Strawberry Milk Chocolate Marbled Cupcakes

I posted some images on facebook of my daughters making and decorating these cupcakes with me. As a result, a few people asked me for the recipe. I told them it would take a bit for me to type it up, but I’ve done that—so here it is!


Strawberry Milk Chocolate Marbled Cupcakes


This recipe makes a little more than 2 dozen, and can be halved. The cakes are more dense than fluffy, but this make them easier to ice, and they are more filling.


3 1/3 cups plain (all purpose) flour

1 teaspoon good quality baking powder

½ teaspoon baking soda

1 cup butter, at room temperature

1 3/4 cups caster sugar

2 large eggs

2 Cups whole milk, with 3 tablespoons of milk taken from the 3 cups and put aside.*

2 tablespoons Strawberry flavour, divided. (less if you want a less intense flavour)

1 teaspoon vanilla extract

½ cup unsweeted cocoa powder

Red food colouring


Heat oven to 350°F, 175 °C. Line 24 cupcake trays with cupcake liners.


Cream butter and sugar together. Add vanilla, 1 Tablespoon of the strawberry flavour and the eggs and beat until combined. Add food colouring and the whole milk (be sure to take 3 tablespoons of the milk out).  The mixture might look congealed instead of creamy after the milk—that’s okay!
Add all of the dry ingredients reserving the cocoa powder for later. Mix thoroughly. Adjust colour and flavour to taste.


Scoop 2 cups of the batter into a separate bowl. Add the remaining 3 tablespoons of milk* and the coca powder. Mix by hand to combine; this batter will be thick. That’s okay!


Add the remaining 1 Tablespoon of strawberry flavour to the pink mixture and mix through.


Add 1 heaping tablespoon of the pink batter into each cupcake liner. Add a heaping teaspoon of the chocolate mixture on top of this. Last, add another heaping tablespoon (or more) to fill the rest of the cupcake liner, being careful to not overfill.


Leave as it for a chocolate surprise centre, or, grab your favourite child and a toothpick and let them swirl the cupcakes around (not too much! We want swirls to retain independent colours and flavours, not mixed together!)


Bake for 20- 25 minutes until the cupcakes tests done using the inserted toothpick test.


Ice with Vanilla icing for Neapolitan effect, or chocolate or strawberry icing as desired (we did chocolate icing this time around). (The image shows the baked, un-iced cupcake without thew swirl. Pretty! And YUMMY!)

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