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.
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
3/4 tsp pure vanilla extract
3/4 cup whole milk
In a medium bowl, sift the flour, baking powder, and salt together.
In a large bowl, use a mixer to cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing after each addition.
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.
Set the vanilla batter to the side, it’s time to make the chocolate!
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
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.
Slowly add in the eggs, milk, oil, and vanilla. Mix on medium speed until well incorporated.
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.
Preheat the oven to 350 degrees. Line your cupcake pan with liners and grab your two cake batters.
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).
Next, drizzle just a little bit of the chocolate batter on top of the vanilla.
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.
After you do this, add another layer of vanilla on top and repeat so it fills the cups.
Bake at 350 for 20 minutes, or until an inserted toothpick comes out clean.
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!
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!
They turned out great! They were a big hit!
Have people ever inspired your baking?