooling rack to cool completely.                     DSC_0179
  10. As the cakes cool you can make the icing.
  11. For the vanilla icing, beat the butter until pale and fluffy.
  12. Slowly add the icing sugar about 1/3 at a time, mixing on low until completely combined.
  13. Add the vanilla and then beat the icing on high until light and fluffy (at least five minutes).
  14. Repeat steps 11-13 for the chocolate icing. Beat the butter, then add the icing sugar and cocoa 1/3 at a time, finally add the vanilla and beat for five minutes.
  15. Spoon the vanilla icing and chocolate icing onto either side of an icing bag.
  16. Ice the tops of the cooled cupcakes.

DSC_0185

Now you can eat and enjoy your lovely treats! A perfect indulgence after a hard workout!

Here is an easy to print version:

Marble Cupcakes

Ingredients:

Vanilla Cake:

  • 100g stork (or butter)
  • 110g castor sugar
  • 120g self rising flour
  • 2 eggs
  • 1/2 tsp vanilla

Chocolate Cake:

  • 85g stork (or butter)
  • 140g castor sugar
  • 2 eggs
  • 100g self rising flour
  • 30g cocoa
  • 1/4 tsp vanilla

Vanilla Icing:

  • 125g butter (softened)
  • 250g icing sugar
  • 1 tsp vanilla

Chocolate Icing:

  • 125g butter (softened)
  • 240g icing sugar
  • 10g cocoa
  • 1/4 tsp vanilla

Preparation:

  1. Preheat the oven to 160 C and line a muffin tin with 12 cupcake cases.
  2. For the vanilla cake, in a large mixing bowl, beat stork on high until it becomes pale and fluffy.
  3. Add the rest of the ingredients for the vanilla cake and beat on medium-low until just combined. Don’t over mix!
  4. Set this aside.
  5. Repeat steps two and three with the chocolate cake ingredients, beating the stork until its light and then combining all other ingredients.
  6. Spoon a couple of small dollops of both batters into each cupcake liner until all the batter is used up.
  7. Using a skewer or toothpick, gently swirl the batters together. This can be a bit tough because the liners with move around, but be patient and gentle.
  8. Bake cupcakes for 20-25 minutes until you can insert a toothpick and it comes out clean.
  9. Set the cupcakes onto a cooling rack to cool completely.
  10. As the cakes cool you can make the icing.
  11. For the vanilla icing, beat the butter until pale and fluffy.
  12. Slowly add the icing sugar about 1/3 at a time, mixing on low until completely combined.
  13. Add the vanilla and then beat the icing on high until light and fluffy (at least five minutes).
  14. Repeat steps 11-13 for the chocolate icing. Beat the butter, then add the icing sugar and cocoa 1/3 at a time, finally add the vanilla and beat for five minutes.
  15. Spoon the vanilla icing and chocolate icing onto either side of an icing bag.
  16. Ice the tops of the cooled cupcakes.
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