CF: Marble Cupcakes

Posted on by Jennie

Prep time: 30 minutes
Cook time: 30 minutes
Servings: 24-36 cupcakes


** For this, you’ll want your butter and your eggs at room temperature (give ’em thirty minutes.)

Lemon cupcakes

3/4 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/2 teaspoons vanilla
1 1/4 cup milk
lemon zest (to taste)

Chocolate cupcakes

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

White Frosting

1 cup shortening
1 1/2 teaspoons vanilla
4 1/2 cups powdered sugar (sifted, if you’re into that.)
3 to 4 tablespoons milk


Lemon cupcakes

1. Mix up your dry business; your flour, baking powder, and salt.
2. Mix your butter, then add your sugar, then an egg at a time.
3. Add your zest. Taste. Yum.
4. Add your dry stuff and your milk alternatively until it’s all mixed. Then give it about thirty seconds together.

Chocolate cupcakes

1. Mix up your dry business; your flour, cocoa, baking soda, baking powder, salt.
2. Beat your butter. Add in your sugar, gradually, and then add your eggs one at a time, allowing to mix between each egg for a minute or so.
3. Add your flour and your milk alternatively to the egg mixture.
4. And then beat for about 30 seconds once it’s all combined.
5. Swirl half and half cupcake and lemon in each cupcake paper, or do a little 60/40 to your favorite. You can also make it into a cake, if that’s your thing.
6. Bake in the oven for about fifteen minutes. Check ’em, and make sure to toothpick-test. You might want to rotate the pans for even baking, too.
7. While they’re cooling, make your frosting (mix it all together, well, and and taste to make sure it’s good.)

**Recipes adapted from Better Homes and Gardens cookbook!




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