- Cooking Time: 20
- Servings: 18
- Preparation Time: 10 mins
- 180g butter
- 1 tspn vanilla essence
- 3/4 cup caster sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/2 cup milk
- pink food coloring
- 2 tblspns cocoa
- 1 tblspn milk, extra
- Preheat oven to 180C (350F).
- Line cupcake trays with cupcake papers.
- Beat butter, essence and sugar in small bowl with electric mixer until mixture is light and fluffy.
- Add eggs, one at a time, beating well between additions.
- Transfer mixture to a large bowl and fold in sifted flour and milk in two batches.
- Divide mixture evenly between three bowls.
- Tint mixture pink in one bowl.
- Stir sifted cocoa and extra milk into another bowl and mix well.
- Drop spoonful of each mixture into prepared cupcake papers.
- Run a knife through cake mixture for a marbled effect.
- Bake for about 20 minutes or until a skewer inserted in the center of a cupcake comes out clean.
- Stand for a couple of minutes before turning onto a wire rack to cool.
- Drop alternate spoonfuls of pink and white frosting on top of each cupcake.
- Using a spatula, swirl frosting to give marbled effect.
NotesI have fond memories of my Uncle Des making marble cakes when our families would get together. When I was little they were my favorite cake and I could never decide whether I preferred the pink or the chocolate. I still love this perennial children's favorite but now tend to make them as cupcakes. They are a comforting reminder of a carefree childhood.
I like the combination of pink, white and chocolate but there are many other alternatives. Vary the colors to suit your own preferences or your party theme.
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