Wednesday, September 24, 2014

Marble Cupcakes

I'm all about experimenting with new, unique and exotic cupcake flavors but sometimes it's a simple and classic cupcake that I crave. 

Ooh girl you’re shining
Like a 5th avenue diamond
And they don’t make you like they used to
You’re never going out of style

Baby you’re so classic
Baby you’re so classic
Baby you’re so classic 

(Sorry - couldn't resist.)

The best part about this classic marble cupcake is that you don't have to choose between chocolate and vanilla.  Their swirled together into this one masterful classic cupcake.

These marble cupcakes would be perfect for so many occasions. 

Does that Swiss meringue buttercream remind anyone else of a soft serve twist cone?

Ultimate Marble Cupcakes


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 Tablespoons unsalted butter
  • 1 1/2 cups granulated sugar
  • 2  large eggs, room temperature
  • 1/3 cup sour cream
  • 1 1/4 cups milk
  • 3 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa power

Make the cupcakes: in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

 Beat butter and sugar until light and fluffy.

 Beat in eggs, sour cream and vanilla.

Beat in dry ingredients, alternating with milk.

Divide batter in half and add cocoa powder to half.

Scoop batter into paper lined cupcake pans, alternating chocolate and vanilla batters.

Swirl together with a toothpick.

Bake the cupcakes for 20-24 minutes.

 Cool on wire racks.

 Prepare a batch of vanilla buttercream and a batch of chocolate buttercream. 

Fill a pastry bag (fitted with a 1M tip) with half vanilla and half chocolate buttercream to create the swirled frosting.

With the classic and simple theme in mind, I'm not going to over complicate this post with a lot of  writing, I'll just let you enjoy the pictures.  (and drool)


Now, I need a cupcake.  (or two)


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