So I was making some cakes for a Friday night catch up with some friends and was unsure if I should go chocolate or vanilla! Then bingo an idea popped in – why not do both?! A mixture of chocolate and vanilla both in the cake and the frosting!! I’ve previously made marble tray bakes but never in a cup cake form.
8oz Self rising Flour
8oz Caster Sugar
2 tsp baking powder
1 tsp vanilla
2-3 tbsp cocoa powder
Splash of milk
So I started off by putting all the ingredients except the cocoa and milk into the mixer, mix all together for 2 mins. Once all mixed, roughly take out half of the batter in put aside. Then add the cocoa and splash of milk to remaining batter and mix.
Vanilla batterChocolate batter
Heat oven at 180c and put cup cake cases into a muffin tray, add 1/2 chocolate batter and half vanilla batter to the cupcake cases, then using a stick give each case a quick kriss cross or swirl slightly mixing the two batters together.
Scoop of each batter
Swirl the batter
Bake the cakes for approximately 15-20 mins until the bounce back once lightly pressed.
This should make approximately 36 cup cakes.
Vanilla 1-2 tsp
1-2 tbsp of milk
2 tbsp cocoa powder
Using a similar technique make the vanilla frosting, using all the butter, vanilla and milk, mixture slowly adding in the icing sugar until it forms soft peaks. Split into 2 bowls, and then add cocoa to a bowl, adding icing sugar until the peaks hold the shape. Do the same with the vanilla frosting.
Using an accent decorator ( I got mine from pampered chef and is fab), try to keep 1 side chocolate frosting and other side vanilla, is tricky but sort of works. Pipe on to cakes, sprinkle with some chocolate sprinkles and to make them prettier I added a dusting of edible glitter!
I had some fab feedback on the night which was great!