One of my roommates was just in Missouri, auditioning for a post-graduation internship. When my roommates and I heard that she was offered the internship on the spot, we knew what we had to do.
After one or two rather sketchy text messages, we confirmed her favorite cakes were red velvet and marble. I dutifully began researching to find the best recipe I could – aka, what recipe had the most ingredients I already had on hand – and lo and behold, what did I find but red velvet marble cupcakes. Done and done.
I made a quick trip to the store for the necessary buttermilk and red food coloring, but alas, the dye was not to be found. Hence, they became simply “Marbled Velvet Cupcakes.” Feel free to add in the color if you make these!
Marbled Velvet Cupcakes
adapted from this recipe from Baking Bites
1 1/3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 cup sugar
1/4 cup butter, room temperature
1 large egg
1 tsp vanilla extract
1 cup buttermilk
1 tbsp unsweetened cocoa powder
Preheat oven to 350F. Line a 12 cup muffin tin with paper liners, or just throw your shiny brand new silicone cupcakes liners on a cookie tray.
You will need 3 bowls: a small-medium bowl for dry ingredients, a larger one for creaming, and a small one for the marbling.
In the small-medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and the tsp. of vanilla extract.
Either using a hand mixer on low speed or just with a spoon and your yoga muscles, gradually incorporate one third of the flour mixture followed by half of the buttermilk.
Add another third of the flour mixture, followed by the remaining buttermilk and the last of the flour.
Stir just until mixed. Be careful not to overmix!! I fail at this (although not having a hand mixer might not have helped either?), but it can really make the cupcake tough and not as fluffy and delicate.
Take about a cup of the batter and put it into your small bowl. Add the tablespoon of cocoa powder and mix (gently). [If you'd like to add the coloring, here is where you would mix it in.]
Spoon the batter evenly into the cupcake liners and then spoon the chocolate batter on top.
Now take a knife and swirl, baby swirl. Go easy – you don’t want it too well-mixed or the marbling effect will be lost. Just a couple seconds of swirling should do.
Bake for 20-25 minutes. While you’re waiting, may I recommend playing with your camera’s self-timer?
Be sure to check them after 20, sticking a toothpick into the center. When it comes out clean and batter-free, they’re ready!
Let them cool, and frost as desired. Be sure they are completely cool – you don’t want your frosting melting all over the cupcake!
To frost, I went with Betty – girlfriend knows her frosting. That, and because of said lack of hand mixer, I was unable to make buttercream from scratch.
I used the classic Ziploc method – cut the tip off of a corner and use that as a makeshift pastry bag. It works pretty well, but like everything else, it takes practice. I guess I’ll just have to make more cupcakes…
Don’t forget to lick the spoon.