MARBLE CUPCAKE RECIPE: FROM A SPOONFUL OF VANILLA

I AM SO EXCITED ABOUT THIS MARBLE CUPCAKE RECIPE GUEST POST!

If you are familiar with Sarah’s work on A Spoonful of Vanilla you know any recipe is going to be delicious! So when Sarah mentioned on Twitter she was looking to guest post you’d better believe I jumped on the opportunity! Today Sarah’s sharing her marble cupcake recipe!

I love a good homemade treat and am very excited as I have not ventured into desserts on my own recipe page! Without further adieu, here is the recipe!

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SARAH’S MARBLE CUPCAKE RECIPE

White and Milk Chocolate Marbled Cupcakes, white and milk chocolate buttercream decorated with you guessed it white and milk chocolate bars, these cupcakes are a chocolate lovers dream.

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CUPCAKE

These types of marble cupcakes have been around for a long time and they are my absolute favourite. I mean who doesn’t love chocolate? I often have a hard choice deciding which type of chocolate I want to eat but with these cupcakes you don’t need to choose you get the best of both worlds.

I have been wanting to make these for a while so when Cassiecame to me and saying she had an opening on her blog for a recipe and she wanted me to make something chocolatey I knew I had to make these.

For these cupcakes, I used a similar method as I have done with my Velvety Vanilla Cupcakes and my Chocolate Overload Cupcakes. I used milk and white chocolate simply because they are my favourite. You can 100% use different chocolate flavours if you would prefer. If you are wanting to use dark chocolate just use the same steps as for the white chocolate. I wouldn’t recommend using all three chocolate flavours, because cupcakes are small you might find that it is just too much and too many different flavours in the one bite.

To make these cupcakes first off I melted my white chocolate in the microwave on 20 second bursts stirring in between to make sure it is completely melted and then leave to one side. I mixed the butter and sugar together first until the butter is soft and the lighter in colour.

Next I add in the flour, eggs and baking powder and mix again. At this stage you want to split the batter into two separate bowls. One of the bowls should be your bowl containing the white chocolate. Mix the white chocolate into the cake batter and leave to one side.

In the other bowl you need to add 20g cocoa powder and mix. You will notice because this bowl has more dry ingredients the mixture is slightly thicker, add 1-2tbsp of whole milk and mix again.

It is completely up to you as to how you put the cupcakes into the cases. I layered them so I done one spoonful of chocolate batter and one spoonful of white chocolate batter. You only want to fill the cupcake cases until they are ¾ full as the cupcakes will rise in the oven.

Once you have filled your cupcake cases using a skewer swirl the mixture around. You don’t want to mix them together you simply want to swirl the two mixtures. You will know by the top of the cupcake if they are swirled as you should be able to see both the chocolate and white chocolate mixture.

BUTTERCREAM

While your cupcakes are cooling you can make the buttercream. Melt your white chocolate in the microwave as you done before for your cupcakes and leave to one side. This is made by mixing the icing sugar and butter together in a large bowl. For the buttercream you must use unsalted butter if you use a baking spread or Stork then you will find the buttercream is far too soft.

Again once you have mixed your buttercream split it into two separate bowls. One white includes your white chocolate and to the other add your cocoa powder. The buttercream with the cocoa powder in will be quite stiff so you can add a teaspoon of milk at a time until it reaches the desired consistency.

To get two toned buttercream you need to add a small amount of one of your buttercreams to the piping bag next add the chocolate mixture to one side of the piping bag and the other colour to the opposite side of the buttercream.

When you start piping the chocolate which you put at the bottom of your piping bag will pipe first. It is up to you if you want to pipe with this or if you want to squeeze it into a bowl until you reach the two toned buttercream. I piped the buttercream onto the top of my cakes using a large round nozzle. I then decorated it with milk and white chocolate bars.

WHAT EQUIPMENT DO I USE?

Cupcake Cases – I used these cupcake cases from Iced Jems they are so pretty and come in so many different colours and designs.

Spatula – I will always use a spatula over a wooden spoon. Spatulas will be able to get any left-over batter from around the sides of the bowl.

Scales – If you don’t use scales to weigh your ingredients you are essentially setting yourself up to fail. So many things can go wrong if you use too much flour or sugar in recipes.

Piping Tip – I used this large round piping tip to pipe the buttercream.

Piping Bag – I use these large savoy piping bags.

WHAT INGREDIENTS DO I USE?

Self-Raising Flour – I use a supermarket own brand.

Caster Sugar – I use Silver Spoon sugar

Butter – For the cupcakes I use a baking spread or Stork. For the buttercream you must use unsalted butter or your buttercream will be too soft.

Vanilla Extract – I used Dr Oetker

Baking Powder – I used Dr Oetker

Icing Sugar – I used Silver Spoon

White chocolate – I used a supermarket own brand.

Cocoa Powder – I used a supermarket own brand.

ALTERNATIVES

For this marble cupcake recipe, you can use any chocolate you want in any combination you want. If you want to use dark chocolate just melt 100g of dark chocolate and leave to one side. Mix together your cake batter and when you are splitting the mixture add half of the batter into your dark chocolate and mix.

SHOPPING LIST

For the Cupcakes

100g White Chocolate

145g Unsalted Butter or Stork

145g Caster Sugar

145g Self-Raising Flour

3 Large Eggs

1tsp Baking Powder

25g Cocoa Powder

1-2tbsp Whole Milk

For the Buttercream

100g White Chocolate

500g Icing Sugar

250g Unsalted Butter

30g Cocoa Powder

METHOD

TO MAKE THE CUPCAKES

1. Add your white chocolate to a bowl and melt on 20 second bursts sirring in between to ensure it doesn’t melt and leave to one side.

TO MAKE THE BUTTERCREAM

2. Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
3. In a large bowl, whisk together the sugar and butter until light and fluffy.
4. Add in the flour, eggs and baking powder and whisk until all combined.
5. Split the mixture into two bowls one of the bowls should include your white chocolate. Mix your mixture into the white chocolate and leave to one side.
6. In your other bowl add the cocoa powder and mix. Your chocolate mixture will be thicker than the white chocolate mixture so add 1-2tbsp of milk and mix again.
7. Spoon the mixture into the cupcake liners. It is completely up to you how you add the mixture I done layers of chocolate and white chocolate mixture.
8. Using a skewer swirl the mixture in all of the cupcake cases until you can see both the chocolate and white chocolate mixture on top of the cupcakes.
9. Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
10. Leave to cool.

1. In a bowl melt your white chocolate as you done for the cupcakes and leave to one side.
2. In a bowl mix your butter and icing sugar, until the mixture is combined.
3. Split the mixture into two bowls again one of these bowls should include your white chocolate and mix.
4. In your second bowl add in the cocoa powder and milk and mix again.
5. To get two toned buttercream you need to add a small amount of one of your buttercreams to the bottom of the piping bag next add the chocolate mixture to one side of the piping bag and the other colour to the opposite side of the buttercream.
6. When you start piping the chocolate which you put at the bottom of your piping bag will pipe first. It is up to you if you want to pipe with this or if you want to squeeze it into a bowl until you reach the two toned buttercream.
7. Pipe the two toned buttercream onto the cupcakes and then decorate with milk and white chocolate bars.

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I don’t know about you, but I can’t wait to try Sarah’s marble cupcake recipe! It looks delicious! Be sure to check out her site for more tasty homemade treats!

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