Quick & Easy

Marbled cupcake magic

Give your next batch of cupcakes a special lift with this beautiful looking marbled frosting. Get the kids involved and decorate with 100s and 1000s, cachous and little icing flowers.
marbled magic
12 Item
1H 20M

Ingredients

Fluffy mock cream frosting

Method

Marbled cupcake magic

1.Preheat oven to 180°C/350°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar and eggs in small bowl with electric mixer until fluffy. Stir in sifted flour and milk in two batches.
3.Divide mixture among three small bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into the second bowl of mixture. Leave the third bowl of mixture plain.
4.Drop alternate spoonfuls of mixtures into paper cases. Pull a skewer through mixtures for a marbled effect. Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile, make fluffy mock cream.
6.Pipe the cream into mounds on tops of cold cakes. Decorate with pink and silver cachous. Top cakes with flowers.

Fluffy mock cream frosting

7.Combine milk, the water and sugar in small saucepan; stir over low heat, without boiling, until sugar is dissolved.
8.Sprinkle gelatine over extra water in cup, add to pan; stir syrup until gelatine is dissolved. Cool mixture to room temperature.
9.Beat butter and extract in small bowl with electric mixer until as white as possible. While motor is operating, gradually pour in cold syrup; beat until mixture is light and fluffy. Mixture will thicken on standing.
10.Divide fluffy mock cream between two small bowls; tint one bowl pink, leave remaining bowl plain.
11.Gently mix the pink mock cream with the white mock cream to give a marbled effect. Spoon cream into a large piping bag fitted with a large plain tube.

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