Marble CupcakesFrom Sainsbury's
Light chocolate and vanilla cakes topped with a creamy buttercream and honeycomb.
Serves: Makes 12
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Cooling Time: 10
225g unsalted butter, softened, plus 250g for buttercream, plus extra for greasing
225g caster sugar
4 medium eggs
225g self-raising flour
100ml milk, plus 1 tablespoon
2 teaspoons vanilla extract
3 tablespoons cocoa powder
150g icing sugar
Honeycomb pieces to decorate
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 12-hole muffin tin.
Beat the butter with the sugar until light and creamy. Add the eggs, one at a time, mixing well.
Fold in the flour and stir through 100ml milk and 1 teaspoon of the vanilla extract until the mixture is smooth.
Spoon half the mixture into another bowl and stir in the cocoa and remaining milk. Spoon both cake mixture into the muffin tins. Drag a skewer through a few times to create marbled effect. Bake for 25-30 minutes. Leave to cool.
For the buttercream, beat the remaining softened unsalted butter and icing sugar together until creamy, with an electric whisk. Add the remaining vanilla extract and beat again. Use a piping bag to pipe onto the cakes. Top with honeycomb pieces and wrap in cupcase frills.