No. 0433 American Free recipe
Swirled Buttercream Cupcakes in Vanilla and Chocolate
One simple batter splits into two flavors: golden vanilla cupcakes topped with a pale vanilla bean swirl, and cocoa cupcakes crowned with fudgy chocolate buttercream and chocolate curls. Arranged together on a rustic board, they give guests an easy choice. Great for bake sales, graduation parties and casual office treats.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 12
- Level
- Easy
Method 7 steps
-
Heat the oven to 350 F and line a muffin pan with 12 white paper liners.
-
Beat 1/2 cup butter and the sugar until fluffy, add the eggs and 2 tsp vanilla, then mix in the flour and baking powder alternately with 3/4 cup milk.
-
Spoon half the batter into 7 liners. Stir 2 tbsp cocoa and 1 tbsp milk into the remaining batter and fill the other 5 liners.
-
Bake 18 to 20 minutes until the tops spring back. Cool completely.
-
Beat 1 cup butter until pale, add the powdered sugar, remaining vanilla and 2 tbsp milk. Transfer one-third of the frosting to another bowl and beat in the remaining cocoa.
-
Pipe vanilla frosting onto the vanilla cupcakes and chocolate frosting onto the cocoa cupcakes in tall swirls.
-
Top the chocolate cupcakes with milk chocolate curls and a few chocolate chips, then arrange everything on a wooden board.
Tap a step to mark it done.
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