Marble Cupcakes with homemade Marble Frosting.
Wilton Pastry Pump
Cupcakes are one of my favorite things to bake and eat, but what keeps me from baking them as much as I would like is the frosting. Don’t get me wrong, I love frosting, and I make pretty good frosting, but it is time-consuming and I always make a huge mess! Especially when using a pastry bag. One day browsing Amazon I found the Wilton 415-0906 Dessert Decorator Plus and thought that this little pastry pump could solve my problems when it comes to cleanliness. When my toy came in the mail last week I knew I was going to make a cupcake with frosting; and it just so happened I had just found a pin for marble frosting and figured go hard or go home.
Uncooked Marble Cupcakes
I was so excited about how delicious these marble cupcakes with marble frosting turned out, I couldn’t wait for others to try these amazing things. I shared with some friends and I brought a few to the library for some of the teen volunteers and story time kiddos to try. Everyone absolutely love them; I overheard one of the volunteers say “this is the best cupcake I ever had!”. She wasn’t the only person to say that either. Shortly after I finished frosting the cupcakes, a friend came by the house and I gave her two cupcakes to bring home with her. I posted a picture of these pretty cupcakes on Facebook and not too long after the picture was up, she commented “These are the best things so far!”. I also gave my mom one to try; and even though it was probably the last day of its shelf life; they were still as moist as the day I made them.
Looking so delicious!
If you don’t mind taking the extra time making the marble frosting for the cupcakes, it is worth it. It looks more difficult than it is. If you do not have the time or a pastry bag you can make the flavor frosting of your choice by just doubling the ingredients.
This is my new favorite recipe (I mean it this time) for both cupcakes and frosting, I plan on making them again this weekend!
DELICIOUS!!!!!!
Ready to share!
Recipe adapted from Sallysbakingaddiction.com
Marble Cupcakes with Marble Frosing
Ingredients:
- CAKE
- 1 2/3 cup cake flour (you can use all purpose but I like cake flour for cupcakes)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter; melted
- 1 cup granulated sugar
- 1 large egg; room temperature
- 1/4 cup vanilla yogurt (I used low fat)
- 3/4 + 1 tbs milk (I used 2%); divided
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- VANILLA FROSTING
- 1/2 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups confectioners’ sugar
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- salt, to taste
- CHOCOLATE FROSTING
- 1/2 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- salt, to taste
Directions:
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
- In a large bowl ,sift together, flour, baking powder, baking soda, and salt. Set aside.
- Melt butter then whisk in sugar. The mixture will be gritty. Chill in the fridge for 1 minute.
- Stir in 3/4 cup of milk, vanilla yogurt, egg, and vanilla extract until combined. Slowly add the dry ingredients. The batter will be thick.
- Transfer 3/4 cup of batter into a separate medium size bowl. This will be the chocolate cake batter. Add cocoa powder and 1 tbs milk and mix until just combined. This will also be a thick batter.
- Spoon 1 tbs of vanilla batter into the cupcake liner. Then add a tbs of chocolate. Top off with vanilla. Continue until all cupcake liners are full.
- Using a toothpick or knife, swirl the batter or you can leave.
- Bake for 20-24 minutes (or until toothpick comes out clean/a few crumbs) Mine took 20 minutes.
- Cool on a cooling rack.
- Allow to cool completely before frosting.
- VANILLA FROSTING
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- CHOCOLATE FROSTING
- sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
- Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- TO SWIRL FROSTING: I used the Wilton Dessert Decorator Plus (shown above) with the star tip, but a regular pastry bag will work as well.
- Using a rubber spatula, spoon in the vanilla frosting on one side, and then carefully spoon the chocolate frosting in the other side, trying not to mix the two. Pipe onto cupcakes in a swirl pattern.
- Serve and enjoy!
Tagged: buttercream, chocolate, cupcakes, decadent, dessert, frosting, Marble, pastry pump, vanilla
These look so delicious!! Can’t wait to try them! Thank you so much for sharing them with us at Foodie Fridays last week. I am quite embarrassed that I am a little behind…but I still wanted to stop in and visit. I hope you will be joining us again this week.
It’s okay, I’m behind as well. Thanks for stopping in, and thanks for having such an amazing site and giving us the opportunity to share! I will definitely be joining again! I found an amazing recipe from Foodie Friday that I can not wait to try!