Marble Cupcakes and Estate Sale Magic
Lately I’ve been obsessing over estate sales. They’re only frequent during the summer months, so I’ve been hunting them down every weekend for the last two months. I’ve found some serious gems this year, including this pretty little mini hutch cabinet, which I refinished to something I seriously love, and just about everything inside of it. That includes a rustic aluminum-cast eight-cup muffin pan, and a ton of beautiful vintage dishes.
One of my other favorites has been these vintage inspired muffin tins, which I used for these cupcakes. I’m in love with the green and pink coating on these pans, and they remind me of my parent’s old yellow refrigerator, but in a much more adorable way. I also recently found these little tiny individual cake tins that I just love, and you’ll see what kind of cuties they make. 🙂
Speaking of sales, I recently bought the Martha Stuart Cupcake book that I’ve been eyeing for years for over 50 percent off. This brings me to today’s recipe; marble cupcakes with cream cheese frosting. I worked on a recipe from this seriously great cupcake cookbook to find the right cupcake for my needs, and used my own fav. cream cheese frosting recipe that you’ll love. Here it is!
- 2 ½ cups cake flour*
- 2 tsp. baking powder
- ½ tsp. salt
- 1/3 cup heavy cream
- 1/3 cup milk
- ½ cup soft butter
- I cup sugar
- 3 eggs
- 2 tsp. vanilla
- 1/3 cup cocoa powder
- ¼ cup + 1 tbs. hot water
-In a medium bowl, mix together the flour, baking powder, and salt. In a measuring cup, mix together the cream and milk. Set aside.
-In another medium bowl, using a hand mixer, combine butter and sugar until fluffy, about two minutes. Add eggs, one at a time, mixing well between each addition. Mix in vanilla.
-Add flour mixture alternately with milk mixture.
-To make the chocolate batter; take out one cup of the vanilla batter into another bowl. Mix the hot water and cocoa together, then stir into the batter you set aside. This is your chocolate cake.
-Add alternating spoonfuls of chocolate and vanilla cake into cupcake pans until about three-quarters full. Lightly swirl with a butter knife. Bake the cupcakes at 350 degrees for about 20 minutes, or until just golden on the tops.
Cream Cheese Frosting
- ½ stick soft butter
- 3 oz. soft cream cheese
- 1 tsp. vanilla
- 1 cup powdered sugar
- 1 tbs. water
-Mix together the butter and cream cheese with the whisk on your electric mixer. Add vanilla and slowly add the powdered sugar. The frosting will be extremely thick. Add the water to thin, and mix for another two minutes until light and fluffy. Frost away!
- Note: Don’t feel like you have to buy cake flour. It’s pretty expensive and not really worth the cost. Here’s a great substitute: Measure two tablespoons of cornstarch into the bottom of your dry one cup measuring cup. Fill the rest with regular, all purpose flour, and you have one cup of substitute cake flour.