Marbled Cupcakes with Marbled Frosting
So this is the last cupcake that I made for my SAT class. I asked the winning team to pick any flavor they wanted and they went with marbled cupcakes with marbled frosting. Here’s what I came up with:
They were really fun and easy to make. Preheat oven to 350. I, then, made Martha Stewart’s Chocolate cupcake batter:
I also made her vanilla cupcake batter:
Then I interchanged layers of the batters in my prepared cupcake tins.
Then I took a toothpick and swirled it around the cups to marble the batters together.
Bake for 20 minutes:
Now let’s make our handy dandy Swiss Meringue Buttercream. Whip the egg whites and sugar:
Now switch to the paddle attachment:
Now make chocolate frosting.
Now put the vanilla buttercream on one side of your piping bag and the chocolate frosting on the other. Pipe!
All in all, they tasted delicious and looked pretty cool. Hope you enjoy!
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil, such as safflower
- 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes.
4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
2 1/4 cups sugar
6 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 4 minutes. Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. Mix in vanilla.
Add flour mixture in three batches, alternating with milk in two batches, beating until combined after each.
SWISS MERINGUE BUTTERCREAM
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
2 1/4 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
9 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup sour cream
Sift together sugar, cocoa, and salt.
Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add sour cream; beat until combined.
- Preheat oven to 350 degrees
- Interchange layers of batter in prepared muffin tins
- Marble the batter with a toothpick
- Bake for 20 minutes
- Split frostings in a piping bag
- Pipe on top of cupcakes
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