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–+ servings
Guylian Chocolate And Vanilla Marble Cupcakes
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Guylian Chocolate And Vanilla Marble Cupcakes

These chocolate and vanilla marbled cupcakes are topped with Guylian Chocolate Seashells. Simple to make and ideal for an impressive snacking display.
Course: Dessert
Cuisine: American
Keyword: Cake, Confections, Cupcakes, Vanilla
Difficulty: Intermediate
Brand: Guylian, SMET
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

Part 2: Frosting

Part 3: Finishing Touch

US Customary - Metric

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 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 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.