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. Continue reading “Strawberry Milk Chocolate Marbled Cupcakes”