Easy Marble Cupcakes
A fun, swirly bake that are perfect for kids, quick to bake, and a mixture of chocolate and vanilla all rolled into one. For those days when you want something quick and easy, with minimal fuss, and create something unique with every swirl you make.
150 g Butter (softened)
150 g Caster Sugar
3 Medium eggs
150 g Self-raising flour
1 tablespoon Milk
1 tablespoon Cocoa Powder
Tip - Always use ingredients at room temperature (except the milk).
Middle Shelf
Bake for 17 minutes
2. Cream the butter and caster sugar together until pale and fluffy using a hand whisk.
3. Add the eggs one at a time, quickly mix each one for about five seconds with the electric whisk.
4. Sift in the self-raising flour and then fold in with a spatula until the batter is smooth.
5. Stir in the tablespoon of milk to loosen the mixture slightly.
6. Place 1 tablespoon of cocoa powder into a small mug. Add a teaspoon of the batter into the mug and create a paste with the batter and cocoa powder. Once mixed together then add 1 -2 ice-cream scoops of your vanilla batter into the mug and mix throughly until you have a smooth chocolate mixture.
7. Add dollops of the chocolate mixture back into your main bowl of vanilla batter. Gently fold it through — just enough to create pretty swirls without fully mixing the colours together.
8. Use an ice-cream scoop to portion the marbled batter into the cupcake cases, filling each about two-thirds full or one scoop per cupcake case.
9. Bake on the middle shelf of the oven for around 17-18 minutes, or until the tops spring back when lightly pressed. Remove from the oven and carefully place on a wire rack to cool fully.
10. Enjoy with a cup of tea or friends.
And there you have it another quick and easy afternoon treat.
Enjoy lovelies, and happy baking!
A fun, swirly bake that are perfect for kids, quick to bake, and a mixture of chocolate and vanilla all rolled into one. For those days when you want something quick and easy, with minimal fuss, and create something unique with every swirl you make.
Ingredients (Makes 12)
150 g Butter (softened)
150 g Caster Sugar
3 Medium eggs
150 g Self-raising flour
1 tablespoon Milk
1 tablespoon Cocoa Powder
Tip - Always use ingredients at room temperature (except the milk).
Oven Temperature
180°C (Fan-assisted)Middle Shelf
Bake for 17 minutes
Method
1. Preheat your oven to 180°C (fan) and line a 12-hole cupcake tray with paper cases. (I use my two six cupcake trays).2. Cream the butter and caster sugar together until pale and fluffy using a hand whisk.
3. Add the eggs one at a time, quickly mix each one for about five seconds with the electric whisk.
4. Sift in the self-raising flour and then fold in with a spatula until the batter is smooth.
5. Stir in the tablespoon of milk to loosen the mixture slightly.
6. Place 1 tablespoon of cocoa powder into a small mug. Add a teaspoon of the batter into the mug and create a paste with the batter and cocoa powder. Once mixed together then add 1 -2 ice-cream scoops of your vanilla batter into the mug and mix throughly until you have a smooth chocolate mixture.
7. Add dollops of the chocolate mixture back into your main bowl of vanilla batter. Gently fold it through — just enough to create pretty swirls without fully mixing the colours together.
8. Use an ice-cream scoop to portion the marbled batter into the cupcake cases, filling each about two-thirds full or one scoop per cupcake case.
9. Bake on the middle shelf of the oven for around 17-18 minutes, or until the tops spring back when lightly pressed. Remove from the oven and carefully place on a wire rack to cool fully.
10. Enjoy with a cup of tea or friends.
And there you have it another quick and easy afternoon treat.
Enjoy lovelies, and happy baking!
