The two smaller piping bags containing the frostings should be side by side in the larger bag. You’ll then add both of the bags to a 16-inch piping bag fitted with your piping tip (I use Ateco tip 847). Transfer Frosting to Piping Bags: To create the swirl frosting, add the vanilla and chocolate buttercream to two separate 12-inch piping bags without piping tips.Stir in additional cream as needed to get the right consistency. Add Remaining Powdered Sugar & Adjust Consistency: Add the rest of the powdered sugar and mix until smooth.Add Vanilla, Salt & Some Cream: Add the vanilla extract, the salt and 1-2 tablespoons of the cream, mixing until well combined.Mix until the frosting is smooth and well combined. Add Cocoa & Half of Powdered Sugar: Add the cocoa powder and about half of the powdered sugar.Start On Chocolate Frosting: Add the butter to a large mixer bowl and beat until smooth.Adjust Consistency: Add additional cream as needed to get the right consistency, then set the frosting aside.Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until smooth.Add Vanilla, Salt & Some Cream: Add the vanilla extract, the salt and 1-2 tablespoons of the cream to the frosting, mixing until well combined.Start Adding Powdered Sugar: Add about half of the powdered sugar to the beaten butter and mix until smooth and well combined.Beat Butter for Vanilla Frosting: Add the butter to a large mixer bowl and beat until it’s nice and smooth.Remove the marble cupcakes from the oven and allow them to cool in the pan for about 2-3 minutes, then transfer them to cooling racks to cool completely. Bake and Cool: Bake the cupcakes for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.You’ll need about 3 1/2 to 4 tablespoons of cake batter per cupcake. Fill Liners: Drop alternating spoonfuls of chocolate and vanilla batter into the cupcake liners.Add the melted chocolate to one of the bowls and fold it into the batter until combined. Divide Batter Evenly & Add Chocolate to Half: Divide the batter in half and move one of the halves to a separate bowl.Scrape down the sides of the bowl as needed, being careful not to over-mix the batter. Finish Adding Dry Ingredients: Add the remaining dry ingredients and mix until well combined and smooth.Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix until well combined.Start Adding Dry Ingredients: Add half of the dry ingredients to the batter and mix until combined.Scrape down the sides of the bowl as needed to make sure everything is well incorporated. Add the eggs one at a time, mixing until the wet ingredients are well combined after each addition. Combine Wet Ingredients: Add the butter and sugar to a large mixer bowl and beat until the mixture is light in color and fluffy, about 2-3 minutes.Combine Dry Ingredients: Combine the flour, baking powder and salt in a medium-sized bowl and set the mixture aside.Prep for Baking: Preheat the oven to 350☏ and prepare a cupcake pan with nonstick liners.After the cupcakes bake and cool completely, it’s frosting time! Make the Cupcakes Once your ingredients are assembled, you’re ready to work on the cupcake batter, which starts off as a single mixture before it’s separated and chocolate is added to half. Cocoa Powder: Stick with natural and unsweetened cocoa powder so that the color of the buttercream matches the marble in the cake.Pinch of Salt: The salt can really enhance the flavor of the buttercream, but you won’t want to go overboard.Powdered Sugar: Gives the frosting its volume and consistency.Unsalted Butter: Brought to room temperature.Anything less won’t produce as strong of a chocolate flavor and it will kind of get lost. Bittersweet Chocolate: I recommend at least 60% cacao for the best flavor.I do think sour cream gives better flavor and moisture though. If you really don’t want to use it or it’s not available, you could try using plain greek yogurt. Sour Cream: This keeps the batter nice and thick so the chocolate and vanilla versions don’t blend into one another.Unsalted Butter: Be sure to bring this to room temperature so that it combined properly.Salt: Always be sure to add salt for flavor.Baking Powder: These cupcakes use baking powder for the ideal rise and texture. Read more about measuring flour accurately here. All-Purpose Flour: Either use the spoon and level method or a food scale to ensure accurate measurements.Each works towards the perfect taste and texture in these cupcakes. The ingredients in these cupcakes are fairly straightforward. The Right Ingredients for the Best Cupcakes
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