Baking Swirl Cupcakes!

Tuesday, October 06, 2015


On Sunday, I decided to do some baking! Baking id always something I do more in the winter months, not really sure why... I guess it's just a comfort, home baked food kind of thing! Anyway I made some vanilla and chocolate swirl cupcakes and they were AMAZING! (Even if I do say so myself) so today I thought I'd mix things up a bit again and give all you lovely people my swirl cupcake recipe!

Now the most brilliant thing about swirl cakes is that you DO NOT have to make a vanilla cupcake batter and a chocolate cupcake batter, you just simply make a vanilla sponge batter and then add coco powder to part of its batter. This in turn means, less dishes, less time, less stress!

The vanilla batter is all mixed together in a matter of minuets and once you've put an equal amount of vanilla batter into each cupcake case, you simply add the coco powder to the remaining batter, with a small amount of milk, mix and then add even amounts on top of the vanilla into the cupcake cases.

The marbling/swirling part isn't tricky at all. All you will need is a cocktail stick and gently swirl together the vanilla and chocolate batter, and this is what gives the cupcakes the swirl/marbled pattern.
 


Ingredients:

Cupcakes
110g unsalted butter at room temperature110g caster sugar2 medium free range eggs1stp vanilla extract110g self raising flour1-2 tbsp milk

30g coco powder and 1-2tbsp milk (to be added to half the vanilla mixture)
Frosting
140g unsalted butter at room temperature208g icing sugar1-2 tbsp milk
30g coco powder and 1-2tsb milk (to be added to half the mixture)



 method
Preheat oven to 180C/350F
Cream together butter and sugar until pale. Beat in the eggs a little at a time and stir in the vanilla extract
Fold in the flour using a large metal/wooden spoon and then equally divide half the mixture between 12 cupcake cases.
To the remaining vanilla batter, add coco powder and milk and mix, then divide equally between the cupcake cases
swirl together the mixtures using a cocktail stick
Bake in the oven for 10-15 minutes, or until skewer inserted into cakes comes out clean
set aside to cool for 10 minuets
For the butter cream icing, beat together the butter in a large bowl until soft and then add half the icing sugar and beat until smooth
Add the remaining icing sugar with one table spoon of milk and mix until the mixture is smooth and creamy.
Spoon half of the mixture into a piping bag with a star nozzle
now add the coco powder and a small amount of milk to the remaining frosting mixture and mix
Spoon the chocolate icing on top of the butter icing and then swirl together
Finally pipe your cupcakes and decorate as you wish.


 

 

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