Servings: 16 cupcakes
Equipment
- Oven
- Cupcake Tin w/ Liner
- Cupcake Tin w/ Liner
- Sifter
- Electric Mixer
- Utensils
- Piping Bag
Ingredients
Part 1: Chocolate and Vanilla Marble Cupcakes
- 175 g Unsalted Butter
- 175 g Caster Sugar
- 3 Large Eggs ( free range )
- 175 g Self Raising Flour
- 1 tsp Baking Powder
- 2 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 2 tbsp Whole Milk
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
Part 2: Frosting
- 250 g Unsalted Butter ( softened )
- 350 g Icing Sugar
- 50 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 3 tbsp Milk
Part 3: Finishing Touch
- 16 pieces Guylian 22-Piece Chocolate Sea Shells Original Praliné ( to decorate )
- SMET White Vermicelli
Instructions
Part 1: Chocolate and Vanilla Marble Cupcakes
- Preheat the oven to 170°C/345°F and line 2 12-hole cupcake trays with 16 small cupcake liners.
- In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.
- Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time.
- Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract followed by the remaining flour and mix again.
- Remove half of the cupcake batter to another bowl and add the2 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder. Stir to combine.
- Using two spoons, fill the cupcake liners by adding small spoonsful of 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract and small spoonsful of chocolate batter to each liner until 2/3 full.
- Use a cake skewer or a small knife to marble the two batters together and bake for 20 minutes or golden brown and springy to the touch.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Part 2: Frosting
- To make the frosting, first mix the butter in the bowl of an electric mixer until pale and soft.
- Add the icing sugar, 50 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, vanilla extract and 2tbsp of the milk.
- Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
- Once the cupcakes have cooled, fill 4 piping bags, fitted with an open star nozzle with the chocolate, vanilla and coloured frosting and pipe a cute swirl on each cake.
- If you don’t have any cupcake nozzles, you can spread the frosting on each cake using an offset spatula.
Part 3: Finishing Touch
- Top cakes with the SMET White Vermicelli, and the 16 pieces Guylian 22-Piece Chocolate Sea Shells Original Praliné.