Chocolate and Vanilla Marble Cupcakes

 I'm in such a cupcake mood at the moment, so apologies if my blog is just filled with cupcakes over the next month or so. Not only have I been obsessing over the idea of cupcakes, I've also been digging massively on multi-coloured icing ever since I did my Pride Month funfetti cupcakes! Now that I've discovered how easy it is to get different colours of icing in the same swirl, I just want to do it all the time. And so, with all of that in mind, I'm extremely happy to present my chocolate and vanilla marble cupcakes to you all! Marble cake is such a staple and something that is easy for all level of baker, so really, you don't have an excuse to not try these out.

Is there a more perfect pairing than chocolate and vanilla? I think not, which is why I decided to put these two classic flavours together for these cupcakes. I really wanted both of them to stand out - vanilla tends to be overpowered by other flavours - so instead of just adding vanilla extract, I stirred in the seeds from a vanilla pod to give the vanilla mixture a super sweet flavour. That doesn't mean I skipped out on the chocolate mixture though! I added in a generous helping of good quality cocoa powder and, together, the pair just work so beautifully.
 Of course, if I was doing multi-coloured cupcakes, I just had to do the icing to match. Using my cling film trick that I mentioned in my Pride Month post, I did chocolate and vanilla swirls on each cupcake, and it just set each of them off perfectly! I was half tempted to throw on a bunch of chocolate sprinkles on the vanilla side and some white sprinkles on the chocolate side, or even just drizzle over a bit of chocolate, but I think that they have enough personality without. That doesn't mean you shouldn't go to town with the decorating on yours, if you'd like to!

For 10 cupcakes, you will need:
190g plain flour
2 teaspoons baking powder
Half teaspoon salt
115g unsalted butter, softened
200g caster sugar
2 eggs
2 teaspoons vanilla extract
120ml milk
Seeds scraped from a vanilla pod
15g cocoa powder

For the icing, you will need:
250g unsalted butter, softened
300-400g icing sugar
Semi-skimmed milk (optional)
1 teaspoon vanilla extract
10g cocoa powder

  1. Preheat your oven to 180c and line a cupcake tin with 10 cases.
  2. In a medium bowl, mix together the plain flour, baking powder and salt. Set to one side.
  3. In a large bowl, beat 115g of unsalted butter with the caster sugar until light and fluffy. Add in the eggs and vanilla extract, and beat the mixture until well combined. Be sure to scrap down the sides and bottom to get everything mixed in!
  4. Gradually add your dry ingredients to the wet ingredients, and beat gently after each addition until the mixture becomes thick. Stir in the milk until just combined, then split your mixture between two bowls. In one, stir in your vanilla seeds and in the other, mix in the cocoa powder until combined.
  5. Spoon the cake batter into the cases, alternating between each flavour. Once each case is around two-thirds full, take a clean toothpick and swirl it in each case to marble the mixtures together. Be sure to wipe the toothpick between each one!
  6. Pop the cakes into the oven to bake for around 20-22 minutes. Once baked, remove from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. While they're cooling, you can make your icing. In a large bowl, beat your butter to soften it further. Add in the icing sugar in increments and beat until smooth. You can use as much icing sugar to get your ideal consistency as you like! If it gets a little thick, add a tablespoon or two of semi-skimmed milk. Split the icing between two bowls, adding vanilla extract to one and cocoa powder to the other.
  8. Roll out a piece of cling film/saran wrap on your countertop, then spoon the two flavours on to it in straight likes. Make sure that they're directly next to each other, so you get nice, clean lines when piping. Fold your cling film over to form an icing sausage (I find a folding action works better than rolling the icing), then seal the horizontal edges together and twist the edges to trap the icing inside. Using a pair of scissors, cut one end of the cling film, close to the icing, then slot the icing sausage inside a piping bag with your favourite nozzle in. (If you need visuals, take a look at this video.)
  9. When your cakes have fully cooled, pipe away and decorate to your liking.
Because I used my Pink Lemonade cupcake recipe as a base for this batch, these guys keep their shape extremely well, but have the softest crumb you could ask for. Seriously, even with the added cocoa powder, these cakes are extremely light and fluffy, but strong enough to hold their form. The flavours work perfectly and as for that icing? That's something you've got to taste to believe how delicious it is. I could imagine these going down well at a kids party or at a bake sale! They're just so fun to look at and tasty too!

2 comments

  1. These look so professional and delicious, love the marble effect.

    Alice May Snell ♡

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    Replies
    1. Gosh, that's such a compliment, thank you Alice! x

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