Deliciously Swirled: Marble Cupcakes in Silicone Cupcake Cases

Baking cupcakes is always a delight, and using silicone cases elevates the experience to a whole new level! 

Silicone cases have a unique advantage: they don’t absorb the natural oils from the cake batter, which means your cupcakes retain their moisture and glistening appearance.

Why Silicone cupcake cases?

• Silicone cupcake cases offer a key advantage: They don't absorb the oiliness from the cakes like paper cupcake cases do. The oil stays in the cake, keeping it super moist and rich.

•  They are incredibly practical. After a quick wash in warm, soapy water, they look as good as new and are ready to be used again and again. This makes them an economical, easy, and effective choice for any baker

How to effectively use them?

• Prepping the Silicone Cases: Before pouring the batter in, brush a little butter or oil inside each silicone case. This helps ensure that once the cakes are baked, they will simply slide out with ease, reducing the chance of sticking

• Cooling the Cakes: After the cakes are out of the oven, let them rest in the silicone cases until they are cool enough to touch. Trying to remove the cakes while they are still hot can cause them to crumble or break apart

• Cleaning the Silicone Cases: After all the baking is done, place the silicone cases into a bowl of warm, soapy water and wash them. Then, turn the cases upside down on a tray and let them dry completely before storing them for future use. 

Don't worry if you don't have silicone cases; you can still achieve wonderful results with regular paper cups placed in a cupcake tray.

Happy baking!

Ingredients you'll need to make 15 cupcakes:

250g Self R, flour       

250g Margarine          

250g Caster sugar       

4 Eggs                  

1/2tsp Baking p.         

Vanilla 

1tsp Lemon juice    

3 Pinches of salt    

1/2 cup Milk

4tbsp Cocoa powder

A few pinches of salt greatly help in incorporating all the flavours and bringing out the best in them.

Let’s make it: 

Preheat the oven to 180 C  

Step 1: Make the batter

• Beat butter and sugar together until creamy ( 3 – 4 mins), using an electric hand mixer. Make sure you go clockwise

• Beat butter and sugar together until creamy ( 3 – 4 mins), using an electric hand mixer. Make sure you go clockwise

• Beat butter and sugar together until creamy ( 3 – 4 mins), using an electric hand mixer. Make sure you go clockwise

• Add eggs one at a time. Beat 3/4 rounds after each addition

• Add vanilla essence, lemon juice, and salt and beat for two rounds

• Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape

• Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything comes together into a creamy batter

Step 2: Fill the batter into silicon cases

• Now divide the batter into two separate bowls

• Add cocoa powder to one bowl and mix thoroughly

• Next, fill half of a Silicon cupcake case with plain vanilla batter and the other half with chocolate batter.  Continue until you fill up all cupcake cases

• Place the cupcakes in a cupcake baking tray so that they will sit primly without falling over

Step 3: Bake the cupcakes

• Stick the tray into the oven and bake for 15-20 mins

• After 20 mins, open the oven door and gently press the top of a cupcake.  If it springs back to the same position, your cupcakes are ready to remove from the oven. If not, shut the door and let them bake for another 5 mins

• Take the tray out of the oven, let it cool off for 5 mins, and peel off the Silicon cases. Let the cakes rest on a wire rack until cool enough to serve!

• Yum!

Enjoy both buttery and chocolaty flavours in just one dainty cupcake!