Chocolate & Vanilla Marble Cakes

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These look and taste amazing (but don’t tell anyone how easy they are to make)


175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

3 Eggs

2 tsp Vanilla extract

40g (3 tbsp) Cocoa powder


§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ Cream the butter and sugar together

§ Sift in the flour and one egg

§ Add the eggs one at a time, giving the mixture a quick stir in between

§ Add the vanilla extract and stir

§ Divide the mixture roughly in half into two bowls and sift the cocoa powder into one bowl, mixing to incorporate

§ Spoon the mixture into the cases using a teaspoon and alternating between the chocolate and the vanilla mixtures (about 2 tsps of each) but do not over fill the cases

§ Using a toothpick, swirl the mixtures together to form a marble pattern

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

Two Tone Buttercream;

230g (1 cup) unsalted butter, room temperature

420G (3 ½ cups) Icing sugar / confectioners sugar, sifted

45g (1/2 cup) cocoa powder

3 tbsp milk

2 tsp vanilla extra

§ Beat the butter for at least 5 min, until pale in colour

§ Add the icing sugar in two stages, beating for 5 mins in between

§ Mix in the Vanilla extract

§ Divide the mixture into two bowls, one with 2/3s of the buttercream and add the cocoa powder to the remaining third (add a little milk if needed to get a spreadable consistency)

§ In a piping bag, use a silicon spatula to spread the cocoa powder around the inside edges of the bag and then add the vanilla butter cream into the centre of the bag.

§ Squeeze out the buttercream until a two tone patter begins to form

§ Pipe the buttercream onto the cupcakes

§ Make a cup of coffee and enjoy!

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Bake the world a better place! We publish new recipes every day and love to see what our followers create. Find more from us @crumbs_and_vanilla. Happy Baking!

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