Chocolate and Vanilla Marbled Cupcakes

So here it is, my first ever blog post, and what else could it possibly be about than one of my all time favourite things...CAKES!

This recipe is pretty easy to follow, makes 12 decent sized cupcakes and doesn’t take too long at all to make (unless you’re like me and really enjoys taking your time when icing the cupcakes to make them look as pretty as possible, or attempting to anyway!).

Well here is what my yummy end product looked like, I was pretty pleased with them, and if they take your fancy at all then feel free carry on scrolling for the recipe.

So here’s what you’ll need:

For the Cupcakes:

225g Softened Butter

225g Caster Sugar

4 eggs

225g Self Raising Flour

100ml Milk

1 tsps Vanilla Extract

3 tbls Cocoa Powder

For the Chocolate Buttercream icing:

50g Chocolate (Any kind you would prefer, for this recipe I used Milk Chocolate)

100g Softened Butter

200g Icing Sugar

1tsp Vanilla Extract

A drop of Milk

Method:

1. First of all start by preheating the oven to 180°C, I have a fan oven so I lowered that slightly to 160°C

2. With an electric whisk beat the softened butter with the caster sugar until it becomes creamy and lighter in colour.

3. Once the butter and sugar combo is lighter, then begin to slowly beat in the eggs. After all the eggs have been beaten through, you should be left quite a light and airy mixture

4. When the airy consistency has been achieved you should then fold in the flour, milk and vanilla extract (folding is done so that the air doesn’t escape the mix, making the cakes light and spongy, this is done with a spatula or a wooden spoon by scooping up the mixture from the bottom of the bowl to the top then to use your spoon or spatula to vertically cut through the middle of the mix). Keep folding in the flour until you’re left with a smooth mixture.

5. Separate the mixture evenly into two mixing bowls.

6. In one of the bowls stir in the cocoa powder and a drop of milk if necessary to make the chocolate mixture just as smooth.

7. Add a heaped teaspoon full of each mixture into the cupcake cases, then use a toothpick (or anything thin) to lightly swirl the mixtures together, making them look all yummy and marbled.

8. Place in the preheating oven and bake for 25 minutes until the tops slightly brown and the cakes are light and spongy.

9. Carefully take the cupcakes out of the tin and place on a wire rack to fully cool before icing.

10. To make the icing melt the chocolate in a heatproof bowl over simmering water, then once it has completely melted, allow to cool slightly.

11. Beat the butter in a bowl until it becomes slightly airy, soft and lighter in colour, then bit by bit, beat in the icing sugar and the vanilla.

12. Fold the chocolate into the butter and icing sugar until full combined. If the mixture is a little bit too stiff, add in a few drops of milk.

13. Once this has been done and the cupcakes are completely cool, you can let your decorating skills run wild, by just popping the icing on top of the cakes with a spoon, or grabbing a piping bag. Either way I assure you they will still taste great!