1 tspn vanilla essence
3/4 cup caster sugar
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.
Pairs Well With
I 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.