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Marbled Raspberry Vanilla Cupcakes

August 27, 2011

Raspberry Marbled Vanilla Cupcakes

Marbled Raspberry Vanilla Cupcakes

I love the marbling effect in baking.  I think that it is beautiful.  It does, however, take a little practice.  I remember the first time I tried marbling a cheesecake it did not work for me.  It turned into a mess that I was not proud of.  I was determined to turn my marbling experience into a success so I practiced.  Turns out there is a little bit of technique to the procedure.  I find that layering works well.  What I mean by layering is that you first add a layer of your batter, then depending on what you are making, you add dollops of the batter that will be marbled.  At this point I like to start making my swirls, this will give the marbling effect throughout your finished product rather than just on the surface. After I have made the swirls in the first layer, I proceed to finish with the second layer of batter and then more dollops and swirl again.  Depending on the size of your cake or cupcake you may want to use a toothpick or a small paring knife to make your swirls.  By layering your batters and swirling in two layers you will avoid large clumps of unmarbled batter in your finished product.    Trail and error is the best way to learn.

These raspberry marbled cupcakes are divine.  The vanilla cupcake batter is so light and airy.  Adding the raspberry swirls to the white vanilla cupcake really makes for an eye catching cupcake.  This is a scrumptious treat that everyone will enjoy!

Marbled Raspberry Vanilla Cupcakes

Ingredients

1/2 cup butter, softened

1/2 cup sugar

1 1/2 teaspoons vanilla

3 large eggs

1 1/2 cup flour

1 1/2 teaspoons baking powder

3 tablespoons whole milk

1/2 cup raspberries, fresh or frozen and thawed

1 tablespoon sugar

To Prepare the Cupcakes

Preheat oven to 350 F and line a standard cupcake pan with paper liners.

In the bowl of an electric mixer, cream the butter and sugar until light, fluffy and smooth.  Add the vanilla and the eggs, one at a time, beating well after each addition.

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

Add the flour mixture to the butter mixture, alternating with the milk, and beating on very low speed just until the batter forms.  Take care not to over mix the batter.

Separately, in a blender or food processor, puree the raspberries and 1 tablespoon of sugar until smooth.

Spoon the batter into the cupcake liners.  Top each cupcake with a bit of raspberry puree, and use a toothpick to swirl.

Note:  If you would like the marbling affect throughout the cupcake add a little batter to the bottom of the cupcake liner, then add a little puree, top with more batter and then a little more puree, then insert the toothpick a little lower and proceed to make swirls.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and dry.

Transfer the pan to a wire rack and cool to room temperature.

~

Raspberry Buttercream Frosting

2 large egg whites

1/2 cup sugar

3/4 cup butter, diced and softened

2 teaspoons vanilla

1/4 cup Raspberry puree

To Prepare the Raspberry Buttercream Frosting

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10 minutes).

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again.  Add the vanilla and mix to combine. Add the raspberry puree and mix to combine.

Drizzle the remaining berry puree over top of each cupcake for garnish.

Makes 12 regular cupcakes or 24 mini cupcakes

Raspberry Marbled Vanilla Cupcakes

Marbled Raspberry Vanilla Cupcakes

These cupcakes are truly lovely.  They would make for a great Valentine’s Day cupcake as the raspberry looks amazing with the white cupcake batter.

 From our kitchen to yours,
Sydney Jones

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11 Comments leave one →
  1. August 27, 2011 9:14 am

    These look absolutely fantastic! I have to make these…

    • August 27, 2011 10:57 am

      You really do have to make them, the vanilla cupcake is great as a stand alone but the raspberry swirl puts it over the top 🙂

  2. August 27, 2011 10:43 am

    Marbling can be very hit or miss for me. Love the food shots! Every time I visit I want to steal your backgrounds.

    • August 27, 2011 10:57 am

      Awe, thanks! You should check out, Bakers Royale, she use some pretty cool props and backgrounds too!

  3. August 27, 2011 11:04 am

    Oh these cupcakes are so cute! The pictures are so fantastic.

  4. Jessica permalink
    April 6, 2012 10:25 pm

    I think I messed up on the frosting, any tips? Mine does not look fluffy at all…maybe I didn’t mix long enough over the simmering water? Generally how long does that take and what do you use to get the temp? The cupcakes on the other hand look and smell amazing!! Can’t wait to try them!!

    • April 7, 2012 7:51 am

      I’m not certain what your consistency is like but if you continue beating the egg whites they “should” form stiff peaks. A little trick I use when whisking over simmering water is to check with my fingers to see if the sugar has dissolved. Just rub your index finger and thumb together after you have inserted them in the egg whites and sugar and see if it feels gritty. If it does feel gritty continue to whisk until it feels smooth and warm. I don’t have a time for this it is more of a feel. I hope it works for you. Another tip is to ensure that your egg whites have absolutely no fat or yolk in them.
      Happy Easter, and I hope you are successful 🙂

      • Jessica permalink
        April 7, 2012 5:15 pm

        Thank you so much! It turned out perfect this time! Delicious!! 🙂 Happy Easter!

  5. han permalink
    April 13, 2012 7:43 pm

    what is the mixture of the cupcake like?
    mind ended up becoming really gummy? is it because i over mixed?
    btw marbling is super hard! i guess i better parctice 🙂

    • April 14, 2012 8:06 am

      Hello Han,

      The texture should be slightly thick. If your batter ended up gummy, you are correct, you may have over mixed the batter. Don’t concern yourself too much with making certain all the lumps are gone.
      I hope that helped,it is a wonderful recipe. I completely agree with you, marbling is hard but it does become easier with practice 🙂

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