Marble Cupcakes

Ingredients

14 items

Family-friendly

Two lists so everyone knows their job — grown-ups handle heat and blades, little hands do the fun bits.

🧒 Little Baker Jobs

👩 Grown-Up Jobs

Full detailed method

1Whisk flour, baking powder, baking soda and salt.
2Whisk sugar, oil, milk, vanilla and lemon juice. Fold into the dry to make the vanilla batter.
3Whisk cocoa with hot milk. Stir half the vanilla batter into it for the chocolate batter.
4Alternate spoonfuls of both batters into 12 cases. Drag a skewer through to marble.
5Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
6Make the two-tone buttercream — always start with the butter alone: put the softened butter in a large bowl. Using an electric hand whisk, or a stand mixer with the paddle attachment, beat on medium-high for 4–5 minutes until almost white, whipped and airy (this is what makes the piped swirl hold cleanly). On the lowest speed, add the icing sugar a spoonful at a time, then the milk, and beat back on medium-high for 3–4 minutes until pale and fluffy.
7Divide the buttercream in half. Sift the cocoa powder into one half and beat again until smooth and evenly coloured. Lay a piping bag on its side, spoon the vanilla buttercream down one side and the chocolate down the other, then fit with a large star nozzle. The first squeeze will be one colour — squeeze that into a bowl — then swirl two-tone stars onto the cupcakes.

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