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Easy marbled cupcakes recipe
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This striking marbled cupcakes make the most of vanilla sponge folded with decadent chocolate. Gently decorate with buttercream and top with Maltesers and strawberries for a fruity twist on a classic. See method
Ingredients
- 150g (5oz) butter, softened
- 150g (5oz) caster sugar
- 175g (6oz) self-raising flour
- 3 medium eggs
- 50ml warm milk
- 3 level tbsp cocoa powder, sifted
For the frosting
- 150g (5oz) butter, softened
- 250g icing sugar
To decorate
- 1 x 37g Maltesers, roughly chopped
- 6 strawberries, chopped
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1835kj
439kcal
22%
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Fat
25g
35%
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Saturates
14g
71%
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Sugars
39g
43%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 52.3g
Protein 4.5g
Fibre 1.8g
Method
- Preheat the oven to gas 4, 180°C, fan 170°C. Line a 12-hole muffin tin with muffin cases.
- In a large bowl, put the butter, sugar, flour, eggs and milk, then whisk with an electric hand-whisk on a medium speed for 1 minute.
- Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures. Using a teaspoon, take small dollops of each cake mixture and spoon them alternately into the muffin cases. Using a skewer or the end of a teaspoon, mark a cross a couple of times right through the mixture to create the marbling.
- Bake for 25 minutes. Remove from the oven and leave in the tin for 5 minutes, before transferring to a wire rack to cool.
- Whisk the frosting ingredients together. Spread the mixture onto the cupcakes. Decorate with chopped Maltesers and strawberries.
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