Recipes

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.