Team Swirl Girl

Today is Lesline’s birthday!! Happy Birthday Lesline!

Earlier this week Lesline asked me if I could bake her something for her birthday! Of course I said yes and when I asked if she had anything particular in mind she just told me she liked buttercream icing. That still left me with many options and I wanted to make something I knew she’d like so it took some thinking but then it came to me!!

Jamie and Lesline are a really cute couple and anytime Lesline post a picture of them on Instagram she always puts #teamswirl so I decided to make chocolate and vanilla swirled cupcakes with swirled icing!

For these cupcakes I used two completely different cake recipes (for the vanilla and the chocolate) but you’ll see why later. There’s a method to the madness! Get ready this one is a doozy!

I made the Vanilla cake mix first.

Vanilla Cake:

2 1/4 cups all purpose flour
2 1/4 tsp baking powder
3/4 tsp kosher salt
1 1/2 sticks (3/4 cup) unsalted butter *room temp*
1 1/2 cups sugar
3 eggs
3/4 tsp pure vanilla extract
3/4 cup whole milk

In a medium bowl, sift the flour, baking powder, and salt together.

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In a large bowl, use a mixer to cream the butter and sugar together until light and fluffy.

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Add the eggs, one at a time, mixing after each addition.

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Then add the vanilla and mix until well incorporated. With the mixer set to the lowest speed, add the dry ingredients a little at a time, alternating with the milk. Scrape down the mixing bowl after every edition, mix until all is smooth.

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Set the vanilla batter to the side, it’s time to make the chocolate!

Chocolate Cake:

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey’s cocoa powder *unsweetened*
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

In a large bowl combine the dry ingredients.

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Slowly add in the eggs, milk, oil, and vanilla. Mix on medium speed until well incorporated.

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Stir in the boiling water. This with thin out the batter but don’t worry, it’s a good thing! This will help with the swirling of the batters.

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Preheat the oven to 350 degrees. Line your cupcake pan with liners and grab your two cake batters.

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Start by scooping the vanilla batter into the first pan, you don’t want to fill it all the way just yet, just enough to cover the bottom of the cupcake pan (I did each cupcake pan individually but I guess you can do them all at once layer by layer).

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Next, drizzle just a little bit of the chocolate batter on top of the vanilla.

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After you have the chocolate drizzled on top, take a stirrer of sorts and stir the chocolate into the vanilla, be careful not to mix them complete. The goal is to have a marble effect.

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After you do this, add another layer of vanilla on top and repeat so it fills the cups.

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Bake at 350 for 20 minutes, or until an inserted toothpick comes out clean.

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For the icing, you can use what ever chocolate and vanilla you like but I used Rich’s Bettercream, as is for vanilla and for the chocolate I added Hershey’s unsweetened cocoa powder. The chocolate ended up tasting like a Wendy’s frosty, just not frozen. It was delicious!

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I put the icing side by side into a piping bag with a 1M star tip to ice the cupcakes. They ended up looking like chocolate and vanilla soft serve ice cream on top!

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They turned out great! They were a big hit!

Have people ever inspired your baking?

– K

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Maria Maria!

Yesterday was my roommate Maria’s birthday! Since I love baking and I’m good at it, I asked Maria if she wanted a birthday cake/cupcakes. She told me funfetti is her favourite, and while funfetti is super delicious, I told her…… Maria you know I don’t bake out of a box (I’d do it for her but it’s not really my style). I remembered a recipe she had posted on my Facebook a little while back for churro cupcakes so we settled on those! The recipe I used wasn’t the exact one she posted on my Facebook but here is the recipe I used:

Churro cupcakes with cream cheese frosting:
This recipe makes 12 cupcakes

For the cupcakes:

2 egg yolks + 1 egg at room temp
1/2 cup sour cream
1/2 cup salted butter, softened
2 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon

For the frosting:
5 oz cream cheese, softened
1/4 cup salted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a large bowl whisk the eggs and then add in the butter, sour cream and vanilla. (I added the brown sugar in here as well)

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In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon, stir until fully mixed. Slowly add in the wet ingredients until well incorporated. Mix ingredients until smooth.

Pour batter into cupcake liners and bake for 16-20 minutes (mine took 20, but ovens vary), or until a tooth pick comes clean. Do not over bake!

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Allow cupcakes to cool fully. While the cupcakes are cooling you can make the frosting.

For the frosting, combine cream cheese and butter in a medium bowl. Beat with mixers until smooth. Slowly add in powdered sugar 1/2 cup at a time mixing after each addition until smooth. Add in vanilla and cinnamon and continue to mix until smooth.

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Once you frost the cupcakes you can top them with a little cinnamon sugar. I just poured some cinnamon and sugar in a bowl without measuring it but about 1/3 c sugar and 1 tsp cinnamon should work.

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The birthday girl was happy and LOVED the cupcakes!

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Enjoy & happy baking!

What is your favourite flavor cake? Or a flavor you’ve been dying to try?

– K