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Zebra cupcakes
Zebra cupcakes
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Zebra cupcakes with vanilla and chocolate buttercream swirls and zebra chocolate curls.
Ingredients:
  • 180g unsalted butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 8.80 gm vanilla extract
  • 2 eggs
  • 300g (2 cups) self raising flour, sifted
  • 330ml (1 1/3 cups) milk, plus 2 tbsp, extra
  • 40.00 gm cocoa powder, sifted
  • Zebra chocolate curls, to serve, see tip
  • 250g unsalted butter, at room temperature
  • 600g (4 cups) pure icing sugar, sifted
  • 20.60 gm milk
Instructions:
  • Preheat the oven to 180C/160C fan forced and line twelve 80ml (⅓ cup) muffin pans with paper cases.
  • In a large bowl, beat the butter, sugar, and vanilla with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Gently fold in half of the flour and milk with a large metal spoon until well combined. Repeat with the remaining flour and milk.
  • Divide the cake batter in half into two bowls. Mix cocoa powder and extra milk into one of the bowls until combined. Spoon 2 tsp of chocolate batter into each paper case, then top with 2 tsp of vanilla batter. Continue layering batters until cases are two-thirds full. Bake for 20 minutes or until a skewer comes out clean. Cool the cakes on a wire rack.
  • In a large bowl, use an electric beater to whip the butter until pale and creamy. Gradually add the icing sugar, ¼ cup at a time, beating thoroughly after each addition until fully mixed. Pour in the milk and beat until well combined. Divide the mixture equally into two bowls. Mix cocoa powder into one bowl until fully incorporated.
  • Fill a large piping bag fitted with a 3cm star nozzle by spooning chocolate buttercream on one side and vanilla buttercream on the other. Pipe striped swirls of buttercream onto cupcakes and finish by topping with zebra chocolate curls.

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